HOW TO COOK RHUBARB RECIPES
RHUBARB GIN RECIPE - RECIPES AND COOKING TIPS - BBC GOOD F…
Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink
Provided by Diana Henry
Categories Cocktails, Drink
Total Time 10 minutes
Prep Time 10 minutes
Yield makes 2 litres
Number Of Ingredients 3
Steps:
- Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
- After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
Nutrition Facts : Calories 63 calories, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar
RHUBARB CRUMBLE RECIPE | BBC GOOD FOOD
Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.
Provided by Gregg Wallace
Categories Dessert
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 7
Steps:
- Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
- Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
- Heat oven to 200C/180C fan/gas 6.
- To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
- Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
- Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
- Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.
Nutrition Facts : Calories 440 calories, FatContent 18 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.67 milligram of sodium
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Our eyes are always on the pies, and this Strawberry-Rhubarb Pie is a showstopper! Never cooked with rhubarb? Don't stress! It's easier than you think, and we'll walk you through every step of the way. In our opinion, this is the best Strawberry-Rhubarb Pie going 'round. Between the bright sweet-tart filling and golden, flaky crust, this is one of those pies you won't be able to stop thinking about! Whip up our Strawberry-Rhubarb Pie recipe for any occasion; just be prepared, with a pie this good leftovers are hard to come by.
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Calories 420 per serving
- Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake on parchment-covered baking sheet 20 minutes. Reduce oven temperature to 350°F. Remove foil, and continue to bake 35 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.
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RHUBARB CHUTNEY RECIPE | BBC GOOD FOOD
A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 232 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 232 calories per serving
- In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
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RHUBARB CRUMBLE RECIPE | BBC GOOD FOOD
Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Cuisine British
Calories 440 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Cuisine British
Calories 440 calories per serving
- Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.
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RHUBARB BREAD I RECIPE | ALLRECIPES
This is a great recipe! I used rhubarb fresh from the garden - maybe 2-3 cups and I added coconut to the topping for some crunch - YUM. I don't see how people think it's too sweet! The only thing I found is that it has to cook …
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