Rhubarb

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danphoto

New Member
Location
East Sussex
Yesterday tea-time I had some stewed for pud, served with icecream. This morning I've made 5lb of rhubarb and elderflower jam with it. I am therefore pleased to announce that the yummiest, scrummiest, most dee-licious variety of rhubarb is called Brandy Carr Scarlet. Of that there can be no doubt.

This was a public service announcement, brought to you entirely free of charge. Normal service will now resume ...
 

Night Train

Maker of Things
I had rhubarb and custard for pudding yesterday. It was lovely!:hungry:
 

goo_mason

Champion barbed-wire hurdler
Location
Leith, Edinburgh
I got a big bundle of rhubarb from my Grandad's garden at the weekend - it's the only plant he has and it grows like the clappers!

I'll likely make a nice rhubard crumble with it this coming weekend; I'd do it tonight but I have no cream in the house to pour over it...
 

ianrauk

Tattooed Beat Messiah
Location
Rides Ti2
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Melonfish

Evil Genius in training.
Location
Warrington, UK
Ooh, you've just reminded me, i'm off to get a cutting from my dads rhubarb plant!
fancy growing some myself :biggrin:
 
OP
OP
danphoto

danphoto

New Member
Location
East Sussex
This thread's no good without recipes.

Take 4lb trimmed weight of rhubarb cut into bits about an inch long. Collect 6 large heads of elder flowers, taking care to avoid those which have started to go brown. Put the elder flowers in a muslin bag and tie it securely. Chuck bag + rhubarb into your jam pan along with 4lb ordinary sugar and the juice of 4 lemons, ensuring that, so far as is possible, the bag of flowers is covered.

Cover pan with a cloth to keep flies out and leave for 5-6 hours until it all starts going juicy, at which point stir it up and leave until next day, stirring whenever the mood takes you. Note the yummy smell developing. The objective is to infuse essence of elder flower throughout the juice, btw.

Next day, squeeze out muslin bag thoroughly into pan, then put pan to boil. Give it about 20 minutes fast boiling, then test for setting point however you normally do that.

When you reckon it's there, decant into hot jam jars then seal. Note that you won't really get a 100% solid set ('cos rhubarb's funny like that), but if timed right it will definitely be more than good enough for delicious jam butties, lathering on toast, or whatever takes your fancy.
 
Take 4lb trimmed weight of rhubarb cut into bits about an inch long. Collect 6 large heads of elder flowers, taking care to avoid those which have started to go brown. Put the elder flowers in a muslin bag and tie it securely. Chuck bag + rhubarb into your jam pan along with 4lb ordinary sugar and the juice of 4 lemons, ensuring that, so far as is possible, the bag of flowers is covered.

Cover pan with a cloth to keep flies out and leave for 5-6 hours until it all starts going juicy, at which point stir it up and leave until next day, stirring whenever the mood takes you. Note the yummy smell developing. The objective is to infuse essence of elder flower throughout the juice, btw.

Next day, squeeze out muslin bag thoroughly into pan, then put pan to boil. Give it about 20 minutes fast boiling, then test for setting point however you normally do that.

When you reckon it's there, decant into hot jam jars then seal. Note that you won't really get a 100% solid set ('cos rhubarb's funny like that), but if timed right it will definitely be more than good enough for delicious jam butties, lathering on toast, or whatever takes your fancy.

Thanks for that - I'm off to the Elder tree to get some flowers.
 

Paulus

Started young, and still going.
Location
Barnet,
Rhubarb and custard
Rhubarb and rice pudding
Rhubarb and porridge
Rhubarb crumble
Rhubarb on it's own. --- I love rhubarb
 

henshaw11

Well-Known Member
Location
Walton-On-Thames
Hmmph !

I was most dismayed this weekend to discover the big clump of rhubarb in the garden (been there over 6yrs from before we moved in) has all but rotted away (I guess - dunno if the winter saw it off..) - there's one leaf making a valiant effort, but I'm not hopeful :sad:

Really nice stuff too (IMO), didn't need much sugar when cooking it and it wasn't tart.

Any recommendations for varieties to go in it's place, gratefully received...
 
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