Rhubarb is very easy to cook. Slice the stalk into slices roughly 1cm wide.
Discard all leaves as they are poisonous.
Put the sliced stalk into a pan with a small amount of water - come no more than a third of the way up the bottom layer of slices in the pan (so you don't get a result that is too runny). Stick a lid on the pan and cook at a low temperature. Take a peek every five minutes or so. When it's all become mush, it's done. You may want to stir it now and then just to rearrange the layers a little. When you've done it once, you'll have a better idea of the cooking time, but it won't hurt if you cook it too long, so there's no real worry.
It'll look like a pink, bubbly liquid with lots of short fibres and the occasional lump when it's done. You'll absolutely need to add sugar or some kind of sweetner, either during cooking or afterwards. Rhubarb is VERY tart.
It does make a good sorbet, but my favourite is rhubarb fool. Take the mixture above and put in a blender with hot custard, then let the whole mixture cool down and set in the bowl you want to serve it in.
We grow quite a bit of rhubarb on our allotment.
Don't forget to check to see if you need to add more sugar/sweetener before it sets.
no subject
Discard all leaves as they are poisonous.
Put the sliced stalk into a pan with a small amount of water - come no more than a third of the way up the bottom layer of slices in the pan (so you don't get a result that is too runny). Stick a lid on the pan and cook at a low temperature. Take a peek every five minutes or so. When it's all become mush, it's done. You may want to stir it now and then just to rearrange the layers a little. When you've done it once, you'll have a better idea of the cooking time, but it won't hurt if you cook it too long, so there's no real worry.
It'll look like a pink, bubbly liquid with lots of short fibres and the occasional lump when it's done. You'll absolutely need to add sugar or some kind of sweetner, either during cooking or afterwards. Rhubarb is VERY tart.
It does make a good sorbet, but my favourite is rhubarb fool. Take the mixture above and put in a blender with hot custard, then let the whole mixture cool down and set in the bowl you want to serve it in.
We grow quite a bit of rhubarb on our allotment.
Don't forget to check to see if you need to add more sugar/sweetener before it sets.