Comments on: What to do with your glut of Rhubarb http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb/ The UK Food Blog Wed, 07 Dec 2011 15:27:55 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Sarah Cabral http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb/comment-page-1/#comment-4595 Sarah Cabral Wed, 30 Jul 2008 09:28:37 +0000 http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb.html#comment-4595 Thanks for the advice :) Hopefully the chutney won't be too stringy! :) Thanks for the advice :) Hopefully the chutney won’t be too stringy! :)

]]> By: Apricot http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb/comment-page-1/#comment-4592 Apricot Wed, 30 Jul 2008 08:36:11 +0000 http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb.html#comment-4592 Living here in the Rhubarb triangle (Barnsley, Wakefield, Doncaster area)...where the vast majority of the Rhubarb is grown....may I respectfully suggest...that you make the chutney earlier in the year, when the rhubarb isnt stringy. Good champagne rhubarb when it first comes into season, late January early Feb always heralds that spring is on its way... Apricot Living here in the Rhubarb triangle (Barnsley, Wakefield, Doncaster area)…where the vast majority of the Rhubarb is grown….may I respectfully suggest…that you make the chutney earlier in the year, when the rhubarb isnt stringy.

Good champagne rhubarb when it first comes into season, late January early Feb always heralds that spring is on its way…

Apricot

]]> By: Sarah Cabral http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb/comment-page-1/#comment-4545 Sarah Cabral Tue, 29 Jul 2008 10:36:06 +0000 http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb.html#comment-4545 I know what you mean about the 'stringyness', it can be very off-putting; that's exactly how I feel about celery! Hopefully due to the long cooking, the rhubarb in the chutney shouldn't be too stringy - I'll let you know! I know what you mean about the ‘stringyness’, it can be very off-putting; that’s exactly how I feel about celery! Hopefully due to the long cooking, the rhubarb in the chutney shouldn’t be too stringy – I’ll let you know!

]]> By: Geoff http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb/comment-page-1/#comment-4535 Geoff Tue, 29 Jul 2008 09:59:45 +0000 http://www.eatingbritain.com/what-to-do-with-your-glut-of-rhubarb.html#comment-4535 When done like this does it still have any of the 'stringyness', thats whats always put me off rubarb. When done like this does it still have any of the ‘stringyness’, thats whats always put me off rubarb.

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