I haven’t had a problem with blueberry scones.
I admit, rhubarb tends to make things soggy.
I mostly make bars, cobblers or crumbles with rhubarb. I usually add tapioca to the rhubarb to thicken up the filling.
One rhubarb dessert that doesn’t get soggy is rhubarb cheesecake bars, since the cheesecake layer acts as a barrier to the crust
She’s a beaut! Gorgeous lattice work.
This recipe with rhubarb looks pretty firm once baked. I will forgo the chopped white chocolate but otherwise plan to give it a go for the holiday wknd.
I am an avid lacto fermenter. And we just harvested some rhubarb to lacto ferment.
My favorite rhubarb sauce/compote is this one with ginger, lemongrass, and vanilla. It’s great in or on anything (or just eaten with a spoon).
Upcoming for dessert on Saturday night - rhubarb fool.
It fits with the very seasonal, very British, take on that night’s dinner which will start with smoked salmon, go through a main course of roast free range chicken with local asparagus and Jersey Royal spuds.
well I do not like strawberry with rhubarb - dont like cooked strawberry, generally - while I love rhubarb - I found a couple of years ago that sour cherry is a supreme matchup with it.
Thank you for this recipe. I had some rhubarb in the fridge that I had other plans for, but it’s nice to try something new. I made two batches (because I had so much rhubarb) and browned the butter for one of them. The bars were a hit with everyone. I also skipped the white chocolate, but I think if I make them again I will add pecans.
Do tell. All new to me except a simple frig pickle.
Never got to try this during the holiday wknd so I made strawberry rhubarb ice cream instead. The bar recipe is tacked to our frig tho.
I am mid-ferment currently so I have no intelligence. But I just cut up some rhubarb into 3" sections and added a 3% salinity brine. So far, something is happening as all the rhubarb is floating against the fermentation weight but not a lot of bubbles.
Sounds simple enough, just patience for the payoff. Have you fermented rhubarb before? Taste?
This is our first year harvesting it from our garden and we never tried it. I am very low on fermented foods and we eat some every day… so a rhubarb colored light came on.
Lucky! I look forward to reading how your batch tastes.
So far, not much action.
Is there a timeframe for readiness that you follow?
Would sooo love a piece of this pie right now!!!
If the fermentation is vigorous, it just slows down to a trickle of bubbles and that is when I taste. But for a pickled green tomato, I might start checking earlier. I just put them in the fridge to slow the continued fermentation but changes still occur.
