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Tuesday, 19 April 2011

Rhubarb, rhubarb, rhubarb...

My Garden is providing, we are living off the 'Fat of the land'.  Ok I may be exaggerating but I do have Parsley and Rhubarb ready for harvesting.  I have yet to find a recipe using both so we settled for a good old 'Rhubarb Crumble'.  First pick your Rhubarb.

Trim it,  wash it and chop it into pieces.  Here is my top tip for cooking Rhubarb, I do not add any water or 'Sugar' but I mix it with two or three good tablespoons of Golden Syrup.  (If you are trying to cut down on sugar - no sugar fizzy lemonade or ginger beer is good.)  I then put it in a medium oven for about twenty minutes.  It still keeps its shape rather than stewing down to a puree. 

For the crumble topping:
175g/6oz Flour
75g/3oz Butter or margarine
75g/3oz Sugar

I rub the flour and fat together until it resembles breadcrumbs and then add the sugar.  Place the crumble topping over the fruit and bake in a medium oven for a further twenty minutes, until golden brown.  This crumble has been consumed with 'Toffee Ice-cream' or but my youngest stuck to his usual...  'Squirty Cream'.

When I was a child a comedy show used to be on tv on Sunday afternoons.  It was called 'Rhubarb, Rhubarb'.  The only words spoken for the whole show was 'Rhubarb'.  I used to find it fascinating.


  1. How nice to see you using your garden to make a nice dessert for your family! My mom would make rhubarb things... I never could quite get past the sourness to love it.. but I do know lots of people do! :-)

    Hugs, Teresa

  2. Oh Gosh, if you are growing your own Rhubarb you have got to try this Rhubarb-Ginger Syrup

    Also, my favourite natural mordant to use comes from the leaves or roots, poisonous to touch though so make sure you wear gloves x two layers like two pairs on top of each other. I have ones that are meant for sheep or cow farmers which go right up your arm almost to the elbows in case of splashes on my skin, it burns and bubbles up a bit upon contact.

    For natural dyeing though, its the best stuff I've found so far for mordanting the fibres first, makes the colours give surprising results.

    Helen x

  3. sorry that last comment was from me, I forgot I was logged in as Angelica because she was using my laptop earlier this evening :)

  4. Rhubarb rhubarb rhubarb...........rhubarb :-)

  5. We've got a really good crop of rhubarb this year, had some crumble this week and started freezing some too. I mix almonds in the crumble mix.
    It makes good chutney too.
    Carol xx

  6. I love the way blogging is a two way communication. Thank you for your Rhubarb Rhubarb Rhubarb ideas. I like the idea of using Rhubarb as a natural Mordant for Dyeing I have also seen you can use Rhubarb root as a natural dye. ( I will invest in heavy duty gloves though and probably try it next Spring) The Rhubarb and Ginger Syrup recipe looks fantastic, a large lump of Ginger will be on my shopping list. I also love Chutney, I have made Rhubarb and Ginger Jam in the past but never Chutney. Thanks. Lucy


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