@psdavey they look tasty.
Rhubarb shrub as an option? https://www.cuisine.co.nz/recipe/rhubarb-and-ginger-shrub/
Tart and zingy all at once, this rosy-pink drinking vinegar is the perfect spring celebration. Look out for a good quality, preferably NZ-made raw, unpasteurised apple cider vinegar with the ‘mother’ to get the most beneficial bacteria.
@psdavey they look great :)
If you need another use for rhubarb (beyond just stewing and freezing for later), my partner makes an amazing rhubarb cheesecake, happy to provide the recipe if you'd like.
@psdavey
Stew the rhubarb (from maybe half a dozen stalks?), with a little water and a little sugar. It can be a bit tart, because the rest of the cheesecake will bring the sweetness.
Prepare the cheesecake mix in a food processor: 500g (Philadelphia) cream cheese, 4 eggs, 1 cup of sugar. Easier to mix if the cream cheese has been at room temp for a little while.
In a baking/casserole dish, put the rhubarb in first, then the cheesecake mix on top. Bake in oven at a medium heat 15-20 minutes. Can be served warm or cold - we sometimes chill it in the fridge overnight to serve the next day.
Pictured is how it looks for us fresh out the oven - the top of it does compress a bit as it cools.
@psdavey also recommended via my partner is this cake recipe:
https://atrueloveofmine.com/2011/comforting-rhubarb-cinnamon-cake-and-the-onset-of-christmas/
As well as the suggestion of making rhubarb jam. 😁
Patrick Davey
exlibrarykris
Pat Allan