Whether you have your own rhubarb monster or someone gifted you a bundle and you want to use it up, these are the 5 things I regularly make with this sourpuss stem. Also, really only 4 are delicious, the other one is fine.
Rhubarb is one of those foods that proves humans will try to eat literally anything. This is a plant with poisonous leaves, a stringy stalk, and a taste that lands somewhere between lemon peel and battery.
Sidebar - Rhubarb was originally grown for medicine, not cobblers. Its roots were used in traditional Chinese medicine for thousands of years—mainly as a powerful laxative. It was a powerful and violent weapon for intestinal warfare.
And yet, at some point after that, people were like, “Let’s eat this for fun.”
The rhubarb leaf above is off of my big boned rhubarb plant.
Growing TIP - If your old rhubarb plant has lost its vigour you probably just need to split it. Rhubarb, like some other hardy perennials, produces better if you split it every few years in early or late winter. Alright, enough blathering Karen.
So - what to do with all that stuff nobody likes.
- Our first line of defence with rhubarb is going to be sugar.
- Our second, unsweetened whipped cream (which I recommend you heartily top all of these concoctions with.)
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Pucker Up
RHUBARB CRISP
RHUBARB CAKE
My go-to always. So we're clear on this, a rhubarb crisp has a crispy topping of flour, brown sugar, butter and oats. A cobbler on the other hand has more of a biscuit topping.
Pour heavy cream, or unsweetened whipped cream on top of this please.
A moist, sweet delight that even the non rhubarb lovers will appreciate. It isn't as shockingly sweet as the rhubarb crisp.
Recipe originally from reader Mindy about a decade ago.
STRAWBERRY/RHUBARB PIE
Don't forget to make a strawberry/rhubarb pie during the short window of time when local strawberries are ripe. Or buy one. You could just buy one.
I haven't made this in years because my strawberry patch fizzled out a few years ago and I didn't replant until last year. This year *should* be the year of the strawberry again and therefore also the year of the strawberry/rhubarb pie, vanilla ice cream and cafe curtains blowing in with the breeze.
RHUBARB TART
RHUBARB FRITTERS
It's quick and easy to make, especially if you have frozen pie dough in the freezer. Sprinkling the dough with sugar is what makes this a star.
These require the least effort and offer similar in return.
Are they as good as a rhubarb crisp or pie? Don't be ridiculous.
But they're fast and fine.
Rhubarb
Truly the most eyeball watering ingredient known to humanity and yet - humanity said, “You know what? Let’s put this in the dessert category.”
Karen Quinton
I’m not sure if your rhubarb crisp is what we call crumble in the UK. But that is generally the to go to recipe for rhubarb - or rhubarb and apple - here. It’s a rubbed in topping that can go over any fruit. Usually served with custard, but cream would also work. Lots of recipes for it but bbc good food usually reliable. https://www.bbc.co.uk/food/recipes/rhubarbcrumble_11396
Alternatively, add to gin - like with sloes.
Kristi
Rhubarb chutney. There. Now you have six things.🙂
Janie
Rhubarb sorbet!
3-1/2 C chopped rhubarb
1/2 C water
1-1/2 C sugar
Bring to boil, reduce heat and simmer for 10 mins, immersion blend. Cool in fridge then run through ice cream maker. I made this today even.
Karen
I HAVE to try that. That sounds perfect. Do you add lemon? I feel like there should be lemon rind. I might add lemon rind. Am I allowed? ~ karen!
Karen
Oh! That's a really good idea. RECIPE RECIPE RECIPE. ~ karen
Kristi
Rhubarb Chutney (NYT recipe)
4cups coarsely diced rhubarb
2cups light brown sugar
½cup lemon juice
½cup cider vinegar
2tart apples, peeled and coarsely diced
1cup raisins
3tablespoons minced fresh ginger
10black peppercorns
Step 1
Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
Step 2
Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
Step 3
The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath.
Karen
Excellent. Thank you! Now. What am I going to eat it with. ~ karen!