I wonder if anyone here has tried boiling rhubarb then adding in a
jelly block when off the stove, mix it in and let it set. I block to
around 1 pint of cooked rhubarb
Best if you can find it is Apricot Jelly.
David @ the sunny end of Swansea Bay

In article 0b94045d-8bbb-40f2-b908-
,
says...

I wonder if anyone here has tried boiling rhubarb then adding in a
jelly block when off the stove, mix it in and let it set. I block to
around 1 pint of cooked rhubarb
Best if you can find it is Apricot Jelly.
David @ the sunny end of Swansea Bay

My children loved that; I used raspberry jelly. After mixing with the
cooked rhubarb pour it into a mould and let it set.

Janet

Judith in France wrote:
Haver you tried cooking rhubarb, no sugar; make a sweet custard and
whizz the two together I call it Rhubarb Fool, but that's my own name
for

I quite often cook rhubarb without sugar, depending on what I'm going
to do with it. If it's for a pie, I add sugar, if it's for a crumble
or cake topping, which will be sweet, I don't, or lightly sugar it.

On Sun, 13 May 2012 01:06:46 -0700 (PDT), Dave Hill
wrote:


Yes thats the sort, I cut the sugar down to just about half a desert
spoon when I add the jelly.
I have done that mix with Birds custard, but never had a name for it.
Another one I havn't tried,
Years ago I was told by an old lady who had been a nanny during the
first world war. She used to cut rhubarb into 2 inch lengths; if thick
then she would split it in half; she would then dip it into a sweet
batter and deep fry it for the children.
David @ the sunny but still damp end of Swansea Bay


Oh that sounds delicious.


I made a (powdered) custard fool with the rhubarb recently.
Works for me.
--
http://www.voucherfreebies.co.uk

mogga wrote:
I'm just thinking about whether it'd work with bread and butter as a
pudding ...
I made one with jam sandwiches recently and it was delicious.
Which reminds me I have a jar of orange and rhubarb jam in the
cupboard!

Don't see why not. I like chocolate and banana bread + butter pud.

In article , wrote:
mogga wrote:
I'm just thinking about whether it'd work with bread and butter as a
pudding ...
I made one with jam sandwiches recently and it was delicious.
Which reminds me I have a jar of orange and rhubarb jam in the
cupboard!

Don't see why not. I like chocolate and banana bread + butter pud.

I intensely dislike the metallic taste of lactic and oxalic acids
in sweet foods, as do a fair number of people. For us, rhubarb
needs salt and chilli to be tolerable. I have a deal with my wife;
if I grow it, she doesn't even offer any to me.


Regards,
Nick Maclaren.

On Tue, 15 May 2012 16:45:58 +0100, "'Mike'"
wrote:

:
Yes thats the sort, I cut the sugar down to just about half a desert
spoon when I add the jelly.
I have done that mix with Birds custard, but never had a name for it.
Another one I havn't tried,
Years ago I was told by an old lady who had been a nanny during the
first world war. She used to cut rhubarb into 2 inch lengths; if thick
then she would split it in half; she would then dip it into a sweet
batter and deep fry it for the children.
David @ the sunny but still damp end of Swansea Bay

Oh that sounds delicious.

I made a (powdered) custard fool with the rhubarb recently.
Works for me.

I love it.

I'm just thinking about whether it'd work with bread and butter as a
pudding ...
I made one with jam sandwiches recently and it was delicious.
Which reminds me I have a jar of orange and rhubarb jam in the
cupboard!


Go and have a look at the various things used as food/puddings/fillers
during the Second World War. I will be doing an illustrated talk to a WI
Meeting next month and the things I came up with surprised me, even though I
lived through WWII. The whole theme of the evening is going to be ""Food
Rationing during World War II"" and some, with hope most, are turning up in
1940's gear. In an email to the Secretary today, I have suggested the 'Gravy
Browning stockings with Eye Liner seams'. Many of you haven't had it bad
enough to realise what that means.

Kind regards

Mike


Thanks I will do!

I've read about gravy browning legs and eye liner seams - Not tried it
though!

Reminds me of a joke I heard yesterday - seams straight but legs wonky
...
--
http://www.voucherfreebies.co.uk

On Tue, 15 May 2012 10:35:42 -0700 (PDT), Judith in France
wrote:


I'm just thinking about whether it'd work with bread and butter as a
pudding ...
I made one with jam sandwiches recently and it was delicious.
Which reminds me I have a jar of orange and rhubarb jam in the
cupboard!


Yes, definitely, I make B&B pudding and tuck in fresh raspberries so
it should work with rhubarb. I use brioche instead of bread. Can I
have your recipe for orange and rhubarb jam please?


I didn't make it! I will ask the lady who did next time I see her
though!
--
http://www.voucherfreebies.co.uk

On 15 May 2012 19:00:50 GMT, wrote:

mogga wrote:
I'm just thinking about whether it'd work with bread and butter as a
pudding ...
I made one with jam sandwiches recently and it was delicious.
Which reminds me I have a jar of orange and rhubarb jam in the
cupboard!

Don't see why not. I like chocolate and banana bread + butter pud.

Mmmmmmmmmmmmmmmmmmmm
That's got to be tried!
--
http://www.voucherfreebies.co.uk

wrote in news:a1ekoeF7d9U1
@mid.individual.net:

Judith in France wrote:
Haver you tried cooking rhubarb, no sugar; make a sweet custard and
whizz the two together I call it Rhubarb Fool, but that's my own name
for

I quite often cook rhubarb without sugar, depending on what I'm going
to do with it. If it's for a pie, I add sugar, if it's for a crumble
or cake topping, which will be sweet, I don't, or lightly sugar it.


Rhubarb crumble, oh yes. No sugar. With custard. Oh yes yes.

Baz

Baz wrote:
I quite often cook rhubarb without sugar, depending on what I'm going
to do with it. If it's for a pie, I add sugar, if it's for a crumble
or cake topping, which will be sweet, I don't, or lightly sugar it.
Rhubarb crumble, oh yes. No sugar. With custard. Oh yes yes.

I'll be expecting you for tea, will I? ;-)

wrote in news:a1ho6lFq3sU6
@mid.individual.net:

Baz wrote:
I quite often cook rhubarb without sugar, depending on what I'm going
to do with it. If it's for a pie, I add sugar, if it's for a crumble
or cake topping, which will be sweet, I don't, or lightly sugar it.
Rhubarb crumble, oh yes. No sugar. With custard. Oh yes yes.

I'll be expecting you for tea, will I? ;-)

Tea? I would breakfast with that.

Baz

Baz wrote:
I quite often cook rhubarb without sugar, depending on what I'm going
to do with it. If it's for a pie, I add sugar, if it's for a crumble
or cake topping, which will be sweet, I don't, or lightly sugar it.
Rhubarb crumble, oh yes. No sugar. With custard. Oh yes yes.
I'll be expecting you for tea, will I? ;-)
Tea? I would breakfast with that.

I grew up getting the 'spare' pudding from last night's tea for breakfast.
It was almost* amusing when teachers surveyed our favourite breakfast foods
and I said swiss roll + pink custard. :-/