Comments on: A Tale of Rhubarb

By: Jodi

Jodi — Fri, 05 Feb 2010 04:08:52 +0000

i made something kind of like your example above, only we also add strawberries, then you need less sugar, i think. my grandma used to make it that way all the time and called it cram. yummmmmm.... .-= Jodi´s last blog ..FMSC =-.

By: Gillian

Gillian — Fri, 05 Feb 2010 02:52:44 +0000

I really like cooking the rhubarb with plain homemade applesauce and blending it all together. With more apples then rhubarb I don't add ANY sugar and thinks it's delicious! But I guess you have to expect a slightly tart treat, not a super sweet dessert.

By: Shana

Shana — Fri, 05 Feb 2010 02:51:45 +0000

We enjoy rhubarb mainly in strawberry rhubarb pie. The comment above about the recipe requiring lots of sugar, I agree but it is so nummy! I put almond extract in it too. Otherwise we just dip rhubarb in sugar and enjoy!

By: char

char — Fri, 05 Feb 2010 02:14:35 +0000

Oh, I love rhubarb.
Sadly I turned down a beautiful bunch a few weeks ago because I had an overflow of plums.
My mother fed us stewed rhubarb and yoghurt on muesli for breakfast and apple-rhubarb pie with custard will always remind me of the old house and our childhood.

I told my grandfather a few months ago how a cooked cup of rhubarb has more calcium than a glass of milk so he started eating it on cereal everyday. However further reading teaches me that the calcium in cooked rhubarb cannot be absorbed, I can’t bear to break his new routine, the rhubarb keeps him happy.

One of my favourite recipes for rhubarb is a tea cake, I haven’t had it in years.

1 1/2 cups brown sugar
1/2 cup butter
2 eggs lightly beaten
1 cup Butter milk
1 tsp B.carb soda
1 tsp salt
2 1/2 flour
1 tsp vanilla
3 cups rhubarb –roughly chopped

cream brown sugar and butter together, mix in egg.
fold in milk and dry ingredients alternately, fold in rhubarb.
sprinkle on top a mix of -
1/2 cup of brown sugar & 1 tsp cinnamon

bake in moderate oven – 170C (350F) for 45-1hr

By: Creative2xmom

Creative2xmom — Thu, 04 Feb 2010 21:55:36 +0000

I love it. Although I don't always know what to do with it. I make strawberry rubarb pie and raspberry rubarb cobbler. But I love the idea of the compote on waffles. And I'm also thinking I could add some to ricotta and eat with french toast. .-= Creative2xmom´s last blog ..Ukraine 1999 =-.

By: Janet

Janet — Thu, 04 Feb 2010 21:19:19 +0000

looooooove rhubarb! However, I'm in the same straits as some others - I have cut out refined sugars this year. I may make some with some rapadura, though, just for a once-a-year treat.

By: Brittany

Brittany — Thu, 04 Feb 2010 20:12:03 +0000

I absolutely love rhubarb. We have one plant in our garden. It isn't very big yet, but I have grand visions all the things I will make when it will be one of those huge, abundant producers. One way I cut back on the sugar is to pair it with another sweet fruit, like blueberries or strawberries. It still requires some sweetener, like honey or sucanat, but not nearly as much. My neighbor brought me a bunch of rhubarb from her parents' house last summer because her whole family hates it. But it came out later that the only way they'd had it was plain from the garden (no sugar or anything!) because that was how her grandpa had always eaten it. So I wonder if most people who have "YUCK!" reactions have never eaten rhubarb the "right" ;) way?

By: the chatty housewife

the chatty housewife — Thu, 04 Feb 2010 19:11:28 +0000

I'm definitely in the "love it but never get to eat it" clan. I've had it maybe once in my almost 8 years of marriage! My mother as a child used to eat it fresh from the garden, dipped in sugar between each bite. I love it in crisp. Definitely without strawberries.

By: Nola

Nola — Thu, 04 Feb 2010 18:13:02 +0000

I've been trying to make a good use of it. Not being able to have sugar, let alone the fact that I think it takes too much sugar to make it taste good for others to eat, its been tricky to make use of the large plant that we had at our house when we moved here. Last year I froze all of it...but its still in my freezer. Yikes. Anyone have good suggestions to use it without any sugar?

By: Kait Palmer

Kait Palmer — Thu, 04 Feb 2010 17:38:14 +0000

That Amish auction sounds awesome! How do you hear about them? I've had rhubarb twice--once with strawberries in a pie that was Facial expression #3, and once in a type of stew that was accompanied by Facial expression #2. So I *think* I like it...more tasting is needed! .-= Kait Palmer´s last blog ..Wardrobe Challenge Day 19 & Run for Mobility =-.