Comments on: WHB #76: Stewed Rhubarb

By: scott

scott — Thu, 17 May 2007 21:20:25 +0000

I’m sure it really is delicious, too! Why not share the recipe with the rest of us?

By: Paulette

Paulette — Thu, 17 May 2007 02:14:45 +0000

My husband’s mom makes a rhubarb rollup that is delicious, especially to men and kids (they seem hungrier in our bunch). It has a hartiness to it so it fills them up. It looks really pretty in the pan and is always a hit with icecream when we have big family get togethers. She has shared the recipe with the whole family so generations will be able to enjoy it.

By: scott

scott — Mon, 02 Apr 2007 08:49:00 +0000

Helene: Sounds like a delicious combination! There’s so many different ways those 2 ingredients could be used together, too.

zorra: You could probably get hold of some imported rhubarb wine and just pretend…But then I’m sure Andalucia has much to make up for the lack of Rhubarb?

By: zorra

zorra — Mon, 02 Apr 2007 08:18:42 +0000

It’s such a pity that I can’t find rhubarb here in Andalucia. The climate is to warm.

By: Helene

Helene — Mon, 02 Apr 2007 08:11:27 +0000

I love rhubarb, and we grilled it last year as little packages with goat cheese inside. It tasted superb!!

By: scott

scott — Fri, 30 Mar 2007 22:17:52 +0000

johanna: It’s strange because I used to hate beetroot, too. It’s only in recent years that I’ve managed to shed the stigma of “pickled beetroot” left on me as a child. Yuk!

By: johanna

johanna — Fri, 30 Mar 2007 21:50:35 +0000

rhubarb is one of my favourite fr..egetables. I only peel it when it’s really woody, and that doesn’t happen much. It’s funny though, because i hate beetroot for it’s “earthy” flavour, yet I love it in rhubarb. One of my favourite recipes is rhubarb creme brulee out of Gordon Ramsay’s Sunday Lunch. fantasmagorical! And I’d agree – the bring on the tart… ness!

By: scott

scott — Fri, 30 Mar 2007 19:01:30 +0000

Julia: It’s one of those “blink and you’ll miss it” foods. The season is so short

Lil: I must have different tastes – the tarter the better! I love really tart cooking apples made into crumble in the autumn, too.

By: Lil

Lil — Fri, 30 Mar 2007 12:00:27 +0000

i’ve never really quite know what to do with rhubarb, and at times i wondered if the tart tasting rhubarb pies from my undergraduate years has put me off trying it out differently…

By: Julia

Julia — Fri, 30 Mar 2007 10:00:40 +0000

Mmm…I love rhubarb. I poached some the other day with vanilla and it’s on my list of ‘things to blog about’!