Rhubarb

I LOVE rhubarb in big capital letters. Please send all your spare rhubarb to me!

We had our first Rhubarb crumble last night- our rhubarb patch is going mad- must be all the rain. I found a recipe which adds chopped stem ginger to the rhubarb rather than just ground ginger-which was also used in the crumble. It was yummy!

My OH always asks for rhubarb Yorkshire pudding for dessert with golden syrup trickled over it........think of the calories.

Worth a try and it reheats well in the microwave oven.

I've slow roasted it in the oven. Cut it up mix with sugar and/or honey and put in oven @ 180 till well cooked through. It gets rid of lots of the excess water so that a glut is reduced to a much reduced but highly flavoured compote that can be used for all sorts of things....we even put it on granola or museli and yoghurt for breakfast.

I am making rhubarb (from the garden) chutney and am following the recipe exactly,(not something I always do) but it looks very soft and slushy to me. It looks like a sauce. Has anyone else made it? If so did yours look slushy?