What are you eating tonight?

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Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is! :)
- I.
 
Digimonkey said:
View attachment 101137

Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is! :)
- I.
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I've got a recipe carefully cut out of a newspaper (does anyone still do this? - might be one for the 'things you don't see any more' thread) for a rhubarb clafoutis - basically a sweet toad-in-the-hole with rhubarb for sausages. I like to make that around this time of year each year, although all the rhubarb I've seen so far has been Dutch, so I haven't made it in 2023 yet.
 
Digimonkey said:
View attachment 101137

Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is! :)
- I.
Click to expand...

I'm fairly sure it's new season, forced rhubarb. The plant in my back garden has started growing again but I think it will be a while until a crop is good to be eaten.

I bought some a few weeks, it was the first of the season. It's one of the things that I absolutely lose my mind over, one of my favourite things in the world. Seeing rhubarb in the shops again is a sign the worst part of the winter is behind us, but writing this aside from one cold snap, I can't really it's been the warmest/mildest winter I can think of.
 
Digimonkey said:
View attachment 101137

Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is! :)
- I.
Click to expand...
I'm not sure that is forced rhubarb, I think forced is more of a white or pale colour. That seems a bit too red to be forced. Imported maybe.
 
Digimonkey said:
View attachment 101137

Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is! :)
- I.
Click to expand...
My gran and grandad used to have a rhubarb patch. I remember them giving me a stick off fresh rhubarb washed (and I think peeled?) And a bag of sugar to dip it in, I would happily sit and munch on it.
 
My childhood memories of rhubarb are:

- Mum making rhubarb crumble which I love to this day, and

- Dad telling us how deadly poisonous the leaves are, exactly what death by oxalic acid poisoning would feel like, and never to go near it in the garden.

Which explains why I'm such a well-balanced happy and secure individual lmao!

Actually it left me wondering "how does the oxalic acid know where to stop at the leaf and not creep into the purple bit?" - important knowledge for a rhubarb crumble lover!

Worryingly, it seems that late harvested rhubarb may indeed have oxalic acid in the stems as it does apparently migrate down.

Why shouldn't you pick rhubarb after July?
“Once temperatures fall to a range of the lower to middle 20s, oxalic acid in the leaves will (move) to the rhubarb stalks that we harvest,”

Should you wish to know what happens if you did eat the leaves, read this. Bear in mind that you'd have to eat an unlikely amount of leaf to kill yourself though.
extension.oregonstate.edu

Are rhubarb leaves toxic?

extension.oregonstate.edu extension.oregonstate.edu
 
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pjgh said:
Indian food? Love it! Nice one.

I've got the ruddy flu at the moment and really not interested in food, but I made a couple of fried eggs with a paratha (Anda Paratha), loads of pepper. I feel a lot better now.
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I don’t recall ever trying Paratha before

I looked it up and it looks good

Will have to give it a try next time. I see it’s on the menu of the place I went too.
 
Ksblazer said:
I don’t recall ever trying Paratha before

I looked it up and it looks good

Will have to give it a try next time. I see it’s on the menu of the place I went too.
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Sorta like a stretchy puff pastry roti. In fact the absolute middle ground between roti and puri.

Tesco sell them in the frozen section - packs of 5. Just heat up a frying pan and drop one in (straight from frozen). It'll stick! Even on non-stick, but just let it sit there and it'll lift off. Flip over, repeat.


Not from Tesco, but they're often stuffed - potato, mince meat or cheese are popular fillings.
 
Ah another big fan of frozen paratha here! The best thing is you can cook it just as much as you want. I like em just starting to colour up on the outside but still stretchy, moist and chewy. You can put potato masala or chicken or whatever you like inside and make a wrap, or just eat it as a side accompaniment to Indian main courses, as intended.
 
pjgh said:
Sorta like a stretchy puff pastry roti. In fact the absolute middle ground between roti and puri.

Tesco sell them in the frozen section - packs of 5. Just heat up a frying pan and drop one in (straight from frozen). It'll stick! Even on non-stick, but just let it sit there and it'll lift off. Flip over, repeat.


Not from Tesco, but they're often stuffed - potato, mince meat or cheese are popular fillings.
Click to expand...
I absolutely love a paratha, I didn't realise you could get frozen ones to do at home. That's got me so excited, on my shopping list next time I hit the supermarket.
 
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