We're talking a lot of rhubarb, here. I'll make rhubarb sorbet, of course, and probably rhubarb strawberry crisp. I'm not a huge fan of rhubarb pie. And I don't do anything that involves preserving, no jams or jellies or anything. So, what else? It's going crazy out there...
[ May 18, 2005, 04:27 PM: Message edited by: ElJay ]
Posted by Raia (Member # 4700) on :
Send me some!
Posted by dkw (Member # 3264) on :
Freeze it?
Posted by Theca (Member # 1629) on :
Mmmm, rhubarb. I grew up in Texas so I don't know much about it but my grandma always makes a yummy rhubarb sauce, kind of like an applesauce. Lots of uses for it but I just liked eating it with lunch or dinner. Here is a neat website on rhubarb, and I've linked to the recipe section.
Now that I live in the midwest I wonder if I could buy some... but then what I would I be motivated to do with it? Hmmmm.
Posted by ElJay (Member # 6358) on :
I don't have a freezer except for the one that's part of the refrigerator, which is awfully full... and then that still begs the question of what the heck I do with it after I freeze it.
Raia, be careful, I still have your address, and I don't think it will smell too good by the time it gets there...
Posted by Raia (Member # 4700) on :
Hmm... d'you think you could send it in an icebox, or something?
Posted by ElJay (Member # 6358) on :
Ooooh, now that is helpful, Theca!
Rhubarb mustard sauce... hmmm... glad I asked this question before I went grocery shopping...
Posted by ElJay (Member # 6358) on :
I would make Rhubarb Mousse With Strawberry-gin Sauce tonight, but I have no gin and the liquor stores are closed on Sundays. Looks good!
Posted by dkw (Member # 3264) on :
*checks Theca's link*
quote:
Balsamic Rhubarb Compote
Baked Rhubarb (Rhubarb Sauce)
Boxwallah's Chutney
Citrus Sponge Pudding wity Rhubarb Sauce
Corned Beef with Rhubarb Mustard Sauce
Cranberry-Rhubarb Relish
Sauteed Duck Breast with Rhubarb Cherry Sauce
Easy Stewed Rhubarb
Gingery Rhubarb Sauce With Almonds
Grammie Sarah's Rhubarb Compote
Grilled Chicken with Rhubarb Relish
Grilled Oysters with Rhubarb-Ginger Compote
Kumquat Chutney (with Rhubarb)
Lemon Ice Torte with Strawberry-Rhubarb Sauce
Lemon Thyme and Rhubarb Compote
Microwave Rhubarb Chutney
Minted Berry-Cherry Rhubarb Compote
No Sugar Rhubarb Sauce
Red Currant Rhubarb Sauce With Port Wine
Stewed Rhubarb
Rhubarb Apple Sauce
Rhubarb Cherry Sauce for Poultry
Rhubarb Chutney
Rhubarb Chutney
Rhubarb Chutney
Rhubarb Compote
Rhubarb and Dried Cherry Chutney
Rhubarb Mint Chutney
Rhubarb Mousse With Strawberry-gin Sauce
Rhubarb Mustard Salsa (for grilled fish)
Rhubarb, Onion, and Raisin Chutney
Rhubarb Relish
Rhubarb Salsa
Rhubarb Sauce
Rhubarb Sauce
Rhubarb Sauce
Potage De Fruits Glaces (Rhubarb Soup)
Rhubarb Stew
Rhubarb Strawberry Sauce
Rhubarb-Strawberry Sauce
Rhubarb Syrup
Rock Cornish Hens with Rhubarb Sauce
Sharbat-e Rivasse (rhubarb syrup)
Spiced Rhubarb
Steamed Apples and Rhubarb
Strawberry-Rhubarb Compote
*drools*
Posted by ElJay (Member # 6358) on :
Lemon Ice Torte with Strawberry-Rhubarb Sauce in particular is catching my eye...
Posted by Raia (Member # 4700) on :
*drools too*
Posted by Kama (Member # 3022) on :
cut in pieces, add sugar, add lots of water, boil until soft. Cool in fridge. drink.
.........
eat raw with sugar.
........
bake: 1/2 kg flour 0,3 kg butter 0,15 kg powder sugar (circa 1 cup) 1 table spoon vanilla sugar 5-6 egg yolks
combine ingredients, cool in fridge for about 15 minutes.
lay a thin layer of dough on baking pan; put rhubarb on top, sprinkle sugar; bake around 20 minutes
Posted by Bob the Lawyer (Member # 3278) on :
We used to stew it every now and again. ~6 cups rhubarb, spoon of lemon juice, ~1 cup of sugar depending on your sweet tooth and some salt if you're one of those people that requires salt in everything you make when 9 times out of 10 it makes it taste worse. Add just enough water to cook, bring to a boil and simmer for ~45 minutes. Toss in the sugar and heat until it's dissolved and taste to see if it's sweet enough for you. Keep adding sugar until it is.
You can play around with it. Add cinimon, use it as an ice cream topping, add strawberry jam. I hear some people add balsamic vinegar rather than sugar and use it as a sour salsa, but that seems wrong to me.
*shrug* just play with it.
Posted by ketchupqueen (Member # 6877) on :
rhubarb wine!
Posted by ElJay (Member # 6358) on :
BtL's recipe sounds like what I do to make sorbet, except then of course I chill it and put it in my ice cream maker.
Anyway, I am trying the Gingery Rhubarb Sauce With Almonds from Theca's link tonight. My problem, kinda, is that most of the recipes are for sweet things and desserts, and I don't eat dessert very often. Perhaps I'll try some of the salsa recipes...
Posted by Primal Curve (Member # 3587) on :
Momma's little baby loves rhubarb, rhubarb. Momma's little baby loves rhubarb pie.
Posted by ketchupqueen (Member # 6877) on :
On the link I posted, there's one (on the second page) for Rhubarb Chutney, one for Chicken with Rhubarb, and as I said before, Rhubarb and Onion Relish.
Posted by ketchupqueen (Member # 6877) on :
PC, isn't that "Mama's little baby loves rhubarb, rhubarb, Bee-Bop-A-Rebop Rhubarb Pie"? Posted by Theca (Member # 1629) on :
quote:Originally posted by ElJay: My problem, kinda, is that most of the recipes are for sweet things and desserts, and I don't eat dessert very often.
Really? Maybe you need to find a way to blend rhubarb and chocolate... Posted by ElJay (Member # 6358) on :
kq, your link also has some interesting beverage recipes. I'm thinking I'll be mixing up a batch of the rhubarb slush tonight, too.
Posted by ElJay (Member # 6358) on :
quote:Really? Maybe you need to find a way to blend rhubarb and chocolate...
*laugh*
That actually doesn't sound at all appealing.
Posted by ketchupqueen (Member # 6877) on :
*entirely envious of El-Jay's rhubarb abundance*
Posted by Raia (Member # 4700) on :
ElJay, I'm not big on sweets either, I hear ya. Posted by Raia (Member # 4700) on :
And by the way, who needs sugar?
Eat 'em plain!
Posted by ElJay (Member # 6358) on :
I like sweets, I just don't need to be baking up an entire pie or 12 when I live by myself. 'Cause then, of course, I have to eat it before it goes bad. Maybe I'll bring rhubarb bars to work. Posted by theresa51282 (Member # 8037) on :
You all are making me hungry. I think I'll bake a pie now
Posted by Kwea (Member # 2199) on :
Strawberry-rubarb pie rocks!
Posted by ketchupqueen (Member # 6877) on :
Nuh-uh. Rhubarb pie with a dash of cream, a bit of flour, not too much sugar, a dash of salt, and a pinch of nutmeg, in a vinegar pie crust with a lattice-top sprinkled with sugar crystals is better!
Posted by twinky (Member # 693) on :
Rhubarb crisp is yummy. Posted by Enigmatic (Member # 7785) on :
Carve rhubarb action figures. (Conan the Rhubarbarian) Fling rhubarb at passing cars. Give rhubarb out next Halloween for a really scary Treat. Give each rhubarb a name, prop them up around the house, and talk to them. Rhubarb Bowling. Make a rhubarb-trebuchet in your backyard. See how many rhubarb you can balance in a tall stack.
Just thought you could use some non-edible suggestions, too.
--Enigmatic
Posted by ketchupqueen (Member # 6877) on :
quote:See how many rhubarb you can balance in a tall stack.
Rhubarb pick-up sticks? Or Lincoln Logs?
Posted by rivka (Member # 4859) on :
*drools also*
I'm a bit closer than Raia, but I expect mailing it is still a bad idea.
Sadly, because I've been really craving some. I hope the market has some in this time -- they didn't the last I checked, a couple weeks back.
Posted by JonnyNotSoBravo (Member # 5715) on :
Bathe in it. While taking pictures.
*starts website for rhubarb fetishists*
Posted by Puffy Treat (Member # 7210) on :
I am *so* hungry for a slice of Mom's Rhubarb Pie with Homemade Crust now.
Posted by mackillian (Member # 586) on :
Duh. Make ME a pie!
Posted by Book (Member # 5500) on :
quote:Momma's little baby loves rhubarb, rhubarb. Bee bop a rebop, rhubarb pie
Beat me to it. I love that show.
Posted by Kayla (Member # 2403) on :
Make pies or crisps and sell them. You friends and neighbors will love you for it. I love strawberry rhubarb pie and crisp. Yummy.
Posted by quidscribis (Member # 5124) on :
Now I'm jealous. Seriously.
When I lived in Canada, I, ahem, liberated some from backyards at 3 am with a friend. All because it was the only way I could get some. Rhubarb crisp, rhubarb jam, rhubarb chutney - those were my favorites.
I think now I'm going to have to see if I can find a rhubarb plant here to plant in the garden of our new place. To go along with the herb garden I plan on planting.
But I'm still jealous. Posted by ReikoDemosthenes (Member # 6218) on :
cobbler...I have it on good authority that if you do a layer of rhubarb, then biscuit, then custard, and another layer of biscuit it'll taste really good
Posted by Shan (Member # 4550) on :
*drooling*
Posted by ketchupqueen (Member # 6877) on :
Harvest Moon and Victory Seeds both sell rhubarb seed, the Vicoria strain which is apparently the best for cooking (It's not currently available from Burpee's.)
If neither of them will ship to you, or not cheap enough, let me know; I want to get some anyway, so I'll send it to you with your tahini (which I've bought now) and your chocolate (which I haven't yet) when I send them. Posted by quidscribis (Member # 5124) on :
Coolness! (I've been saying that a lot lately. I think I should just shoot myself.)
quote: Plant ¼" deep indoors, 6-8 weeks prior to last frost. After hardening off, transplant into deeply cultivated, well-drained beds into which generous amounts of organic matter and composted manure have been added. Final spacing should be 18-24".
Rhubarb is a cool season crop that requires temperatures below 40° F to break dormancy and to stimulate good spring growth. For growth to remain vigorous, summer temperatures should average less than 75° F. This means that the Northern U.S. and Canada are best suited for rhubarb production.
It is best to wait until the second year before harvesting stalks and even then, be conservative. Pull the stalks instead of cutting. Remove flower stalks as soon as you see them. You will not get full harvests until the third year. Rhubarb plantings will be productive for 15 years or longer.
I could have problems. As in, I don't think it'll grow here. It's probably grown in the hill country - Nuwara Eliya, Kandy, and such - because that's the only part of the country that gets cool, although even there, there's no frost or anything remotely resembling it.
I'll have to see if I can find out if it's possible to grow it in a hot climate, or if there's another species that will, or if I'm just out of luck.
Posted by Theca (Member # 1629) on :
Far as I know it is ungrowable in Texas, if that helps...
Posted by quidscribis (Member # 5124) on :
I have found mention of one variety that can grow in the souther states, but I don't have a link to it yet. What I will do, however, is talk to some of the women from church and see what they know. Rhubarb exists in the grocery stores here, albeit on a limited basis. (Same as mint, cilantro, and parsley - I can't get them as regularly as I'd like them, so I'm resorting to growing my own, courtesy of seed packets my sister brought me from Canada. And when they fly here in September, I'll have another list of seeds for her to bring. )
Posted by quidscribis (Member # 5124) on :
Here's what I've found out.
I can either grow rhubarb here as an annual from seed. In other words, plant it and pick everything that grows, and start from seed again as soon as I want more.
Or I can possibly grow it in light shade with the full understanding that the stalks will be thinner than what you will get in your colder climes. If I go this method, then from seeds, I'm not going to get any crop the first year. I'll have to wait until year 2, and I'm impatient.
Here's what I'm going to do, now that Eljay and ketchupqueen have lit a fire under my collective rhubarb butt... I'm going to talk to some women from church, see what they know and see if they have an existing rhubarb plant or know someone who does. If I can get a, whatchamacallit, rhizome or plant or whatever that's been divided, then I can harvest that sooner. Better for my impatient soul. Plus it'll also be a variety that's known here.
And yes, I'm growing a garden, probably mostly in pots, at the new house. Fahim isn't looking forward to it simply because he thinks it'll be a hassle for him, what with him having to water every day. Ahem. Never mind that he's never actually watered my aloe plant. Ever. The one and only lonely plant I have. It needs friends. Posted by ketchupqueen (Member # 6877) on :
My mom's uncle used to grow rhubarb in TX. What's the problem?
I think I will look into garden stores and see if they carry any cuttings of the kind that grows here.
Of course, maybe I should wait until I see if we're staying here or moving to CA.
Posted by rivka (Member # 4859) on :
The thing I wonder, especially if the plants are in pots, is whether the old trick to get bulbs to sprout would work.
Posted by quidscribis (Member # 5124) on :
The problem, from what I've read, is that rhubarb requires cold to something something something something, and if it doesn't get cold enough, then the stalks will wind up being green instead of pink or red and spindly instead of thick and juicy.
Posted by rivka (Member # 4859) on :
Right, I got that. I was just suggesting growing it (for some amount of time) in your fridge.
No idea if it would work.
Posted by rivka (Member # 4859) on :
How would Fahim feel about a pot or two of rhubarb in the fridge?
From the same page: Forcing rhubarb. Posted by alluvion (Member # 7462) on :
out of curiosity, what is the life cycle of rhubarb?
Posted by quidscribis (Member # 5124) on :
Oh! I didn't... Yep, me slo. Very slo.
Um, I think the more appropriate question would be... Would Fahim notice the rhubarb pot in the fridge? Considering he's gone in the fridge once in the last week, I think not. Yeah, I could possibly do that.
But rhubarb, to grow properly, needs cold once a year, and for more than a week or two, I would guess. So are you suggesting that, at the end of the season, I pick the rhubarb plant clean and stick the whole pot in the fridge for a month and that might do the trick?
As I think about it, because my practical nature dictates that I do, I seem to recall something about if you plant the rhubarb in a pot, it needs to have at least a foot of soil deep, preferably deeper, and at least that much in diamter as well, and that would take up an awful lot of room in the fridge. Am I about right on that?
Posted by rivka (Member # 4859) on :
That I certainly would not know. The last time my mom grew rhubarb, we lived in New Jersey. And it wasn't in a pot, it was growing next to the toolshed.
Out here (L.A.), my mother never really tried growing anything other than dwarf citrus trees.
We get our rhubarb from the store. Mostly frozen.
Posted by quidscribis (Member # 5124) on :
You know what else I'd really love to grow? Lemongrass and sugar cane. Not a lot of it - just... for the fun of it. Posted by rivka (Member # 4859) on :
Sugarcane has deep roots, I think. But lemongrass should be ok in relatively shallow dirt.
Posted by rivka (Member # 4859) on :
Uhoh . . .
quote:Soil. Rhubarb needs deep, moist but well-drained soil. Before planting, prepare a hole at least 1.5 feet deep and 3 feet wide. Loosen the soil and enrich it with a 6-inch layer of compost. Add a handful of bonemeal if your soil is low in phosphorus.
OTOH
quote:Site. Rhubarb thrives in cool locations and full sun. In warmer climates, plants benefit from light shade but form longer, thinner stems.
(from here)
Posted by quidscribis (Member # 5124) on :
I can plant in the garden itself. Not everything has to go in pots. Mint does, of course, and I likely will with the other herbs simply for ease of use, but lemongrass or sugarcane or rhubarb can go in the ground.
Posted by quidscribis (Member # 5124) on :
Yep, I read that article. I've been reading far more about rhubarb than I ever thought I would.
See, and it's that phrase "light shade but form longer, thinner stems" that gives me some amount of hope.
Sugarcane is a major crop in India, so I imagine I ought to be able to find it and grow it here. Same as lemongrass.
Posted by alluvion (Member # 7462) on :
whoa. So sugercan can be planted... *full stop* weren't we discussing Rutabaga? Can't be well-potted, but if you've got a handy plot of soil, then there's the choise place to seed?
alluvion
Posted by ketchupqueen (Member # 6877) on :
quid, we get thin rhubarb in the store here. I think it's grown in TX. It is long and thinner than I'm used to, and tends to green with some pink on it and lots of reddish spots, instead of the deep magenta of "real" rhubarb. But you know what? It tastes just the same! Posted by alluvion (Member # 7462) on :
I meant "sugercane". My bad.
Posted by ketchupqueen (Member # 6877) on :
And "rhubarb"? You know, there's an edit button at the top of your posts. Posted by quidscribis (Member # 5124) on :
kq, that just excites me to no end. I wanted to know if the taste was the same, and there you go, just giving away that information for free before I even get the chance to ask! You're the best! Thanks! Then that eliminates that issue. Now we're down to whether or not it can be grown here.
Gettin' closer, folks. Posted by ketchupqueen (Member # 6877) on :
Oh, yay! Glad to help. I've made pie from that rhubarb, and didn't notice a significant difference in the taste, with just a leetle firmer texture, which I think would be eliminated with a little longer cooking time (or maybe pre-cooking for a bit in the case of baked goods.)
Posted by quidscribis (Member # 5124) on :
Yeah, and the color change matters not to me at all. I'm surprised about the change in texture - I could have predicted that. Good to know. Thanks.
Edit: Er, I'm NOT surprised about the change in texture. Funny how one little word changes the menaing of the whole sentence.
[ May 16, 2005, 03:56 AM: Message edited by: quidscribis ]
Posted by ElJay (Member # 6358) on :
(The gingery rhubarb sauce was delicious. I had it over ice cream last night, and am thinking about having it with yogurt for breakfast. )
Posted by quidscribis (Member # 5124) on :
Cool! Linky to the recipe? Or is it a part of Theca's link?
Posted by ElJay (Member # 6358) on :
Part of Theca's link.
I bought strawberries while I was out, too, and will probably make a strawberry-rhubarb tart tonight.
Posted by quidscribis (Member # 5124) on :
Oh man! We bought strawberries a month or so back, and they were flavorless and sour. Ucky. Apparently, it is possible to get decent strawberries here, but not where we are, it would seem.
Posted by rivka (Member # 4859) on :
*whimpers in rhubarb-less jealous agony*
Come to think of it, we're out of strawberries too, but that's easier to fix.
Posted by ketchupqueen (Member # 6877) on :
...where you are. *jealous of CA strawberry goodness* Ours here don't taste right, not to mention being underripe and not even red all over...
Posted by rivka (Member # 4859) on :
Well, it's been aeons since I actually got fruit-stand strawberries *mouth waters at the very notion* but yeah, even the supermarkets here get pretty decent strawberries this time of year.
Not so much rhubarb though. Posted by quidscribis (Member # 5124) on :
I talked to a couple of women from church today, and the consensus so far is that rhubarb can't be grown in my area - it's just too hot. Although, because I'm the stubborn sort, I'm likely to give it a try anyway if I can get the rhizome. One of the woman I spoke to is helping me on my quest. I ought to have an address of a seed place by Sunday from her. Oh, the joys of being connected to people in the know!
Posted by ketchupqueen (Member # 6877) on :
Maybe you could force it in the fridge, then plant it in a giant pot indoors, where it would get some shade? Or make it a tent...
Posted by Christy (Member # 4397) on :
Oooh, that reminds me that I need to replace the rhubarb plant that I killed before my mom notices. Oops...and it was such a nice plant and I really do love rhubarb.
Posted by quidscribis (Member # 5124) on :
Christy Yeah, good luck! I hope you know which variety she had... (Aw, now I've gone and made you worry. That wasn't nice, was it? *slap*)
kq, I've thought about it, about forcing it in the fridge. The place we're moving to has a much larger fridge, so I might be able to. I'm really not sure.
But I suspect that the rhizomes will be cheap enough that if it doesn't work, I can try again.
Gee, Eljay, we've completely and totally derailed your thread. There is no redemption!
Posted by maui babe (Member # 1894) on :
I always fed rhubarb to my goats when well-meaning neighbors brought it over... then there's always Roundup.
Posted by maui babe (Member # 1894) on :
Actually, now that I think about it, the goats never liked it much either...
Posted by ketchupqueen (Member # 6877) on :
You couldn't have fed it to someone who liked it? For shame!
Posted by maui babe (Member # 1894) on :
I didn't know anybody who liked it! Posted by Makerofthings (Member # 3979) on :
This is a recipe we worked up in a restaurant I worked at.
Rhubarb Chicken
Rub whole chicken and roast in oven util done Remove from oven Cook a few cups of chpped rhubarb in skillet with about half cup white wine until very soft and falling apart Add salt,pepper to taste. While simmering,scrape the pan drippings and some of the chicken fat into the mixture while whisking.It will emulsify the fat much like a beurre blanc. You may use butter instead of drippings if you what to use chicken breasts instead. Serve with chicken. You don't have to pick ALL the rhubarb,you know. You can just leave it.
Posted by ElJay (Member # 6358) on :
I know. But still, I should at least make an effort. Thank you, that sounds delicious. Although I will probably be making it with chicken breasts, as a whole chicken is an awful lot.
Posted by ketchupqueen (Member # 6877) on :
You could also use thigh/leg quarters with the bones in and get drippings. Posted by imogen (Member # 5485) on :
Thighs are yummier anyway.
I am intriguied by savoury rhubarb ideas... Very tempted to make that chicken recipe.
Hmmm.
Wonder if Tony likes rhubarb?
Posted by rivka (Member # 4859) on :
Imogen, you married a man and you don't know how he feels about rhubarb?!? Posted by quidscribis (Member # 5124) on :
See, rivka, my comment was going to be "You've known him for how long and you don't know how he feels about rhubarb?!? Posted by rivka (Member # 4859) on :
Except that I probably have friends that I've known for 20 years whose feelings on rhubarb I may not know.
But she's MARRIED to him!
Posted by Makerofthings (Member # 3979) on :
Re:Rhubarb Chicken
Make sure you fluff in plenty of drippings or butter as that will make it taste less tart. A pinch of cardamom is nice also. Yes to roasted thighs.
Posted by rivka (Member # 4859) on :
Aw, NUTS! I knew I forgot something just now at the supermarket.
I would have noticed if they'd had fresh rhubarb. But I forgot to check for frozen.
Maybe I'll get to TJ's on Friday . . .
Posted by ElJay (Member # 6358) on :
For me. Posted by ketchupqueen (Member # 6877) on :
Awww! How sweet! Rhubarb Lincoln Logs! Thanks, ElJay, that made my day.
And made me envious.
Posted by rivka (Member # 4859) on :
*drools*
Posted by quidscribis (Member # 5124) on :
rivka, you might want to think about getting that leak of yours fixed. Posted by quidscribis (Member # 5124) on :
Eljay, that's a whole lotta rhubard. And you've got waaaaay too much time on your hands! Posted by rivka (Member # 4859) on :
It's not a bug, it's a feature.
Posted by aspectre (Member # 2222) on :
Tie large bundles of it around your body when putt-putting on yer hawg. Then all them folks pokin' fun at yer garb might shame ya into investing in a set of leathers.
[ May 18, 2005, 04:13 AM: Message edited by: aspectre ]
Posted by ElJay (Member # 6358) on :
quids, in my defense, it did take me a couple of days to finish it. The only thing that took any time was stacking the silly things, and I actually had it two higher and it fell over before I could take a picture. Couldn't get it any higher than that again.
Added: And the tart only took, like, a sixth of what I picked. I do have some chicken quarters in the fridge, maybe that will be dinner tonight...
Posted by katharina (Member # 827) on :
I have always loved rhubarb pie - no strawberries, just the tartness. Serve it with vanilla ice cream to offset it, and it's the perfect Katie dessert.
I'm so sad I didn't see this thread earlier. Any chance to swipe some fresh rhubarb? Will pay shipping. Posted by quidscribis (Member # 5124) on :
Hey, Eljay, I just thought it was funny and cute. You know. That log house thingy is like something I would do, you see... The pie, on the other hand, just looked downright nummy. Mmm!
Posted by ElJay (Member # 6358) on :
Katie... you serious? I could chop it, put it in ziplock baggies, and fill a priority mail flat rate box with it. It would probably still be good when it got to you. Same goes for you, actually, rivka. I've got plenty.
I had a piece of the tart for breakfast. Posted by ketchupqueen (Member # 6877) on :
Oooooooh! Me, too! I want some!
If it would be cheaper to fill a big box than two little ones, I'll split the cost of one bigger box with Katie.
Posted by ElJay (Member # 6358) on :
Depends on how much you guys want, I guess. I've got an awful lot.
Posted by ketchupqueen (Member # 6877) on :
I want as much as you want to send me!
Rhubarb pie is my favorite dessert.
In fact, I was just saying to Jeff that I want it for my birthday instead of cake, but I haven't seen it anywhere here. Posted by ElJay (Member # 6358) on :
Let's see how much Katie thinks she wants, and then I'll check out shipping options. I would probably pick and chop it Sunday after AJ leaves and mail it Monday morning, that way it would go straight there and not have the chance of sitting in a post office Sunday and wasting a day of freshness.
Posted by ElJay (Member # 6358) on :
When is your birthday?
Posted by ketchupqueen (Member # 6877) on :
May21. But in my family, we've always been flexible on dates; I'm fine with next week. The only potential problem is that we'll be at DallasCon from Fri. the 27th through that Mon.
Posted by katharina (Member # 827) on :
It's May 31st, I think.
Okay, it just occurred to me that I might be able to get fresh rubarb at the farmer's market downtown. I would love some of ElJay's, but that could be much easier. I can check this Saturday.
Posted by ElJay (Member # 6358) on :
Hmmmm. If I can get to the post office today and pick up a box, send it tomorrow morning before my allergy shot, it will get there either Saturday or Monday. Otherwise, if I send it on Monday, you would get it Wednesday or Thursday, which is pushing it awful close to DallasCon time. Or we could just wait until after DallasCon, of course, there will still be rhubarb for weeks.
Regardless, you will get rhubarb. Posted by ElJay (Member # 6358) on :
Ah... Farmer's Market rhubarb is probably more cost-effective. Why don't you check that out, and if no then I'll send.
Posted by ketchupqueen (Member # 6877) on :
Thank you! Rivka will be at DallasCon, too, until Sun., so if you don't get it out this week, it might be better to wait until after.
Posted by ElJay (Member # 6358) on :
Assuming she really wants to pay priority mail shipping for rhubarb from Minnesota. She might not be that silly. Unlike some people I could mention. Or she might have found it at the store. Posted by ketchupqueen (Member # 6877) on :
Store rhubarb here is $2-$3 a lb. and different, as explained before.
Posted by ketchupqueen (Member # 6877) on :
Plus, by the time it gets to the store, half of it is dried out and bruised, and you have to pick through it to find the good stuff.
Probably the Farmers' Market stuff would be better, but I never make it there.
Posted by ElJay (Member # 6358) on :
"Flat rate boxes are $7.70 and are available in two convenient sizes, 11" x 8.5" x 5.5" and 13.625" x 11.875" x 3.375"; maximum weight is 70 lbs."
That's for Priority mail, 2 - 3 day delivery.
"Box dimensions are 12.5" x 15.5" x 3"; maximum weight is 70 lbs.
The fastest way to send packages that need to be there in a hurry, at rates starting at $13.65.
Next-day delivery is guaranteed by noon or 3 p.m. to many U.S. destinations, or your money back."
That's for Express mail, and I know from experience that when it says "many destinations" they check by zip code, and if your destination isn't one of them than it's 2 - 3 days, same as priority.
The volume of those boxes is, respectively, 514.25, 546.06, and 581.25 cubic inches. I think I could fill any of them with chopped rhubarb and put it in the mail pretty much any time you'd like. I don't know how much it would be pound-wise, but the priority option at least would probably be cheaper than buying it, and since you say it's different the point is kinda moot anyway.
*laugh* This is silly, but amusing.
Posted by ElJay (Member # 6358) on :
I'm a bit concerned how it's going to do chopped and sealed in plastic by not refrigerated. I'd rather send it in stalks cut to the length of the box, but then I won't be able to fit as much in.
Posted by katharina (Member # 827) on :
KQ, do you want to come to the Farmer's Market with me this Saturday?
Posted by ketchupqueen (Member # 6877) on :
How about stalks cut to the length of the ziplock?
Posted by ketchupqueen (Member # 6877) on :
Katie, I would, but I don't know if it will work.
What time would you want to go?
Posted by ElJay (Member # 6358) on :
That might work. That way if the ends start to go bad, you can just cut them off and still have quite a bit of rhubarby goodness. I won't be able to fit as much as if I chop it, still, but I should be able to get quite a bit in. (As you can see from the pictures, the stalks are no where near straight, so they won't just neatly stack next to each other with no air room in between.)
Posted by ketchupqueen (Member # 6877) on :
The ends in the stores are usually bad anyway, so I'm used to it. Posted by katharina (Member # 827) on :
I'm probably/possibly having lunch with a friend around noon, but I can go before or after.
Posted by ketchupqueen (Member # 6877) on :
Hmmm. After would probably work, because Emma sleeps in, gets up for two hours, and then needs a nap around noon. She gets up between 1 and 1:30.
Posted by katharina (Member # 827) on :
So, after then? I try to go to lunch around noon, so is 2:30 too late to come by?
Posted by ketchupqueen (Member # 6877) on :
2:30 would probably work. Call me when you're done; if Emma's having an okay day, we'll do it.
I think by the end of this week we'll be able to put her front-facing in the car, so that will be much easier.
Posted by ketchupqueen (Member # 6877) on :
Just realized that's my birthday!
But Jeff is working anyway, so it won't matter. *shrugs*
Posted by Makerofthings (Member # 3979) on :
Eljay,
What a spectacular photo essay! You are a rhubarb goddess.
BTW, people, rhubarb acctually ships great. I have my people ship it from Wisconsin to me in Virginia where it is too warm and humid to grow well.
Just the staulks,wrapin newspaper and box it. Since rhubarb is actually pretty dry,it will be fine a couple days in the mail.
I have some rhubarb cobbler at the shop right now.
Posted by quidscribis (Member # 5124) on :
This is too funny!
"Hello, I'm desperate for rhubarb. Please mail me some from thousands of miles away."
Actually, it sounds a little like me. Posted by rivka (Member # 4859) on :
*laugh* I am not as insane as Katie, apparently. I have long suspected . . .
Checking farmers' markets is a very good notion. There's one I could possibly check out tomorrow afternoon. *muses*
Posted by Eaquae Legit (Member # 3063) on :
So does anybody want some rhubarb? Between our patch and the next door neighbour's, we have every year about ten times what we can handle. I wish I could uproot the stupid thing, it drives me nuts, messing up the tigerlily patch.
Edit: I'm not a huge rhubarb fan, can you tell?
Posted by JonnyNotSoBravo (Member # 5715) on :
<Susan Sarandon in Bull Durham> Ohhh myyyy...</Susan Sarandon>
Well, I certainly can't post that on the rhubarb fetishists' website! Some of them have heart conditions!
Posted by quidscribis (Member # 5124) on :
EL, have you thought about posting notices in your neighborhood? "Free rhubarb to a good home" or something to that effect. I'm willing to bet you'd get it taken off your hands PDQ.
Posted by ketchupqueen (Member # 6877) on :
ElJay, do you have PayPal? I'll send you shipping as soon as you know how much. Posted by Shan (Member # 4550) on :
So, ElJay - if I sent you a cashier's check for priority mail, could I get a box for June 22? Nathan LOVES rhubarb - and it would be a cool end-of-school-year/good job sorta surprise.
Rhubarb here goes for a minimum of $2.99 a pound right now, and the poor little tyke keeps trying to grow his own rather unsucessfully.
Posted by ElJay (Member # 6358) on :
Makerofthings, thanks! I had fun.
JNSB, sure... I go through all the trouble of taking the picture for you, and I don't even get to be on the rhubarb fetishist's site? Hmpf.
kq, I'm sorry, I don't have paypal. Also, I need your address... you still have my email addy from the send Annie to Hobbes thing?
Shan, I think that could be arranged... That shouldn't be too far into the season, my only concern is that rhubarb is best in the spring. Ooooh, and I'll be traveling the weekend of June 18, how about I send it just before I leave? You may have to remind me that week...
Posted by ketchupqueen (Member # 6877) on :
Hmmm, no paypal? Okay... Guess that means a trip to the bank, then.
I don't have your e-mail, either. How about you e-mail me, and I'll bounce back a response with my addy. Posted by Shan (Member # 4550) on :
You're so wonderful, ElJay! Shall I e-mail you for where to send the money?
Posted by ketchupqueen (Member # 6877) on :
Please e-mail me so I can e-mail you.
Unless that feature actually works now.
Posted by ketchupqueen (Member # 6877) on :
*bumpity*
Posted by ElJay (Member # 6358) on :
Sorry, I've been afk most of the day... I'll email you both when I get home tonight. Posted by ketchupqueen (Member # 6877) on :
Posted by Shan (Member # 4550) on :
thankee, ma'am!
Posted by Theca (Member # 1629) on :
So I just bypassed all the work YOU guys are talking about and bought a mini rhubarb pie homemade by the Amish. $3.00 and a pie later my need for rhubarb will probably be satisfied. Oh, and I picked up some homemade rhubarb jam while I was there too.
Posted by ElJay (Member # 6358) on :
Theca, that's certainly the smart way to do it.
emails sent.... Shan, I emailed you through the board, I've never done that before. Let me know if it doesn't make it to you.
Posted by Theca (Member # 1629) on :
*Eats some pie* Yes, I feel pretty smrt right now. Posted by ketchupqueen (Member # 6877) on :
Theca, what do you suggest those of us who don't have any rhubarb-growing Amish nearby do? Posted by rivka (Member # 4859) on :
Move?
Posted by quidscribis (Member # 5124) on :
You could always move here. I make a pretty mean rhubarb pie. Posted by Shan (Member # 4550) on :
got it - thanks - emailing you back, ElJay -
Posted by ketchupqueen (Member # 6877) on :
And, quid, where are you going to get the rhubarb, praytell? Posted by quidscribis (Member # 5124) on :
I'm going to try growing some. After I find me a rhubarb rhizome to plant.
Or... I could buy some from the grocery store. But I'd really like to grow my own. Posted by ketchupqueen (Member # 6877) on :
(Pssst, quid, check your e-mail. )
Posted by quidscribis (Member # 5124) on :
(psst! kq! I did! )
Posted by ketchupqueen (Member # 6877) on :
(I like e-mail. )
Posted by quidscribis (Member # 5124) on :
(Me, too! )
Posted by ketchupqueen (Member # 6877) on :
(But you don't answer when I answer you? )
Posted by quidscribis (Member # 5124) on :
(Check your inbox, you sap! And give me some time to respond, too! Oooooh, you're so inpatient! )
Posted by ketchupqueen (Member # 6877) on :
(Impatient? Sent another! )
Posted by quidscribis (Member # 5124) on :
(Yeah, I can see that. I'm responding, so don't hound me! )
Posted by ketchupqueen (Member # 6877) on :
*howls at the moon*
Posted by quidscribis (Member # 5124) on :
It's over to you!
And I'm off to call my district president. Posted by ElJay (Member # 6358) on :
Shan, I did not get your return email.
Posted by ketchupqueen (Member # 6877) on :
quid, I was going to write you last night, but the cat shut down my computer, and then I realized I had to be up in less than five hours for my birthday showing of ROTS (I'm 22 in 2 hours!) So I just went to bed, sorry.
I will write you later today. We will be moving, hopefully, by mid June. Give it a couple of months. Also, I'll need some time to wade through Church beaurocracy (unless I get called to the RS presidency in my new ward , in which case I'll need slightly less time and be really freaked out.) But I'm enthusiastic, too. Posted by quidscribis (Member # 5124) on :
I can't even imagine what you're doing up so late. I mean, I go to bed in a few minutes. Sheesh! Ya gotta take care of yourself!
But you did send the email. Er, that portion that you wrote, at any rate. I'm patiently waiting for the rest. Posted by Shan (Member # 4550) on :
well, son of a gun, ElJay . . . grrr
*heads off to try again*
Posted by ElJay (Member # 6358) on :
Got it now!
Posted by ketchupqueen (Member # 6877) on :
Um. quid, I guess the cat sent the e-mail; I no longer have it. Maybe you could send it back to me? Thanks. Posted by Shan (Member # 4550) on :
yippee!
*dreams of rhubarb sauce on french toast, vanilla icecream, banana-rhubarb pies, and other assorted goodies - Nathan willing, of course*
Posted by ElJay (Member # 6358) on :
kq, a box of rhubarb is on its way to Texas. Make sure you share with katie!
Posted by ketchupqueen (Member # 6877) on :
I will! In fact, I'm going to bake a pie that will be shared with everyone at DallasCon who wants some. But don't fear, Katie will get her fair share. E-mail me how much we owe for shipping, please. Posted by quidscribis (Member # 5124) on :
Yup, this is one of the many reasons I love Hatcrack. Posted by Annie (Member # 295) on :
By the way, I heard this helpful information today on The Writers' Almanac:
Today is the birthday of famed Swedish biologist Carolus Linnaeus, who is famous for instituting the system of Latin botanical names for plants. What isn't so known about him, however, is the fact that he tried to adapt money-making crops to Sweden to augment his country's agricultural output.
He wasn't very successful on most counts; his introduction of cotton, rice, coffee, tea and coconuts crashed and burned. However, one of his efforts took off and revolutionized Swedish agriculture: rhubarb.
So next time you take a bite of a succulent summer pie made of Rheum emodi, think back on everyone's favorite botanical Swede.
Posted by KrabbyPatty (Member # 7055) on :
Rhubarb - the new fast food.
Posted by rivka (Member # 4859) on :
quote: . . . and mixed it with ketchup and yogurt for new recipes.
Know anyone who would like that?
Anyone?
Posted by KrabbyPatty (Member # 7055) on :
Yeah - where's kq? I think I'd prefer the jewelry, myself.
Posted by quidscribis (Member # 5124) on :
Nah, I kinda like rhubarb javelin. Posted by ketchupqueen (Member # 6877) on :
*hates yogurt*
I am going to mix it with ketchup for a chicken recipe tomorrow, though.
And the day after tomorrow, I get to see Boon again, and cook dinner over a campfire! Posted by rivka (Member # 4859) on :
I was jealous enough when it was just rhubarb. Now you're just rubbing it in.
I did have some absolutely luscious golden gooseberries yesterday. Sweet and tart and mmmmmmm.
Posted by ketchupqueen (Member # 6877) on :
rivka, I know ElJay will send you some if you ask. And it's a very good deal-- $7.70 for about 8 lbs. or so of rhubarb.
And it's not my fault Boon is awesome and wants to see us even though we're crazy. Posted by rivka (Member # 4859) on :
*hesitant* I'm still worried about bringing produce into CA.
Posted by ketchupqueen (Member # 6877) on :
Oh, yeah. Drat.
You could try, though.
Posted by rivka (Member # 4859) on :
I think I'll try the farmers' markets first -- if I ever get to any of them at the right time!
Posted by ketchupqueen (Member # 6877) on :
I think there's one in South Pas. Sunday mornings.
Posted by rivka (Member # 4859) on :
That's a little far. There's one in the close part of Beverly Hills on Sunday mornings too. I just have to figure out if it closes before my daughters' gymnastics class (last one of the year!) is over.
I think it may not close until 1, which could work. Yep, open until 1. Posted by ketchupqueen (Member # 6877) on :
Oh, cool! I was trying to think of one open on Sundays for you, and the only one I knew of was South Pas. But BH is much better. Hope you make it!
Posted by rivka (Member # 4859) on :
Me too. But we'll see -- since Shavuos starts that night, other things may take higher priority.
Then again, rhubarb sauce is REALLY good with cheesecake. *drools*
Posted by quidscribis (Member # 5124) on :
Hey, rivka, you might want to get that looked at by a doctor.
Just saying.
Posted by rivka (Member # 4859) on :
What, the drooling?
Or the rhubarb sauce? If I show my doctor that, I think she'll make me share.
Which would be ok, if I actually had some . . .
Posted by quidscribis (Member # 5124) on :
No, no, that drooling. You seem to have a problem with that. It seems to happen all the time. Might wanna get that checked.
As for the rhubarb sauce, I think you should just bottle it all and mail it to me. Posted by ketchupqueen (Member # 6877) on :
quid, the drooling is just a side effect of all the Stargate she's been watching.
It's completely understandable.
Posted by rivka (Member # 4859) on :
Guess what Ralphs had?
Kosher Krispy Kremes!
Guess what ELSE they had?
YES! It's not the best or the freshest I've ever seen, and they only had the fat, older stalks. But I got some! *dances*
Posted by ketchupqueen (Member # 6877) on :
Yaaaaaay! Posted by rivka (Member # 4859) on :
Anybody have a good recipe for cheesecake with rhubarb? Otherwise I'll just make a rhubarb sauce to go with "ordinary" cheesecake.
Posted by rivka (Member # 4859) on :
![[Frown]](frown.gif)
![[Big Grin]](biggrin.gif)
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Yeah, I could possibly do that.![[Razz]](tongue.gif)
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You couldn't have fed it to someone who liked it? For shame!
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