Rhubarb

Wayne Boatwright said:

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

Quoted message 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!

Hayabusa

is that custard?

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

--
Wayne Boatwright @¿@¬
_____________________

have only tried the custard on rubarb crumble

Mr Libido Incognito said:

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

Alan, how would using splenda affect this cake??? tia....Sharon

Jen said:

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

You just wash the stalks (trim the tops & bottoms a bit, if you need
to) and cut them into about 1/2" or so pieces. It's in season as long
as you keep it from going to seed.
;-) It's impossible to kill it.

N.
The leaves are poisonous, but nobody eats the leaves.

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

Quoted message said:

Mr Libido Incognito said:

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

Quoted message said:

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

Alan, how would using splenda affect this cake??? tia....Sharon

see below for a real diabetic friendly dessert...

Don't have a clue...I am not that worried about it..as I eat the cake
about every 3 months and treat myself to the sugar. And I insure I eat
only 1 smallish piece and allow the leftover takers to have it. I gots 2
grown kids with mates and a granchild to feed my leftovers too. In fact
they fight over leftovers...seems they miss my cooking. If I had to I'd
take it to the neighbours...whatever...so a partial cake wasn't sitting
where I'd cave in and swallow it down.

This is really versitile...If the graham waffer crust bothers your
BG...make it as a parfait and leave the graham waffer out. The only other
carbs are in the fruit.

This takes longer to shop for than to make...excepting the 4 hrs in the
fridge. Takes about 15 minutes to shop for and less than 10 to do the
prep.

@@@@@ Now You're Cooking! Export Format

Alan's Dreamsicle Delight Pie

pies

1 large tub Cool Whip; least 12 oz.)
1 pkg (8 oz.) fat free cream cheese, softened
1 small box sugar free vanilla pudding
1 small box box sugar-free orange gelatin (jello)
1 small can pineapple tidbits (i used crushed)
1 small can mandarin orange slices
1 low-fat graham cracker crust

Cream together the container of cool whip with the fat-free cream cheese.
Blend until smooth. Add vanilla pudding and orange gelatin over mixture
slowly and mix well until very smooth. Gently fold in pineapple and
orange
slices, pour into pie shell and refridgerate several hours (4+) or
overnight.

I used 1 tub of cool whip for the filling (the ultra fat free). I
garnished
from another tub of cool whip (the low fat).

You can substitute different fruits and different jello's or serve this
parfait style. Coco in the garnishing coolwhip is a nice change.

Use a chocolate crumb or graham Waffer Crumb pie shell.

Awsome taste.

Contributor: Alan Boles

Yield: 2 pies

Preparation Time: 15

** Exported from Now You're Cooking! v5.74 **

--
-Alan

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

You just wash the stalks (trim the tops & bottoms a bit, if you need
to) and cut them into about 1/2" or so pieces. It's in season as long
as you keep it from going to seed.
;-) It's impossible to kill it.

Thanks. I'm just wondering when I'll find it in the shops. It's winter
here in Oz.

Jen

Jen said:

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

You just wash the stalks (trim the tops & bottoms a bit, if you need
to) and cut them into about 1/2" or so pieces. It's in season as long
as you keep it from going to seed.
;-) It's impossible to kill it.

Thanks. I'm just wondering when I'll find it in the shops. It's winter
here in Oz.

Jen

Here, it would be early to late spring and early summer when it's
easiest to find, depending on climate zone.

N.

Quoted message said:

Quoted message said:

Alan, how would using splenda affect this cake??? tia....Sharon

see below for a real diabetic friendly dessert...

Don't have a clue...I am not that worried about it..as I eat the cake
about every 3 months and treat myself to the sugar. And I insure I eat
only 1 smallish piece and allow the leftover takers to have it. I gots 2
grown kids with mates and a granchild to feed my leftovers too. In fact
they fight over leftovers...seems they miss my cooking. If I had to I'd
take it to the neighbours...whatever...so a partial cake wasn't sitting
where I'd cave in and swallow it down.

This is really versitile...If the graham waffer crust bothers your
BG...make it as a parfait and leave the graham waffer out. The only other
carbs are in the fruit.

This takes longer to shop for than to make...excepting the 4 hrs in the
fridge. Takes about 15 minutes to shop for and less than 10 to do the
prep.

@@@@@ Now You're Cooking! Export Format

Alan's Dreamsicle Delight Pie

pies

1 large tub Cool Whip; least 12 oz.)
1 pkg (8 oz.) fat free cream cheese, softened
1 small box sugar free vanilla pudding
1 small box box sugar-free orange gelatin (jello)
1 small can pineapple tidbits (i used crushed)
1 small can mandarin orange slices
1 low-fat graham cracker crust

Cream together the container of cool whip with the fat-free cream cheese.
Blend until smooth. Add vanilla pudding and orange gelatin over mixture
slowly and mix well until very smooth. Gently fold in pineapple and
orange
slices, pour into pie shell and refridgerate several hours (4+) or
overnight.

I used 1 tub of cool whip for the filling (the ultra fat free). I
garnished
from another tub of cool whip (the low fat).

You can substitute different fruits and different jello's or serve this
parfait style. Coco in the garnishing coolwhip is a nice change.

Use a chocolate crumb or graham Waffer Crumb pie shell.

Awsome taste.

Contributor: Alan Boles

Yield: 2 pies

Preparation Time: 15

** Exported from Now You're Cooking! v5.74 **

--
-Alan

Sounds like a good recipe. I'll have to give it a try. But I want to
use the fresh rhubarb I got and would like to substitute splenda for the
sugar. I just wondered it the sugar was necessary for the recipe to
have the proper consistency, since it is a custard......Sharon

biig wrote on 31 May 2006 in rec.food.cooking

Quoted message said:

Sounds like a good recipe. I'll have to give it a try. But I want to
use the fresh rhubarb I got and would like to substitute splenda for the
sugar. I just wondered it the sugar was necessary for the recipe to
have the proper consistency, since it is a custard......Sharon

AFAIK sugar is required for custard making...but it is your 2 cents...

--
-Alan

On Wed 31 May 2006 02:31:32p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

biig wrote on 31 May 2006 in rec.food.cooking

Quoted message said:

Sounds like a good recipe. I'll have to give it a try. But I want to
use the fresh rhubarb I got and would like to substitute splenda for the
sugar. I just wondered it the sugar was necessary for the recipe to
have the proper consistency, since it is a custard......Sharon

AFAIK sugar is required for custard making...but it is your 2 cents...

Actually, a pretty decent custard can be made with Splenda, but watch for
over-sweetening, as Spenda seems to taste sweeter measure for measure.

An acceptable custard is far more dependent on the eggs and rich milk or
cream.

Consider, for example, quiche, which is essentially a custard without the
least bit of sweetening.

--

Wayne Boatwright
_____________________________________________________________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Thanks. I'm just wondering when I'll find it in the shops. It's winter
here in Oz.

Jen

Here, it would be early to late spring and early summer when it's
easiest to find, depending on climate zone.

Thanks. I'll try Barbs cake again in Spring then.

Jen

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

Quoted message said:

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

You just wash the stalks (trim the tops & bottoms a bit, if you need
to) and cut them into about 1/2" or so pieces. It's in season as long
as you keep it from going to seed.
;-) It's impossible to kill it.

Thanks. I'm just wondering when I'll find it in the shops. It's winter
here in Oz.

Jen

Yes you will

David