I think that will turn a lot of people off. Anyway, Can you eat it raw like celery and what does it tastes like? I mean what it compares too? Saying it’s a bit tart doesn’t explain what it really tastes like.
As kids in Scotland (50-odd years ago) , a paper packet of sugar and a stick of rhubarb plucked straight from the rhubarb patch (every household had one) was our candy. Stewed rhubarb with custard , rhubarb pie and rhubarb jam were kitchen staples. In Hong Kong I occasionally see some skinny, sad-looking sticks of rhubarb wilting on the supermarket shelf -- outlandishly priced. After watching your video I want to get seeds and grow my own on my tiny Hong Kong balcony.
When I was a kid (in the '70s) we had a patch of rhubarb growing near our garden. Mixed with strawberries bought from a nearby farm ... Lots of Strawberry-Rhubarb Pie! Oh the memories!
My husband likes to cook rhubarb in a sauce pan with a little sugar until soft and looks like a lumpy sauce. He then cools it before making his favorite desert. Toast a frozen waffle, preferably cinnimon flavor, add a scoop of vanilla ice cream and drizzle the top with the rhubarb sauce. This has become a family favorite.
Back in the 1950’s my friend and I used break off large pieces and walk all over town just munching away. Not much else to do in Iowa in 1957. Very nice!!
IVE NEVER EATEN IT RAW. MY MOTHER USED TO COOK IT FOR THE FAMILY BACK IN THE 50S AND 60S WHEN I WAS GROWING UP. I USED TO LOVE IT. OF COURSE SHE WOULD SWEETEN IT. I JUST ATE IT ON ITS OWN HOW SHE COOKED IT. A LITTLE SWEET WITH THE LIQUID IT WAS COOKED IN WHICH I GUESS WAS JUST WATER. UNFORTUNATELY FOR ME I WONT BE ABLE TO TRY IT RAW NOW BECAUSE I EAT ON MY GUMS.
@@Orlanzepol1232years late, but yes you can and it's very bitter and tart. I eat it raw sometimes, but it's best in a Rhubarb custard pie in my opinion
Rhubarb is the first thing in the garden that is available to eat in the Spring after a hard and cold Winter. My grandmother called it Spring tonic. She would make rhubarb sauce to put on our pancakes or at other meals, on our dessert ice cream. She made rhubarb pie, strawberry rhubarb pie and those could be buckles/cobblers too. I'd like to try it in my stuffing instead of cranberries. I am finally living in a house again where I can grow my own rhubarb and have it the freezer to use all year long.
The leaves that most throw away are a perfect fertilizer once placed into water to make a strong smelling tea for your plants as well as the comfrey leaves that are so beneficial...or they can be used in your compost pile...stay blessed
I use unpeeled, chopped fresh rhubarb in smoothies, with fresh or frozen berries, frozen mango, ginger (lots) and lemon or lime juice...plus oat milk and yogurt. If it needs a little sweetness added, a touch of agave or maple syrup works great. My mom made the world's best rhubarb pie (no berries) for years. She is gone and the recipe with her, but seeing these plants in the Spring brings a smile as I think of her.
Rhubarb Lemonade: so I use 6.5 cups water, 1/3 cup sugar OR honey or maple syrup to taste... first bring those 2 ingredients to a boil then add approx 4.5 cups of chopped rhubarb and bring it back up to a boil then immediately lower heat and simmer for 5 minutes or so and if you are impatient strain it now, chill it, add juice of 1 fresh lemon and enjoy BUT if you can resist it is totally worth it to take it off the heat and let it sit with a lid on overnight and in the morning strain it, add juice of 1 fresh lemon then chill and super enjoy. Tips: - Never stir it - Don’t press on the rhubarb when straining *both actions result in a cloudy drink with an off putting mouth feel and less pleasant taste. It is ok to kind of toss it a few times in the strainer to eek out as much liquid as possible but do it gently to avoid cloudy results. Bonus Tip: - If you make crackers in your dehydrator you could use the spent rhubarb pulp as a binding fiber.😬
I have a variety of delicious rhubarb that grows continuously until the frost in the late fall. It's sweeter than most and originated in Saskatchewan, Canada. Great video Dani !
I grow several rhubarb plants in my big organic garden. Rhubarb is a heavy feeder so It takes a good top dressing of manure every year or so to keep it growing large and healthy. I generally start pulling stalks (don't cut them, gently pull stalks away from the plant, that's the best method of harvesting) at the end of May and finish taking the last stalks in early July when the weather is getting hotter and the rhubarb is toughening up and not as nice as it is earlier in the growing season. Generally I use and process the stalks I've harvested as soon as possible, although they will keep in the fridge for a while as Dani described. As Dani said, make sure you cut off all of the leaf, down to where the stalk adjoins the actual leaf is a good place to make your cut, as well cut off the very bottom of the stalk (the white part where the stalk had been connected to the plant). I always keep the severed leaves in the garden. Since they are so large, some almost a meter across from the plants I grow, they make a good mulch in the garden as well they are a good addition to the compost pile. Once I've washed the stalks well with fresh cold water I cut them up into small chunks and stew the lot (make sure you add an inch or so of water into the pot so you don't scorch or burn the whole stew) in a large stainless steel pot, which is a quick process since the stalks break down very quickly with the heat. Make sure you keep stirring the pot with a wooden spoon so there is no sticking, scorching or burning on the bottom of your pot. Sometimes I'll add sugar to the stewing rhubarb stalks, sometimes I simply stew the stalks until they are soft, then let cool and package into clean used yogurt containers (plastic). Be sure your stew is cool though as there is a risk of contaminating your food if you put it into plastic when it is hot (same reasoning one shouldn't use plastic containers when heating food in a microwave oven, plastic releases toxic chemical compounds when it is hot). Once the stewed rhubarb is packaged and labeled I pop the containers into the freezer. Throughout the winter months I have stewed rhubarb to use whenever I want to have it. Most often I mix stewed rhubarb with other stewed sweet fruit, such as stewed pears which I process in the fall the same way as I do the rhubarb keeping all of that product either in the freezer or canned in quart sealers. Generally I make crisps with my stewed rhubarb and fruit (pears, apples, huckleberries, raspberries, what ever you might have, adding sweetener to taste either more or less depending on the kind of fruit you are mixing with the rhubarb) which makes a really nice dessert. Most often I add cinnamon and nutmeg with the fruit mixture when making crisp, sometimes with a teaspoon of vanilla. Toppings for my crisps are usually rolled oats, adding perhaps raisins, chopped dates, maybe sunflower seeds and other nuts such as walnuts, pecans, almonds (what have you). Into the topping mixture, I also add a dash of salt plus a cup, or less, depending on how sweet your tooth is, of brown sugar and about a cup (or a bit less) of cooking oil (I use canola or some other neutral flavoured oil like grapeseed oil). If the fruit mixture is too watery I will mix in a couple of tablespoons of corn starch (or tapioca) letting that bake for half an hour or so before adding the topping so the mixture thickens up a bit. Then I take the rhubarb/fruit mixture out of the oven and scoop (try to be gentle so it doesn't settle into the fruit mixture too much) that onto the top of the fruit mixture, spread the topping mixture out with a spoon or other utensil (a fork works well) then bake the whole thing in a medium to hot oven (I bake crisps at 325 degrees but my oven is hot so you might want to bake the crisp at 350) for about an hour, until the fruit is bubbling on the edges of the crisp. Be careful not to bake too long or you might burn the topping. Generally because of the wet consistency of the fruit mixture these crisps won't burn on the bottom. Once the crisp is done I take it out of the oven, let cool for a bit, then enjoy with plain yogurt or just the tasty crisp by itself.
I never knew what that vegetables was called and I stumbled across this video and your comment. Thank you I can't believe my whole life it was my favorite vegetable in sweet and sour soup and I never new the name!
I’m Asian too! I’m not sure what to do with it I have a lot from my backyard every year I just give it to my neighbor but this year I want to try it the first menu that I think about is Thai sour soup it might be work well for rhubarb 😁
When I was a child, my grandmother grew HUGE rhubarb stalks that my sisters and cousins and I used for umbrellas when it rained! 😄 Mom and grandma made jam, pies (strawberry rhubarb) and rhubarb crisp. I made the crisp for a church bake sale and it was GONE before the brownies and cookies! The people loved them!🌹
Hi. great video. I´m from Iceland and rhubarb is most popular as a jam here and has been for a very long time. Also, the white end of the stem (was not on the rhubarb in the video) called the pear, was cooked with sugar syrup and eaten like canned fruits. I get more than enough rhubarb, love to make crumble, pie, soup, jam, syrup and more with it. Next project will be to make rhubarb wine. Btw. you can make insecticides from the leaves.
I made two separate rhubarb wines back in 1986. To one, I added potassium metabisulfite (purchased from a wine supply shop) after fermentation was complete. That stopped additional fermentation of the additional sugar I later added for sweetening. The other I left as is till fermentation was complete. Both sat about a year and clarified without adding additional clarifying agents. I like some sweet liquors, but I much preferred the dryer, less sweet batch. It was exceptionally clear and very tasty. I planted some rhubarb this spring and may try winemaking in a year or two, if I can increase the yield from root division or seed. My mom made rhubarb pie(no strawberries), and it was a favorite for all 5 children.
I love rhubarb. Some people think I'm crazy but since I was a kid I would eat it raw with salt, lol. I just got my own root to plant at my new home so I am truly excited!! :)
Yes, it's a wonderful vegetable...and, I use it every season...in jams and jellies that I make and can..and, also use it in my cookie recipe with white chocolate chips....I make rhubarb sauce to use in savory dishes with chicken and pork and have also had some success using it in a recipe for a salad vinaigrette! I enter my rhubarb canning products in the Wisconsin State Fair and have won many ribbons....rhubarb doesn't get the attention like other veggies..a missed opportunity! Thanks for the video! I also cut and freeze in 2cup portions in a ziploc to use after the season...freezes exceptionally well!
I actually find the redder stalks to be sweeter. My favorite ways to prepare rhubarb are to make rhubarb applesauce (sometimes with strawberries too) and just simply steam it until it is soft, then mix in some lightly mashed banana!! In both ways, the other fruits are sweet enough that you don't have to add any sugar!!
Rhubarb is my favourite, and I never knew it was a vegetable. I have some in my slow cooker now and with cinnamon and ginger, and a touch of sugar. I will freeze some, and then use the rest on my Bircher oats in the morning.
Rhubarb leaves are useful! If you cover them with 1-2 inches of instant cement (using the shape of the leaves as a guide), they make lovely stepping stones. Also, a former neighbor of mine once decided to make a salad using the leaves. My mother tried to warn her, but the woman didn't listen. She became very ill, but she soon recovered and learned her lesson.
To make rhubarb compote I cut the stems to about 1" chunks and sprinkle them with brown sugar. I let that sit until the juices start to be released from the fruit, maybe a couple of hours. I put that on the stove on VERY low heat along with some raisins and a dash of cinnamon and ginger. Watching closely, I simmer it until soft, and it thickens up as it cools. I never cook my rhubarb in water, it's got plenty of its own.
I've made a yummy rhubarb crisp in the past and plan to make it again soon. I love the tartness of the rhubarb contrasted with the sweetness of the sugary/flour mixture of the crisp on top.
I just cut a lot of rhubarb yesterday from a friend's yard. The cooler weather this year really prolonged the season this year. My plan for it is to make rhubarb crisp and rhubarb lemonade for the picnic on Sunday. Then the rest I'll make rhubarb freezer jam for the winter. Luv rhubarb! Thank you for sharing.
I love the extra and quick information you slip into the tutorial!- like the court case material. Moreover, I thoroughly enjoy your 101 videos. Thank you for posting!
Every year we get two crops of rhubarb from our garden. We always make rhubarb and ginger jam . Of course, jam requires a lot of sugar, which takes care of the "tart" element. BTW, your delivery is superb. Well done.
Making strawberry rhubarb pie for my daughter's boyfriend's graduation. I made a cherry rhubarb pie a few weeks ago that was yummy too! My grandma use to make rhubarb custard! Love the pies! Thanks for the rhubarb tips. I always used frozen but today Im using fresh! So I'm glad for the advice as i wasn't sure about peeling. My stalks are deep in ruby color and bigger so not hot house. It's spring so they are probably local! Thank you Dani!😊
yes, but it's the root that's used in Chinese Medicine for purging accumulations from the body, not these stalks, they are not noted in divine farm herb list.
@@stuflikethis Twisting and pulling off the stalk allows it to separate from the bottom of the plant near the roots. This tells the plant to regrow a new stalk in its place, giving you a more fruitful harvest and a healthier rhubarb plant.
I grew up eating rhubarb raw!!! My dad and I would go out cut a few stalks, come inside, peel the skin, cut them in bite size pieces then dip them in salt...my mouth is watering just thinking of it. It's not for every one, but it's a treat that I love!
We grow our own from two plants! We cook it down with a little water and some brown sugar and a splash of sherry. Have for breakfast with full fat greek yoghurt! Scrumptious.
Please share the recipe!!! I have some incredible recipes from my Mom & Grandma - but the are 800+ miles away in a storage shed! I wish I had put them in my suitcase like I was planning to!
Rhubarb is often paired with strawberries, which requires a lot of sugar and is so often watery. I like rhubarb cooked with cranberries. It's tart with a bit of bitterness, works great with non-sugar sweeteners (Stevia if it's not being baked, Equal, etc.). Rhubarb is great for pickling and roasting. Cubed and steamed it makes a curious and zingy addition to frozen summer drinks -- Margaritas, Daiquiris and frozen rum concoctions.
Hi, thanks for the info. I grow rhubarb in large pots as we have Adobe dirt and it’s either clay or rock. Rhubarb is a heavy feeder and needs lots of water. It grows eleven months in north California if watered. I chop it and make rhubarb flavored gin. Fill a jar, add sugar and gin. Let it set in the dark for a couple months, decant and enjoy. My rhubarb is mostly green stem so I add a couple drops of red food coloring to the gin.
My daughter makes a mean rhubarb and apple pie. Our rhubarb plant has just about taken over the raised garden bed. We have an all year round supply. My 10 year old son held up one of the leaves today as he was marvelling at the size, and it's bigger than his head. We usually have stewed rhubarb with a little sugar and cinnamon with vanilla yoghurt. A favourite in our house.
tried to make my first jam today and added cinnamon following your advice. It tasted better than any apple jam I ever tried? I'm glad youtube exists and channels like yours.
Really interesting, especially the part about it being classified as a fruit even though it's technically a veggie. the only thing i ever knew about rhubarb was that it sometimes went into a strawberry pie. thanks for the info!
When we were young in the 60’s we used to get our rhubarb from our mothers garden, and eat it off the stalk by dipping in sugar or salt. Either way it was great.
My grandma used to make strawberry rhubarb pie, so good. I have some in the backyard. I can't eat sugar though. Someone mentioned putting it in a smoothie. I'll have to try that, thanks.
Thank you for your helpful video. My neighbour gave me some Rhubarb over the wall just before the Covid virus lock down (England). I am now the house husband (lol) as my wife is a key worker.
Hello, I made an apple,carrot,pineapple, and rhubarb juice. I had to use my blender with 1/4 cup of coconut water and put in the rhubarb. Blended it. I put this juice right through the regular juicer to filter out any fibers. I then added this juice to the apple,carrot,pineapple juice. It is delicious. NOT BITTER AT ALL! Just a smooth rhubarb flavor..Rhubarb is in season here in Minnesota right now. YUM!
Hi just watched your video, was a great watch. We grow our own rhubarb here in NZ, we were told that by adding 1/2 to 1 teaspoon of salt while cooking will reduce the tartness of the rhubarb resulting in using less sugar.
Thank you for great info. Keep trying to get my mother n laws pie. 6th recipe, She passed yrs ago. Did not know how much to peel off, skin wise. Recipe called for it. Loved when you said no need, & stated most of the color is peeled away. I found that, in other tries. Mother's pie always had red pieces.
A compote with rhubarb, apples, raisins, walnuts, ginger root, brown sugar. Freeze portions for hunting season--great with venison and other game meats as a sauce.
I use rhubarb it make a rhubarb crisp, I can't eat pie dough so it's my 2nd go-to,ppl think it's a fruit, however this is actually not a fruit but a vegetable, it pairs well with other fruits that you'd use to make a crisp with, and it freezes SO good to have it during the winter when it's a nice spring treat in the season it's not from, I have paired it with LOTS of things, but never tried it with ginger, I'll have to try that, I won't make a beverage out of it because you can overdose on it and upset your tummy if you're not careful... But the antioxidants in it are great, also makes good filling for tarts, pies, moon pies, and can be used as you would ANY fruit, even if it's just a tart veggie! 😋😋😋 If you've never tried this tart veggie, and have never made it before, PLEASE BE AWARE THAT THE LEAVES ARE POISONOUS, they have been used in tiny doses medically, as have the roots in Chinese medicine, but if you don't know what ur doing , DO cutaway those big green leaves, I grow my own, if you can't get it in the area where you live, order the seeds and plant them close to the top of the soil in a nice sized large container with mushroom soil, and come next June you will have a nice crop of it, and it will supply it's own seeds for the next year
my parents grew rhubard when i was a child..My little brother and I used to eat it raw dipped in sugar...SO! GOOD! Also love it with strawberries and sugar and served warm/hot!
good video, my Step-mother has a plant that grows like CRAZY so she gives away a lot and I LOVE it raw in my health smoothies (typically blended with fresh ginger, blueberry, strawberry, and/or steamed beets among hemp and/or chia seeds)
I rarely comment anywhere. But gta say, your post was Exactly what I was looking for plus other great things to keep in mind. Thank you. Also, love your knowledge and energy
I’ve been harvesting ‘alley rhubarb’ for years now:) I pick it while walking my dog in, yes...the alleys lol! When we get home it gets washed, chopped and frozen! Last year I made rhubarb Bbq sauce, it was a hit.
I planted some last year, I am hoping to have some to eat this year. When I was a kid, we had a patch of it and I used to eat it all the time, just with a tad of sugar, white or brown….YUMMY!
When i grew up on a small farm in the U.P of Michigan, we had a rhubarb "bush" in our yard. I don't know how it got there, but it was always there. The adults told us kids the leaves were poison My mom would make rhubarb sauce, and maybe a pie ( memory fails me ). I mostly remember cutting a couple long stalks and dipping the end in sugar in a plastic cup and eating it like that. A little sour but yum ! I'm not sure if the rhubarb is still there, but this brought back a few "sweet and sour" memories
My very favorite recipe is the rhubarb custard pie in the Better Homes & Gardens 1970’s version cookbook. Even people who think they hate rhubarb love this recipe because the custard cuts the sharpness and your can savor that unique, delicious rhubarb flavor. If you Google it the recipe comes up.
That's how I grew up eating it. While picking things out of the garden my Gran showed me how to eat it. Some people eat it plain but we always used to dip it in sugar. Looked like a giant purple stalk of celery. But the best part was when Gran would make strawberry rhubarb preserves. Oh my goodness! Absolutely DELICIOUS!! We would have it on toast & I loved it. Now I have ordered strawberry rhubarb pie filling thinking it may be close to what I was used to.....NOPE!! Gran has this recipe mastered! I've never found anything that even comes close. When we go visit it's still one of my all time favorites!
@@larry0323 You too! Thought I was the only one. Used to sit in my buddies back stoop the summer I was 5 and his mom would give us a bunch of rhubarb and a bowl of salt. Loved it!
My dad grew rhubarb in our garden and I ate it with sugar when I was a young girl sitting on our back door step on a beautiful summer day. Loved rhubarb ever since.
I've been eating rhubarb for years. My parents have had a rhubarb patch at their house ever since I was little. My favorite way to eat it is a rhubarb custard pie. It's delicious. You can find the recipe on Pinterest or cooks.com
Thank you for your information. I have grown rhubarb for a few years but never really eaten it. My rhubarb is a little tuff, and somewhat dry. Would it still ok to use. I admit I haven't watered it too well, However it has grown quite tall and thick. I would appreciate your views. Will it tender off with cooking.? Thank you.
Thank you Dani, i LUVVV ur 101 video's, because of these 101's i've started adding so many vegetables in my diet tht i even hated lookin at lol! Keep them coming!
@@bonniejohnson1826 It was "dark humor". I did say they would never get poison ivy again. I didn't say they would be immune. No one gets advice from a UA-cam thread.
@@skmcpheron Yeah, the videos. Who on earth is going to think eating a plant called "poison ivy" would be a good thing? Those people don't live long enough to learn to read.
I recently discovered a Rhubarb and Ginger Gin recipe and found that after the Rhubarb had imparted its flavour to the Gin I dehydrated the rhubarb and it resembles a candied fruit...delicious
The acidic taste of rhubarb is mainly due to malonic acid (malic acid), but the stems also contain some oxalic acid which can increase the risk of kidney stones. Milk can prevent this to some extent. Rhubarb can also act as a laxative. Older stems contain more oxalic acid. "Elmsblitz" is a rhubarb variety that has a low content of oxalic acid and slightly above medium content of malic acid.
Thanks Dani I just bought rhubarb the other day hard to find it I will use your method my aunt when I lived in England where I am from used to make birds eye custard and use rhubarb
I put it in large jars of vodka with sugar and vanilla for at least a month in a dark cupboard to make a rhubarbcello. It’s a delicious mixer with Prosecco, just add a splash of soda, fresh mint and ice for a ‘Leyden Lullaby’ cocktail. 😋
It grows wild out in my grandparents place in the ditches by the road. No one's lived there for 20 years. There's been no garden for 20 years, but the rhubarb grows in abundance. We pick it in early summer because I've got to have rhubarb pie.
I remember when i was in (maybe) the first grade we lived in a small town in Ohio, Mt. Pleasant. I doubt that anyone has ever heard of it, but the rhubarb was taller than me. From that day forward, I've LOVED it. I have never in my life ate it cooked in anything. I like to peel the skin off, and eat it with salt. One time i tried a bite of rhubarb pie, i hated it. I had to pretend thay it was good, but after one bite, i sneaked it into the garbage. I'm sure it was probably good to others, but for me, there's only one way to eat it ... with a salt shaker. It's become almost impossible to find in stores. About 8 years ago, i went to Neimans Market in St. Claire Michigan with my brother. I decided to look for some. What my eyes saw, turned them as big and as wide as a beach ball. These stalks seemed to be grown near a nuclear plant. These things were HUGE, thick? I was in Heaven. I couldn't get back to the house fast enough. After peeling the skin off of one, i grabbed the salt? My God, it was the kind that melt in your mouth. It was tart and juicy! It was nirvana. It was just dumb luck. I've never found anything like it since. It was the first time id ever seen anything like it. I'll probably never find it again (that big and so good). In fact it's practically impossible to find. I have a major craving for some right now. I lucked out a week ago. A Kroger store had some. It wasn't all that big or thick, but just good enough to eat. I was surprised thay anyone had it considering that this is September. The whole time ive been typing, my mouth is watering out of control. It's 5:47 am, and I'm having a major craving for some NOW, lol. I hope Kroger still has some when they open later. I could eat it for breakfast. If you've ever had a craving like I have now, you start understand how badly i want some right now! No pies for me. Give me a big thick stalk and watch it disappear. My kingdom for ONE stalk!
I make a cordial from juicing the raw rhubarb with a bit of ginger. Add sugar and heat to dissolve. Chill down and dilute with water and add ice. Delicious!
I'm so glad that you mentioned that the leaves are toxic. Many people don't realize that. Thumbs up for yet another great, and informative video.
I think that will turn a lot of people off. Anyway, Can you eat it raw like celery and what does it tastes like? I mean what it compares too? Saying it’s a bit tart doesn’t explain what it really tastes like.
@@Orlanzepol123 All parts of the tomato outside of the fruit is toxic. Same thing with potatoes outside of the tubers.
@@Orlanzepol123 it taste like a decomposing dead body.
Oxalic acid is used to deter mites from bees
Oh no, last year I was eating the leaves as leaf lettuce, every day, I liked them. OMG, Im surprised nothing happened to me.
As kids in Scotland (50-odd years ago) , a paper packet of sugar and a stick of rhubarb plucked straight from the rhubarb patch (every household had one) was our candy. Stewed rhubarb with custard , rhubarb pie and rhubarb jam were kitchen staples. In Hong Kong I occasionally see some skinny, sad-looking sticks of rhubarb wilting on the supermarket shelf -- outlandishly priced. After watching your video I want to get seeds and grow my own on my tiny Hong Kong balcony.
I also used to eat it like that Im from Sweden ( this was about 30years ago)
I hope you did it miss
@user-ii8em2bj2k it's funny you just messaged me. I just had my first of the year about 10 minutes ago🤣
When I was a kid (in the '70s) we had a patch of rhubarb growing near our garden. Mixed with strawberries bought from a nearby farm ... Lots of Strawberry-Rhubarb Pie! Oh the memories!
Imagine ruining perfectly good rhubarb with strawberries.
Rhubarb crumble and custard
My husband likes to cook rhubarb in a sauce pan with a little sugar until soft and looks like a lumpy sauce. He then cools it before making his favorite desert. Toast a frozen waffle, preferably cinnimon flavor, add a scoop of vanilla ice cream and drizzle the top with the rhubarb sauce. This has become a family favorite.
Back in the 1950’s my friend and I used break off large pieces and walk all over town just munching away. Not much else to do in Iowa in 1957. Very nice!!
Huh. I thought the raw stalks were inedible. Learned something new!
I prefer it raw also.
I hear ya, not a lot goin on back in the day. Fort Dodge was my stompin ground.
IVE NEVER EATEN IT RAW. MY MOTHER USED TO COOK IT FOR THE FAMILY BACK IN THE 50S AND 60S WHEN I WAS GROWING UP. I USED TO LOVE IT. OF COURSE SHE WOULD SWEETEN IT. I JUST ATE IT ON ITS OWN HOW SHE COOKED IT. A LITTLE SWEET WITH THE LIQUID IT WAS COOKED IN WHICH I GUESS WAS JUST WATER.
UNFORTUNATELY FOR ME I WONT BE ABLE TO TRY IT RAW NOW BECAUSE I EAT ON MY GUMS.
We used to eat rhubarb raw, too. Only we would dunk the stem in sugar first.
Rhubarb: I'm a vegetable but they call me a fruit. I feel so misunderstood.
Tomato: Yeah, tell me about it.
Can you eat it raw like celery and what does it tastes like?
@@Orlanzepol123 I love using it in potato salad instead of celery, adds a unique zip
@@Orlanzepol1232years late, but yes you can and it's very bitter and tart. I eat it raw sometimes, but it's best in a Rhubarb custard pie in my opinion
Rhubarb is the first thing in the garden that is available to eat in the Spring after a hard and cold Winter. My grandmother called it Spring tonic. She would make rhubarb sauce to put on our pancakes or at other meals, on our dessert ice cream. She made rhubarb pie, strawberry rhubarb pie and those could be buckles/cobblers too. I'd like to try it in my stuffing instead of cranberries. I am finally living in a house again where I can grow my own rhubarb and have it the freezer to use all year long.
The leaves that most throw away are a perfect fertilizer once placed into water to make a strong smelling tea for your plants as well as the comfrey leaves that are so beneficial...or they can be used in your compost pile...stay blessed
I use unpeeled, chopped fresh rhubarb in smoothies, with fresh or frozen berries, frozen mango, ginger (lots) and lemon or lime juice...plus oat milk and yogurt. If it needs a little sweetness added, a touch of agave or maple syrup works great. My mom made the world's best rhubarb pie (no berries) for years. She is gone and the recipe with her, but seeing these plants in the Spring brings a smile as I think of her.
Rhubarb Lemonade: so I use 6.5 cups water, 1/3 cup sugar OR honey or maple syrup to taste... first bring those 2 ingredients to a boil then add approx 4.5 cups of chopped rhubarb and bring it back up to a boil then immediately lower heat and simmer for 5 minutes or so and if you are impatient strain it now, chill it, add juice of 1 fresh lemon and enjoy BUT if you can resist it is totally worth it to take it off the heat and let it sit with a lid on overnight and in the morning strain it, add juice of 1 fresh lemon then chill and super enjoy.
Tips:
- Never stir it
- Don’t press on the rhubarb when straining
*both actions result in a cloudy drink with an off putting mouth feel and less pleasant taste. It is ok to kind of toss it a few times in the strainer to eek out as much liquid as possible but do it gently to avoid cloudy results.
Bonus Tip:
- If you make crackers in your dehydrator you could use the spent rhubarb pulp as a binding fiber.😬
I can't wait to try this, thank you!
Thanks. I am going to try it.
I will try it definitely
Rhubarb cream pie is amazing! Mostly when I hear of rhubarb pie, it’s strawberry rhubarb - but rarely rhubarb cream pie - a farmer’s favorite!
I have a variety of delicious rhubarb that grows continuously until the frost in the late fall. It's sweeter than most and originated in Saskatchewan, Canada. Great video Dani !
I grow several rhubarb plants in my big organic garden. Rhubarb is a heavy feeder so It takes a good top dressing of manure every year or so to keep it growing large and healthy. I generally start pulling stalks (don't cut them, gently pull stalks away from the plant, that's the best method of harvesting) at the end of May and finish taking the last stalks in early July when the weather is getting hotter and the rhubarb is toughening up and not as nice as it is earlier in the growing season. Generally I use and process the stalks I've harvested as soon as possible, although they will keep in the fridge for a while as Dani described. As Dani said, make sure you cut off all of the leaf, down to where the stalk adjoins the actual leaf is a good place to make your cut, as well cut off the very bottom of the stalk (the white part where the stalk had been connected to the plant). I always keep the severed leaves in the garden. Since they are so large, some almost a meter across from the plants I grow, they make a good mulch in the garden as well they are a good addition to the compost pile. Once I've washed the stalks well with fresh cold water I cut them up into small chunks and stew the lot (make sure you add an inch or so of water into the pot so you don't scorch or burn the whole stew) in a large stainless steel pot, which is a quick process since the stalks break down very quickly with the heat. Make sure you keep stirring the pot with a wooden spoon so there is no sticking, scorching or burning on the bottom of your pot. Sometimes I'll add sugar to the stewing rhubarb stalks, sometimes I simply stew the stalks until they are soft, then let cool and package into clean used yogurt containers (plastic). Be sure your stew is cool though as there is a risk of contaminating your food if you put it into plastic when it is hot (same reasoning one shouldn't use plastic containers when heating food in a microwave oven, plastic releases toxic chemical compounds when it is hot). Once the stewed rhubarb is packaged and labeled I pop the containers into the freezer. Throughout the winter months I have stewed rhubarb to use whenever I want to have it. Most often I mix stewed rhubarb with other stewed sweet fruit, such as stewed pears which I process in the fall the same way as I do the rhubarb keeping all of that product either in the freezer or canned in quart sealers. Generally I make crisps with my stewed rhubarb and fruit (pears, apples, huckleberries, raspberries, what ever you might have, adding sweetener to taste either more or less depending on the kind of fruit you are mixing with the rhubarb) which makes a really nice dessert. Most often I add cinnamon and nutmeg with the fruit mixture when making crisp, sometimes with a teaspoon of vanilla. Toppings for my crisps are usually rolled oats, adding perhaps raisins, chopped dates, maybe sunflower seeds and other nuts such as walnuts, pecans, almonds (what have you). Into the topping mixture, I also add a dash of salt plus a cup, or less, depending on how sweet your tooth is, of brown sugar and about a cup (or a bit less) of cooking oil (I use canola or some other neutral flavoured oil like grapeseed oil). If the fruit mixture is too watery I will mix in a couple of tablespoons of corn starch (or tapioca) letting that bake for half an hour or so before adding the topping so the mixture thickens up a bit. Then I take the rhubarb/fruit mixture out of the oven and scoop (try to be gentle so it doesn't settle into the fruit mixture too much) that onto the top of the fruit mixture, spread the topping mixture out with a spoon or other utensil (a fork works well) then bake the whole thing in a medium to hot oven (I bake crisps at 325 degrees but my oven is hot so you might want to bake the crisp at 350) for about an hour, until the fruit is bubbling on the edges of the crisp. Be careful not to bake too long or you might burn the topping. Generally because of the wet consistency of the fruit mixture these crisps won't burn on the bottom. Once the crisp is done I take it out of the oven, let cool for a bit, then enjoy with plain yogurt or just the tasty crisp by itself.
never do anything to mine. it just keeps growing bigger and biger every year.
Zara larsson likes these
LOL
"I fucking love rhubarbs"
She fucking does
Xd
I love how this is the first comment
I typed in rhubarb in my search field and was thrilled to find your channel talking about it. Thanks Dani!!
We are Asian, and My mom actually uses rhubarb to make sweet and sour soup. It is bomb diggity !
Woah sounds so yummy!!!
I love that you are Asian and said bomb diggity 😆🤚🏽🤣😂
I never knew what that vegetables was called and I stumbled across this video and your comment. Thank you I can't believe my whole life it was my favorite vegetable in sweet and sour soup and I never new the name!
I’m Asian too! I’m not sure what to do with it I have a lot from my backyard every year I just give it to my neighbor but this year I want to try it the first menu that I think about is Thai sour soup it might be work well for rhubarb 😁
My neighbour gave me rhubarb and I just made a strawberry and rhubarb crisp, my bff loves it
When I was a child, my grandmother grew HUGE rhubarb stalks that my sisters and cousins and I used for umbrellas when it rained! 😄 Mom and grandma made jam, pies (strawberry rhubarb) and rhubarb crisp. I made the crisp for a church bake sale and it was GONE before the brownies and cookies! The people loved them!🌹
Sweet story😊👍
Hi. great video. I´m from Iceland and rhubarb is most popular as a jam here and has been for a very long time. Also, the white end of the stem (was not on the rhubarb in the video) called the pear, was cooked with sugar syrup and eaten like canned fruits. I get more than enough rhubarb, love to make crumble, pie, soup, jam, syrup and more with it. Next project will be to make rhubarb wine. Btw. you can make insecticides from the leaves.
Handy to know as I'm a gardener.
I made two separate rhubarb wines back in 1986. To one, I added potassium metabisulfite (purchased from a wine supply shop) after fermentation was complete. That stopped additional fermentation of the additional sugar I later added for sweetening. The other I left as is till fermentation was complete. Both sat about a year and clarified without adding additional clarifying agents. I like some sweet liquors, but I much preferred the dryer, less sweet batch. It was exceptionally clear and very tasty. I planted some rhubarb this spring and may try winemaking in a year or two, if I can increase the yield from root division or seed. My mom made rhubarb pie(no strawberries), and it was a favorite for all 5 children.
How do you make an insecticide from it??
I loved your "straight shooter" narration style. Thank you! I'm attempting to make my first rhubarb pie. Excellent video!
I love rhubarb. Some people think I'm crazy but since I was a kid I would eat it raw with salt, lol. I just got my own root to plant at my new home so I am truly excited!! :)
Yes, it's a wonderful vegetable...and, I use it every season...in jams and jellies that I make and can..and, also use it in my cookie recipe with white chocolate chips....I make rhubarb sauce to use in savory dishes with chicken and pork and have also had some success using it in a recipe for a salad vinaigrette! I enter my rhubarb canning products in the Wisconsin State Fair and have won many ribbons....rhubarb doesn't get the attention like other veggies..a missed opportunity! Thanks for the video! I also cut and freeze in 2cup portions in a ziploc to use after the season...freezes exceptionally well!
I actually find the redder stalks to be sweeter.
My favorite ways to prepare rhubarb are to make rhubarb applesauce (sometimes with strawberries too) and just simply steam it until it is soft, then mix in some lightly mashed banana!! In both ways, the other fruits are sweet enough that you don't have to add any sugar!!
Nice! Do you use a blender to mix after steaming? Thanks :)
Rhubarb is my favourite, and I never knew it was a vegetable. I have some in my slow cooker now and with cinnamon and ginger, and a touch of sugar.
I will freeze some, and then use the rest on my Bircher oats in the morning.
Rhubarb leaves are useful! If you cover them with 1-2 inches of instant cement (using the shape of the leaves as a guide), they make lovely stepping stones.
Also, a former neighbor of mine once decided to make a salad using the leaves. My mother tried to warn her, but the woman didn't listen. She became very ill, but she soon recovered and learned her lesson.
How stupid you all were........ its poisonous......
To make rhubarb compote I cut the stems to about 1" chunks and sprinkle them with brown sugar. I let that sit until the juices start to be released from the fruit, maybe a couple of hours. I put that on the stove on VERY low heat along with some raisins and a dash of cinnamon and ginger. Watching closely, I simmer it until soft, and it thickens up as it cools. I never cook my rhubarb in water, it's got plenty of its own.
I've made a yummy rhubarb crisp in the past and plan to make it again soon. I love the tartness of the rhubarb contrasted with the sweetness of the sugary/flour mixture of the crisp on top.
Rhubarb jam...ooooh yum, rhubarb crisp, upside down cake, love the stuff!!
I just cut a lot of rhubarb yesterday from a friend's yard. The cooler weather this year really prolonged the season this year. My plan for it is to make rhubarb crisp and rhubarb lemonade for the picnic on Sunday. Then the rest I'll make rhubarb freezer jam for the winter. Luv rhubarb! Thank you for sharing.
I love the extra and quick information you slip into the tutorial!- like the court case material. Moreover, I thoroughly enjoy your 101 videos. Thank you for posting!
Every year we get two crops of rhubarb from our garden. We always make rhubarb and ginger jam . Of course, jam requires a lot of sugar, which takes care of the "tart" element.
BTW, your delivery is superb. Well done.
I made rhubarb cookies for the first time a couple days ago- so delicious & moist made with oatmeal & coconut.
Ive never been so focused like I am when I watch your videos. You're a great speaker.
Making strawberry rhubarb pie for my daughter's boyfriend's graduation. I made a cherry rhubarb pie a few weeks ago that was yummy too! My grandma use to make rhubarb custard! Love the pies! Thanks for the rhubarb tips. I always used frozen but today Im using fresh! So I'm glad for the advice as i wasn't sure about peeling. My stalks are deep in ruby color and bigger so not hot house. It's spring so they are probably local! Thank you Dani!😊
yes, but it's the root that's used in Chinese Medicine for purging accumulations from the body, not these stalks, they are not noted in divine farm herb list.
Rhubarb Crumble is my favourite dessert, and Rhubarb and Ginger Jam (Jello?) is absolutely delicious 😋
Same here
So easy to grow. Just remember to “pull” rather than “cut” when harvesting.
?why?
@@stuflikethis Twisting and pulling off the stalk allows it to separate from the bottom of the plant near the roots. This tells the plant to regrow a new stalk in its place, giving you a more fruitful harvest and a healthier rhubarb plant.
Just cut mine but will pull it next year. Thanks for the advice 😀
I grew up eating rhubarb raw!!! My dad and I would go out cut a few stalks, come inside, peel the skin, cut them in bite size pieces then dip them in salt...my mouth is watering just thinking of it. It's not for every one, but it's a treat that I love!
I did the same thing, except I would dip mine in sugar!
@@laurahawkenson I'm going to have to try that, sweet and sour, yum!!!!
We grow our own from two plants! We cook it down with a little water and some brown sugar and a splash of sherry. Have for breakfast with full fat greek yoghurt! Scrumptious.
I use it diced small in beets. It is delicious. Roasted beets diced rhubarb, salt, and fresh lemon juice!
Pie and juice is my favorite.
It's so refreshing as well in summer time. Or all seasons in my opinion so far you got fresh rhubarb
I love rhubarb crisp, its delicious!! I have a rhubarb crisp recipe and it's the best I've come across.
Please share the recipe!!! I have some incredible recipes from my Mom & Grandma - but the are 800+ miles away in a storage shed! I wish I had put them in my suitcase like I was planning to!
Great video! I love to roast rhubarb with orange and chilli, then serve it with a very oily fish like mackerel or sardines. Such a great combination.
That sounds divine.
How long do you roast it for? Do you roast the oranges with the rind on?
Rhubarb is often paired with strawberries, which requires a lot of sugar and is so often watery.
I like rhubarb cooked with cranberries. It's tart with a bit of bitterness, works great with non-sugar sweeteners (Stevia if it's not being baked, Equal, etc.). Rhubarb is great for pickling and roasting. Cubed and steamed it makes a curious and zingy addition to frozen summer drinks -- Margaritas, Daiquiris and frozen rum concoctions.
Thank you for these great suggestions!
Hi, thanks for the info. I grow rhubarb in large pots as we have Adobe dirt and it’s either clay or rock. Rhubarb is a heavy feeder and needs lots of water. It grows eleven months in north California if watered. I chop it and make rhubarb flavored gin. Fill a jar, add sugar and gin. Let it set in the dark for a couple months, decant and enjoy. My rhubarb is mostly green stem so I add a couple drops of red food coloring to the gin.
My daughter makes a mean rhubarb and apple pie. Our rhubarb plant has just about taken over the raised garden bed. We have an all year round supply. My 10 year old son held up one of the leaves today as he was marvelling at the size, and it's bigger than his head. We usually have stewed rhubarb with a little sugar and cinnamon with vanilla yoghurt. A favourite in our house.
tried to make my first jam today and added cinnamon following your advice. It tasted better than any apple jam I ever tried? I'm glad youtube exists and channels like yours.
Wow sounds delicious!! Thanks for watching!!
Really interesting, especially the part about it being classified as a fruit even though it's technically a veggie. the only thing i ever knew about rhubarb was that it sometimes went into a strawberry pie. thanks for the info!
very informative. thanks for sharing.
Paradigm2012Shift Anytime!
When we were young in the 60’s we used to get our rhubarb from our mothers garden, and eat it off
the stalk by dipping in sugar or salt. Either way it was great.
My grandma used to make strawberry rhubarb pie, so good. I have some in the backyard. I can't eat sugar though. Someone mentioned putting it in a smoothie. I'll have to try that, thanks.
I make mostly jams from it, but I have also made a spicy strawberry-rhubarb chipotle sauce for grilling. It's super yummy!
first information i've ever had. I love to cook Rhubarb Pie.
Thank you for your helpful video. My neighbour gave me some Rhubarb over the wall just before the Covid virus lock down (England). I am now the house husband (lol) as my wife is a key worker.
Hello, I made an apple,carrot,pineapple, and rhubarb juice. I had to use my blender with 1/4 cup of coconut water and put in the rhubarb. Blended it. I put this juice right through the regular juicer to filter out any fibers. I then added this juice to the apple,carrot,pineapple juice. It is delicious. NOT BITTER AT ALL! Just a smooth rhubarb flavor..Rhubarb is in season here in Minnesota right now. YUM!
wow thats amazing! I Planted many plants and they are so so so easy to grow and you get so much from them! YUM!
Remember, Rhubarb freezes well!
Thank you!!!!!! You answered my question ✌️
Hi just watched your video, was a great watch. We grow our own rhubarb here in NZ, we were told that by adding 1/2 to 1 teaspoon of salt while cooking will reduce the tartness of the rhubarb resulting in using less sugar.
+kelvin bungard Try cooking some root ginger with the rhubarb too. Hey,m your Kiwi salt tip pricked this Southlander's ears *smile*
Best 101 video award goes to.... Dani! Super informative and right to the point. I just love them all :) thank you, dani! Xoxo
Thank you for great info. Keep trying to get my mother n laws pie. 6th recipe, She passed yrs ago. Did not know how much to peel off, skin wise. Recipe called for it. Loved when you said no need, & stated most of the color is peeled away. I found that, in other tries. Mother's pie always had red pieces.
A compote with rhubarb, apples, raisins, walnuts, ginger root, brown sugar. Freeze portions for hunting season--great with venison and other game meats as a sauce.
I tuned in because I never used Rhubarb before and I wasn't sure how to prepare it. You answered my question. Thank you!
Welcome to the 21st century where most women’s lives are not defined by needing a man...what a sexist old fashioned comment you made.
My husbands uncle planted rhubarb 66 years ago. When he died, we dug it up and it's now in our garden. I love it.
I use rhubarb it make a rhubarb crisp, I can't eat pie dough so it's my 2nd go-to,ppl think it's a fruit, however this is actually not a fruit but a vegetable, it pairs well with other fruits that you'd use to make a crisp with, and it freezes SO good to have it during the winter when it's a nice spring treat in the season it's not from, I have paired it with LOTS of things, but never tried it with ginger, I'll have to try that, I won't make a beverage out of it because you can overdose on it and upset your tummy if you're not careful... But the antioxidants in it are great, also makes good filling for tarts, pies, moon pies, and can be used as you would ANY fruit, even if it's just a tart veggie! 😋😋😋
If you've never tried this tart veggie, and have never made it before, PLEASE BE AWARE THAT THE LEAVES ARE POISONOUS, they have been used in tiny doses medically, as have the roots in Chinese medicine, but if you don't know what ur doing , DO cutaway those big green leaves, I grow my own, if you can't get it in the area where you live, order the seeds and plant them close to the top of the soil in a nice sized large container with mushroom soil, and come next June you will have a nice crop of it, and it will supply it's own seeds for the next year
my parents grew rhubard when i was a child..My little brother and I used to eat it raw dipped in sugar...SO! GOOD! Also love it with strawberries and sugar and served warm/hot!
one of the Pie shop in Illinois and Wisconsin made this Strawberry Rhubarb pie and its to die for!!!!!
good video, my Step-mother has a plant that grows like CRAZY so she gives away a lot and I LOVE it raw in my health smoothies (typically blended with fresh ginger, blueberry, strawberry, and/or steamed beets among hemp and/or chia seeds)
I rarely comment anywhere. But gta say, your post was Exactly what I was looking for plus other great things to keep in mind. Thank you. Also, love your knowledge and energy
I’ve been harvesting ‘alley rhubarb’ for years now:) I pick it while walking my dog in, yes...the alleys lol! When we get home it gets washed, chopped and frozen! Last year I made rhubarb Bbq sauce, it was a hit.
I fucking love rhubarbs
I juice it in my juicer (uncooked) with apples, ginger root, sometimes vegetables like celery and carrot. Delicious
I planted some last year, I am hoping to have some to eat this year. When I was a kid, we had a patch of it and I used to eat it all the time, just with a tad of sugar, white or brown….YUMMY!
When i grew up on a small farm in the U.P of Michigan, we had a rhubarb "bush" in our yard. I don't know how it got there, but it was always there. The adults told us kids the leaves were poison
My mom would make rhubarb sauce, and maybe a pie ( memory fails me ). I mostly remember cutting a couple long stalks and dipping the end in sugar in a plastic cup and eating it like that. A little sour but yum ! I'm not sure if the rhubarb is still there, but this brought back a few "sweet and sour" memories
I have never used this so far in my life but I am ready to give it a try. Waiting for your next video.
This is great! I found some rhubarb in the garden today, so I am keen to learn more about it.
Great video. I do not do anything fancy as my husband and I love stewed rhubarb. Great on ice cream, yogurt or on its own!
I like your presentation style. Lots of useful info, presented succinctly and at a good pace. Thanks
Haha love the bloopers 😆 Thanks for the tip! Making a bluebarb pie and wanted to make sure I was cutting the rhubarb properly! Thanks!
My very favorite recipe is the rhubarb custard pie in the Better Homes & Gardens 1970’s version cookbook. Even people who think they hate rhubarb love this recipe because the custard cuts the sharpness and your can savor that unique, delicious rhubarb flavor. If you Google it the recipe comes up.
Just dip the end in sugar and eat eat raw, perfect. make wine.
We always did the opposite; dipped in salt. Maybe thats why I have hypertension now... but it was good then.
That's how I grew up eating it. While picking things out of the garden my Gran showed me how to eat it. Some people eat it plain but we always used to dip it in sugar. Looked like a giant purple stalk of celery. But the best part was when Gran would make strawberry rhubarb preserves. Oh my goodness! Absolutely DELICIOUS!! We would have it on toast & I loved it. Now I have ordered strawberry rhubarb pie filling thinking it may be close to what I was used to.....NOPE!!
Gran has this recipe mastered! I've never found anything that even comes close. When we go visit it's still one of my all time favorites!
@@larry0323 You too! Thought I was the only one. Used to sit in my buddies back stoop the summer I was 5 and his mom would give us a bunch of rhubarb and a bowl of salt. Loved it!
My dad grew rhubarb in our garden and I ate it with sugar when I was a young girl sitting on our back door step on a beautiful summer day. Loved rhubarb ever since.
I love to eat rhubarb freshly picked in my backyard, after washing it! Delicious!
My family love strawberry & freshly squeezed orange juice together with tapioca mixed in and cooked as jam spread, or as a pie filling. Yum!
Thanks! It sound delish and I really want to try it! I'll be sure to let you know when I do:)
I've been eating rhubarb for years. My parents have had a rhubarb patch at their house ever since I was little. My favorite way to eat it is a rhubarb custard pie. It's delicious. You can find the recipe on Pinterest or cooks.com
Thank you for your information. I have grown rhubarb for a few years but never really eaten it. My rhubarb is a little tuff, and somewhat dry. Would it still ok to use. I admit I haven't watered it too well, However it has grown quite tall and thick. I would appreciate your views. Will it tender off with cooking.? Thank you.
I loved the video. What an elaborate description of rhubarb !!
Thank you Dani, i LUVVV ur 101 video's, because of these 101's i've started adding so many vegetables in my diet tht i even hated lookin at lol! Keep them coming!
Did you know that if you have a poison ivy rash, the juice of rhubarb will help clear it up fast? I have used it many times. It works wonders.
And apparently if you eat the leaves, you'll never get poison ivy again.
Jerk! The leaves are poisonous! You know that as well as I do - but there are people who don’t! SHAME ON YOU JOEY!
@@bonniejohnson1826 It was "dark humor". I did say they would never get poison ivy again. I didn't say they would be immune. No one gets advice from a UA-cam thread.
@@hualni Yes, people do search UA-cam for all kinds of things from other people!
@@skmcpheron Yeah, the videos. Who on earth is going to think eating a plant called "poison ivy" would be a good thing? Those people don't live long enough to learn to read.
I recently discovered a Rhubarb and Ginger Gin recipe and found that after the Rhubarb had imparted its flavour to the Gin I dehydrated the rhubarb and it resembles a candied fruit...delicious
I was curious about rhubarb, and you told me all I needed to know. Thank you.
The acidic taste of rhubarb is mainly due to malonic acid (malic acid), but the stems also contain some oxalic acid which can increase the risk of kidney stones. Milk can prevent this to some extent. Rhubarb can also act as a laxative. Older stems contain more oxalic acid. "Elmsblitz" is a rhubarb variety that has a low content of oxalic acid and slightly above medium content of malic acid.
The fennel video was pretty good. This one is way better. This was a deeper dive in to rhubarb.
Thanks Dani I just bought rhubarb the other day hard to find it I will use your method my aunt when I lived in England where I am from used to make birds eye custard and use rhubarb
Yes my mam did that too boiled the rhubarb than topping of birds Custard fab xx from UK
I put it in large jars of vodka with sugar and vanilla for at least a month in a dark cupboard to make a rhubarbcello. It’s a delicious mixer with Prosecco, just add a splash of soda, fresh mint and ice for a ‘Leyden Lullaby’ cocktail. 😋
It grows wild out in my grandparents place in the ditches by the road. No one's lived there for 20 years. There's been no garden for 20 years, but the rhubarb grows in abundance. We pick it in early summer because I've got to have rhubarb pie.
Use the leaves in the garden. I use them on the little pathways between rows in the garden to control weeds.
I remember when i was in (maybe) the first grade we lived in a small town in Ohio, Mt. Pleasant. I doubt that anyone has ever heard of it, but the rhubarb was taller than me. From that day forward, I've LOVED it. I have never in my life ate it cooked in anything. I like to peel the skin off, and eat it with salt. One time i tried a bite of rhubarb pie, i hated it. I had to pretend thay it was good, but after one bite, i sneaked it into the garbage. I'm sure it was probably good to others, but for me, there's only one way to eat it ... with a salt shaker. It's become almost impossible to find in stores. About 8 years ago, i went to Neimans Market in St. Claire Michigan with my brother. I decided to look for some. What my eyes saw, turned them as big and as wide as a beach ball. These stalks seemed to be grown near a nuclear plant. These things were HUGE, thick? I was in Heaven. I couldn't get back to the house fast enough. After peeling the skin off of one, i grabbed the salt? My God, it was the kind that melt in your mouth. It was tart and juicy! It was nirvana. It was just dumb luck. I've never found anything like it since. It was the first time id ever seen anything like it. I'll probably never find it again (that big and so good). In fact it's practically impossible to find. I have a major craving for some right now. I lucked out a week ago. A Kroger store had some. It wasn't all that big or thick, but just good enough to eat. I was surprised thay anyone had it considering that this is September. The whole time ive been typing, my mouth is watering out of control. It's 5:47 am, and I'm having a major craving for some NOW, lol. I hope Kroger still has some when they open later. I could eat it for breakfast. If you've ever had a craving like I have now, you start understand how badly i want some right now! No pies for me. Give me a big thick stalk and watch it disappear. My kingdom for ONE stalk!
I make a cordial from juicing the raw rhubarb with a bit of ginger. Add sugar and heat to dissolve. Chill down and dilute with water and add ice. Delicious!
Rhubarb upside down cake. Butter, brown sugar, rhubarb & then yellow cake mix using rhubarb juice instead of water. Yum!!
you are correct. I am from Naples, Italy and my wife loves all the gestures I use to communicate.
Great info! Thanks! I always enjoy your recipes!