Rhubarb / rubarb [Raparperi]

Syd

adik hantar email tu hari.
citer pasal spring bagai semua
then ada la email ni terselit..pasal satu
tumbuhan nih..

rhubarb..
tu hari mmg tingat nak tulis pasal ni
tapi terlupa
then nih tingat balik
sbb dia dok citer pasal dia masak bubur rhubarb nih..

kat malaya ni ada tanam tak rhubarb nih?
kat cameron highland ke?















Cucu atuk posing katanya;

Syd

Syd

katanya tumbuhan dia rasa macam masam2 payau gitu, coz kaya ngn magnesium, kalium sume yg um-um zat besi paling tinggi
slalu kalo nak makan mentah ni kerat batang dia cicah ngan garam @ gula kasi ilang masam2 tu, de gak yg kental mkn camtu jek

Syd

gambo tunas tu
masa spring tu hari
dalam awal bulan Mei (1hb tak silap)
benda nih jadik matang
dari tunas, sampai laaa dia boleh dituai hasil
yakni, boleh diamek buat masak bubur ke, jam ke, ratah ke etc tu
dalam lingkungan 5-6 minggu
nih dah dekat2 ujung bulan nih, dah takde dah
pokok tu pung
dah jadik keras, tak boleh amek buat apa dah

Syd

ok, dah jupe satu artikel.

NST Online » Features
2009/03/28
Bake: A Rhub-a-barb tart
JULIE SONG



Rhubarb. You either love or hate it. But to JULIE SONG, it’s classic comfort food.



Rhubarb jam


Rhubarb crumble


RHUBARB may be a forgotten vegetable but when cooked and plated, it tastes of good country satisfaction and home.

You either like or hate it. Tart on its own, you need to add honey, sugar or any sweet juice to make it balance.

Only the succulent stems can be used while the leaves and roots are discarded.

A type of perrenial plant or a type of plant that lives for more than two years, rhubarb plants have large leaves and small flowers.
Known to be both medicinal and flavourful, its leaves are, however, toxic. The stalks of the plant are used in pies and other kinds of foods. The ancient Chinese used the roots for medicinal purposes.

A good source of fibre, it is also effective in lowering cholesterol levels.

Rhubarb has potassium content, is low in sodium and rich in calcium.

It is still not widely used in any savoury recipes except in desserts.

But those who have tasted rhubarb (and enjoyed it) will love it dearly. Below is a basic rhubarb crumble dessert we sometimes serve in our Indulgence restaurant in Ipoh, Perak. Served with vanilla ice-cream and a dollop of fresh rhubarb jam, it is just divine as well as comforting.

Rhubarb Crumble

It is simply scrumptious coupled with rhubarb jam and topped with vanilla ice cream. Get together:

• 2 cups flour

• a pinch of salt

• 1 cup brown sugar

• 1 cup butter, cubed

• 1 orange, zested

Sift together flour and salt. Stir in brown sugar. Using fingers, rub cubed butter until mixture is crumbly. Keep chilled.

Next, you’ll need:

• 1kg fresh rhubarb, cleaned and cut into 3cm length

• 1 cup brown sugar

• 1 orange, zested

Lightly cook rhubarb with brown sugar for five minutes. Remove from heat and stir in orange zest. Spoon into ramekins and top with crumble mixture.

Place ramekins in refrigerator for 10 minutes and then bake in pre-heated oven of around 1800 Celsius for about 20 minutes till crisp and lightly brown.

Serve with a scoop of vanilla ice-cream and spoonful of extra rhubarb jam.

Rhubarb jam

It can either be used as a topping or mixed with ice-cream or even frozen to become a sorbet.

It can also be mixed into a basic recipe of biscuits, cheesecakes, muffins, cupcakes and soufflés too. It’s so versatile and can be kept in the refrigerator for 10 days.

You’ll need:

• 2kg fresh rhubarb

• 1.5kg sugar

• 2 oranges, zested

• 1 orange, juiced

Wash rhubarb and cut into 2cm length. Place in pot with sugar. Toss through and keep aside for two to three hours (or overnight till juices seep).

Heat through with orange juice till it comes to a boil. Then lower to medium heat. Stir constantly until mixture becomes soft and thick for about 40 minutes.

Always taste the end product before bottling. Stir in orange zest. Pour into hot sterile jars and seal.

Variations: You can also mix strawberries or sliced dried figs with rhubarb to make jam. It will taste even better.

Crystalised ginger and dried pineapple can also be added separately for a different taste.

Baker’s Tip: Select young tender stems and remove the leaves.

Rhubarb leaves are supposedly toxic, so only the carefully washed stems may be used.

Since they are rarely eaten raw and needs to be baked or cooked, it makes sense to clean, cut and freeze them in airtight bags for storage.

cikna99

rhubarb ni rupanya mcm btg celeri tp berwarna merah kan syd..
bole gak dicampur dgn strawberi masa nak wat jam...trus mkn dgn aiskrim or puding... penah tgk kat tv

Syd

uwaaa
ramai orang tahu
den jo yang tak tahu..
tu laaaa....

mujur adik dik banyak byk benda dia ajar...kalau tak, sampai bebila laaa tak tahu... heheheh

Syd

batang merah, batang bayam gitu..
tapi lawa laaa
tgk jerk..mcm dah tergiur gitu..

dorang buat sup gak benda alah nih;





email adik; (dia hantar cerita jerk, gambo nye tak sempat snap, baru je abes masak..dah kena serbu, makan reramai...)

msk bubur dia senang je :

- siang rhubarb cam dlm gambar & taruk dlm piuk dgn air yg banyak

- rebus rhubarb ni sampai btg dia tu terlerai, empuk n terurai

- taruk gula cam manis2 nk masak bubur

- last sekali bancuh potato flour ( sini pakai teping kentang ) tuk prkatkan bubur....kalo dlm gambar ni kami pakai 14 sudu besar

- dh siap, dh pekat, nnt bubur ko akan jd clear je  coz tepong potato tu cume buat dia pekat, warna bubur ni clear cam ir, tp  peat, mkn ngn roti

Mas916

pkk ni ada kat M'sia...?
kalau dah tak ada sah2 tak tahu....
yg ada kat sini pun belum tentu kita tahu....sib baik ada forum ni bole gak tambah ilmu..

Syd

/- jual kat pasar pagi. aku tingat kat batang kemumu (spisis pokok mcm keladi tu). batang kemumu tu orang buat masak rebus air, gulai etc

Obersliutenant

Rhubarb! Is this plant available in Malaysia?, during my time in Perth i remembered clearly researching about the inner properties of rhubarb but i think it requires cold climatic conditions... so most likely it would be best suited to the climatic conditions of the highlands