Text 20694, 97 rader
Skriven 2007-09-26 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Rhubarb greens
======================
-=> Quoting Joan Macdiarmid to Barbara Mcnay <=-

 JM> from oxalic acid derivatives,
 JM> which are the reason rhubarb greens are supposed to
 JM> be toxic.
 
That's widely reported and I don't doubt it. Curiously, I read one
single report on one of my foraging mail lists some time ago that
poor people in the Appalachians used to boil rhubarb leaves in
SEVERAL changes of water for an early spring green but I have been
unable to find reliable info anywhere to back that up to the point
that I'd try it.

Some sources say the leaves are full of oxalates and are deadly
poisonous; others say you would have to ingest several pounds of
leaves, and yet others say it depends on the plant variety and the
soil conditions. Apparently rhubarb also contains anthraquinone,
mostly in the roots but also in the leaves; it is a powerful
purgative that causes cramps and is poisonous in large amounts. So I
don't plan on experimenting.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rhubarb Orange
 Categories: Italian, Desserts, Fruit
      Yield: 4 servings

     14 oz Rhubarb
      1    Blood or navel orange
      2    Vanilla beans
      3 tb Demerara sugar
    2/3 c  Creme fraiche

  Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2
  1/2-inch pieces and place in a medium bowl. Finely grate the zest of
  half the orange over the rhubarb and then squeeze the juice of the
  whole orange into the bowl. Split the vanilla beans and scrape out
  the seeds and place both in the bowl. Add the sugar and stir to
  combine.

  Pour the rhubarb into a baking dish and arrange the pieces so that
  they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods.
  Serve with creme fraiche.

  Adapted from "Italian Two Easy: Simple Recipes From the London
  River Cafu," by Rose Gray and Ruth Rogers.

  From: Simon Bao To: International Table

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crisp Rhubarb In A Sweet Broth
 Categories: French, Desserts, Fruit
      Yield: 4 servings

    1/2 lb Rhubarb, very thinly sliced
    1/2 c  White wine
      1 c  Sugar, more if needed
      1    Cardamom pod, crushed in a
    Mortar and pestle
      1    Bag Earl Grey tea
      1 pt Strawberries, washed, hulled
    And cut into wedges
    Vanilla ice cream (optional)

  Place the rhubarb in a large, heatproof bowl. Bring 1 cup water,
  wine and sugar to a boil, stirring to dissolve the sugar. Turn off
  the heat. Add the cardamom and tea bag and infuse for 15 minutes.
  Return to a boil and strain over the rhubarb. Cover the bowl with
  plastic wrap. Let cool and then refrigerate for at least 8 hours.

  Before serving, taste the broth  -  adding more sugar if desired  -
  and stir in the strawberries. Ladle into parfait glasses or small
  shallow bowls. If serving with ice cream, place one scoop in each
  glass and ladle the rhubarb over it.

  Adapted from Anne Willan, the owner of Ecole de Cuisine La
  Varenne.

  From: Simon Bao To: International Table

MMMMM





Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)