General Chat

Mouth is watering now!! Just adore Rhubarb Crumble, with custard or a great dollop of double cream. Lynda

Just an update as to how the jelly receipe went...Well I used strawberry jelly and it is smashing.Just the right bite and cant keep my face out of it.Every time I go to the fridge I just have to have a spoonful.My aunt said that raspberry jelly is also good to use with it.......Oooo rhubarb jelly and ice cream........ so refreshing, mouth watering and wakens the taste buds Lynn

hey, Lynn,when you say you can,t keep your face out of it,does that mean it,s good for the complection? i could do with getting rid of a few wrinkles myself ,but nothing seems to work, lol Denis.

Hi everyone have just read the thread and my mouth is salivating and my stomach is rumbling. As I'm off work this week I might make a crumble tonight. ALL FOR MYSELF!!!!!!! nobody else here like's rhubarb. Has anybody tried or got a recipe for rhubarb and ginger jam. I had it once and really enjoyed it. I can remember when I was a youngster, Mum had not long had my brother and we were abit short of cash and she started working on a farm where she had to pick rhubarb and I used to push my brother's pram (a proper one) up and down the fields while Mum was picking it, I used to eat it raw straight from the ground. Ooh it was gorgeous. Mind you it doesn't taste quite the same today. Regards Helen

Di, am glad it's not just US that puts strawberry's with Rhubarb ! My wife makes a fab rhubabrb and strawberry crumble with almonds in the crumble mixture. YUM. it's also nice baked with a bit of ginger or cinamon. As it happens I got some from my parents garden yesterday and it's been baked, its in the fridge we having it with yogurt tonight :)

and what about the good old rhubarb wine i ask (hic) not too much

I decided to make a crumble today and so called at Tesco on the way home to get some.One pound sixty for a few sticks ,i nearly had heart failure.My missus says to get a large growing pot and put a crown or two on the patio,and looking at the prices i,m inclined to agree with her.Denis.

Hi Naomi..The way I would cook rhubarb is wash sticks and cut into chunks Put into a saucepan and only add a coulpe of tablespoons of water. It is up to how much rhubarb you are cooking as to how much sugar to put into it so add a little, bring to the boil and then taste if its too sharp then add some more sugar a little at a time.Turn heat down and simmer till rhubarb is soft...it usually breaks up.Use this as a base for crumble, pie or on its own with custard or what ever takes your husbands fancy....sorry no pun intended... some other folk on here may have another method for cooking it so please feel free Lynn

Hi Denis...No haven't tried it as a face pack yet....it would be a waste of good rhubarb, but one thing for sure it (sorry but has to be said) keeps you regular LOL Lynn