Rhubarb

[Guest guest]

Make strawberry rhubarb fruit leather or just dry the rhubarb in a dehydrator

and use in oatmeal or snack on it. I made the fruit leather this week and the

whole family liked it.

Ann Marie

Sent from my iPhone.

On May 23, 2011, at 8:17 PM, " ddssourdough " <ddssourdough@...> wrote:

> Does anyone have non-dessert (non-bread, muffin etc as well) recipes

>

[Guest guest]

Here's a unique use for non-dessert based rhubarb recipe! It's found at

www.affairsofliving.com where Kim Christensen demonstrates some of the most

creatively eclectic uses for ingredients. She has a number of other

rhubarb-based recipes on the site, too.

Becca

Curried Rhubarb Coleslaw

*Yield: 2 servings*

*1/4 small head green cabbage, finely shredded or sliced

1 long stalk rhubarb, very thinly sliced on diagonal

2 large carrots, grated

1 spring onion or 2-3 scallions, white and green parts, thinly sliced

2 tsp umeboshi plum vinegar

2 tsp olive oil

1/2-1 tsp curry powder, to taste

pinch ground coriander

pinch ground cardamom

dash cinnamon

raw cashews, for garnish *

Finely shred or slice cabbage. I like to use a mandoline, but a good sharp

knife works too. Prepare other vegetables as directed, and toss together in

a large bowl. Whisk together umeboshi plum vinegar and olive oil in a small

bowl, then drizzle over salad. Toss to coat, then sprinkle on curry powder,

coriander, and cinnamon, and stir to mix evenly. Adjust seasoning to taste.

Transfer to serving bowl and sprinkle with cashews. Serve! An original

recipe by Kim Christensen of Affairs of Living<http://www.affairsofliving.com/>

..

On Mon, May 23, 2011 at 8:17 PM, ddssourdough <ddssourdough@...>wrote:

>

>

> Does anyone have non-dessert (non-bread, muffin etc as well) recipes or

> ideas for using rhubarb?

>

>

>

[Guest guest]

AM~ Can we get a recipe for the fruit leather?

Txs!

C.

[Guest guest]

I am not sure how helpful this is going to be because I really didn't measure...

2 lbs of strawberries

alot of rhubarb... maybe 12 - 14 stalks

pureed in the food processor with maybe 2 Tbsp of maple syrup

spread onto parchment on the dehydrator trays... but not too thin

and dehydrate until dry... 8 -12 hours. I think this really depends on the

dehydrator. I made some jerky that took a lot less time than the recipe online.

Just watch it (and turn it off if you're not going to be home).

enjoy... it disappears fast.

AM

On May 24, 2011, at 5:10 AM, carriec wrote:

> AM~ Can we get a recipe for the fruit leather?

>

[Guest guest]

Here's a chutney that works great on pork and probably lots of other things.

I'd meant to bring it on Saturday but then couldn't attend so you didn't get to

try it.

2 lb copped rhubarb

2 C chopped onions

1 1/2 C brown sugar

1 C cider vinegar

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

2 tsp salt

combine all in large heavy saucepan

cook until thickened and stirring often

(about 30 minutes)

pack into hot sterilized jars and cover with canning lids

set aside to seal (I put them into a cool water bath to hurry the process)

yield - 2 pints

I got this off the internew (about.com)under 'home cooking'

Judy

>

> Does anyone have non-dessert (non-bread, muffin etc as well) recipes or ideas

for using rhubarb?

>

[Guest guest]

My kind of recipe!! Txs.

C.

>

[Guest guest]

Now that the rhubarb is ready I've been putting some in smoothies...very

tasty stuff. I happen to like sour flavors; one could add a tiny bit of

stevia if too sour, but to me it's just right to offset a smoothie

that's heavy on spinach or chard. And a lot cheaper than lemon (at

least here); seems lemons never went down this year and I have several

rhubarb plants that get 6' tall, so free pickin's.

My question is this: besides skinning it or cutting it in tiny bits

before adding it, is there a way to deal with the " strings " when it's

raw? I'm currently using a borrowed Vitamix but it appears to have been

well cared for and I see nothing amiss with the blades, sounds alright.

What I ended up doing was steaming it lightly and that did take care of

the problem but would prefer to use it raw if anyone knows how to deal

with the string issue.

I did try some frozen, no help unless steamed or stewed a bit.

SJ