Cooking & Baking
Related: About this forumOK, who knows from rhubarb...
and something to do with it besides a great addition to apple and strawberry pies.
Not too many particularly appetizing things came in a quick search, but i seem to remember my grandmother in Maryland doing some spectacular things with it long ago. Just don't remember what they were.
But, the stuff is all over the place here with the spinach, asparagus, and radishes that are out this week so there must be something to do with it that doesn't involve a pie.
Viva_La_Revolution
(28,791 posts)ambrosia
TreasonousBastard
(43,049 posts)not so much the blender?
Sounds good, though, and if you have a SodaStream lying around...
Viva_La_Revolution
(28,791 posts)with a little water, cook till soft and squishy. add sugar to taste. I like it chunky. you could puree it if you wanted it smoother.
greatauntoftriplets
(175,731 posts)I have some rhubarb and plan to make a crisp this week.
TreasonousBastard
(43,049 posts)I should have mentioned I'm diabetic and just reading the recipe sends my blood sugar through the roof.
However, if I can finagle past the sugar and flour, the concept is delicious.
greatauntoftriplets
(175,731 posts)I tend to use less sugar than the recipe calls for because I like the tartness. That doesn't solve your problem, though.
I think there are some crisp recipes that used rolled oats if that's better for you.
Whatever you do with the rhubarb, enjoy it!
TreasonousBastard
(43,049 posts)just take a bite or two of it.
Ever try making an apple-rhubarb crisp?
greatauntoftriplets
(175,731 posts)I've also made apple crisp with the same recipe, though never together with rhubarb.
BainsBane
(53,027 posts)Unless you can use a sugar substitute. Rhubarb is so sour you always need some sugar. I LOVE Rhubarb, but I don't like when people add too much sugar. The sourness is what I love about it.
TreasonousBastard
(43,049 posts)there's no decent brown sugar replacement I know of. Maybe adding a little molasses might work.
There are some flour substitutes, but results are all over the place, usually dreadful.
I agree, some sourness is good and excessive sweetness is cloying, even without the health issues.
(fwiw, I had you on ignore from a huge fight way back when I put everyone involved on ignore. Cleaned out the list to just the few who personally attacked me.)
BainsBane
(53,027 posts)I'm sorry. I don't recall that fight. I hope I don't similarly annoy you in the future.
Whisp
(24,096 posts)I mix mix mix my own up sometimes. I like it more molasse-ie than store bought brown sugar.
You might want to try it with Splenda - altho splenda is like a soft snow fall in texture compared to white sugar. But give it a try anyway in a small amount. Or maybe there is a more granular sugar substitute out there.
TreasonousBastard
(43,049 posts)should work. I don't have to avoid all carbs, just limit them, and there's sure to be something else I can give up that day.
TreasonousBastard
(43,049 posts)I have to assume for the moment that his or her post here has nothing to do with whatever reason I have the person on ignore.
Rather than undo my entire ignore list (although it's probably time to do that anyway) could someone let me know who and what it's about?
CaliforniaPeggy
(149,574 posts)noamnety
(20,234 posts)If I had more of it growing, I'd try out rhubarb sorbet.
TreasonousBastard
(43,049 posts)dunno why I wasn't thinking of baked goods.
Apple. banana, walnut... all sorts of things can go in a muffin with with rhubarb. Blueberries are just coming in...
spinbaby
(15,088 posts)There really isn't much you can do with rhubarb that isn't sweet.
TreasonousBastard
(43,049 posts)a function this weekend.
Everyone will be expecting it to taste like anything except what it will taste like.
Goblinmonger
(22,340 posts)Chop rhubarb and put a pretty tightly packed layer in the bottom of a 9x13 pan. Sprinkle with one package of strawberry Jell-O (I use vegetarian jello and any flavor you want would work--don't add anything else, just the powdered jello). Then sprinkle with about 3/4 cup of sugar (you can modify this as you like with Splenda or whatever--the recipe originally called for 1 cup but that was WAY too sweet so I hover around 2/3 to 3/4 cup). Then make a white cake mix according to directions and pour over the rhubarb mixture. Bake at same temp as cake mix directions, but you will need to add about 10-15 minutes to the baking time. When the cake is browned and not mushy, it's done. Let it cool (or don't but it will be runny). Flip over when serving. Great with whipped cream or ice cream.
pengillian101
(2,351 posts)dem in texas
(2,673 posts)I haven't cooked any rhubarb since I lived in Alaska over 35 years ago. It grew in my garden there and I used to bake it with sugar and topping it with minature marshmellows. My children were young then and they liked it. I tried cooking it in different recipes and it was hard to get the sweetness right. The marshmellow recipe was the one that worked the best. I don't remember the recipe but I bet you could find somewhere on the internet.
japple
(9,819 posts)recipe. Rhubarb-strawberry combinations are very good, too.
TreasonousBastard
(43,049 posts)yes, strawberry/rhubarb combos are the fod of the gods.
I will definitely make pies, tarts, and things, and try some jam.
japple
(9,819 posts)and a cocktail using rhubarb and gin that sounds delicious!
http://www.npr.org/2013/05/28/186920983/rhubarb-brings-spring-to-the-table
MiddleFingerMom
(25,163 posts).
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Splenda Brown Sugar.
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http://www.splenda.com/products/brown-sugar-blend?utm_source=google&utm_medium=cpc&utm_campaign=Branded+-+Products&utm_term=splenda%20brown%20sugar&utm_content=sJ59D7PeL|pcrid|24831815224|pkw|splenda%20brown%20sugar|pmt|e
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TreasonousBastard
(43,049 posts)I might get some.
Because of Splenda's fluffiness, it needs changes in recipes and often enough mixing in some sugar helps. So, throwing in some molasses with the sugar/Spenda mix might work even better.
Fortinbras Armstrong
(4,473 posts)Last edited Sun Jun 2, 2013, 12:06 PM - Edit history (1)
Ingredients
1 lb. rhubarb, trimmed and cut into 1" pieces
⅓ cup water
½ cup packed light brown sugar
½ tsp. kosher salt
2 eggs, separated into yolks and whites
½ cup heavy cream
1 tsp. vanilla extract
Instructions
Bring rhubarb and water to a boil in a 2-qt. saucepan over high heat. Reduce heat to medium-low, cover and cook until tender, about 4 minutes. Transfer rhubarb, salt and juice to a blender along with 1 tbsp brown sugar; puree until smooth. Whisk rhubarb purée, yolks, and remaining brown sugar together in the pan and return to medium heat. Cook, whisking constantly, until slightly thickened, about 3 minutes. Transfer to a large bowl; let cool.
Whisk egg whites in a bowl until stiff peaks form; add to rhubarb mixture. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to rhubarb mixture. Fold until combined. Spoon into serving cups; chill before serving.
Makes 4½ cups