Rhubard

[Pinky]

I have a rhubarb plant in my yard. I have so much rhubarb, but I don't know of any clean recipes I can use it in. Any suggestions? I usually use it to make, pies, cakes, muffins or jelly. Not exactly clean food.....

[vanessaroy]

Hey, i'm obsessed with rhubarb, i'm eating it everyday at the moment. I found this website for all the rhubarb recipies you could think of - not exactly clean, but a good source, and you can clean up any recipe. The web site is

www.rhubarbinfo.com/recipe-index

hope this helps. Let me know if you find anything interesting :lol:

[Chirpy]

Hello again Pinky and Vanessaroy,

Heck, why not two threads about rhubarb, that under-utilized plant? It is easy to grow, requires no care except a little water, stays in that unused corner of your garden, and produces copius quantities of a high-fiber, high-antioxidant, high-vitamin "fruit". :clap:

It can be used in marinades as a meat tenderizer, as a substitute for citrus twist in beveridges (makes a great base for fruit punch) and as a wonderful fruit in crisps, scones, pancakes, and (yes I'm sorry) pies, puddings and cakes. :rolleyes:

Rhubarb salsa:
2c rhubarb finely diced rhubarb
about 4 c boiling water.
1/2c diced red pepper
1/2c diced yellow pepper
1/4c diced cilantro
3 green onions, finely chopped
1-2 small hot peppers (to taste) minced
1-2 tbsp lime juice (to taste)

Blanch rhubarb in boiling water for 20 seconds. Rinse under cold water. Combine with peppers and cilantro. Stir in green onions and peppers, and 1 or 2 tablespoons of fresh lime juice. Add stevia and salt/pepper to taste.

Goes well cold with chicken and fish, even venison and beef. Try placing chicken breasts in a small pan and put this salsa over top, let marinade in the fridge for a couple of hours, then bake, covered, for 30 min @ 350 or until juices run clear. Nice with rice.

Enjoy.


Oh - one point about rhubarb - the leaves have oxalic acid in them - which can cause burning in the mouth and GI tract, as well as GI "distress". So don't eat them. :p

Chirpy

[straitshooter]

i :love: rhubarb jelly!!!!!!!!

[christie]

I love rhubarb. You can put it in the microwave for a few mintues with some splenda and it's yummy! Like rhubarb sauce. You can put it on toast, french toast, in oatmeal etc.

[sweetpea_123]

My husband loves strawberry rhubarb pie. I make it for him every year, but fortunately, it isn't a food that makes me want to cheat. . . :D

[Hoochiemomma]

Mmmm - I had stewed rhubarb with splenda & cc for my first breakfast this morning.

[Swiss]

Originally posted by sweetpea_123@Jun 16 2006, 07:50 PM
My husband loves strawberry rhubarb pie. I make it for him every year, but fortunately, it isn't a food that makes me want to cheat. . . :D
Ohh, that's my husband's favorite pie, too. In fact, last night I ran to the grocery store pretty late at night to get some rhubarb to make him a strawberry-rhubarb pie for Father's Day. Alas, no rhubarb! :(

I usually have a rhubarb sauce on hand (I just simmer the cut up rhubarb with a bit of water and some splenda/sugar blend).

[MaiCarInMtl]

Originally posted by Hoochiemomma@Jun 16 2006, 04:57 PM
Mmmm - I had stewed rhubarb with splenda & cc for my first breakfast this morning.
That sounds awesome! Now I just need some rhubard...

[fitmommy]

My favorite pie too is straw-rhubarb. Oh my gosh I am drooling just thinking about it.

I am really going to have to try the rhubarb/splenda thing.

how long do I want to simmer/microwave it?? should it be mushy or just tender?

I am going to buy some my next trip to the market :p

[Hoochiemomma]

Originally posted by fitmommy@Jun 20 2006, 08:09 PM
My favorite pie too is straw-rhubarb. Oh my gosh I am drooling just thinking about it.

I am really going to have to try the rhubarb/splenda thing.

how long do I want to simmer/microwave it?? should it be mushy or just tender?

I am going to buy some my next trip to the market :p
I did it on the stovetop - simmered for only around 5 minutes. I like it tender, so how long you cook it really depends on how fibrous the stocks are. Next time I will microwave because I don't like handwashing the pots.

[fitmommy]

Originally posted by Hoochiemomma+Jun 21 2006, 12:45 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Hoochiemomma @ Jun 21 2006, 12:45 PM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-fitmommy@Jun 20 2006, 08:09 PM
My favorite pie too is straw-rhubarb. Oh my gosh I am drooling just thinking about it.

I am really going to have to try the rhubarb/splenda thing.

how long do I want to simmer/microwave it?? should it be mushy or just tender?

I am going to buy some my next trip to the market :p
I did it on the stovetop - simmered for only around 5 minutes. I like it tender, so how long you cook it really depends on how fibrous the stocks are. Next time I will microwave because I don&#39;t like handwashing the pots. [/b][/quote]
Thankyou for the info. :wave:

[futureNICUnurse]

I&#39;m going to have to try to do some of these ideas. My grandmother often made rhubarb crisp when we&#39;d visit her. I love rhubarb&#33; I like the idea of putting it in some oatmeal&#33; Yum&#33;

[christie]

It&#39;s on the fibrous veggie list :love: