General Chat

When i was a kid - in the fifties, money was tight and we didnt have sweets bought for us. Not that there were many around in those days anyway. Mum would put some sugar in a bag for us and we could go and pull a stick of rhubard to dip into it. yummy! Another home-made 'sweet' she would give us was a mixture of chocolate drinking power and sugar - we would dip our fingers in it - like sherbert.

Take a pound of rhubarb, chopped into one inch lengths, rinse and simmer until soft without water. In the meantime, prepare an orange/tangerine jelly. Put rhubarb in a mould, pour in the hot jelly, chill to set, no sugar needed, at 68 I still love this pudding. Derek in France

yum yum crumble and custard

Marinade the rhubarb in Drambuie... make the custard with natural yoghut instead of the normal Birds stuff, crumble on top ... MAGİC... better than a chocalate cake... WHO ate my birthday cake!!!!! Magi

i have the same problem with raw spaghetti- not got a pan wide enough, lol.

Dave Port with anything....or even on its own...sounds good to me ;-)) Yvette

crumble with cream or custard mmmmmmmmm

Daisy Doesn't have a name, so feel free to chose one, lol Its just something i came up with several years ago when planning a dinner party, and fancying something posh with rhubarb in it. I normally strain the juice from the rhubarb, pile it in the bottom of a tall glass then marble the juice through the mascarpone and cream mix and pile it on top and serve with 'langue de chat'. Enjoy:-)) Yvette

As a child I once ate unripe rhubarb and was so ill I can't even bear the sight of it now - Yuckety yuck

Yvette I'm going to make it at the weekend. What do you call it? Daisy

I usually put a tablespoon or two of port on my grapefuit half but never thought of putting it on Rhubarb! Dave

Dave and Daisy I can definitely recommend it :-) Yvette

I can never eat rhubarb unless it's cooked with a little bicarbonate of soda - the acid in it sets my teeth on edge! I'd like to grow it in the garden, but as I'm the only one in the family who would eat it, most would probably go to waste, as I don't think it freezes well. Or does it? CB >|<

Crumble and custard definitely. And Yvette, I'm definitely trying it with port and marscapone! I'm drooling now. May just have to go and make some custard and eat it without the crumble! Daisy

Yvette that sounds lovely stewed in Port Dave

I love rhubarb and custard

I cook it in a pan with sugar, finely grated orange zest and a tiny drop of water until it's smooth like a puree. When it's cold I fold it into greek yoghurt. As a treat you can even fold in mascarpone or whipped cream. I can't stand rhubarb any other way so this is my idea of heaven. Louise

i love Rhubarb, but have never thought to eat it raw.....maybe next time??? Apart from the usual crumble, stewed with custard, and pies or sponges the favourite in my house is stewed in a little port, then chilled and stirred into a mix of whipped cream and mascarpone, makes a really rich dessert and when served in a glass dish looks real posh, lol. Yvette

Hot rhubarb and cold plain yoghurt. Delicious.Put a few raisin and freshly chopped ginger in it. Deanna

I make rhubarb crumble or cobbler served with vanilla ice cream. Rhubarb & strawberry pie & rhubarb jam, which I sometimes add strawberries to. All very yummy.........mmmm Liz.