Rhubarb

Kitchen Butterfly added almost 2 years ago

Rhubarb drink - http://www.food52.com/recipes...
Rhubarb jam...with ginger - http://www.food52.com/recipes...

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Amanda is a co-founder of Food52.

added almost 2 years ago

There are two rhubarb preserves recipes in this blog post: http://www.food52.com/blog... -- also, see above, there are 3 great rhubarb recipes (Rhubarb Orange, Rhubarb Lime Spritzer, and Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest).

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Chop the stalks into 1" pieces and cook until tender with a small amount of water or orange juice (maybe 1/2 C per 4 C of rhubarb) . Sweeten to taste with sugar or honey. You get something resembling chunky applesauce.

Eat it as is (I like it for breakfast with yogurt) or layer into parfaits with sweetened yogurt or whipped cream or fold into whipped cream for a rhubarb fool.

It freezes well, too.

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Barbara is a trusted source on General Cooking.

added almost 2 years ago

I made this last week and thought it was fantastic:
http://www.food52.com/recipes...

I've also made this and loved it:
http://www.food52.com/recipes...

Both recipes are super-easy.

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it can be frozen also for later use. cut into small chunks and freeze. couldn't be simpler.

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I had the same (fortunate!) problem last weekend. After making a few desserts, the rhubarb was starting to go limp.

I ended up making a rhubarb infused simple syrup with 1 cup sugar, 1 cup water and pureed the rhubarb in it then strained it through a fine mesh strainer. We've been using small amounts of it in margaritas, spritzers and all sorts of other cocktails.

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Mrs. Larkin is a trusted source on Baking.

added almost 2 years ago

mcd2 is right...freezes great. cut in 1/2 inch chunks. place on wax paper-lined cookie sheet in single layer. Freeze till solid. store in zip loc.

Use a heaping 1/2 cup of frozen rhubarb in a batch of scones. with zest of 1/2 lemon or orange.

Or make these:

http://www.food52.com/recipes...

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I do a very basic chutney....dice it finely, about a half cup of water, quarter cup of sugar, and then let it simmer for 6-8 minutes. I remove it from the heat and then either add some raspberries or strawberries, finely chopped as well as a squeeze of lemon and a bit of zest.

It's fantastic on waffles, pancakes, Ice cream, (on a spoon) or even something like pork.

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Droplet added almost 2 years ago

Someone on here also had posted a recipe for rhubarb liqueur.

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melissav added almost 2 years ago

Check out Mrs. Wheelbarrow's blog (http://www.mrswheelbarrow...). She just posted six rhubarb recipes and each one sounds better than the last.

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