Originally Posted by dragnlaw
Wish I'd noticed this earlier! Sounds very interesting and I'm always looking for things to do with rhubarb. Have to check and see if I can get close to the 5 cups from the garden.
Very 40's/50's! them were the good ole days for the best tastes with something not "quite" common with new cooks.
A year or so ago, I boiled rhubarb to retract the juice and flavor. I boiled it down until it was quite thick, but still able to be poured. I then strained the resulting concentrate.
I took the rhubarb concentrate and used it in place of key lime juice in a key lime pie recipe. It came out delicious. You could use it in place of lemon foe a rhubarb curd, or b meringue pie. with added sugar, and strawberries, spoon it over pound, or sponge cake. it also adds a nice zing to fruit smoothies. Use it raspberries in a fool, or make it an added ingredient to your apple pie. The tart flavor of rhubarb balances sweet things so well. I think the rhubarb concentrate when sweetened, would blend well with yogurt, or kefir,
Just a few more ideas for your rhubarb. The pies and curd are really great.
Seeeeeya; Chief Longwind of the North