Fun Stuff > CHATTER
A Cooking Thread?
Gyrre:
--- Quote from: Thrillho on 21 Aug 2020, 13:55 ---Great work! I've just recently been discovering the pleasures of using fresh chilli peppers in my cooking instead of ground spices - the difference is astonishing(ly tasty).
Also, my partner has spent the last few months landscaping our garden and we now have an allotment on our land - they've not been able to harvest much yet except a whole shitload of rhubarb.
--- End quote ---
Rhubarb pie and rhubard preserves aee great.
Cornelius:
Rhubarb wine works as well. Just need a little something to bring the acidity down for fermenting. With a Sauterne yeast, I ended up with something like a dry sherry.
Tova:
Rhubarb fool is easy to make and is one of the world's glories.
Thrillho:
They have made several rhubarb crumbles with it - also some rhubarb goo/spread/mush :psyduck: they've been spreading it on everything.
pwhodges:
We regularly use our rhubarb to make crumble, jam, compote (good for adding to plain yogurt - much better than rhubarb-flavoured yogurts), and what we call rhubarb cake - rhubarb under and a spongy topping, can be sliced like a cake or served warm with custard.
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