Comments on: Farewell Sweet Rhubarb

By: So That Was Christmas

So That Was Christmas — Sun, 28 Dec 2008 09:49:35 +0000

[...] Spud’s own redcurrant jelly and rhubarb chutney. [...]

By: Daily Spud

Daily Spud — Tue, 25 Nov 2008 20:49:24 +0000

Ah, that’s great :)

If you’re using the rhubarb from frozen, the mixture will be more liquid at first, but that just means it’ll take a bit longer to get to a really nice thick consistency. It’s worth it though – by the time you’re done it’ll seem like the rhubarb has practically dissolved into the chutney and the whole thing is almost syrupy.

By: Tangled Noodle

Tangled Noodle — Tue, 25 Nov 2008 13:55:29 +0000

This was the first summer of growing my own rhubarb and I’ve made the requisite cakes and other baked goods. I froze the rest, not knowing what to do with them. Until now . . . !

By: Daily Spud

Daily Spud — Mon, 24 Nov 2008 13:56:52 +0000

Thanks Jun – I guess I think of rhubarb as an everyday thing but it’s not so for everyone :) – I’ll have to post some more pictures and recipes when it comes back into season next spring!

By: Jun

Jun — Mon, 24 Nov 2008 13:26:33 +0000

Buzzing from FoodBuzz. Love your blog – even though some of the ingredients you use are not everyday stuff and I have never seen rhubarb – yet.