Comments on: Rhubarb rhubarb rhubarb https://www.pennywoodward.com.au/rhubarb-rhubarb-rhubarb/ Edible and Useful Plants Tue, 24 Apr 2012 01:35:24 +0000 hourly 1 By: Jan Johnson https://www.pennywoodward.com.au/rhubarb-rhubarb-rhubarb/#comment-593 Jan Johnson Mon, 27 Feb 2012 09:37:50 +0000 https://www.pennywoodward.com.au/?p=678#comment-593 Try baking your rhubarb. It retains its shape and is delicious. I cut mine into lengths about 5 cm and place them in a lidded casserole. Scatter with some orange zest and a little brown sugar to taste. Liquid is unnecessary, but sometimes I add the juice from the orange as well. Bake 140C about 50 minutes.
After it’s cooked, it’s also lovely with raspberries or strawberries tossed in at the last minute. Try this with a crumble topping.
Beautiful on toasted raisin bread, with mascarpone or yoghurt.

]]> By: Liz Farrell https://www.pennywoodward.com.au/rhubarb-rhubarb-rhubarb/#comment-574 Liz Farrell Sun, 19 Feb 2012 07:45:44 +0000 https://www.pennywoodward.com.au/?p=678#comment-574 Looking forward to trying the rhubarb cake, also buying and planting the Elephant garlic which I had growing when we lived in Main Ridge. Thanks Penny

]]> By: Gillian Barnwett https://www.pennywoodward.com.au/rhubarb-rhubarb-rhubarb/#comment-571 Gillian Barnwett Sun, 19 Feb 2012 05:18:16 +0000 https://www.pennywoodward.com.au/?p=678#comment-571 Dear Penny,

Have just printed out Win’s recipe for rhubarb cake. It looks delicious. Thanks too, for identifying my elephant garlic this morning on 3CR.

Best wishes, Gill.

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