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.


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

  2. 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.

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

    cheers, parsnip

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

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