Rhubarb

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

  • 1779 views
  • 10 Comments

10 Comments

melissav June 14, 2011
Check out Mrs. Wheelbarrow's blog (http://www.mrswheelbarrow.com/2011/06/rhubarb-six-ways-from-sunday/). She just posted six rhubarb recipes and each one sounds better than the last.
 
Droplet June 14, 2011
Someone on here also had posted a recipe for rhubarb liqueur.
 
skittle June 13, 2011
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.
 
mrslarkin June 12, 2011
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/4318_naughty_rhubarb_scones

 
braisinfoodie June 12, 2011
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.
 
mcd2 June 12, 2011
it can be frozen also for later use. cut into small chunks and freeze. couldn't be simpler.
 
drbabs June 12, 2011
I made this last week and thought it was fantastic:
http://www.food52.com/recipes/11906_rhubarb_strawberry_compote

I've also made this and loved it:
http://www.food52.com/recipes/4275_rhubarb_with_earl_grey_tea_cardamom_and_orange_zest

Both recipes are super-easy.
 
sfmiller June 12, 2011
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.
 
Amanda H. June 12, 2011
There are two rhubarb preserves recipes in this blog post: http://www.food52.com/blog/1860_diy_group_project_rhubarb_preserves -- also, see above, there are 3 great rhubarb recipes (Rhubarb Orange, Rhubarb Lime Spritzer, and Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest).
 
Kitchen B. June 12, 2011
Rhubarb drink - http://www.food52.com/recipes/4291_roasted_rhubarb_limeade
Rhubarb jam...with ginger - http://www.food52.com/recipes/4268_rhubarb_and_ginger_yogurt_verrines
 
Recommended by Food52