Rhubarb

[Reinald]

For all manner of rhubarb recipes check The Rhubarb Compendium at http://www.rhubarbinfo.com. Many pie, cake, cookie, jam, jelly, etc. recipes; no description for use as shoe polish however.

I make a well-received cake using a commercial yellow cake mix topped with finely cut rhubarb and a bit of sugar. In baking, the rhubarb falls to the bottom to make a tasty sauce.

Note that acidity of rhubarb varies with the variety. Mine is Victoria which is relatively mild while having good flavor. The neighbor has an unknown variety which must be a boon to the sugar industry.

Reinald

[John DePaula]

For all manner of rhubarb recipes check The Rhubarb Compendium at http://www.rhubarbinfo.com.  Many pie, cake, cookie, jam, jelly, etc. recipes;  no description for use as shoe polish however.

I make a well-received cake using a commercial yellow cake mix topped with finely cut rhubarb and a bit of sugar.  In baking, the rhubarb falls to the bottom to make a tasty sauce.

Note that acidity of rhubarb varies with the variety.  Mine is Victoria which is relatively mild while having good flavor.  The neighbor has an unknown variety which must be a boon to the sugar industry.

Reinald

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Sounds like it might make a quite nice Rhubarb Upside-Down Cake, too!

[petite tête de chou]

Rhubarb Margaritas. Rim the glass with sugar, tho. The salt is a bit funky.

[John DePaula]

Fell in love with rhubarb when I lived in France. Don't know why it isn't more popular here in the States.

Martha Stewart has some nice rhubarb recipes. Here's one for Nicole's Rhubarb-Strawberry Pavlova

[maggiethecat]

In honor of New Year's Eve, I decided to make a bunch of ill-assorted stuff that might get me over some ennui of the table and a languid appetite. To wit, mushroom pizza, cooked in my biggest Lodge skillet, shrimp cocktail with sauce courtesy of Crosse and Blackwell, and:

Rhubarb Crumble! I used the recipe from the new Martha Stewart "Baking Handbook."a Christmas present from my husband. As Garrison Keillor says, there's nothing like rhubarb to kill the taste of fear and humiliation. And yes, I'm using frozen rhubard, which bubbled up pretty and pink.