Rhubarb

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

Quoted message said:

rhubarb-ginger jam (thanks Barb!)

If any of you have never had this, consider yourselves to have not yet lived
',;~}~

Shaun aRe

In article <[email hidden]>, enigma

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

enigma said:

no, the leaves & root contian oxalic acid, which is
poisonous, but the stalks are fine, raw or cooked. i've
always liked raw rhubarb & my 4 YO does too. i have a 40'
row of it
🙂 yum!

Madre de diós, what in the name of science and machinery do
you do with 40 FEET of rhubarb, Lee? Inquiring Mind Wants
to Know.

rhubarb-ginger jam (thanks Barb!)
rhubarb ginger crumble (takes 2.5-3 pounds of rhubarb)
German rhubarb cake
rhubarb sauce
regular rhubarb crumble
Dutch rhubarb pie
strawberry rhubarb pie
raspberry rhubarb pie
rhubarb pie
raw rhubarb
freeze a whole bunch for winter...
there's a lot of recipes on Rhubarb compendium i haven't got
to yet, too 🙂
lee <it came with the house, but it's expanding its self,
unlike the asparagus which all died>

LOL! I'm the only one in my house who'll eat the stuff. I made rhubarb
jam yesterday and will do another batch shortly after receiving a plea
from a friend's neighbor to come and get it. In prepping the rhubarb, I
used strawberry juice in place of the water. It helped the color, but
I'm sure that it added much strawberry taste. Which is fine -- I was
looking to get rid of it. I posted the recipe I used (liquid fruit
pectin) to r.f.preserving in "Let the games begin!" Gotta get some
candied ginger for the Gingered Rhubarb Jam.

For others, note that the Rhubarb Compendium site is now at
<http://www.rhubarbinfo.com>

Lee, when you freeze the stuff, how do you prepare it for use? Thaw
first? Drain thawed? Because I've no one here to eat it, I've never
bothered freezing it. My condolences on the loss ofyour asparagus.
It's up here, though I haven't had any of the local stuff yet. I've got
some pieces marinating in balsamic dressing that I may have for lunch in
a couple minutes.

Now, are you tellin' me, darlin', that you haven't made the famous
Rhubarb Custard Cake?

* Exported from MasterCook Mac *

Rhubarb Custard Cake - be sure to check the
notes

Recipe By : posted to rec.food.cooking yet again by Barb Schaller,
5-24-05
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13² pan. Dump the chopped rhubarb on top of the
cake batter. Sprinkle the sugar on top of the rhubarb. Pour the
whipping cream (unwhipped) over the sugar. Bake at 350° for 50-60
minutes, until cake springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer.
Makes 1-18 (depending on how you cut it!!) dee-vine servings.
- - - - - - - - - - - - - - - - - -

NOTES : Source: Star Tribune Taste Section 5/25/88. Halve the recipe
(Jiffy one-layer cake mix) and use a 9² square pan; bake ±45 minutes.
(5/16/95.)

Be sure your 9x13" pan is at least two inches deep. If not, remove
about 1/2 cup of batter and make a couple cupcakes. Might overflow the
pan otherwise.

Last time I used it, I used Duncan Hines Yellow (Vanilla?) butter cake
mix - believe you add a stick of butter to it along with the eggs and
water.

_____
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Dave Smith said:

Anyone else noticing this? Rhubarb used to be sold in
bunches large enough that you could trim away tops and dirty
bottoms and still have more than enough to make a pie. My
brother, who taught me to make rhubarb pies, was been
complaining last year that the rhubarb bundles were too
small to make a pie. We never noticed it because I get mine
from a neighbour's fruit stand. The other day my wife came
home with a bunch that looked kind of small. My recipe
calls for 4 cups of chopped rhubarb. A got less than 3 out
of it.

Not a major problem.... the recipe calls for a range of
sugar , 1 1/4 - 2 cups. I just cut back on flour and sugar
and the pie was a little less fruity. It turned out great.
But from now on I am going to insist on a bundle big enough
for a pie.

I have never bought rhubarb. Except for frozen rhubarb
on the rare off-season occasion when I needed it. I refuse
to pay the inflated prices they are charging for what is
a weed! Tiny bunches for something lie $3! Get real!

Luckily I have a friend who lives on a former farm. She
has tons of rhubarb and doesn't cook it herself. I can
get all I want. She actually gave me some to plant in
my yard so I would have my own, but being the gardener
from hell I managed to kill it. Only I could kill a
weed without even trying. Sheesh!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Amarantha said:

Serendipity <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Here rhubarb is grown not sold. Most houses have a patch. We had a
huge patch at our previous house. One of my kids would eat right from
the patch.

I was always told that it's poisonous unless cooked. Was I told wrong?
Not disagreeing, genuinely asking; thanks 🙂

Only the leaves. The stalks can be eaten raw or cooked.
I am living proof that they are not poisonous as I used
to eat them raw. I would have a little bowl of sugar and
dip the end of the stalk in the sugar and then take a
bite, dip and bite, dip and bite. Yum. I've known people
who just eat them plain but that's too sour for me.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Kate Connally said:

I have never bought rhubarb. Except for frozen rhubarb
on the rare off-season occasion when I needed it. I refuse
to pay the inflated prices they are charging for what is
a weed! Tiny bunches for something lie $3! Get real!

We always grew it when I was a kid and I had in in my garden but
there were black walnut trees too close to the garden and as the
trees got bigger the rhubarb failed. I started with fresh roots
two years and expected to pick my own this year but the plants
disappeared. I planted two new plants on the weekend. So for the
rest of this year and next I am going to have to buy the stuff. I
don't mind paying for the stuff, but I really resent having to pay
for two bunches to get enough for one pie.

Quoted message said:

Luckily I have a friend who lives on a former farm. She
has tons of rhubarb and doesn't cook it herself. I can
get all I want. She actually gave me some to plant in
my yard so I would have my own, but being the gardener
from hell I managed to kill it. Only I could kill a
weed without even trying. Sheesh!

No. Not just you. I had a rhubarb failure too.

Melba's Jammin said:

In article <[email hidden]>, enigma

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,
enigma <[email hidden]> wrote:

> no, the leaves & root contian oxalic acid, which is
>poisonous, but the stalks are fine, raw or cooked. i've
>always liked raw rhubarb & my 4 YO does too. i have a 40'
>row of it
>🙂 yum!

Madre de diós, what in the name of science and machinery do
you do with 40 FEET of rhubarb, Lee? Inquiring Mind Wants
to Know.

rhubarb-ginger jam (thanks Barb!)
rhubarb ginger crumble (takes 2.5-3 pounds of rhubarb)
German rhubarb cake
rhubarb sauce
regular rhubarb crumble
Dutch rhubarb pie
strawberry rhubarb pie
raspberry rhubarb pie
rhubarb pie
raw rhubarb
freeze a whole bunch for winter...
there's a lot of recipes on Rhubarb compendium i haven't got
to yet, too 🙂
lee <it came with the house, but it's expanding its self,
unlike the asparagus which all died>

LOL! I'm the only one in my house who'll eat the stuff. I made rhubarb
jam yesterday and will do another batch shortly after receiving a plea
from a friend's neighbor to come and get it. In prepping the rhubarb, I
used strawberry juice in place of the water. It helped the color, but
I'm sure that it added much strawberry taste. Which is fine -- I was
looking to get rid of it. I posted the recipe I used (liquid fruit
pectin) to r.f.preserving in "Let the games begin!" Gotta get some
candied ginger for the Gingered Rhubarb Jam.

Would you consider it hinting, if I asked you how your mint plants are
coming along?

In article <[email hidden]>, Margaret Suran

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, enigma
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

LOL! I'm the only one in my house who'll eat the stuff. I made
rhubarb jam yesterday and will do another batch shortly after
receiving a plea from a friend's neighbor to come and get it. In
prepping the rhubarb, I used strawberry juice in place of the
water. It helped the color, but I'm sure that it added much
strawberry taste. Which is fine -- I was looking to get rid of it.
I posted the recipe I used (liquid fruit pectin) to r.f.preserving
in "Let the games begin!" Gotta get some candied ginger for the
Gingered Rhubarb Jam.

Quoted message said:

Would you consider it hinting, if I asked you how your mint plants are
coming along?

LOL!!! I bought a plant at the farmers market a week ago. Put it in a
pot last weekend. It's on the table outside, out of reach of the
******* rabbit! The little bugger had the cojones to come right up the
back stoop to check out that which is out of his reach.
Hint? You know how dense I am in the face of the overly-polite. I got
my marching orders; pray for nice weather that the stuff will flourish.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Melba's Jammin said:

LOL!!! I bought a plant at the farmers market a week ago. Put it in a
pot last weekend. It's on the table outside, out of reach of the
******* rabbit! The little bugger had the cojones to come right up the
back stoop to check out that which is out of his reach.
Hint? You know how dense I am in the face of the overly-polite. I got
my marching orders; pray for nice weather that the stuff will flourish.

If you want cojones, you should see the coyotes around here. The neighbour on one
side of me used to have free range chickens. He primary source of heat in the
winter is wood, so he always had a big stack of wood at the edge of his property.
One evening he was out cutting his lawn. The chickens were strutting around the
yard feeding on the goodies they could find there. We saw a coyote hiding behind
the wood pile pile watching the chickens.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Margaret Suran

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, enigma
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

LOL! I'm the only one in my house who'll eat the stuff. I made
rhubarb jam yesterday and will do another batch shortly after
receiving a plea from a friend's neighbor to come and get it. In
prepping the rhubarb, I used strawberry juice in place of the
water. It helped the color, but I'm sure that it added much
strawberry taste. Which is fine -- I was looking to get rid of it.
I posted the recipe I used (liquid fruit pectin) to r.f.preserving
in "Let the games begin!" Gotta get some candied ginger for the
Gingered Rhubarb Jam.

Quoted message said:

Would you consider it hinting, if I asked you how your mint plants are
coming along?

LOL!!! I bought a plant at the farmers market a week ago. Put it in a
pot last weekend. It's on the table outside, out of reach of the
******* rabbit! The little bugger had the cojones to come right up the
back stoop to check out that which is out of his reach.
Hint? You know how dense I am in the face of the overly-polite. I got
my marching orders; pray for nice weather that the stuff will flourish.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi
Sheraton

The rabbits in my yard, and I have a bunch of them, don't seem to eat mint.
I planted some in the area that used to be my garden and it is now all over.
Where is that fox or the redtail hawk or great horned owl when I need them.
The rabbits are getting huge.

del

In article <[email hidden]>, "Del Cecchi"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Margaret Suran
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

> in "Let the games begin!" Gotta get some candied ginger for the
> Gingered Rhubarb Jam.

Quoted message said:

Would you consider it hinting, if I asked you how your mint plants are
coming along?

Quoted message said:

Quoted message said:

LOL!!! I bought a plant at the farmers market a week ago. Put it in a
pot last weekend. It's on the table outside, out of reach of the
******* rabbit!

Quoted message said:

The rabbits in my yard, and I have a bunch of them, don't seem to eat
mint. I planted some in the area that used to be my garden and it is
now all over. Where is that fox or the redtail hawk or great horned
owl when I need them. The rabbits are getting huge.
del

My sentiments exactly. My views on wabbits were not especially
well-received on mn.general. :-) I keep my mint potted to prevent
turf takeover as you've experienced. I'm thinking I'm going to wind up
buying some from the farmer's market to keep Marcel happy. Margaret is
so subtle when she nags.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article <[email hidden]>, Dave Smith

Quoted message said:

Melba's Jammin said:

LOL!!! I bought a plant at the farmers market a week ago. Put it
in a pot last weekend. It's on the table outside, out of reach of
the ******* rabbit! The little bugger had the cojones to come
right up the back stoop to check out that which is out of his
reach. Hint? You know how dense I am in the face of the
overly-polite. I got my marching orders; pray for nice weather
that the stuff will flourish.

If you want cojones,

Nah, that's okay, Dave. Um, thanks for the thought, though. I guess.

you should see the coyotes around here. (snip)

Quoted message said:

We saw a coyote hiding behind the wood pile pile watching the
chickens.

Nervy.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Melba's Jammin said:

In article <[email hidden]>, "Del Cecchi"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Margaret Suran
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

>>in "Let the games begin!" Gotta get some candied ginger for the
>>Gingered Rhubarb Jam.

>Would you consider it hinting, if I asked you how your mint plants are
>coming along?

Quoted message said:

Quoted message said:

LOL!!! I bought a plant at the farmers market a week ago. Put it in a
pot last weekend. It's on the table outside, out of reach of the
******* rabbit!

Quoted message said:

The rabbits in my yard, and I have a bunch of them, don't seem to eat
mint. I planted some in the area that used to be my garden and it is
now all over. Where is that fox or the redtail hawk or great horned
owl when I need them. The rabbits are getting huge.
del

My sentiments exactly. My views on wabbits were not especially
well-received on mn.general. :-) I keep my mint potted to prevent
turf takeover as you've experienced. I'm thinking I'm going to wind up
buying some from the farmer's market to keep Marcel happy. Margaret is
so subtle when she nags.

OH, BOY, I guess that means that Marcel will get a great Christmas
gift this year. That will be just about the time he runs out of the
last mint jelly and he already announced that he cannot eat lamb chops
without "that great stuff from Barbara". No, I do not think that he
knows it's mint jelly, but he knows who Barbara is. :o)

Steak Tartar for Marcel tonight and a piece of duck for me. Also
Cream of Mushroom soup for Marcel, bought from a gourmet shop in the
neighborhood. Yes, the soup you liked so much, Barbara. It is still
cold here and Marcel likes soup on this kind of day. Cheese and
Italian bread for dessert, with some kind of red wine. Also, the
first really beautiful cherries od the season, while we watch Jeopardy.

Tafelspitz for dinner tomorrow. That's beef flanken, simmered with
vegetables until done and served with the vegetables and boiled
potatoes. Dill sauce is good with it, but I will serve white or red
prepared horseradish with it, which I still have left over from Passover.