above are some pics of rhubarb here are some recipies
BLACK PUDDING AND RHUBARB PASTRIES
1 small onion, chopped
200 gm rhubarb (about 1 stick) cut into 1 cm slices
8 slices Stornoway Black Pudding
16 sheets filo pastry about 15 cm square
100 ml dry cider or white wine or water
Olive oil for frying
Black pepper
Nutmeg
Fry the skinned Stornoway Black Pudding in a little olive oil using a heavy frying pan until they are lightly crisped on the outside. Reserve
Add the onion to the pan (with a little extra oil if necessary) and soften without browning
Add the rhubarb and stir for a minute or so
Add the cider and simmer gently until the rhubarb has disintegrated to form a thick sauce. Season with black pepper and a little grated nutmeg
Place two squares of pastry on top of each other; place a teaspoon of the sauce in the middle and put a slice of Stornoway Black Pudding on top. Moisten the edges of the pastry and fold over the contents, pinching the edges together to form a seal
Bake in a moderate oven (160 C) on a greased baking tray for about 20 -30 minutes (until the pastry is golden)
Eat while warm. This quantity suffices for a canapé for four, or a good starter for two
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here's a recipie for rhubarb wine
Fruit Wine Recipe: RHUBARB
20 lbs. Rhubarb
3 gallons water (for dissolving sugar)
9 to 12 lbs. corn sugar
5 Campden tablets
1 1/2 tsp. Yeast Nutrient
2 1/2 tsp. Pectic Enzyme
1/2 tsp. Grape Tannin
1 lb. Chopped Raisins (blanched)
or 2 cups grape concentrate
1 pkg. Premier Cuvée Wine Yeast
Balling Reading - 18o to 20o
Acid Reading - .65 to .75
SPECIAL INSTRUCTIONS FOR RHUBARB
Cut up Rhubarb and freeze, then thaw and place in primary fermentor.
Crush and dissolve Campden tablets in 1 cup water and sprinkle over fruit. Pour 7 lbs. dry corn sugar over fruit, cover and allow to stand 24 hours while sugar extracts juice.
Add water to 5 gallon mark and check with hydrometer. If reading is below 19o, add sugar in syrup form (see step 3 on fruit wine instructions) until volume is 6 gallons at 19o balling.
Take acid reading and adjust as in Step 4 (on fruit wine instructions).
Add other ingredients and prepared wine yeast.
Cover and ferment for 48 hours, stirring twice daily.
Strain out pulp and continue fermenting in primary until balling reading reaches 4o to 6o. Syphon in secondary fermentor and proceed as with any other wine.
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and for the final recipie the rhubarb strawberry lemon squares
Crust
1/2 cup (1 stick, 4 ounces) butter
1/4 cup (2 ounces) granulated sugar or Baker's Special Sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 1/2 cups (10 1/4 ounces) King Arthur Unbleached All-purpose Flour OR pie and pastry blend
2 eggs
Filling
1/2 cup (1 stick, 4 ounces) butter, melted
1 1/4 cups (10 ounces) sugar
2 tablespoons (3/4 ounce) cornmeal
2 tablespoons (1/2 ounce) cornstarch
1/2 teaspoon salt
4 eggs
1/2 cup (4 ounces) fresh lemon juice (the juice from 2 to 3 large lemons)
Topping
2 pints (12 to 16 ounces) strawberries
2 cups (8 to 9 ounces) diced rhubarb (4 to 5 medium stalks)
pinch salt
1 cup (8 ounces) sugar
1/4 cup Instant ClearJel (r) (or 3 tablespoons cornstarch dissolved in 1/4 cup water)
few drops red food coloring
Crust: In a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla, and beat well. Stir in the flour and eggs, mixing until well-blended. Note: If you're using a hand mixer, you'll need to finish kneading the flour in by hand, as this dough is quite stiff.
Lightly grease a 10 x 15-inch jelly roll pan. Press the dough into the pan, being sure to press it up to the top edge of the pan. An easy way to level the dough is to cover it with plastic wrap, then use a small rolling pin or a can to flatten it. Prick the dough all over with a fork. Bake the crust in a preheated 350(F) oven for 8 minutes; it won't brown much, just become "set."
Filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs and lemon juice. After the crust has baked for 8 minutes, remove it from the oven and top it with the lemon filling. Return it to the oven and bake for an additional 25 to 28 minutes, until it's lightly browned on the top and edges.
Glaze: Wash the strawberries and rhubarb. Place the strawberries on a towel or a rack to dry, and peel and dice the rhubarb. Dice about 1 cup of the strawberries.
Place the rhubarb, diced strawberries and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. If you're using cornstarch, add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. To use Instant ClearJel (r), mix the remaining 1/2 cup of sugar with the ClearJel (r). Remove the rhubarb mixture from the heat, and stir in the sugar and ClearJel (r).
Let the mixture cool slightly. Add a few drops of red food coloring, if desired. To finish, either dice the remaining berries and mix with the glaze, then spread over the filling; or spread the glaze over the filling, then arrange sliced fresh berries over the top. If you're serving the bars within a few hours, arrange the berries on top as it looks a little more festive; but mixing the berries completely into the glaze keeps them looking fresh longer. Yield: 35 squares.
Nutrition information per serving (1 square, 62g): 153 cal, 7g fat, 2g protein, 8g complex carbohydrates, 14g sugar, 1g dietary fiber, 51mg cholesterol, 73mg sodium, 69mg potassium, 69RE vitamin A, 9mg vitamin C, 1mg iron, 14mg calcium, 29mg phosphorus.
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Enjoy!
