General Chat
Welcome to the Genes Reunited community boards!
- The Genes Reunited community is made up of millions of people with similar interests. Discover your family history and make life long friends along the way.
- You will find a close knit but welcoming group of keen genealogists all prepared to offer advice and help to new members.
- And it's not all serious business. The boards are often a place to relax and be entertained by all kinds of subjects.
- The Genes community will go out of their way to help you, so don’t be shy about asking for help.
Quick Search
Single word search
Icons
- New posts
- No new posts
- Thread closed
- Stickied, new posts
- Stickied, no new posts
WHAT DO YOU DO WITH YOUR RHUBARB!
| Profile | Posted by | Options | Post Date |
|---|---|---|---|
|
Yvette | Report | 14 Mar 2005 19:55 |
|
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 |
|||
|
The Mad House | Report | 14 Mar 2005 19:56 |
|
crumble with cream or custard mmmmmmmmm |
|||
|
Yvette | Report | 14 Mar 2005 19:56 |
|
Dave Port with anything....or even on its own...sounds good to me ;-)) Yvette |
|||
|
Sue Lambrini Smith | Report | 14 Mar 2005 19:57 |
|
i have the same problem with raw spaghetti- not got a pan wide enough, lol. |
|||
|
Magi | Report | 14 Mar 2005 21:31 |
|
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 |
|||
|
Cheeky Monkey | Report | 14 Mar 2005 21:49 |
|
yum yum crumble and custard |
|||
|
Derek | Report | 14 Mar 2005 22:10 |
|
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 |
|||
|
maryjane-sue | Report | 14 Mar 2005 23:06 |
|
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. |
|||