Calling all chefs

does anyone know any good ruhbarb recipies?

my grandad just brought me some and i got no clue

Ooo, I heard a recipe on NPR for Strawberry-Rhubarb Fools that I am planning on trying when I get some rhubarb

http://www.npr.org/templates/story/s...ryId=103460280

And nothing beats a simple rhubarb pie

http://allrecipes.com/Recipe/Fresh-R...ie/Detail.aspx

A typical British desert, Rhubarb Crumble!

http://www.bbc.co.uk/food/recipes/da...le_11396.shtml

Stewed Rhubarb is awesome as an ice cream topping.

Chop up 1 cp of rhubarb, put it in a pot covered with water, added 2tbsp of sugar and boil down until it's syrupy (takes about 5-10 minutes depending on the rhubarb and will have the consistencey of a regular dessert topping).

If you like sour, it's awesome on ice cream or as a spread on toast.

But before you cook it, take a moment to appreciate the variegated red-and-green beauty of fresh rhubarb! My grandparents had a big patch of rhubarb in their garden when I was a kid, and the colors were so pretty!

I don't have a clue but I grew up in Seattle and we always had rhubarb growing in the back yard. Mom would always make rhubarb pie but as a kid I always thought it was just a bit too sour. I know she used tons of sugar but guess it needed a bit more for my tastes.

Originally Posted by Persi & Alley

I don't have a clue but I grew up in Seattle and we always had rhubarb growing in the back yard. Mom would always make rhubarb pie but as a kid I always thought it was just a bit too sour. I know she used tons of sugar but guess it needed a bit more for my tastes.

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Yum, my mom made rhubarb pie when I was a kid (once). I loved it. I like sour stuff though, it tasted like strawberries to me.

I think I read somewhere that the green tops are toxic, or something...so that's some good info to have.

One of my grandmothers favorite recipes for rhubarb was with pineapple.

Just make a basic stewed Rhubarb.
10 cups Rhubarb chopped, with skin left on.
Place in a deep saucepan.
Add 2 cups of water,
1 cup sugar
dash of nutmeg.
2 cans of chunky pineapple with juice.
Cover and simmer on low heat until the consistency of stew.
Don't over cook because you still want the rhubarb to be a little chunky.

You can either freeze it, can it, or it will keep in the fridge for several days. It is wonderful with vanilla ice cream, or mixed into vanilla yogurt

thanks

i semingly have the wrong hands for pastry haha
think ill try the ice cream topping and crumble i got loads of rhubarb haha