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| Thread ID: 78372 | 2007-04-12 23:37:00 | rhubarb | Morgenmuffel (187) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 540671 | 2007-04-12 23:37:00 | Hi all Just picked a pile of Rhubarb and have decided to make a pie, My main question is Should the rhubarb be pre-cooked before going in the pie or do you put it in raw All the recipes i have read just say use X amount of rhubarb, so i am not overly sure Cheers |
Morgenmuffel (187) | ||
| 540672 | 2007-04-12 23:59:00 | I heard on the radio the other day that it bakes very well. Not to be pre-cooked it as it will then retain its shape and colour. My wife would normally stew it first before making a pie, I don't think she is prepared to do it ant other way (used to be her mother's way). |
Bryan (147) | ||
| 540673 | 2007-04-13 00:06:00 | Cheers for that Bryan, I will give it a go later today |
Morgenmuffel (187) | ||
| 540674 | 2007-04-13 00:31:00 | Oh, yeah...rhubarb is also a main cause of kidney stones | SurferJoe46 (51) | ||
| 540675 | 2007-04-13 03:07:00 | Oh, yeah...rhubarb is also a main cause of kidney stones Have just looked at my rhubarb patch and can't find any kidney stones, maybe the kidney beans next to them purloined them |
bonzo29 (2348) | ||
| 540676 | 2007-04-13 03:20:00 | The definitive answer to rhubarb is... never have it cooked. It should only ever be eaten raw. Ignore any advice or information otherwise. Cooked rhubarb in any shape or form is ick! | Greg (193) | ||
| 540677 | 2007-04-13 03:42:00 | I heard on the radio the other day that it bakes very well. Not to be pre-cooked it as it will then retain its shape and colour. My wife would normally stew it first before making a pie, I don't think she is prepared to do it ant other way (used to be her mother's way). Bryan is right that it bakes well, so doesn't need to be precooked, even though mothers may have... (Anyone who's ever stewed it knows that it falls apart & goes mushy rapidly) The answer to what each recipe assumes can be found in whether you're asked to add sugar or not. If no extra sugar is listed, presumably the rhubarb is already cooked. I just looked at an Allyson Gofton pie recipe. It's a bit fancy with extra ingredients - so I won't give it - but the filling consists of 500g rhubarb pieces sprinkled with half a cup of sugar. To me that indicates raw rhubarb. |
Laura (43) | ||
| 540678 | 2007-04-13 04:20:00 | Sorry Greg but I can't stomach it not cooked i took a few bites and had to extract my lips from the back of my throat, tart is a bit of an understatement If no extra sugar is listed, presumably the rhubarb is already cooked. That makes sense and seems so obvious, i feel a bit daft now Thanks all Must also make some rhubarb jam/marmalade |
Morgenmuffel (187) | ||
| 540679 | 2007-04-13 04:45:00 | Oh! You could make Bruce's infamous Rhubard Muffins! :D I have a copy of his recipe right here: 1¼ cups firmly packed brown sugar ½ cup salad oil 1 egg 2 teaspoons vanilla 1 cup buttermilk (or some lemon juice in ordinary milk) 1½ cups diced rhubarb ½ cup chopped walnuts 2½ cups all-purpose flour, unsifted 1 teaspoon each soda and baking powder ½ teaspoon salt Cinnamon topping: Combine 1 tablespoon melted butter or margarine with 1/3 cup sugar and 1 teaspoon ground cinnamon. Combine sugar, oil, egg, vanilla and buttermilk. Beat well. Stir in ruhubarb and walnuts. In a separate bowl stir together flour, soda, baking poweder and salt until thoroughly blended Stir dry ingredients into rhubarb mixture just until blended. Spoon batter into greased 2½ inch muffin cups. Scatter cinnamon topping over filled cups and press lightly into batter. Bake at 200 for 20 to 25 minutes. |
Jen (38) | ||
| 540680 | 2007-04-13 04:50:00 | Throw away the stalks and use the leaves. | dvm (6543) | ||
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