I remember eating rhubarb raw when I was a child. It grew in the wild where we lived in Idaho. I'm sure my mother made rhubarb pies but I don't remember eating them. Back then I wouldn't eat much of anything cooked but did like almost everything raw.

You girls are spoiled rotten, so here goes.
Zucchini Bread
3 eggs
2 cups sugar
1 C. vegetable oil
1 tsp. vanilla
8 ounces of cream cheese, softened
1 tsp. baking soda
1 tsp baking powder
1 tsp. cinnamon, but I put in more cause I love cinnamon
1 tsp. salt.
1/2 tsp nutmet
2 cups shredded zucchini

Oven at 350 two 9 x 5" loaf pans or 7 of the little ones (don't know the size)

Here at altitude I bake it about 45 minutes, but you can watch it. Also you can add nuts -- it also freezes very well.

Dang that made me hungry, guess I will make some this afternoon. LOL

Hugs, Sharon

sewengel wrote:

Yes please!

Who would not want a yummy zucchini bread recipe? Please do share when you get a chance!

Dawn -- there were times I was thinking I was the only one on the planet who didn't like rhubarb. LOL You made my day. Now if you girls want a yummy zucchini bread recipe, I'm the girl for you. Going to the sewing room now.

Should we ask TQS for a separate Forum topic in the Board Index for Recipes? There are too many great recipes being shared! I'm starting to copy them into Microsoft OneNote (allows me to create a Notebook) so that I can refer to them again and again. Right now, Rita's Irish Tea Brack is in the oven! Soaked the raisins and sultanas last night in strong English Breakfast Tea. Had to put it in one tin instead of two (will have to go out and purchase a second one), but will let it cook a little longer and hope that works. Thanks, Rita!!!

Thanks for the information Rosemary. I am sure we just had the common variety, but would like to find the champagne variety and try it raw.
Like trying new things, but that black pudding is totally out of the question.
Lori

Scoopie wrote:

Tuning in to the cooking channel here! Skimmed through the recipies. Like Sharon, I have a kitchen because it came with the house. I do NOT like rhubarb, nor do I like gooseberries! But, my DH LOVES rhubarb so I make him a rhubarb pie every Father's Day (no strawberries added, per request) and don't eat a bite of it!

But as I metioned before, I DO make a killer stoopwafel! The recipe I have is supposed to be a friend's family's cherished, 'secret' recipe, but I have found recipies on-line that are VERY similar to this one! So, since I am sworn to secrecy, you'll just have to take my word for it, these are GOOD!

Dawn
In beutiful Northwest Montana

LoriReid wrote: Yes - raw.

One thing about rhubarb is that have you got the 'common' variet'y or the 'champagne' one. My parents had the champagne variety (despite the pet rabbit's best efforts to eat it up completely) and it is more delicate and sweeter taste than the other. Added to which, how long has it been sitting undisturbed in it's bed, because after several years it just gets big and tough regardless, at which point the crown needs digging up in winter and the frost allowed to get at it before splitting and replanting, this gives it a shock and it goes back to being small and delicate again.

Or so I have been told, gardening happens after housework on my list of things to do

PosyP wrote:
Sharon, I am also with you on this too. I hate, hate, hate having to think about and cook a dinner every stinkin' day! That said DH is more than willing if I suggest he do it - but the menu is limited. 30 years of cooking dinners takes it out of ya! Like you Rosemary, I am happy to bake cakes, tarts, biscuits etc., - now why can't they all just eat those and then we would be happy

Ahhhh - strawberry rhubarb pie, takes me back to my childhood. We had rhubarb outback and mom made the pie or rhubarb custard and also stewed rhubarb. Yum yum.
Rosemary - rhubarb with a bowl of sugar, does that mean you eat it raw. Never have tried that.
Sharon - The first step to recovery is admittling it (that you don't like rhubarb), so now you can recover and try it again. Seriously you really might like made differently.
7:30 a.m. and I wasn't hungry til I started reading all the posts
Lori

I think once in my life I made a strawberry rhubarb pie and that might have been with frozen rhubarb. I will definitely be looking for it in the market and trying some new things.

Lorna

And for those that do like rhubarb, a fresh stick and a bowl of sugar to dip it into with every bite can be good too (gooseberries are also good like this).