Rhubarb - deliciously tart
Perfect stewed, served with custard sauce or in cakes, muffins or slices.
So here is a little know-how so you can enjoy rhubarb treats year round.
Pick your rhubarb.
Remove the leaves.
Wash the stalks.
Slice or dice.
Blanch (dip into boiling water) for 90 seconds.
Remove.
Cool.
Bag into lots of:
1 cup (for muffins)
4 cups (for stewing, cakes and slices).
Label the bags.
Thaw before using.
Rhubarb makes the moist delicious dessert!
5 comments:
Now I know you can freeze rhubarb - I am gathering new recipes to try. ;)
Thank you for this tip! Never knew you could freeze rhubarb! Pinned and tweeted to share. Thank you for sharing with us at Snickerdoodle Sunday!
~Laurie
I love rhubarb. I make a rhubarb custard pie that is to die for!
:)
I love rhubarb too and I would love the recipe to try - Please email it to me via miabella@hotmail.co.nz if you have time. :)
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