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Rhubarb Lovers, Issue #39 Bits and Pieces
July 08, 2012

Hi Rhubarb Lovers,

Hope everyone had a great Canada Day and July 4th holiday. Here in cottage country for a change, the weather was beautiful though a bit humid for my liking. Just don't cope well with the heat-waves I'm afraid.

Are you buying your rhubarb in the Farmers Markets? Again, I was astounded to see 3 medium sized stalks selling around here for $5.00. Wow!

Did you know that 75 years ago, a good handful of rhubarb stalks sold for one cent??

You do want to make sure of a few things when buying rhubarb.

Make sure the stalks aren't limp, but are nice and firm. The leaves should be nice and green or pale yellow, and never black.

Can't use your rhubarb right away?

There are a few things you can do until you can. Trim the tops and bottoms, and cut into small pieces to poach. Only do this for a few minutes (you can add a little sugar to the water if you like)...drain, let cool down and freeze.

Or, trim top and bottoms, and wrap in papertowel; refrigerate, but not for too long.

Do You Like Yogurt? French Recipes?

This is called a French Yogurt Cake, which I happened across recently. I've seen variations, but chose this one for the simplicity.

You will need a greased 8 inch baking pan to start. Preheat oven to 350 degrees


5 or 6 stalks rhubarb finely chopped

2 eggs

1/3 cup canola oil

1 1/2 cups white sugar (divided)

1 1/2 tsp. vanilla

2 cups white all purpose flour

1 cup plain yogurt (Greek if you like)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

pinch salt

2 tblsp. rum (dark is nice)

Combine rhubarb and just one half cup of sugar in a pan. Bring to a boil over medium heat, and then reduce heat. Simmer 4 or 5 minutes. Take your pan off of the stove.

Combine all other ingredients in a mixing bowl and stir well. Pour your cake batter into the baking dish.

Remove the rhubarb from the saucepan with a slotted spoon and spread over the batter. Reserve the liquid in the fridge for any basic beverage or cocktail later.

Bake your cake 40 minutes. Let cool.

Rhubarb goes First Class on Malaysian Airlines

New mouth-watering selections will be offered starting this July on the A380 service to London and Sydney.

Everything is taken into account to appeal to first and business class customers when careful menu choice planning takes place, ie., what beverages go well with the dish and menu, and yes, even plating the meal properly for visual appeal.

Ideas come from what's popular out there in the restaurants, as well as excellent and top choice availability of ingredients.

In addition to premium cuts of chicken, beef and lamb, codfish with stewed rhubarb and potato is one of five dishes that will now be available to first class passengers. Interesting selection. So, even when flying the friendly skies, rhubarb becomes an inflight feature here as well.

It is amazing how rhubarb is finding it's way more and more into the higher-end restaurants these days in the main meals and it's becoming huge also in the world of new and creative cocktails and more.

This kind of story grabbed me!

I have a huge interest in garage sales, and I've assisted in digging up a few dumps in my time which found some interesting old dairy bottles. I love the antique roadshow, storage and auction hunter shows too. I find them entertaining as well as educational too.

The thrill of "the find" must be so exciting. Imagine finding this in your backyard.

Medicine Chest Time Capsule Unearthed- Rangemore UK

Dating back to 1817, this box came with supplies and instructions on how to apply a variety of potions for whatever ailment.

Not only were the bottles with some liquids still well intact, but there were scales, glass measures, glass pestle and mortar,..all kinds of finds. It was noted that the "turkey rhubarb is an admirable medicine for disorder of the bowel."

Rhubarb has long since been known for it's medicinal properties especially back in those times, so this wasn't really a surprise.

Speaking of heatwaves and good cocktails earlier, how does a "strawberry rhubarb sparkler" sound?

Sounds good to me! This recipe belongs to Mr. Jay Crabb, Walnut Creek Yacht Club.

Spiced Strawberry-Rhubarb Sparkler

This is for one serving (all to yourself!)

Depending on the type of glass you are using, the wine amount will decrease or increase. You can reduce any or all as you wish.

1 ounce chilled Spiced Strawberry-Rhubarb Syrup (see recipe below)

3/4 ounce lemon juice

6 ounces chilled sparkling wine or champagne

Pour the syrup and lemon juice into your glass and gently stir. Slowly top with sparkling wine.

Garnish with a slice of strawberry and a thin slice of lemon.

Spiced Strawberry Rhubarb Syrup

1/2 pound hulled chopped strawberries

1/2 pound chopped rhubarb stalks

2 cups white sugar

2 cups water

1 bay leaf

1 star anise

Juice of one lemon

1/2 teaspoon freshly ground black pepper

3 allspice berries

Bring ingredients to a boil. Simmer 15 minutes. Chill for 30 minutes, then strain into a clean glass container and refrigerate until ready to use.


We always welcome any special tips/advice/stories/recipes about your rhubarb you might care to share! Please feel to do so at Rhubarb Expertise

Until next time,


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