... what would it be?
So, what have I done with the rhubarb?
- Baked in the oven and eaten with thick yoghurt or on top on cereal for breakfast
- Crumble - of course!
- Compote which I have bottled
- Slices in syrup, also bottled
- Rhubeena - in other words rhubarb cordial, which the boys love on their cereal and I love both in fruit salads and over ice cream We even occasionally drink it in the manner proposed or add it to fromage blanc for home-made lollies.
- Frozen - ready for more rhubeena and crumbles through the winter
- Rhubarb cheesecake
- Rhubarb and ginger jam
- Rhubarb and date chutney - Ben's absolute favourite.
|Rhubarb and Date Chutney|
This year I have had help with all the picking and chopping. Sarah, our latest volunteer helper from Taiwan will now return to her native homeland armed with the array of recipes above that she helped me prepare. Initially she did not recognise rhubarb but a quick Google in Chinese revealed that in fact she did know he plant, but in a very different form. The dried root is widely used in traditional Chinese medicine - details here. Sarah is however not sure whether she will be able to buy the stalks to use fresh.
Do you have an all time favourite fruit that you could not live without? Do let us know ... and if you visit us here at Eco-Gites of Lenault at the right time of year you may well be able to taste some of the many fruits I grow in the garden and orchard. Oh and if you have any more rhubarb recipes do let me know ... just in case I get bored of the ones I have already made!