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Rhubarb

Got a sh#tload of rhubarb given to us. Just busted out 2 straw-rhubarb pies. Any other suggestions?

asked by Shaggy77 over 5 years ago
10 answers 1407 views
C405edfb eff8 43c8 8d2a 9c901ad00568  ozoz bw january2014
added over 5 years ago

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

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Amanda Hesser

Amanda is a co-founder of Food52.

added over 5 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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added over 5 years ago

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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drbabs

Barbara is a trusted source on General Cooking.

added over 5 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 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...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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.

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 5 years ago

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

D22e715c 166f 4578 8ad4 1e169fc809ba  ry 400
added over 5 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.