More Rhubarb
The rhubarb this year (from farm) was so good and plentiful, I kind of overdid it. :) I made a couple of Lindac's best ever rhubarb pies, but they're very sweet so I started playing with less sweet ideas. For pie, I did a double crust kind of like Mom's apple pie, but white flour crust. Chopped the rhubarb, and put it in a zipper bag overnight in the fridge with a modest amount of sugar a little powdered dry ginger and some tapioca. It threw a lot of liquid, and I added a small amount of arrowroot starch (because it was quick to grab rather than the tapioca starch). I didn't want the pie to be runny. It's not. :) It tastes grand, but I can't decide if the ginger brings out the flavor of the rhubarb or muddies it. The edges of the bottom crust froze in the fridge drawer while i was rolling the top. And the top crust tore as I was lifting it. The pie was for home. I couldn't have fixed both, and done a protein wash, to make it pretty, but I couldn't be bothered. :)
Then there's rhubarb bread. I was hoping for pink, but it's just a pleasant tan. It's actually rhubarb orange juice bread. For a one pound loaf, 2 cups of small diced rhubarb and enough OJ to just about cover it, liquified in the blender, and used as the "water" for the bread. The result is really good. A mostly closed crumb (the norm for the base recipe), very springy, subtle flavor a bit sweet and sour. But it is subtle. I'd make it again, no problem, if I had extra rhubarb, but it doesn't highlight the rhubarb. It's just very good, tasty bread.
And then there's the empanadas. I adapted my sweet empanada dough recipe using butter and ginger with white flour, and for the filling I was thinking along the lines of dulce de leche but I didn't have time for that, so I used a can of evaporated milk and a can of sweetened condensed milk, and just a little starch. As it reduced, I put in some slightly air dried tarragon to infuse (and left it in), and when it was getting thick, added a couple cups of rhubarb to cook. I really like this, but used the milk mixture to shine them up and once they cooled, they felt sticky. No one cares. :) But fingers get licked. :) When I make empanadas, normally, they roll out round, and make lovely crescents. I was on call, but eager to get them done, so I just rushed and made 'em wonky. I did give 'em a wash, but the sticky detracts from the shine. :) Again, nobody cares. ;)
Comments (24)
4 years agoLooks tasty.
Rhubarb is trouble free and thrives in my climate.
I‘m a low energy cook so I usually just make compote or crumble. I also make jam and chutney. Both orange and ginger go well with rhubarb, as do strawberries, but I never have any to spare.
Baked with orange zest.plllog thanked floral_uk z.8/9 SW UKRelated Discussions
1st cast leaf & question
Comments (20)It would help if you actually posted a picture of the cracks being referred to. This would show the size of the leaves and the cracks. Assuming these are not huge leaves and that they do not have large curves (such as a deep bowl which puts more weight on the sides)... and assuming the cracks were in the center (since that is where the largest veins would be and likely the thinnest leaf part... I would suggest the following. Assuming the leaves did not crack entirely through the middles: 1) get some "bonder" you'll find in the concrete section looks like watered down glue. Brush/drip this into the cracked areas and mix up some cement (without sand if the crack is fine) that you can brush/push into and through the crack). Wipe up as needed (moist cloth) to prevent puddling and smooth surfaces flush. Let that set. THEN, to give it structural strength (if needed) consider flipping the leaf over, mix regular cement (as before). Brush bonder on the backside put some cement on and use some wire (for strength, hardware cloth stips or such), then more cement. If needed you can build a "base" onto it for a birdbath. If you aren't testing these pieces in any way (such as they are not heavy and the split likely to increase or they are not holding water for a bath or acting as a planter) then leave them with the patch only and an added layer on back - ALL ACROSS THE BACK. It is possible that the rain added water to your piece making the cement less strong. The added water could've also messed with the curing. Where the cracks occur (inside or outside) might show this. If water got underneath the leaf or cement by seeping it could happen. It is also possible that the cement was simply not thick enough over a large vein... I have yet to do this with a 4 foot gunnera I originally cast not realizing that the thickness under the largest vein was actually between 1/4 to 1/2 thick and at 150 pounds the weight and stress (load it for a show, unload it, over and over again) had "Jorge" (Gunnera, what else would I name it) split right down that vein but not until he had been ALL OVER the place... BTW, I was experimenting with him so never used wire... that'll teach me. In any case, hope that helps. It would still help to see photos of the cracks and where as well as how big they are for more precise instructions. Hope this is clear enough for now....See MoreNo Brug blooms, my new OT tropical garden
Comments (8)Pam, your garden looks beautiful. So sorry to hear about your dog. Gardening is such good therapy isn't it? That Taro does look like colocasia illustris. I have some I got at a swap too. It really does make a garden look tropical. The leaves burn in direct sun though. It doesn't kill the plant, but even a direct ray that gets through the trees in the afternoon will burn the leaves. Those striped Cannas are pretty, saw them on Monday at Lowe's and I'm thinking of going back. --Shirley...See MoreRhubarb jam recipe, PLEASE?
Comments (67)Hi All! Not sure if anyone is still out there connected to this thread, but thought I would try. =) My family loves the good old Strawberry Rhubarb freezer jam that uses jello, I love it, too. My problem is, I try to make enough of it to last us all year (they love it that much!), but I dont' want to use that much freezer space. I have tried a couple of recipes this year, water bath recipes, that have not set up. One I was afraid may not have had the right ingredients to be a jar jam, since it didn't set up, so after a few hours, I threw it in the fridge to use as syrup. Low and behold it set. =) So, I found another and tried it. It didn't set either. (What is the longest it should take to set up?) 12 c rhubarb 3 Tbs pectin (powdered) 3 c sugar lime juice cubes (2 or 3?) dash red food color Put sugar on diced rhubarb and let it sit overnight to suck water out. Cooked and reduced it for about 15 miutes with lime juice, and added pectin near end. My recipe is homemade so your mileage may vary. Rhubarb is high acid, though, so it should be safe enough. >>> I like the look of the above recipe very much (it is from further up in this thread), it has very little sugar, doesn't require much in the way of other fruit (I'm trying to be as frugal as possible) and is said to set up. My question is this. Can I use one of my recipes that has not set up, just add commercial pectin to it? (I do like the flavor, just want it to set.) If so, how do I figure out how much pectin to add? I'm new to the jam canning process, and don't have much for local resouces, so I appreciate all the help I can get. Thanks! Gabi...See MoreHAVE: Victoria Rhubarb
Comments (3)Sorry, no. I am gonna keep it and pick up 2 more bunches to place through out my front yard. Since no body jumped on this when I posted, I got to thinking and decided to just put a few 2'x2' raised box's through my yard in the sunny spots and put the rhubarb in them. So I have enough rhubarb plants to actually harvests the stalks. Melissa If your local to Syracuse, check out the farmers market on saturdays early in the season. That's where I got mine. I bought it from a farmer that just sells strawberries and rhubarb plants. 2 years ago I got a 3 gallon pot loaded with rhubarb for $3.00...See More- 4 years ago
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Here you go, floral! I do miss our sweet neighbor who supplied us with rhubarb.
I could throw in some avocados, too, :-)
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4 years agoI just last weekend harvested my first 40+ pounds of rhubarb. We all have someting in our climates that others cannot grow. No sweets here. I made a batch of rhubarb hot sauce last night.
Don't care for pie.
I do make a savory corn cake with a rhubarb crumble topping but not that sweet.
Not sure why rhubarb is always used for sweet things.
I have a dozen 1/2 pints of rhubarb hot sauce in the freezer.
plllog thanked sleevendog (5a NY 6aNYC NL CA)- 4 years agolast modified: 4 years ago
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Rhubarb has a tart zippy personality. Like unsweetened cranberry juice or lemons/limes.
Bitter i think of radicchio and some greens.
I came across savory rhubarb recipes maybe 20 yrs ago. One of the magazines i used to subscribe. Maybe OrganicGardening.
Google 'savory rhubarb recipes' and hundreds come up. Link to a few,...
My sauce for bbq is the consistency of ketchup at this point. When thawed, i can take it in any direction from spicier, add vinegars, or a bit more sweet.
Makes a nice juice.
plllog thanked sleevendog (5a NY 6aNYC NL CA) - 4 years ago
I should add that none of this would happen if i didn't have a harvest of hundreds of pounds. I take 3-4 pound bundles into work every monday. A few neighbors are welcome to harvest. It is free. Similar to those that harvest lemons, avocadoes, and various fruit trees and have a hard time giving it away.
I'll add some to mini muffins and make a tart or two eventually. I like it with blueberries and lemon zest, wild thyme.
Last weekend made a mixed smoked grill and planked it under salmon and spatchoked chicken.
plllog thanked sleevendog (5a NY 6aNYC NL CA) - 4 years ago
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