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Author Topic: YES!!! The "I'm so happy" thread. 2009  (Read 55659 times)

Carlo

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YES!!! The "I'm so happy" thread. 2009
« Reply #300 on: March 17, 2009, 10:55:13 PM »
I caught the same theme Maggi...but I still think the cake winner has to be a recipe called "Rhubarb Fool" from a man named "Paddy Tobin."

I'm waiting with baited breath...
Carlo A. Balistrieri
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johnw

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YES!!! The "I'm so happy" thread. 2009
« Reply #301 on: March 18, 2009, 01:15:39 AM »
Michael, any meal with bacon sounds good to me.
 I'm detecting a Rhubarb theme to the day ....perhaps a campaign is in order...... Rhubarb for St Patrick! 

Maggi

Let's hear it for rhubarb.

Next time at Paddington Rail Station try the bacon sandwiches at the Cornish Bakery (south side of the tracks).  Hum.

johnw
« Last Edit: March 18, 2009, 01:18:11 AM by johnw »
John in coastal Nova Scotia

Anthony Darby

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YES!!! The "I'm so happy" thread. 2009
« Reply #302 on: March 18, 2009, 09:06:24 AM »
Now I can't get the 'Rhubarb and Custard' theme out of my head. ::) Must put some Purcell on the computer! :)
Anthony Darby, Auckland, New Zealand.
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Paddy Tobin

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YES!!! The "I'm so happy" thread. 2009
« Reply #303 on: March 18, 2009, 09:50:39 AM »
Carlo,

I'll go search for the original recipe for Rhubarb Fool. We have used it for years but do not refer to the cook book and, no doubt, some variation has crept in.

Another good one is Rhubarb Bread and Butter Pudding - now, that's delicious.

Paddy
Paddy Tobin, Waterford, Ireland

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Maggi Young

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YES!!! The "I'm so happy" thread. 2009
« Reply #304 on: March 18, 2009, 11:38:27 AM »
Aha, a  Forum Recipe Book...." More ways with Rhubarb than you ever imagined"  ....... I'll phone Timber Press right now  ;D
Margaret Young in Aberdeen, North East Scotland Zone 7 -ish!

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ranunculus

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YES!!! The "I'm so happy" thread. 2009
« Reply #305 on: March 18, 2009, 11:41:27 AM »
They would have to Rheumburse you for your idea, Maggi?    :D
Cliff Booker
Behind a camera in Whitworth. Lancashire. England.

Carlo

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YES!!! The "I'm so happy" thread. 2009
« Reply #306 on: March 18, 2009, 11:42:49 AM »
"Rhubarb Rhound the Worhld"
Carlo A. Balistrieri
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Maggi Young

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YES!!! The "I'm so happy" thread. 2009
« Reply #307 on: March 18, 2009, 11:49:08 AM »
They would have to Rheumburse you for your idea, Maggi?    :D
Of course, Cliff, I'm no fool  ::)


Carlo, when Paddy mentioned Rhubarb Bread and Butter Pudding, was that noise I heard the sound of you fainting with pleasure at the very thought?
Margaret Young in Aberdeen, North East Scotland Zone 7 -ish!

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Mick McLoughlin

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YES!!! The "I'm so happy" thread. 2009
« Reply #308 on: March 18, 2009, 12:37:26 PM »
Hemsworth, West Yorkshire

Maggi Young

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YES!!! The "I'm so happy" thread. 2009
« Reply #309 on: March 18, 2009, 01:14:43 PM »
You've just missed the Wakefield rhubarb festival
http://www.northyorkshirelocalfood.co.uk/event_story.php?eventid=109
in the heart of the Rhubarb triangle
http://www.wakefield.gov.uk/CultureAndLeisure/HistoricWakefield/Rhubarb/default.htm

 Fancy that! So early in the year? I am surprised at that... would have thought April.
Margaret Young in Aberdeen, North East Scotland Zone 7 -ish!

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Paddy Tobin

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YES!!! The "I'm so happy" thread. 2009
« Reply #310 on: March 18, 2009, 01:22:43 PM »
Ah, I thought the mention of rhubarb would bring Mick out of hiding. A Yorkshire man would surely know all about rhubarb.

Maggi, we are picking our own rhubarb for the last two/three weeks. This is from the open garden, not forced.


Anyway, here is our recipe:

RHUBARB FOOL

700g 1 1/2 lbs rhubarb, trimmed and cut into 25mm/ 1 inch lengths
175g / 6 oz soft dark brown sugar
grated zest of one orange
15g / 1/2 oz butter
10 - 15 ml / 2 - 3 tsp orange-flavoured liqueur - we use Grand Marnier
150ml/ 5 fl oz thick cream

Put rhubarb, sugar, zest and butter in large, heavy-based saucepan and mix well. Medium heat - bring to simmer; cover pan, reduce heat and cook until rhubarb is tender.

Strain through nylon sieve. Puree the rhubarb. Leave to cool completely.(The juice which was strained off can be kept as a drink)

Stir liqueur into cold puree.

Whisk cream to soft peaks. Fold into puree - not too much so that you have a marbled effect.

Spoon into four glasses, wine glasses for example.

Chill for at least one hour before serving.


RHUBARB BREAD AND BUTTER PUDDING

450g/ 1 lb rhubarb
12 slices bread - We use sliced pan, that kind with square slices suited to the toaster.
450ml / 16 fl oz cream
230ml / 8 fl oz milk
4 large eggs
1 tsp vanilla essence
175g / 6 oz sugar
1 tablespoon sugar for sprinking on top of pudding.

We use a square dish which will hold 4 slices of bread in one layer.
Butter the bread
Put 4 slices butter side down in the dish.
Scatter half the rhubarb on top of this layer
(Note: later on in the year when the rhubarb becomes sharper we sprinkle some sugar on each layer of rhubarb - a matter of taste)
Another 4 slices of bread on this
Rest of rhubarb on top of this layer of bread
Last 4 slices of bread on top.

Beat eggs, add cream, milk, sugar and vanilla essence and whisk all together.

Pour over bread and rhubarb.

Cover with clingfilm and leave overnight - a few hours will do if you did not plan ahead but the longer time allows the custard mixture to soak into the bread.

Preheat oven to 180C/350F/Gas mark 4

Sprinkle top of pudding with sugar.Bake in a bain-marie with boiling water coming halfway up the sides of the dish for about 1 hour. Top should be crisp and golden.

Serve with whipped cream.

Your own doctor will advise re cholesterol.

Enjoy! Paddy

« Last Edit: March 18, 2009, 07:40:58 PM by Paddy Tobin »
Paddy Tobin, Waterford, Ireland

https://anirishgardener.wordpress.com/

Carlo

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YES!!! The "I'm so happy" thread. 2009
« Reply #311 on: March 18, 2009, 01:38:52 PM »
Fantastic Paddy, two recipes for one request...truly tis the luck o' the Irish...

...and I can't wait to try them out with me own stalks!
Carlo A. Balistrieri
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Paddy Tobin

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YES!!! The "I'm so happy" thread. 2009
« Reply #312 on: March 18, 2009, 05:21:08 PM »
I'll expect a full report, Carlo.

Paddy
Paddy Tobin, Waterford, Ireland

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Carol Shaw

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YES!!! The "I'm so happy" thread. 2009
« Reply #313 on: March 18, 2009, 06:21:24 PM »
Great Paddy! I'll definitely try the rhubarb bread and butter pudding - though it is too early for rhubarb here I think  ???

Four men from the double glazing company arrived at 8am and now most of our new windows are in place... As Ian Y. could testify we have a huge window in our sitting room (approx 5 metres wide) looking out over the garden and beyond. The centre 3 metres is now all one pane of glass making the view even better!


Carol
near Forres,Scotland [the banana belt]

Lesley Cox

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YES!!! The "I'm so happy" thread. 2009
« Reply #314 on: March 18, 2009, 08:46:13 PM »
Thanks for the recipes Paddy. I'll be trying them here, too. Lots of rhubarb in our Market at present. It is never forced here, so far as I know. A home-made icecream (sugar, eggs and cream) is wonderful with pureed rhubarb stirred in, and a tsp of ground ginger added as well.

I tried to print the recipes but found I printed the whole thread. Any solution to that?
« Last Edit: March 18, 2009, 08:47:45 PM by Lesley Cox »
Lesley Cox - near Dunedin, lower east coast, South Island of New Zealand - Zone 9

 


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