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Rhubarb - 5 lbs, frozen

Rummaging through my freezer this morning I came across a 5-pound bag of frozen rhubarb. I think I bought in late spring and I think I should use it soon to prevent (further?) freezer damage; need ideas.
What would you make with such a find?

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  1. You won't need all 5 lbs I don't think, but the obvious is Strawberry Rhubarb Pie. If I remember correctly it isn't too complicated and actually easy if you use something like a fresh Pillsbury pie crust.

    1. You can make rhubarb pie without any other fruit. It makes a great sweet-tart filling. Or instead of strawberries, you can add peaches or apples. It combines well with all 3 fruits. You can also make rhubarb jelly or jam, it has a lot of pectin so getting it to set isn't hard. Rhubarb and ginger jam on toast is a good way to start your day.

      1. If it's frozen in a block, use a stout bread knife (saw) or electtic knife to cut it into chunks. Use what you need.

        Maybe make some into preserves with the last of the season strawberries to give as holiday gifts.

        Use stewed rhubarb as a condiment to lamb, chicken, and pork.

        1. If you happen to have Donna Hay's magazine from this month, or will be near a magazine store, she did a whole section on rhubarb recipes.

          I will have to wait until next year to make these recipes, as there's no more fresh rhubarb where I am, and no stores that sell frozen rhubarb =(

          Blog: http://virtualfrolic.blogspot.com

          1. There's a great simple compote recipe on epicurious with ginger and balsamic. Maybe reduce the sugar, and serve with pork or cheese (I like it on a grilled cheese with sharp cheddar), or just eat it with a spoon like I did.

            1. Thanks everyone!! Rhubarb ginger jam does sound good, as does combining with peaches (I froze some during the season) or apples, which are just now in season. There are no strawberries left for this season where I live, unfortunately:(

              I didn't find preserve recipes though I did check. Giving some away in jars IS a good idea.
              Will check Donna Hay's magazine, thanks for the heads up, virtualfrolic (your muffin recipe looks good on your blog)!
              julesrules, will look for that compote recipe on epicurious, and thanks for the idea of serving with grilled cheese (love sharp cheddar!)

              1. I think a rhubarb chutney would be really good.

                Actually, I am making dinner for some people on Friday and was wondering what to make for dessert, and I also remembered that I have rhubarb in the freezer. I found a rhubarb/brown butter/streusel tart recipe on Epicurious that looks great, and I was thinking about making it. Let me know if you can't find it and I can post the link.

                1. I think this is the motherlode of rhubarb recipes:


                  Here's another link with a slew of rhubarb desserts:


                  Enjoy! Please post your results. I wish I had 5lbs of rhubarb to play with.

                  1. you're kidding! The thing is, I found a (newer) bag of frozen rhubarb as well, so I have what amounts to about 8 lbs. Eek! Will have a busy weekend & will definitely have to give away some of the resulting goods! Wish there was a bake sale coming up (there's a charity bake sale where I work, but in November..) Thanks so much for those rhubarb recipe sites!

                    1 Reply
                    1. re: morebubbles

                      rhubarb will last longer than this in the freezedr - you may want to repackage into some smaller lumps. Btw if its just pieces of rhubard stuck together, you ought to be able to break it by banging it on the floor or other hard surface (make sure its in a secure bag before doing this)

                    2. You cannot imagine how good rhubarb cheesecake is. The tartness of the rhubard against the creaminess of the cheesecake.

                      I bake the rhubard to retain the colour and spoon in half the cheesecake batter, then the baked rhubard (drained), then the other half of the cheesecake batter. Reduce the leftover juices to a syrup and pour over each slice.

                      Wish I had your find from the freezer.

                      1. cheryl_h, Mila and virtualfrolic, I would SO Love to share my 'frozen finds' with all of you!!
                        The cheesecake sounds marvelous Mila! Do you bake the rhubarb in slices and by itself (no sugar etc), and for how long?

                        1 Reply
                        1. re: morebubbles

                          I bake my rhubarb cut up with just sugar, no liquid and maybe a vanilla bean. In a glass dish covered with tinfoil and it usually takes about 20 minutes.

                          I find when I do it stovetop it turns into a mushy gray mess. A delicious mess, nonetheless. I also tried roasting rhubard and that didn't go so well.
                          In the oven you get perfect pieces of pink rhubarb.

                          Enjoy your rhubarb and I'll look forward to spring for mine.

                        2. As kids we grew rhubarb and my favorite way to eat it was warm with vanilla ice cream. My mom would cut the rhubarb into chunks put it into a pot with sugar and a cinnamon stick and cook it until it was soft. She would spoon warm over ice cream or we would eat it just plain. Its also good with a splash of milk or half n half.

                          1. I forgot about my favourite, rhubarb sour cream pie (good recipe on allrecipes).

                            1. I LOVE Rhubarb Bread Pudding and I have a nice recipe that uses sweetened condensed milk.
                              Another favorite is Rhubarb Upside Down Cake.
                              I also like having around a simple rhubarb compote to spoon onto cinnamon rusk or oatmeal in the morning, topped with yogurt, honey and walnuts.

                              1. Stew it and serve with buttermilk panna cotta.

                                1. WOW 8 lbs of rhubarb? That's very impressive! Please do post back on what you ended up making!

                                  1. I tackled a lot of the rhubarb this morning, after reviewing recipes earlier this week; thanks for the suggestions, inspiration and support.
                                    I made:
                                    -Rhubarb Mint Coolers (used 2 lbs rhubarb), made 10 cups, didn't have fresh mint so added 1 cup strong mint tea.
                                    -Rhubarb-Cranberry Cobbler (used 8 cups rhubarb +1 cup cranberries which I happened to have Just One Cup--meant to be)
                                    It's a 2-part recipe, you bake fruit 30 mins. then top with batter and bake 45 mins. more. I did the first part this a.m.
                                    -Strawberry-Rhubarb Crisps with Cardamom and Nutmeg (used 5 cups rhubarb+2 cups strawberries), made the components (topping and filling) and will put together & bake it tonight along with the cobbler.
                                    Whew! Still have some rhubarb left, of course. May make muffins or mini-loaves to freeze & give away. I'm contemplating the rhubarb ginger jam...
                                    So, I'm thinking about having a couple of friends come over maybe tomorrow to help me devour some goodies (+ take away some 'care packages'!) The 3 recipes above are from Epicurious.

                                    1. I'm excited because today I found a recipe from Food & Wine for Rhubarb Ketchup, it's made with Port etc. Seems very good to serve with meats. In case anyone else is interested in the recipe, it's here:

                                        1. I've been meaning to make this Mark Bittman recipe, but have forgotten about it:
                                          Lentil and Rhubarb Stew With Indian Spices Time: 40 minutes

                                          3 or 4 stalks rhubarb, strings removed, chopped
                                          1 cup orange lentils, well washed
                                          2 tablespoons minced ginger
                                          1 tablespoon minced garlic
                                          4 cardamom pods
                                          1 tablespoon mustard seeds
                                          2 cloves
                                          1 teaspoon cracked black pepper
                                          1 dried ancho or other mild chili, optional
                                          Chopped cilantro leaves for garnish.

                                          Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.
                                          Yield: 4 servings.

                                          Another favorite is the Epicurious rhubarb crisp with orange rind in it - it's good for 24 oz! I recall the buttermilk ice cream is pretty tasty, too.


                                          1 Reply
                                          1. re: miss_mia

                                            I made exactly that Mark Bitman recipe once and I did not like it...