I have heard this talked about a lot lately on TV and the children talked about it in Biology at school. Fruit or veg, we love rhubarb and I have a lovely large patch on my plot. It was given to me by a dear friend from another forum I used to frequent, and it has become quite a trifid, as you can see. ( photo / image / picture from EJ's Garden ) So, what to do with Rhubarb after you have made chutney, jam and frozen masses. Well I have been making a rhubarb sponge. ( photo / image / picture from EJ's Garden ) Chunk up the bub and put it in an oven proof dish, sprinkle liberally with sugar/honey/syrup - whatever your chosen sweetner is, then make a small amount of sponge mix and dollop it over the bub. It doesn't matter if it is thin or there are gaps as this allows the juices to burst through and get all sticky. Cook for roughly 40 minutes in a low to moderate oven, then dish up with custard, cream, icecream, creme freche, whatever. ( photo / image / picture from EJ's Garden )
Well,that looks like a lovelybunch of rhubarb there, EJ. You made some tasty-looking goodies to eat as well. I don't do allot with rhubarb, but one thing I do do with it is put in my strawberry jam to help it jel and stiffen-up. What a good posting today....BTW--how's the harvesting going over there?
That looks delicious. By sponge I assume you mean like a sponge cake? Similar to what we use for strawberry shortcake?
I picked my first lot of rhubarb last week and made a crumble with it. There's always something special about the taste of that first batch isn't there? :-D
Looks yummy! My Rhubarb is going crazy this year too! I've given away more than I've eaten ~ which is a lot! I mainly just stew it with a few strawberries or make muffins.
Yes Mart, a sponge cake mix. Harvesting is going well Sjoerd. Slowely but surely veggies are reaching the table.
