Okay so I’m the first to admit it, I’m not the biggest fan of Rhubarb. It’s sort of tangy and makes me make a funny face when I taste it. At least that’s what I used to think before under gardener decided that he would make some of Jamie’s recipes and chose the ‘Speedy Rhubarb Fool’. OMG! Can you say Sweetness itself?
So here I am picking some Rhubarb the minute it’s anywhere near ready (making sure to break it off and not cut it). And running indoors with it, begging UG to make the thing, the thing! you know from Jamie’s book.
An hour or so later (okay so we forgot to take the pastry out of the freezer) and ta-dah! It’s made, and we’re in the garden in the bizarre March sunshine enjoying the only Rhubarb recipe that I actually like.
Okay, here’s the recipe. Just promise me you’ll make it.
Yay! Got a mention :)
I just wanted to share with you some related videos of other people trying to promote urban and sustainable hobby farming. I thought you might enjoy it:
I am so going to make that on Monday night!
Oh I’ll make ANYTHING with rhubarb in it! Have you tried it in chutnies…delicious! Rhubarb crumble…the best! The world would be a sad place with no rhubarb in it. And I am jelous, cos I only planted my rhubarb late last year, so still have to wait another season before I can pick any :( .
Ever had rhubarb and strawberry pie? It’ll change your life.
The fool sounds great, & rhubabrb & strawberry pie even better, so I’ll be googling for reciped tonight. I had my first bowl full 2 weeks ago; 2 stems, stripped and chopped, and simmered in apple juice & a little vanilla sugar til soft.
My vanilla sugar is a pot of light muscavado sugar with 3 vanila pods in it which I shake every so often. Originally it takes about 6 weeks to absorb the flavour, and I just top it up with sugar when it needs it & add new vanilla pods every 2 years. I’ve had it for 5 years roughly – and idea pinched from my ante-natal teacher.
This gloop was eaten with extra thich double cream. Scrummy.
Try rhubarb meringue pie. Google for the recipe; the one on the VegBox website is amazing.
another one that doesn’t make you screw your face up – rhubarb ice cream. You just make normal vanilla ice cream (easy to find a recipe for) and stir in the sweetened stewed rhubarb before freezing.
That sounds delicious and I promise you I’ll make it as soon as my rhubarb will grow up.
May I also ask why you break it off and not cut it (cause, ehm …, I used to cut it) ?
That looks like a lovely recipe. Reminds me of a similar recipe i tried once, which was gorgeous. If you like ginger, you’ll like this. http://bookthecook.blogspot.com/2007/03/i-can-just-see-head-of-our-rhubarb.html – you can use the same compote from jamie’s recipe, i think. give it a go. then you can say there are two rhubarb recipes you like..
I’m not a huge fan of rhubarb, beside preserves on toast, but when I saw his recipe on the show I thought it looked delicious. Great to hear your thoughts on it.
I wasn’t a huge fan but I bought an old house with two huge rhubarb plants. It’s great in a crumble and my loves rhubarb and ginger jam on toast in the mornings.
I have to admit to loving rhubarb in all forms so I will add this recipe to my repetoire. If you like chutney rhubarb and date is fantastic – let me know if you would like the recipe.
You might like this one…. how about a rhubarb juice bucks fizzz? Someone told me about this last Summer it is fantastic!
There are a few rhubarb recipes on the Riverford organic veg website that look great. If you follow this link: http://www.riverford.co.uk/recipes/recipe.php?recipeid=631&catid=8&PHPSESSID=028035f3fbdd14cd74673aeea07522b0 to the Strawberry and Rhubarb crumble recipe, there’s also a little video clip on there which is quite interesting. If only my strawberries were fruiting now!
Oooh, I am so pleased to have found your site, having just embarked on a new , improved and child/dog/chicken resistant garden.
On the subject of fruit ( I was actually reading your old cassis post), have you ever made a rum topf? It’s a great way to use up left over or surplus fruit.
From memory, you need a large jar that you layer with fruit, sugar and rum to cover. You continue to do this throughout the season until the jar is full. Keep in a cool dark place and by Christmas you’ll have a jar of glistening, alcohol infused, fruit compote.
Served warm over ice cream it was delicious and the best bit were the grapes which retained their form and became little rum bombs in the mouth.
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ooh! Late to comment I know, but I have just found your blog, and I am totally addicted! I have just got my first flat, with a little garden, so I am really excited to start on trying to grow my own veg.
I am finding it pretty overwhelming, and I don’t really know where to start, but your blog is certainly getting me inspired!
I just posted to say, that the link on this post no longer links to the fool :( – maybe if you found the recipe again somewhere, you could update the link.
Happy Gardening :)