The CookingBites Recipe Challenge: Nov 2015-June 2017

[Morning Glory]

https://en.wikipedia.org/wiki/Rhubarb_Triangle
"Rhubarb is a native of Siberia and thrives in the wet cold winters in Yorkshire. West Yorkshire once produced 90% of the world's winter forced rhubarb from the forcing sheds that were common across the fields there.

In February 2010, Yorkshire Forced Rhubarb was awarded Protected Designation of Origin (PDO) status by the European Commission’s Protected Food Name scheme after being recommended by Department for Environment, Food and Rural Affairs(Defra)."

If it's straight & thin, it's forced. The way people want it!

So what has @SatNavSaysStraightOn got? Its ruby red and quite fat rather, than thin and forced. Sorry, that just struck me as amusing.

 

[classic33]

So what has @SatNavSaysStraightOn got? Its ruby red and quite fat rather, than thin and forced. Sorry, that just struck me as amusing.

I'd say naturally grown. We'd five foot sticks growing last year. However they'd a twist to them, not what would sell in a supermarket.

 

[SatNavSaysStraightOn]

So what has @SatNavSaysStraightOn got? Its ruby red and quite fat rather, than thin and forced. Sorry, that just struck me as amusing.

I actually thought them quite thin! at least compared to the stuff I used to grow and my in laws grow on their allotment. there can be 2 inch diameter fat and gorgeous with a delicate shade of pink on them.

 

[SatNavSaysStraightOn]

Ok, this does not do it justice. uncooked more the colour of aubergine skin at the root end!

I put some fennel, yellow pepper, red pepper and a sweet potato in for reference. plus the fridge is white (honest). and the deep colour is not shadow I promise.

 

[SatNavSaysStraightOn]

And for reference the cooked product on the porridge...
https://www.cookingbites.com/threads/rhubarb-rose-and-almond-bircher-porridge.8884

 

[Morning Glory]

I actually thought them quite thin! at least compared to the stuff I used to grow and my in laws grow on their allotment. there can be 2 inch diameter fat and gorgeous with a delicate shade of pink on them.

Perhaps they are forced then.

 

[Morning Glory]

Ok, this does not do it justice. uncooked more the colour of aubergine skin at the root end!

I put some fennel, yellow pepper, red pepper and a sweet potato in for reference. plus the fridge is white (honest). and the deep colour is not shadow I promise.

View attachment 5032 View attachment 5033

They are almost maroon or beetroot red! Much darker than the red ones I get. And they don't seem to lose colour at all, when cooked. Are they red inside as well as out? The ones I'm getting (like most I've come across as far as I remember) are red outside and whitish in the middle which I suppose is why they go pink when cooked.

I'll take a snap of the raw stalks when the next lot arrives today.

 

[Morning Glory]

Here we go:

 

[Morning Glory]

Cheat....mix in a little red food colouring

Great minds... I tried that already. I'll photograph the result tomorrow and you will see that it isn't a patch on the perfect pastel pink of the red (when cooked).

Here we go - the rhubarb on the left is tinned and I added food colouring. The rhubarb on the right is fresh, cooked.

:

 

[Kake Lover]

https://www.cookingbites.com/threads/rhubarb-pear-and-ginger-oat-crumble.8916/

Rhubarb, pear and ginger oat crumble.

This is my favourite way of preparing and eating rhubarb.

 

[Kake Lover]

Ok, remind me how to link to the recipe please?

 

[alexander]

Ok, remind me how to link to the recipe please?

I need to know too!

 

[Morning Glory]

Click on the forum where you posted the recipe (in this case, Sweets and Desserts):

Highlight the recipe title:

Copy link to title and paste into this thread.

 

[Kake Lover]

Click on the forum where you posted the recipe (in this case, Sweets and Desserts):

View attachment 5050

Highlight the recipe title:

View attachment 5051

Copy and paste the title into this thread.

Thank you!

 

[alexander]

My Mum's recipe;
Ginger Nut Rhubarb Crumble