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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.