Rhubarb

Old Mother Ashby said:

I hardly ever cook rhubarb, which is actually a vegetable.
I hated it as a child, it was too [censored] the way Mum did it.

You were right to trust your instincts.

Quoting from:
http://www.deliciouslivingmag.com/healthnotes/healthnotes.cfm?org=nh&lang=EN&ContentID=1905006

Increasing dietary oxalate, a substance present in rhubarb,
can lead to an increase in urinary oxalate excretion.
Increased urinary oxalate increases the risk of stone
formation. As a result, most doctors agree that kidney stone
formers should reduce their intake of oxalate from food
as a way to reduce urinary oxalate. Many foods contain
oxalate; however, only a few -- including rhubarb -- appear
to significantly increase urinary oxalate levels.

Quoting from:
http://homecooking.about.com/cs/vegetables/a/rhubarb_3.htm

Rhubarb is high in calcium, more than a comparable
cup of milk. Unfortunately, the calcium is in the form
of calcium oxalate, which blocks absorption of calcium
not only from the ingested rhubarb itself, but also
from any other food eaten at the same time. Cooking
converts the oxalic acid into an inorganic crystalline
form which can build up into kidney stones. Those who
tend to develop kidney stones with oxalate content
should avoid rhubarb.

[I take issue with the notion that calcium oxalate
can block the ingestion of more calcium (in addition
to that tied up in the calcium oxalate itself). Also,
I don't know where they get that stuff about "converts
the oxalic acid into an inorganic crystalline form".
All forms of oxalic acid and its oxalates are organic.
Only a temperature high enough to totally break down
the molecule would convert it to an inorganic form.]

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Old Mother Ashby said:

I hardly ever cook rhubarb, which is actually a vegetable.
I hated it as a child, it was too [censored] the way Mum did it.

You were right to trust your instincts.

Quoting from:

http://www.deliciouslivingmag.com/healthnotes/healthnotes.cfm?org=nh&lang=EN&ContentID=1905006

Quoted message said:

Increasing dietary oxalate, a substance present in rhubarb,
can lead to an increase in urinary oxalate excretion.

Before starting the next big Dietary Scare what about considering the
doseage. Oxalate is a natural substance present in many plants. We ingest
many potentially harmful substances in small quantities quite regularly.
If you avoided all plants which contained the slightest bit of potential
poison I suspect your diet would be very poor. How much rhubarb over what
period would it take to be likely to cause some harm? How often has it been
shown that a person has actualy suffered harm from eating it?

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

David

David Hare-Scott wrote:
:: "Mark Thorson" <[email hidden]> wrote in message
:: news:[email hidden]...
:::
::
http://www.deliciouslivingmag.com/healthnotes/healthnotes.cfm?org=nh&lang=EN&ContentID=1905006
:::
::: Increasing dietary oxalate, a substance present in rhubarb,
::: can lead to an increase in urinary oxalate excretion.
::
:: Before starting the next big Dietary Scare what about considering
the
:: doseage.

That's what Mark does best.

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Hayabusa

Hayabusa said:

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Yesterday I search high and low for a rhubarb custard pie recipe that I tried a
few years ago when some friends came by. Every time I have seen the guys since
then he has raved about that pie, says it was the best pie he ever had in his
life.

But as for accompaniment for rhubarb pie, I like whipped cream and if there is
no whipped cream I will settle for vanilla ice cream.

I saw an interesting recipe in a newspaper last week, a rhubarb rum compote
with rum. I remember that it was 1 cup sugar but can't remember if it was 4
cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz. rum.
Serve it warm over plain yoghurt.

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

I like rhubarb. I hate to have it bastardized with anything. I consider strawberry rhubarb to be a
waste of good rhubarb and a waste of good strawberries.

Hayabusa said:

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

No, no, no. Rhubarb does just fine all by itself. Rhubarb sorbet is a
most perfect dessert requiring nothing else.

Gabby

Dave Smith said:

Hayabusa said:

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Yesterday I search high and low for a rhubarb custard pie recipe that I tried a
few years ago when some friends came by. Every time I have seen the guys since
then he has raved about that pie, says it was the best pie he ever had in his
life.

But as for accompaniment for rhubarb pie, I like whipped cream and if there is
no whipped cream I will settle for vanilla ice cream.

I saw an interesting recipe in a newspaper last week, a rhubarb rum compote
with rum. I remember that it was 1 cup sugar but can't remember if it was 4
cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz. rum.
Serve it warm over plain yoghurt.

I haven't tried this, but many years ago had another recipe that
disappeared. It was excellent. It was also called:

Rhubarb Custard Pie

From "A Guide to Good Cooking" from Five Roses Flour Copyright 1938

2 1/2 cups cut rhubarb
2 egg yolks
1 cup sugar
2 tbsp Five Roses Flour
1 tbsp melted butter

Beat egg yolks to a thick froth; gradually add the sugar, flour and
buter. Add rhubarb, cut in 1/2 inch pieces. Pour into uncooked pastry
shell and bake like Custard Pie.* When baked, top with a meringue made
of the egg whites, or use a top crust.

* They instructions say to place the bottom uncooked pastry in the pie
plate in a cold place to allow for evaporation of moisture from the
shell and a crusting over of the dough before baking.

......Sharon

Dave Smith said:

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

I like rhubarb. I hate to have it bastardized with anything. I consider strawberry rhubarb to be a
waste of good rhubarb and a waste of good strawberries.

Amen!!! .....Sharon

"Hayabusa" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would
prefer
to soften it by adding something (like apple) that benefits from a bit
of
tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Hayabusa

Naw, if your a Brit it's got to bed custard!

MoM

Thanks biig, but I have a recipe like that from JoC. The one I meant was a single
crust pie with a rich custard filling and some rhubarb. It was really good.

biig said:

Dave Smith said:

Hayabusa said:

On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
<[email hidden]> wrote:

>On the question of taste, yes rhubarb can be very [censored] even with a good
>amount of sugar. I happen to like it but I can see that some would prefer
>to soften it by adding something (like apple) that benefits from a bit of
>tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Yesterday I search high and low for a rhubarb custard pie recipe that I tried a
few years ago when some friends came by. Every time I have seen the guys since
then he has raved about that pie, says it was the best pie he ever had in his
life.

But as for accompaniment for rhubarb pie, I like whipped cream and if there is
no whipped cream I will settle for vanilla ice cream.

I saw an interesting recipe in a newspaper last week, a rhubarb rum compote
with rum. I remember that it was 1 cup sugar but can't remember if it was 4
cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz. rum.
Serve it warm over plain yoghurt.

I haven't tried this, but many years ago had another recipe that
disappeared. It was excellent. It was also called:

Rhubarb Custard Pie

From "A Guide to Good Cooking" from Five Roses Flour Copyright 1938

2 1/2 cups cut rhubarb
2 egg yolks
1 cup sugar
2 tbsp Five Roses Flour
1 tbsp melted butter

Beat egg yolks to a thick froth; gradually add the sugar, flour and
buter. Add rhubarb, cut in 1/2 inch pieces. Pour into uncooked pastry
shell and bake like Custard Pie.* When baked, top with a meringue made
of the egg whites, or use a top crust.

* They instructions say to place the bottom uncooked pastry in the pie
plate in a cold place to allow for evaporation of moisture from the
shell and a crusting over of the dough before baking.

......Sharon

Hi Dave; I can email you about 65 rhubarb pie recipes. Maybe it's one of
them.

h m peagram at yahoo dot com

MoM
"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hayabusa said:

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a
good
amount of sugar. I happen to like it but I can see that some would
prefer
to soften it by adding something (like apple) that benefits from a bit
of
tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Yesterday I search high and low for a rhubarb custard pie recipe that I
tried a
few years ago when some friends came by. Every time I have seen the guys
since
then he has raved about that pie, says it was the best pie he ever had
in his
life.

But as for accompaniment for rhubarb pie, I like whipped cream and if
there is
no whipped cream I will settle for vanilla ice cream.

I saw an interesting recipe in a newspaper last week, a rhubarb rum
compote
with rum. I remember that it was 1 cup sugar but can't remember if it
was 4
cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz.
rum.
Serve it warm over plain yoghurt.

CHI-MUM said:

Hi Dave; I can email you about 65 rhubarb pie recipes. Maybe it's one of
them.

h m peagram at yahoo dot com

Go for it if it is not too much trouble. I will scan them and see if I can
find it. If I do, I will send it back and let you know, because it was a
winner.

"Old Mother Ashby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hardly ever cook rhubarb, which is actually a vegetable. I hated it as
a child, it was too [censored] the way Mum did it.

However, it's in season and in this weather I like a dessert at the
weekend. So last night I tried a recipe from the ever dependable Jill
Dupleix, for rhubarb and apple sponge pudding.

Rhubarb and apple chunks, with two tablespoons of orange juice and
sprinkled with caster sugar and cinnamon. Top with a sponge mix made
from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising
flour (the good old rule of three), 50 minutes in a moderate oven. Not
bad at all, though I'm still not entirely convinced about rhubarb.

Christine

Try Barb's Rhubarb custard cake.....it's to die for.
-Ginny

In article <[email hidden]>,

Virginia Tadrzynski said:

"Old Mother Ashby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hardly ever cook rhubarb, which is actually a vegetable. I hated it as
a child, it was too [censored] the way Mum did it.

However, it's in season and in this weather I like a dessert at the
weekend. So last night I tried a recipe from the ever dependable Jill
Dupleix, for rhubarb and apple sponge pudding.

Rhubarb and apple chunks, with two tablespoons of orange juice and
sprinkled with caster sugar and cinnamon. Top with a sponge mix made
from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising
flour (the good old rule of three), 50 minutes in a moderate oven. Not
bad at all, though I'm still not entirely convinced about rhubarb.

Christine

Try Barb's Rhubarb custard cake.....it's to die for.
-Ginny

Thanks, Ginny. I made it on Friday night for The Fab Five on Saturday
(see my website) and we never got around to it. Three nights later
(tonight) I cut the first piece and it is still awesome! I used a Betty
Crocker mix and melted 1/3 cup butter instead of using salad oil. Dense
and delicious. The custard bottom is is very rich and delicious. It
has kept, covered, in the fridge very nicely, I'll try to offload it
tomorrow, though - don't want to push my luck.

--
-Barb
<http://jamlady.eboard.com> Updated 5/22/2006, Church Review completed
"If it's not worth doing to excess, it's not worth doing at all."

"Old Mother Ashby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hardly ever cook rhubarb, which is actually a vegetable. I hated it as a
child, it was too [censored] the way Mum did it.

However, it's in season and in this weather I like a dessert at the
weekend. So last night I tried a recipe from the ever dependable Jill
Dupleix, for rhubarb and apple sponge pudding.

Rhubarb and apple chunks, with two tablespoons of orange juice and
sprinkled with caster sugar and cinnamon. Top with a sponge mix made from
100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising flour
(the good old rule of three), 50 minutes in a moderate oven. Not bad at
all, though I'm still not entirely convinced about rhubarb.

I have never in my life cooked rhubarb, the first time I ever tasted it I
was already married, and although I didn't mind it, my husband says he can't
stand it. I've made Barbs cake with apple, and it was great. But I'm
thinking I'd like to try Barbs cake with the actual rhubarb this time, and
my daughter will also get to try it.

I really don't know anything about rhubarb, I think I heard the leaves are
poisonous. I can't remember, but did Barbs recipe tell how to prepare it?
When is it in season? Thanks. Hopefully Barb will read this too.

Jen

Jen wrote on 30 May 2006 in rec.food.cooking

Quoted message said:

"Old Mother Ashby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hardly ever cook rhubarb, which is actually a vegetable. I hated it
as a child, it was too [censored] the way Mum did it.

However, it's in season and in this weather I like a dessert at the
weekend. So last night I tried a recipe from the ever dependable
Jill Dupleix, for rhubarb and apple sponge pudding.

Rhubarb and apple chunks, with two tablespoons of orange juice and
sprinkled with caster sugar and cinnamon. Top with a sponge mix made
from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self
raising flour (the good old rule of three), 50 minutes in a moderate
oven. Not bad at all, though I'm still not entirely convinced about
rhubarb.

I have never in my life cooked rhubarb, the first time I ever tasted
it I was already married, and although I didn't mind it, my husband
says he can't stand it. I've made Barbs cake with apple, and it was
great. But I'm thinking I'd like to try Barbs cake with the actual
rhubarb this time, and my daughter will also get to try it.

I really don't know anything about rhubarb, I think I heard the leaves
are poisonous. I can't remember, but did Barbs recipe tell how to
prepare it? When is it in season? Thanks. Hopefully Barb will read
this too.

Jen

I make Barb's rhubarb cake A fair bit...I rarely use rhubarb...Pick 1, 2
or many fruit combos you'd like... make it 4 cups worth...Last time I
made it it was really a pineapple mandrain orange cake. The cake is quite
versatile that way. A mixed berry version is quite nice. Even a rhubarb
strwberry is good. See I lack ready access to fresh rhubarb and I feel
canned or frozen rhubarb just isn't the same as fresh. If the fruits used
are to your way of thinking sweet adjust by reducing the 1 cup sugar a
little. Too much reduction of sugar would affect the custard. This has
been all discussed previously several years ago...it wasn't my idea.

--
-Alan

Hayabusa said:

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Hayabusa

is that custard?

On Tue 30 May 2006 04:52:44a, Thus Spake Zarathustra, or was it dee?

Quoted message said:

Hayabusa said:

David Hare-Scott said:

On the question of taste, yes rhubarb can be very [censored] even with a
good amount of sugar. I happen to like it but I can see that some
would prefer to soften it by adding something (like apple) that
benefits from a bit of tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Hayabusa

is that custard?

Vanilla pudding is often thickened only with cornstarch or flour while
custard is usually thickened only with egg.

--
Wayne Boatwright @¿@¬
_____________________