Topic 46 of 77: Rhubarb (Rhabarber)
Tue, Jun 8, 1999 (12:30) |
Alexander Schuth (aschuth)
30 responses total.
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 1 of 30: stacey leigh vura (stacey) * Wed, Jun 9, 1999 (09:43) * 2 lines
keep getting Rhubarb from the backdoor neighbors...
LOVE strawberry rhubarb pie!
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 2 of 30: wer (KitchenManager) * Wed, Jun 9, 1999 (12:11) * 1 lines
never had it, as far as I know...
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 3 of 30: Alexander Schuth (aschuth) * Thu, Jun 10, 1999 (08:39) * 1 lines
RECIPE, RECIPE!
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 4 of 30: stacey leigh vura (stacey) * Thu, Jun 10, 1999 (14:27) * 11 lines
ummm...
well I never write it down but here goes...
top and bottom pie crusts... use your fave recipe for crusts, I like mine flaky...
bottom crust in pie pan (I like 9 in glass)
cut up rhubarb in 1/2 inch or so sections toss it in with some sugar and cornstarch and I prefer frozen strawberries cause then you don't have to add any water
layer the ingredients so they can mix up better.
cut some butter and drop it around the top of your creation.
(you're probably thinking "amounts... what about amounts..." well the goal is to fill up the pie with yummy stuff so... more sugar and strawberries if you want it sweeter, more rhubarb if you prefer tart. A couple of teaspoonfuls of cornstarch if you're using frozen berries. With fresh berries use less.)
Top pie crust on... pinch your edges and slice a couple breathing holes in the top. Sprinkle a little sugar over the top. Tin foil the edges of your crust (so they don't burn) and pop it in the oven. I like 325 degrees with my crust. Cook til you've got think strawberry rhubarb bubbly's coming out the slits and take the tin foil off. Cook til the crust is light brown -- unless you prefer REALLY dark crust.
Ummm... that's about as descriptive as it gets.
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 5 of 30: Autumn (autumn) * Fri, Jun 11, 1999 (15:09) * 1 lines
The Amish community my parents are from always have wonderful rhubarb-strawberry jams in them. I always stock up at Christmastime! I recently saw a recipe for rhubarb-blueberry pie. Probably the same as yours, Stacey, just blueberries for a change.
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 6 of 30: Alexander Schuth (aschuth) * Sun, Jun 13, 1999 (04:17) * 3 lines
I MUST GET THAT RECIPE! I've been looking for "wonderful rhubarb-strawberry jams" since ages!
Stacey, you like yours flaky, huh? Wouldn't ever have guessed!
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 7 of 30: wer (KitchenManager) * Sun, Jun 13, 1999 (09:25) * 1 lines
does help explain a lot, doesn't it?
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 8 of 30: stacey leigh vura (stacey) * Tue, Jun 15, 1999 (11:30) * 1 lines
*growl*
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 9 of 30: wer (KitchenManager) * Tue, Jun 15, 1999 (12:00) * 3 lines
does that mean the placating should commence?
How are you today, beautiful?
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 10 of 30: Alexander Schuth (aschuth) * Tue, Jun 15, 1999 (12:17) * 3 lines
Why, thank you, fine of course.
Oh, hi there! How are you, Stacey?
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 11 of 30: stacey leigh vura (stacey) * Tue, Jun 15, 1999 (13:52) * 1 lines
commence away!
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 12 of 30: wer (KitchenManager) * Tue, Jun 15, 1999 (14:17) * 1 lines
hmmm...now what would be the appropriate approach...hmmm...
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 13 of 30: stacey leigh vura (stacey) * Tue, Jun 15, 1999 (14:25) * 1 lines
hmmm...
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 14 of 30: Alexander Schuth (aschuth) * Wed, Jun 16, 1999 (16:10) * 13 lines
hmmm...
hmmm...
omm...
omm...
omm mani padme omm...
omm...
...
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 15 of 30: stacey leigh vura (stacey) * Thu, Jun 17, 1999 (09:40) * 1 lines
are you centered?
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 16 of 30: Alexander Schuth (aschuth) * Thu, Jun 17, 1999 (11:39) * 1 lines
Not anymore. Been released in February. Feel ok now. What was the question?
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 17 of 30: Marcia (MarciaH) * Sat, Jul 31, 1999 (16:39) * 1 lines
It is high summer and nothing has been said about not eating the leaves of this particularly oxillate-ridden plant. Do not eat the stalks raw, either. Carefully dispose of the leaves so your household animals don't get to them, either. Neither of you will enjoy the results.
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 18 of 30: stacey leigh vura (stacey) * Mon, Aug 2, 1999 (10:38) * 1 lines
my uncle eats the stalks raw w/ salt.. is this bad?
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 19 of 30: Marcia (MarciaH) * Mon, Aug 2, 1999 (12:05) * 1 lines
Not particularly, as long as the green on the stalks has turned to some shade of rosy red. The oxillates are in the green stuff. (He has probably been doing this a while with no ill effects...has he contracted gout, btw?)
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 20 of 30: stacey leigh vura (stacey) * Mon, Aug 2, 1999 (13:41) * 5 lines
not that I know of... is that one of the ramifications??
.ok
(amn)
uhhh.... DAMN!
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 21 of 30: Marcia (MarciaH) * Tue, Aug 3, 1999 (23:17) * 1 lines
Gout is caused by the incomplete breakdown of digestive byproducts one of which is Uric Acid. The crystals lodge in the Great toe joint and cripples the sufferer. Oxalic acid crystals are amost as nasty - but they lodge in your throat and tongue and are toxic. Dieffenbachia has the same stuff in it and they call it "dumb cane" because those eating it are unable to make a sound. Everything has swollen shut. Keep your little ones and pets away from it.
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 22 of 30: Autumn (autumn) * Wed, Aug 11, 1999 (18:52) * 1 lines
I know some people who need to try that dish...
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 23 of 30: Marcia (MarciaH) * Wed, Aug 11, 1999 (19:03) * 1 lines
...of the green stuff...? I can think of a few, also!
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 24 of 30: Riette Walton (riette) * Tue, Aug 31, 1999 (07:40) * 1 lines
What green stuff? I thought rhubarb was reddish.
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 25 of 30: Marcia (MarciaH) * Wed, Sep 1, 1999 (22:39) * 1 lines
Don't eat the leaves. They are green and toxic. The stalks are rosy-red and delicious.
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 26 of 30: infospryte (infospryte) * Tue, Sep 21, 1999 (17:59) * 21 lines
RHUBARB FOOL
This is a lovely, low-fat version of a classic English fruit dessert.
8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch
slices, or 8 ounces frozen rhubarb, thawed
1/4 cup sugar
3 tablespoons orange juice
2 tablespoons Grand Marnier or other orange liqueur
1 cup low-fat vanilla yogurt
Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.
Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.
2 Servings: can be doubled.
Bon Appétit
April 1995
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 27 of 30: Riette Walton (riette) * Wed, Sep 22, 1999 (04:12) * 1 lines
Looks like you're very much into swirling and creaming and whipping, Infospryte. °grin°
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 28 of 30: infospryte (infospryte) * Wed, Sep 22, 1999 (08:36) * 39 lines
COUNTRY-STYLE STRAWBERRY-RHUBARB TART
Hazelnuts are teamed with strawberries and rhubarb in this rustic tart. Vanilla ice cream is a must for serving.
For crust
1 3/4 cups all purpose flour
1/2 cup hazelnuts, toasted, husked
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) plus 3 tablespoons chilled unsalted butter
1/4 cup (about) ice water
For filling
1 large egg beaten with 1 teaspoon whipping cream (for glaze)
1/3 cup (about 1 1/2 ounces) hazelnuts, toasted, husked, chopped
3/4 cup plus 1 tablespoon sugar
3 1/2 cups 1/3-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
10 ounces strawberries, hulled, thickly sliced
3 tablespoons cornstarch
2 tablespoons strawberry preserves
1/2 teaspoon ground cinnamon
Vanilla ice cream
For crust:
Blend first 5 ingredients in processor until nuts are finely ground. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in enough water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
Preheat oven to 400°F. Place 9-inch-diameter tart pan bottom on baking sheet. Roll out dough on floured work surface to 13-inch round. Transfer to prepared baking sheet, centering atop tart pan bottom.
For filling:
Brush dough with some of egg glaze. Sprinkle hazelnuts over dough. Mix 3/4 cup sugar and next 5 ingredients in large bowl. Mound in center of dough, leaving 1 1/2-inch border over filling, pleating loosely and pinch any cracks to seal. Brush crust with remaining egg glaze. Sprinkle crust with 1 tablespoon sugar.
Bake tart until crust is brown and filling bubbles, about 55 minutes. Transfer baking sheet to rack and cool tart 15 minutes. Slide metal spatula under edges of tart to loosen. Transfer tart to platter. Serve warm with ice cream.
Serves 8.
Bon Appétit
April 1997
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 29 of 30: Alexander (aschuth) * Fri, Mar 31, 2000 (15:36) * 1 lines
SOON!
Topic 46 of 77 [food]: Rhubarb (Rhabarber)
Response 30 of 30: Marcia (MarciaH) * Fri, Mar 31, 2000 (15:56) * 1 lines
Yes! I thought sooner than Asparagus...but I may have forgotten after living for so many years where we have no seasons.
food conference 
Main Menu
