Rhubarb...oh rhubarb

5/5/2016

If you have a rhubarb patch in a sunny area it's probably going crazy by now...I know mine is (pictured above). I love rhubarb: rhubarb pie, rhubarb crisp, rhubarb jam, strawberry-rhubarb, rhubarb sauce...you name it, I eat it.

Today a friend mentioned she'd heard about finely chopped rhubarb being used in CHILI! I had never thought of this, but it does make sense. So that started me thinking, what else would rhubarb go well in? Salsa, maybe? Tomato sauce, maybe? Pizza, crazy!?! I think the possibilities are endless.
Do you have a favorite way to use rhubarb? Let us know in the comments below. I know I'd love to learn more ways to use this awesome fruit (or is it vegetable?).

I found this recipe for Roasted Rhubarb in my Simply in Season cookbook and I think it will be a new recipe I try this spring!

Roasted Rhubarb
4 c. rhubarb, chopped
1/2 c. sugar
1/4 c. orange or lemon juice
2 T. candied ginger or fresh ginger root (minced)
1 t. orange or lemon peel (grated)
Combine in a baking pan. Spread evenly and bake in preheated oven at 450 degrees until rhubarb is soft but retains its shape, about 25 minutes. Stir, cool slightly, and serve with ice cream or yogurt.

4 Comments

Anastasia

5/6/2016 09:35:35 am

It is a good one! We've made that recipe several times and it has great depth of flavor. So true that our plant is going crazy! We picked 16 cups last week.
My personal favorite is super easy stewed rhubarb--combine 1 cup sugar and 1 cup water in a pan, bring to boil enough that the sugar is dissolved. Add 4 cups chopped rhubarb and cook about 10 minutes on med-lo, covered. We eat it as a side dish or over yogurt.

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Anastasia

5/14/2016 06:56:28 am

If you want to go totally decadent, this is the rhubarb recipe to try: http://smittenkitchen.com/blog/2008/02/big-crumb-coffee-cake/ . So far I haven't had a chance to make it, but it's definitely at the top of the pile!

Cheri Thieleke

5/14/2016 01:46:14 pm

Rhubarb Torte - one of the top 3 desserts I've EVER eaten
1 c. butter
2 c. flour
4 tbsp. sugar
5 c. rhubarb
6 egg yolks (save whites)
2 c. sugar
7 tbsp. flour
1/4 tsp. salt
1 c. whole milk or cream
Mix first 3 ingredients until crumbly. Pat into a 9x13 pan and bake at 350 oven for 10 minutes.
Mix rhubarb, egg yolks, sugar, flour, salt and milk. Pour over baked crust and put back into oven and bake 45 minutes longer or until knife inserted into middle comes out clean.
Beat 6 egg whites until stiff, slowly add 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon cream of tartar and 1 teaspoon vanilla. Continue beating until stiff. Spread over the torte and return to oven for 15 minutes more or until meringue is golden brown.

Rhubarb...oh rhubarb

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