Rhubarb - deliciously tart
Perfect stewed, served with custard sauce
or
in cakes, muffins or slices.
and then winter comes...
and the plant becomes dormant.
So here is a little knowhow 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 bags...
Thaw before using.
Stop by in a few days time...
I'll be sharing how to make this Rhubarb Vanilla Custard Slice.
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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