Recipe Thread

[tinks]

@anc wrote:

:lol: oh boy it works! lolol

oh boy i definately wont be telling him then!

:lol:

:-$

[AngelBabe]

Rhubarb fool

SERVES 6

INGREDIENTS

* 1kg (2lb 4oz) rhubarb stalks, trimmed and cut into 3cm lengths
* 200g (7oz) caster sugar
* Zest and juice of 1 unwaxed orange
* 280ml (9½fl oz) double cream

METHOD

Preheat the oven to 180C/Gas Mark 4. Place the rhubarb in an ovenproof dish and sprinkle on the sugar, orange zest and juice.

Give everything a good stir then cover with a lid or greaseproof paper and bake until soft, about 30 minutes. Cool then strain off the juices into a jug. Reserve some whole pieces of rhubarb for decorating the fool.

Purée the rest of the cooked rhubarb in a food processor.

Whip the cream until it forms soft peaks then gently fold the purée and a few tablespoons of the reserved juices into the cream, marbling it rather than mixing it thoroughly. It should look rippled, rather than a pink mush.

Serve it in individual glasses, with a couple of pieces of whole rhubarb on the top.
and melt a couple of ya fav choc bars and drizzle over the top mmmmmmmmmmmm

[AngelBabe]

Rhubarb Punch

* 2 lb rhubarb (chopped)
* 3/4 cup granulated sugar

* juice from 1 orange
* juice from 1 lemon
* 3/4 cup soda water

In saucepan, bring rhubarb and 4 cups of water to boil. Reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. Just before serving, add soda water.

[AngelBabe]

Rhubarb Carrot Soup

* 1 peeled garlic clove
* 1 tblsp unsalted margarine

* 1 tblsp ricotta cheese
* 1 tsp cinnamon
* 1 tsp olive oil
* 1/2 cup orange juice (concentrate)
* 1/2 lb rhubarb
* 1-1/2 lb carrots
* 2 cups low-fat milk
* 2 shallots (minced)
* 2 tsp chicken broth
* 6 slices of bread (for croutons)
* salt and pepper (to taste)

Cut and dice rhubarb and carrots. In a large saucepan over medium heat, stir the shallots in the butter until soft but (about 3 minutes). Add the carrots and cook over medium-high heat for 10 – 12 minutes, stirring well, until the carrots tender. Add the rhubarb and orange juice, cover, and cook for further 4 – 5 minutes. Add milk and chicken broth and season with salt and pepper and the ricotta cheese.

Croutons

Preheat the oven to 350 degrees. Brush the bread on both sides with olive oil. Arrange on a baker’s sheet in a single layer. Toast in the oven until nicely browned on both sides. Rub the bread on one side with the garlic clove and dice to 3 inch pieces.

kids love this one i wasnt so keen on it

[anc]

ooooooo some nice sounding stuff – not sure about rhubarb and carrots tho! :wink:

[AngelBabe]

@anc wrote:

ooooooo some nice sounding stuff – not sure about rhubarb and carrots tho! :wink:

oi wasnt keen on it kids loved it though :)

[tinks]

Rhubarb season eh?
:lol:

[anc]

gonna be asparagus soon………seen the ad? if not………cook it, wrap in smoked salmon and dip in a boiled egg – I think that looks brill – well, I gonna try it anyway :D

[tinks]

@anc wrote:

gonna be asparagus soon………seen the ad? if not………cook it, wrap in smoked salmon and dip in a boiled egg – I think that looks brill – well, I gonna try it anyway :D

yep i saw it …………..and i hate smoked salmon
:-…

[jen_jen]

@tinks wrote:

@anc wrote:

gonna be asparagus soon………seen the ad? if not………cook it, wrap in smoked salmon and dip in a boiled egg – I think that looks brill – well, I gonna try it anyway :D

yep i saw it …………..and i hate smoked salmon
:-…

Use parma ham instead.

[Author]

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