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Rhubarb chutney
Posted by Kayc
Rhubarb chutney March 13, 2019 03:10AM |
Registered: 16 years ago Posts: 498 |
Re: Rhubarb chutney March 13, 2019 06:20AM |
Registered: 17 years ago Posts: 676 |
Re: Rhubarb chutney March 13, 2019 06:40AM |
Registered: 16 years ago Posts: 498 |
Re: Rhubarb chutney March 13, 2019 06:49AM |
Registered: 18 years ago Posts: 2,430 |
Re: Rhubarb chutney March 13, 2019 07:01AM |
Registered: 17 years ago Posts: 676 |
Re: Rhubarb chutney March 14, 2019 05:01AM |
Registered: 16 years ago Posts: 498 |
Re: Rhubarb chutney March 14, 2019 09:54PM |
Registered: 18 years ago Posts: 2,430 |
Kayc Wrote:
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> Thank you Ali, your recipe sounds nice so will try
> that one. Chris I would love your recipe for the
> Date and Rhubarb chutney as I love dates and have
> so much rhubarb that I can make a variety of
> different chutney recipes :-)
Kaye, will PM you tonight.
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> Thank you Ali, your recipe sounds nice so will try
> that one. Chris I would love your recipe for the
> Date and Rhubarb chutney as I love dates and have
> so much rhubarb that I can make a variety of
> different chutney recipes :-)
Kaye, will PM you tonight.
Re: Rhubarb chutney March 16, 2019 01:36AM |
Registered: 17 years ago Posts: 676 |
Re: Rhubarb chutney March 16, 2019 04:34AM |
Registered: 16 years ago Posts: 498 |
Re: Rhubarb chutney March 16, 2019 04:54AM |
Registered: 17 years ago Posts: 676 |
Re: Rhubarb chutney March 16, 2019 06:58AM |
Registered: 18 years ago Posts: 2,430 |
Ali W Wrote:
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> I also have a recipe for Rhubarb and rose water
> curd if you are interested. It is beautifully
> fragrant and lovely on scones, toast, pikelets
> etc.
Ali, I would also love to give your recipe a try as I have plenty of rhubarb and also got a bottle of rose water that I typically use for flavouring marzipan for my Christmas stollen. At the rate I am going with that I don’t have a hope of using it up.
-------------------------------------------------------
> I also have a recipe for Rhubarb and rose water
> curd if you are interested. It is beautifully
> fragrant and lovely on scones, toast, pikelets
> etc.
Ali, I would also love to give your recipe a try as I have plenty of rhubarb and also got a bottle of rose water that I typically use for flavouring marzipan for my Christmas stollen. At the rate I am going with that I don’t have a hope of using it up.
Re: Rhubarb chutney March 16, 2019 08:01AM |
Registered: 17 years ago Posts: 676 |
Here it is,,,from Cuisine magazine....I hope I am not in trouble.
2 big stalks rhubarb ( 200 grams) ends trimmed & finely chopped)
3/4 cup raw sugar
2 large eggs
25g butter - cubed
Combine rhubarb with 1/4 cup of the sugar and 1/4 cup water, bring to the boil, partly covered. Reduce to a simmer and cook 5-8 mins or until tender. Set aside 5 minutes to cool slightly. Put into a blender and whizz till smooth.
Whisk eggs with remaining 1/2 cup sugar, add puréed rhubarb and whisk to combine. Transfer to a saucepan with the cubed butter and cook over low heat, stirring continuously for 8 - 10 mins until thickened. Don't let it boil or the eggs will scramble. Remove from heat and stir in 1/2 teaspoon rose water - taste and add another 1/4 tsp if you prefer it a little stronger. When cool put into jars and store in the fridge.
It is not a pretty colour - sort of pinky tan, but it tastes really nice.
Edited 2 time(s). Last edit at 03/16/2019 10:17AM by Ali W.
2 big stalks rhubarb ( 200 grams) ends trimmed & finely chopped)
3/4 cup raw sugar
2 large eggs
25g butter - cubed
Combine rhubarb with 1/4 cup of the sugar and 1/4 cup water, bring to the boil, partly covered. Reduce to a simmer and cook 5-8 mins or until tender. Set aside 5 minutes to cool slightly. Put into a blender and whizz till smooth.
Whisk eggs with remaining 1/2 cup sugar, add puréed rhubarb and whisk to combine. Transfer to a saucepan with the cubed butter and cook over low heat, stirring continuously for 8 - 10 mins until thickened. Don't let it boil or the eggs will scramble. Remove from heat and stir in 1/2 teaspoon rose water - taste and add another 1/4 tsp if you prefer it a little stronger. When cool put into jars and store in the fridge.
It is not a pretty colour - sort of pinky tan, but it tastes really nice.
Edited 2 time(s). Last edit at 03/16/2019 10:17AM by Ali W.
Re: Rhubarb chutney March 16, 2019 08:41AM |
Registered: 18 years ago Posts: 2,430 |
Re: Rhubarb chutney March 17, 2019 12:39AM |
Registered: 16 years ago Posts: 498 |
Re: Rhubarb chutney April 04, 2019 02:10AM |
Registered: 17 years ago Posts: 676 |
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