Comments on: The Rhubarb Conspires http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html In LA, but Still Exploring Desserts Thu, 17 May 2012 16:38:34 +0000 http://wordpress.org/?v=2.6 By: the666bbq http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-28660 the666bbq Mon, 20 Apr 2009 11:07:25 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-28660 you're welcome ;-) apparently yes, it are only the leaves than contain oxalic acid that can be poisonous when eaten. Well that's another thing demystified ;-) you’re welcome ;-)

apparently yes, it are only the leaves than contain oxalic acid that can be poisonous when eaten. Well that’s another thing demystified ;-)

]]> By: Nina http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-28659 Nina Sat, 18 Apr 2009 01:34:03 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-28659 It's definitely one of my favorite liqueurs. A spiced blackcurrent one is its main rivial in my liquor cabinet. :) I don't peel the stalks. Hm, I thought that the leaves were toxic. The rhubarb in SoCal isn't the greatest (I don't think the climate is right for it), so I was ultra-sensitive to the color and only used the red part of the stalks. For the green parts, I just made a compote. :) And thank you!!! It’s definitely one of my favorite liqueurs. A spiced blackcurrent one is its main rivial in my liquor cabinet. :)

I don’t peel the stalks. Hm, I thought that the leaves were toxic. The rhubarb in SoCal isn’t the greatest (I don’t think the climate is right for it), so I was ultra-sensitive to the color and only used the red part of the stalks. For the green parts, I just made a compote. :)

And thank you!!!

]]> By: the666bbq http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-28658 the666bbq Fri, 17 Apr 2009 08:28:00 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-28658 Hi Nina, this really is a winner recipe isn't it. Friends who visit it ask me "do you have it this year" or "is it ready yet" all the time. But my color isn't usually as bright as yours (and the original), a bit more green like the peeled stalks. Should I not peel and use only the red parts (always heared that was the toxic part, therefor "I'm a peeler"), do I still have too much air in the pot, ... nice dessert blog you have ;-) Hi Nina, this really is a winner recipe isn’t it. Friends who visit it ask me “do you have it this year” or “is it ready yet” all the time. But my color isn’t usually as bright as yours (and the original), a bit more green like the peeled stalks. Should I not peel and use only the red parts (always heared that was the toxic part, therefor “I’m a peeler”), do I still have too much air in the pot, …

nice dessert blog you have ;-)

]]> By: Nina http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-11262 Nina Thu, 07 Jun 2007 06:30:27 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-11262 I made a lot of strawberry jam to start off, and it's probably my favorite. One batch didn't set up enough, but it's still great with yogurt! I made a lot of strawberry jam to start off, and it’s probably my favorite. One batch didn’t set up enough, but it’s still great with yogurt!

]]> By: lucette http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-11152 lucette Mon, 04 Jun 2007 01:40:40 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-11152 I did canning for the 1st time last summer, so I've gotten over my fear of it. I'm thinking of trying strawberry jam. I'm interested in that oven sterilizing technique--maybe I'll try that. I did canning for the 1st time last summer, so I’ve gotten over my fear of it. I’m thinking of trying strawberry jam. I’m interested in that oven sterilizing technique–maybe I’ll try that.

]]> By: Nina http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10849 Nina Thu, 31 May 2007 03:23:00 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10849 Erin - I can't wait for the schnapps to be ready! If I buy rhubarb again this season before it's ready, I'm going to use the confit syrup like a simple syrup in a cocktail to hold me over until the schnapps is ready. And your preserves sound so good! Peach and passion fruit combines two of my favorite flavors. And yeah, we're pretty spoiled here, but the Union Square Greenmarket won't be half bad... and will hopefully have more rhubarb available. :) I read somewhere the other day that it needs a cold winter to grow properly... which explains a lot. Erin - I can’t wait for the schnapps to be ready! If I buy rhubarb again this season before it’s ready, I’m going to use the confit syrup like a simple syrup in a cocktail to hold me over until the schnapps is ready.

And your preserves sound so good! Peach and passion fruit combines two of my favorite flavors. And yeah, we’re pretty spoiled here, but the Union Square Greenmarket won’t be half bad… and will hopefully have more rhubarb available. :) I read somewhere the other day that it needs a cold winter to grow properly… which explains a lot.

]]> By: erin http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10810 erin Wed, 30 May 2007 14:58:51 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10810 Hey Nina--glad you found the post and are trying it out. I loved it. Also, thanks for the tips on canning/sterilizing, especially the dry oven method. Last summer/fall I did peach-passionfruit jam, plum jam, apple butter and confit tomatos (from a chezpim recipe). All have served me well thruout the year. I'm planning another big round this year before I leave for New York--a way to take CA's bounty with me :) Hey Nina–glad you found the post and are trying it out. I loved it. Also, thanks for the tips on canning/sterilizing, especially the dry oven method.

Last summer/fall I did peach-passionfruit jam, plum jam, apple butter and confit tomatos (from a chezpim recipe). All have served me well thruout the year. I’m planning another big round this year before I leave for New York–a way to take CA’s bounty with me :)

]]> By: Nina http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10715 Nina Tue, 29 May 2007 02:11:07 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10715 Garrett - Thanks! Aaron - OMG, the fruit is gorgeous right now... I look forward to walking through the farmer's markets like I used to look forward to seeing new movies! And I can only guess that it's going to get better and better. I miss the Davis farmer's market and the SF Ferry Building, but wow, the Santa Monica and Hollywood markets are pretty amazing. And Brooks cherry-rosemary? YUM! I'm going to start making multi-flavor preserves any batch now... I can feel it... :) Garrett - Thanks!

Aaron - OMG, the fruit is gorgeous right now… I look forward to walking through the farmer’s markets like I used to look forward to seeing new movies! And I can only guess that it’s going to get better and better. I miss the Davis farmer’s market and the SF Ferry Building, but wow, the Santa Monica and Hollywood markets are pretty amazing.

And Brooks cherry-rosemary? YUM! I’m going to start making multi-flavor preserves any batch now… I can feel it… :)

]]> By: Aaron http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10640 Aaron Sun, 27 May 2007 16:00:44 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10640 I'm so glad you are having such success and such a good time! I made Brooks cherry-rosemary two days ago that came out really well. Summer is preserving time. With a bit of work and ingenuity, we can all savor the short months of the glorious season a little bit longer. Everyone get your jars ready....stonefruit has arrived. I’m so glad you are having such success and such a good time! I made Brooks cherry-rosemary two days ago that came out really well. Summer is preserving time. With a bit of work and ingenuity, we can all savor the short months of the glorious season a little bit longer. Everyone get your jars ready….stonefruit has arrived.

]]> By: Garrett http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10576 Garrett Sat, 26 May 2007 05:55:43 +0000 http://www.sweetnapa.com/2007/05/24/the-rhubarb-conspires.html#comment-10576 I adore rhubarb, and rhubarb schnapps sounds fantastic!!! I adore rhubarb, and rhubarb schnapps sounds fantastic!!!

]]>