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Rhubarb Rhubarb Rhubarb Rhubarb - 4 recipes for challenge 17
Tuesday, May 9th, 2017 06:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
miss_s_b
OK, so, I had 800g of Rhubarb, a bottle of champagne we got free at Christmas, and a jar of Opies' stem ginger in syrup to kill. This is what I did:
Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
( Rhubarb Fizz Jellies )
( Rhubarb and Ginger Muffins )
( Rhubarb Bucks' Fizz/Mimosas - with picture )
( Rhubarb Gin Cocktail )
So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...
Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
( Rhubarb Fizz Jellies )
( Rhubarb and Ginger Muffins )
( Rhubarb Bucks' Fizz/Mimosas - with picture )
( Rhubarb Gin Cocktail )
So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...
