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Rhubarb season

  • 10-03-2008 12:58pm
    #1
    kev22185
    Registered Users Posts: 132 ✭✭


    I saw a gorgeous looking belly of pork dish on Jamie at Home the other day. Could any of you good people tell me when I'd expect to be seeing Rhubarb in tescos? Hope its not miles away!


Comments

  • #2
    NextSteps
    Registered Users, Registered Users 2 Posts: 984 ✭✭✭NextSteps


    Irish rhubarb is in now, and it's lovely too.


  • #3
    themadchef
    Closed Accounts Posts: 5,813 ✭✭✭themadchef


    Just got a lovely bunch of rhubarb in the local Super valu.

    Crumble here i come! yum, more people should try it. It's fantastic!


  • #4
    kev22185
    Registered Users Posts: 132 ✭✭kev22185


    Thanks lads I'll have a look at the weekend so!


  • #5
    ibh
    Registered Users, Registered Users 2 Posts: 1,722 ✭✭✭ibh


    It's in my granny's garden as i speak. Rhubarb tart for tea on friday i think.

    If you do get some, may i suggest a simple desert / brunch of french toast with rhubarb.
    Just slice a french roll into sections. Dip them into a mix of egg a little milk & cinnamon (and anything else u like) and fry them briefly on both sides.
    Then serve with warm rhubarb on top.. It's delish..


  • #6
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,784 ✭✭✭✭The Hill Billy


    kev22185 wrote: »
    I saw a gorgeous looking belly of pork dish on Jamie at Home the other day. Could any of you good people tell me when I'd expect to be seeing Rhubarb in tescos? Hope its not miles away!

    Kev - I tried this recipe a few weeks ago - couldn't get rhubarb so used apples instead. Anyway, maybe it was just the quality of pork belly I used (my butcher is usually top-notch), but I found the meat not as tender as Jamie said it should be. If I were to do this again - I'd braise the meat for longer on a slightly lower setting before stir frying it.


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  • #7
    kev22185
    Registered Users Posts: 132 ✭✭kev22185


    Hill Billy wrote: »
    Kev - I tried this recipe a few weeks ago - couldn't get rhubarb so used apples instead. Anyway, maybe it was just the quality of pork belly I used (my butcher is usually top-notch), but I found the meat not as tender as Jamie said it should be. If I were to do this again - I'd braise the meat for longer on a slightly lower setting before stir frying it.

    I cooked it at the weekend I've done pork belly before so I knew to cook it alot longer in the oven than suggested :). It tasted really good. A bit weird at first because its such an unusual combo but very tasty.


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