We are overrun with it, and I'm not a huge fan of it but my other half adores it. Does anyone have any recipes that would use it? And preferably in such a way that it doesn't completely over power the taste of the dish?!
Hi Pink, I have never used it in savoury dishes before but have cut it up small added some canderel (to taste) and stewed it down to a pulp, stirring all the time as it tends to stick.then i would spread it on toast.....serve with low fat custard, yoghurt etc or with a meringue nest....or you could find a recipe for a chutney/jam and give pots to your friends as gifts I will look out some savoury recipes for you over the next few days.you could use ordinary sugar and just point it...hope this a little help x
had a look Pink and I can only find mostly sweet recipes ...pies..crumble...etc although it can be served with chicken or smoked mackeral in it's stewed state. it also goes well mixed with strawberries or raspberries. x
I've never used rhubarb in anything other than a pie or crumble myself, but I do wonder if it would make a nice partner to duck or game meat. Duck especially benefits from a little fruit with it, and I think the tartness of rhubarb would be nice instead of the traditional orange.
Not sure where duck falls in the points though, as I know it's a fatty meat...that could be the only problem.