brewbitz.com has recipes for a no-cook version and a cooked version.
Posted by delcatto on 31 August, 2023 at 1:50 PM
I make rhubarb kimchi - depends on whether lacto-fermented things are your style, but I love it; lots of recipes around online but the main thing is to have a good few chunks of crystalised ginger in there and a decent quantity of heat (via gochugaru or whatever chilli/flakes/powder you might have on hand), for me.
Posted by Tamsin on 31 August, 2023 at 2:27 PM
Debster - of course the leaves can go there, but only because the hens cannot eat them.
delcatto - I think our days of home-made wine are over. We still have the demijohns, but I fear for my tastebuds these days. Crumble on the other hand is a definite yes (rolled oats plus ground almonds, ginger, cinammon, and a splodge of honey stirred together make a good gluten-free topping).
Tamson - kimchi has never really appealed. Accidentally eating going-off/fermenting salad tomatoes probably put paid to that. But, on looking up recipes, just in case I could be tempted, I stumbled upon other ideas, such as green rhubarb sorbet, so thanks!
Posted by Blue Witch on 31 August, 2023 at 9:36 PM
I am so going to try this savoury recipe.
The kids are all moved out, and making rhubard crumble two just doesn't feel right...
Posted by Boyontop on 1 September, 2023 at 9:26 AM
Best thing to do with rhubarb is put it straight into the compost heap
Posted by Debster on 31 August, 2023 at 10:04 AMRhubarb wine comes to mind:
https://www.brewbitz.com/pages/rhubarb-wine-recipe
I do love Rhubarb crumble.
Posted by delcatto on 31 August, 2023 at 1:46 PMRhubarb wine?
Posted by delcatto on 31 August, 2023 at 1:48 PMhttps://www.brewbitz.com/pages/rhubarb-wine-recipe-old?_pos=2&_psq=rhubarb+wine&_ss=e&_v=1.0
Rhubarb wine?
brewbitz.com has recipes for a no-cook version and a cooked version.
Posted by delcatto on 31 August, 2023 at 1:50 PMI make rhubarb kimchi - depends on whether lacto-fermented things are your style, but I love it; lots of recipes around online but the main thing is to have a good few chunks of crystalised ginger in there and a decent quantity of heat (via gochugaru or whatever chilli/flakes/powder you might have on hand), for me.
Posted by Tamsin on 31 August, 2023 at 2:27 PMDebster - of course the leaves can go there, but only because the hens cannot eat them.
delcatto - I think our days of home-made wine are over. We still have the demijohns, but I fear for my tastebuds these days. Crumble on the other hand is a definite yes (rolled oats plus ground almonds, ginger, cinammon, and a splodge of honey stirred together make a good gluten-free topping).
Tamson - kimchi has never really appealed. Accidentally eating going-off/fermenting salad tomatoes probably put paid to that. But, on looking up recipes, just in case I could be tempted, I stumbled upon other ideas, such as green rhubarb sorbet, so thanks!
Posted by Blue Witch on 31 August, 2023 at 9:36 PMI am so going to try this savoury recipe.
The kids are all moved out, and making rhubard crumble two just doesn't feel right...
Posted by Boyontop on 1 September, 2023 at 9:26 AM