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View Diary: GUS: Open Thread with Recipes (151 comments)

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  •  Culinary disaster rescue! (5+ / 0-)

    Right now I'm not very mobile and I have a caregiver helping me out for six hours a day (my husband's idea; I call them my babysitters).   I give cooking instructions to the caregiver and most of the time it works out quite well.  

    This week, I wanted to make some stewed rhubarb with fresh ginger (with sugar and thickened with cornstarch)  to have handy to put on ice cream or yogurt.

    We got off to an unfortunate start when my caregiver bought three+ kilos of rhubarb instead of three pounds.  Maybe i wrote instructions wrong.  While I was napping Bree chopped the rhubarb and put the ginger through my mini-chopper and then put it on to cook gently.  When I checked it, it looked awful.  Tiny white dots which I thought were badly mixed cornstarch but were actually ginger.  We put the mess in the oven (because I was afraid it would burn on the stove top).  Eventually it looked something like stewed rhubarb.  Unfortunately, the ginger was hot as Hades and I just couldn't imagine it as a dessert topping.  And it would take months to eat enough roast pork and chicken to use it up as a condiment.

    By this time I had a fair monetary and emotional investment and didn't want to throw it out.  Internet to the rescue!  What fruit goes well with rhubarb?  Got good suggestions and decided on dried apricots.  

    I phoned my husband and asked him to pick up two pounds.  Silence.  Then a query if I realized how much that was.  I had to wait a day or so because our regular store didn't' have dried apricots in stock due to having received a bad batch.

    Finally got my two pounds of apricots.  Husband was right.  OTOH, I had a big batch of rhubarb.  I decided to start with one pound.  Bree cut them in quarters and put them on to stew.  It took a lot of water but they finally got mushy enough to mix with the rhubarb.  

    It worked!  The rhubarb mixture had been tamed!  Still some heat and not too sweet.  Great on Greek yogurt.  Still have a long term supply in the freezer.  May be a test of friendship to see who accepts an offer of a small container.

    We must, indeed, all hang together, or assuredly we shall all hang separately. B. Franklin

    by Observerinvancouver on Sun Jun 30, 2013 at 12:44:44 PM PDT

    •  Strawberries always (5+ / 0-)

      go perfectly with rhubarb.  Ok, I think apricots will work as well. Freezing, I never thought of for this mix, but if it works -- great.

      You can do a rhubarb (strawberry or apricrot) crisp  - just rolled oats, brown sugar and butter topping.  Also a tart - google it.  Also, topping for anything like the yogurt or a hot breakfast cereal.

      Yoiks!!!!!

      I hope you are feeling better and continue towards health.

      " My faith in the Constitution is whole; it is complete; it is total." Barbara Jordan, 1974

      by gchaucer2 on Sun Jun 30, 2013 at 01:21:50 PM PDT

      [ Parent ]

      •  I did think of strawberries, too. Thanks for (4+ / 0-)
        Recommended by:
        flumptytail, gchaucer2, GDbot, anodnhajo

        the suggestions.  I wasn't sure how much I needed to add to the rhubarb to tame the ginger and I didn't want to risk having any extra go to waste.  

        BTW, I do admire your sig.  Not to mention Barbara Jordan.  :)

        We must, indeed, all hang together, or assuredly we shall all hang separately. B. Franklin

        by Observerinvancouver on Sun Jun 30, 2013 at 04:59:59 PM PDT

        [ Parent ]

        •  always taste (3+ / 0-)
          Recommended by:
          GDbot, anodnhajo, flumptytail

          then add or subtract.

          thanks re: the sig.  I've loved Barbara Jordan since I was a teenager.  Sadly, I've never reached her magnitude even though I am still trying.

          " My faith in the Constitution is whole; it is complete; it is total." Barbara Jordan, 1974

          by gchaucer2 on Sun Jun 30, 2013 at 05:56:12 PM PDT

          [ Parent ]

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