Rhubarb cakes!

Millymollymandy · Sun Mar 26, 2006 6:13 am

Is that a Delia recipe? The picture looks very yummy and I'm looking forward to trying it!

circlecross · Tue May 30, 2006 8:08 am

Ginormous rhubarb time here aswell - on previous years I have made rhubarb and fig jam, which always gets pained looks, but is completely delicious (except all those airmiles for the figs...) and no toilet trots. Rhubarb and ginger in crumbles always works, and I put ground ginger in with the flour this time - zinger!

Susan

ina · Post: # 21357Post **ina** » Tue May 30, 2006 12:01 pm

Did you use fresh figs? I could imagine it works with dried, too - and no airmiles on them! (Shipmiles, I suppose.)

Shirley · Post: # 21360Post **Shirley** » Tue May 30, 2006 1:20 pm

I want to let you all know just how delicious Ina's rhubarb cake is - the one with the coconut in it!!! Mind you, so were the other cakes she made too!!!!

Thanks for bringing them over Ina - they were scrummy!!

circlecross · Fri Jun 02, 2006 10:03 pm

It is dried figs. Chop up rhubarb and figs thinly and cover with sugar and leave overnight. You will be left with syrupy loveliness that you boil up. Scrummy, but too easy to devour in one sitting (and then you Do feel unwell!)

Susan

ina · Post: # 21694Post **ina** » Sat Jun 03, 2006 5:33 am

Sounds good. Another question: How much figs to how much rhubarb?

(I wasn't going to make more rhubarb jam, still have some of last year's - but this sounds to good not to try out! I rather like figs, anyway.)

Btw, I sometimes add a banana to rhubarb jam, too - one banana to 1kg of rhubarb. Takes off the edge of the acid.

circlecross · Mon Jun 05, 2006 9:20 pm

Ok here it is, the rhubarb and fig jam recipe

2lb rhubarb
8oz dried figs
3lb sugar
juice 1 lemon

chop rhubarb and figs finely, combine with sugar and lemon juice cover and leave to stand 24 hours

tip it in a pan, bring to boil, boil rapidly until setting point. Leave to stand 30 mins (don't think I do this!!!) Fill jars. Cover, then secure when cold

4lb

Enjoy

Susan

ina · Post: # 22032Post **ina** » Tue Jun 06, 2006 9:01 am

Cheers! Now all I need to buy is sugar...

chadspad · Post: # 26760Post **chadspad** » Tue Jul 18, 2006 1:12 pm

Hi all,
There were mentions of a cordial and chutney at the beginning of the thread - any chance of the recipes for those please?
Thanks Wendy

ina · Post: # 27422Post **ina** » Sun Jul 23, 2006 6:10 pm

The cordial I once made was rather slapdash - no recipe, I'm afraid. Just cooked the rhubarb with sugar, drained and bottled boiling hot.

Shirley · Post: # 27427Post **Shirley** » Sun Jul 23, 2006 6:19 pm

ahhhh rhubarb!!! I've just been given a carrier bag of the stuff... was going to make a chutney but this has made me think of rhubarb and ginger drink....

Martin · Post: # 27435Post **Martin** » Sun Jul 23, 2006 6:39 pm

rhubarb crumble and custard..................

Shirley · Post: # 27437Post **Shirley** » Sun Jul 23, 2006 6:51 pm

I LOVE rhubarb crumble and custard! Got enough to do that too

Cheezy · Post: # 27451Post **Cheezy** » Sun Jul 23, 2006 9:56 pm

Two recipes that my Gran always used to make :

Rhubarb jelly. Just steam the rhubarb in a little water and sugar, add gelatine (or substitute)and set. THis is a great hot summer pud, cos you have it with vanilla ice cream (ie rhubarb and frozen custard!)

Rhubarb fool, like above but you put a lot of double cream into it, and it's fab!. Sweet, sour and creamy

Edit

Of course there is the old rhubarb wine , can't believe I forgot about that. It can be quite a nice rose colour.

Chickpea · Post: # 27477Post **Chickpea** » Mon Jul 24, 2006 7:26 am

Rhubarb and fig Jam, Circlecross? I bet that'd clear out the old plumbing. A woman on our allotments yesterday opined that there was enough rhubarb growing to give all of Stockport diarrhoea for a week.