Is there such a thing as too much rhubarb?
The fancy version when using the rhubarb compote I've told you about before. This one is much more dark pink than the first of the season - I made this around the end of May. The one I made just yesterday was verging on purple... You gotta love the change of the seasons and the colors of the produce!
The other thing I tried with rhubarb is the Rhubarb Cornmeal Cake
- hitting the blogs this season! A Nigella "classic" I suppose you can call it, and the recipe has been put up by Angela, so I'm going to be lazy enough and just point you there. I loved it, it's easy to do and it keeps well. Only thing I'll add about it is DO PAY ATTENTION to her saying line your cake tin with paper! Look what happened to mine because I was too lazy...
That'll teach me! But at least I got 5 more minutes out in the sun, heh!
Comments
Hi Julie! Oooh, sour cherries... Did the rhubarb survive and what did you do with them?
Ana - you're welcome! We (foodbloggers) really should have this one GIGANTIC index with all the things we try - I try to bookmark all the recipes that I think sound interesting, but some things sound interesting the minute you read about them and others don't appeal to you until you stand there with an ingredient that you know you just saw someone blog about but you just don't remember who - and now you need that recipe!
Hi Genevieve! And happy rhubarb eating to you too!
Nic - sad to hear it's hard to come by - I think it's our cool climate that makes us ideal rhubarb growing country - you simply have too much sun! As if there is such a thing, LOL!
And Dagmar - I've seen you go rhubarb crazy over there - and I think it's perfectly alright to let the man suffer just a little - I mean, we're talking rhubarb here!;-)
Best recipe is a tie between a classic Clafouti but using rhubarb and a Rhubarb Layer cake that was in the paper celebrating queen Margrethes 50th birthday - a lovely mousse of cream, rhubarb, gelatin and a bit of brandy stacked with sponge cake and decorated with orange icing and marcipan.
/Mads