Monday, 11 April 2016

Rhubarb, rhubarb

I've posted this recipe before, but Donna didn't know what to do with her rhubarb once she'd grown it and this is my favourite recipe, so here it is again, equally nice eaten hot or cold.
I grate the orange rind directly on to the uncooked rhubarb. Neither do I bother to liquidise the sugar and cornflour mix. The sauce colours when the yolks are added.
Simple to make, colourful  - and tasty.
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5 comments:

  1. Starting Over, Accepting Changes - Maybe11 April 2016 at 04:36

    That is an interesting recipe and I have never seen it cooked that way. It looks delish.

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  2. donna baker11 April 2016 at 06:47

    Rosemary, I can't imagine any more delicious way to try rhubarb. though my plant is long gone, I will buy some at the store and try this recipe. Thank you.

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  3. angryparsnip11 April 2016 at 16:04

    Oh My Goodness !
    I adore rhubarb and this recipe sounds so lovely.
    Thank You for posting it.

    cheers, parsnip

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  4. hostess of the humble bungalow11 April 2016 at 23:09

    I have a bumper crop of rhubarb and this looks delicious! Thank you!

    ReplyDelete
  5. Carol30 April 2016 at 07:00

    Going to try this! Usually gently poach with orange juice and ginger.

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