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Cooking with rhubarb - late


 
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Good guy
Rank attained: Chlorophyll for blood


Joined: 11 Feb 2013
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Location: Donegal

PostPosted: Fri Sep 12, 2014 11:12 pm    Post subject: Cooking with rhubarb - late Reply with quote

I kind of forgot about my rhubarb; after making a small spring picking I didn't want to pick too much because the plant is only a year planted. I am wondering if any of it is still fit to use - for a chutney, for instance, which can be cooked for quite a long time.
Suggestions, anyone?
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Blowin
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Joined: 20 Aug 2008
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Location: Drimoleague, Co Cork

PostPosted: Sat Sep 13, 2014 5:51 am    Post subject: Reply with quote

If you take off the outsides of the sticks with a knife or spud peeler it may work but I'd personally advise against.

Being only a year old, the root stock below your young plants will need all the nourishment it can get and much of that will come from what drains back from unused top growth. In return for being 'kind' this year you'll probably find it'll give you more next year.

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Location: Donegal

PostPosted: Sat Sep 13, 2014 8:51 am    Post subject: Reply with quote

Thanks, Blowin. It wasn't so much the horticultural aspect I was enquiring about. I'm going to have to move it when it dies back, anyway - classic example of a plant in the wrong place, but it was a gift and I had nowhere else to put it at the time. Prior to that it was in big containers for a couple of years! But now I have an ideal location; I'm sure the poor thing will be relieved.
My question was more culinary: will the rhubarb be worth turning into chutney at this stage or will it be too tough/stringy/sharp?
Cooks please reply - and if you are up this way, you might even get a jar of chutney to take home!
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Sive
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PostPosted: Sun Sep 14, 2014 8:30 am    Post subject: Reply with quote

Why not cut just one stalk and cook it, and you'll have your answer....? I really don't know as I always stop cutting my rhubarb in August.
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Good guy
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PostPosted: Sun Sep 14, 2014 9:45 am    Post subject: Reply with quote

Of course, Sive! What didn't I think of that? Duh!
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Sive
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PostPosted: Sun Sep 14, 2014 4:51 pm    Post subject: Reply with quote

Don't worry, I'm sometimes quite good at sorting out other people's problems......not always so good at dealing with my own ! But sure, that's what the forum is for.
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PostPosted: Sun Sep 14, 2014 6:46 pm    Post subject: Reply with quote

It cooked down perfectly well, so I'll go out tomorrow to get the ingredients.
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PostPosted: Tue Sep 16, 2014 10:40 pm    Post subject: Reply with quote

Well, Sive, I made the chutney: rhubarb, ginger and orange, with raisins. It tastes damn good and will mature nicely, I think. I got ten jars of various sizes; some of them will make good Christmas presents.
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Sive
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PostPosted: Wed Sep 17, 2014 6:53 am    Post subject: Reply with quote

That sounds delicious, I hope your rhubarb survives the late harvesting. Do let us all know next year.
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PostPosted: Wed Sep 17, 2014 7:26 pm    Post subject: Reply with quote

It should be ok. I left at least half the stems on.
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Sneachta
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PostPosted: Thu Sep 18, 2014 1:49 pm    Post subject: Reply with quote

It should be fine, we made apple and rhubarb pie last weekend and it didn't last long!
Probably will make another before calling it a day Smile
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PostPosted: Fri Sep 19, 2014 8:43 am    Post subject: Reply with quote

Email me a slice, please and I'll reply with a jar of chutney!
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Sneachta
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PostPosted: Wed Sep 24, 2014 2:39 pm    Post subject: Reply with quote

Good guy wrote:
Email me a slice, please and I'll reply with a jar of chutney!


Here you go, try not to eat it all in one bite!



pie.jpg
 Description:
Rhubarb pie
 Filesize:  47.05 KB
 Viewed:  4235 Time(s)

pie.jpg


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Good guy
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PostPosted: Thu Sep 25, 2014 2:27 pm    Post subject: Reply with quote

Thanks. That is the ideal non-fattening pie and it's delicious. What about some zero cals cream to go with it?
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