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What is your favorite rhubarb recipe?

God, I love rhubarb and start craving rhubarb crisp every time I see someone typing about it on any of these boards. What is your favorite rhubarb recipe? You can guess mine. ;)

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  1. A plain rhubarb tart with maybe a little creamn aglaise would meke me happy. i don't like my rhubarb adulterted with strawberies or other stuff.

    34 Replies
    1. re: Candy

      That would make me happy, too. I agree, I don't need any other fruit in the way of my rhubarb enjoyment. ;)

      1. re: kattyeyes

        Is it a fruit? I wish I had some, I just love it.

        1. re: chef chicklet

          I never thought about it, but your question made me check. Well, whaddyaknow, it's not a fruit. I think of it as one because we eat it in pies, crisps, puddings...but it's a vegetable. Learn something new every day! ;)

          1. re: kattyeyes

            Michigander, Rhubard right out of the garden with a dip of sugar. Great!! I still love it.

            1. re: kattyeyes

              I just planted some rhubarb for the first time, looks like it's growing.

              I love to make rhubarb with lentils in a curry sauce and then serve over brown rice. I never think sweet myself, I love it this way.

              1. re: kattyeyes

                It looks like red celery, right? What does it taste like?
                (never had it or seen it)

                1. re: bayoucook

                  bayoucook: exactly, it looks like red celery and is ultra-tart in taste. Maybe we should start a separate rhubarb thread to collect recipes? ;)

                  coll: I never knew rhubarb could be made in a savory way. Is that how your family made it when you were growing up? Now I totally can't conceptualize it as I'm familiar with eating it as crisp, pudding or pie, but am intrigued just the same.

                  1. re: kattyeyes

                    No, my grandmother grew it at our country house but I think she considered it a pest plant, there was a giant patch of it that they mowed down in the beginning of the summer every year.
                    I got a recipe from the New York Times, probably Mark Bittman, but modified it quite a bit. I look forward to it this time of year so much, that's why I planted it this year! I change this dish every time I make it , but if you want some general guidelines, I can write it out for you.

                    1. re: coll

                      Very interesting. Part of me really wants to see the recipe for the shock of it and the other part of me doesn't want to waste your time in case I think, oh man, no one will eat this in our house. ;) It does pique my curiosity, so if you would like to share when you have a few minutes, that would be cool. I can't wait to tell my mom about this and see her reaction...very similar to my friend's sister who visited us from France who was appalled to find me eating peanut butter sauce on my hot fudge sundae "Mummy puts that on BEEF!" ;)

                      1. re: kattyeyes

                        I tried to look up the original recipe on NYTimes recipe search using "rhubarb", but don't remember what the recipe is called. However I noticed that they are half and half, dessert versus savory (a lot of compotes and chutneys for example). Anyway here's what I do, but it's sort of haphazard, like most of my invented recipes:

                        5 or 6 stalks of rhubarb, cut 1/2 "
                        apples or applesauce
                        bananas, berries (strawberry is my favorite) or any leftover fruit you have
                        1cup red lentils or cannellini beans
                        1 cup chick peas or green peas
                        1/2 c sweetener (I've used sugar in the raw, honey or agave)
                        dried fruit: raisins, craisins, apricots etc, or jar of chutney
                        lots of curry powder or paste, also garam masala
                        nuts if you like (cashew or almond is best)
                        2 c chicken stock, or fruit juice, and/or coconut milk
                        splash of brandy or sherry
                        bay leaf, ginger, fennel and/or mustard seed, cinnamon stick

                        Anyway, just use what you have on hand. Put all in a pot and simmer for 30 to 60 minutes til thickened.

                        Serve with brown rice and/or naan, with yogurt as a condiment.

                        I eat this like a snack! And since my husband and his family despise curry, it's all mine!!

                        1. re: coll

                          Thank you for sharing. It's definitely not a combination of ingredients that would ever cross my mind, but I'll bet it's really good. If/when I embark on this adventure, I will definitely post back to let you know. Hope the Easter bunny is good to you and yours!

                          1. re: kattyeyes

                            If this rain and thunder ever stops, that's all I want for Easter!

                          2. re: coll

                            I hadn't heard of any savory rhubarb recipes either until I got that spiral-bound "Joy of Rhubarb" book. I found a ham with rhubarb glaze recipe last year, from epicurious, I think, that was pretty good. One of out COTM's last year, Flexitarian Table, had a rhubarb lentils recipe. I'm not a giant fan of lentils and, in the end, felt this dish was a waste of good rhubarb. Another COTM last year, Hopkinson's "Roast Chicken and Other Stories" had a rhubarb fool recipe I really enjoyed. The current COTM --Rose Bakery--has a couple of rhubarb recipes I can't wait to try!

                            But, yeah, pie is my favorite rhubarb delivery vehicle.


                            1. re: The Dairy Queen

                              No way--"Joy of Rhubarb"--that's a hoot! And ham with rhubarb glaze sounds yummy. I'll have to look for it. Thanks!

                      2. re: kattyeyes

                        Yes, bayoucook -- it looks like red celery like kattyeyes said. But besides saying it's tart I can't think of any words to describe it. It really has its own taste. I can't think of anything to compare it to. I love the stuff. Rhubarb custard pie especially, where the custard offsets the sourness. And you can make a drink with it (sweetened of course) to pour over ice. You might be able to buy some frozen to give it a try. I see it in our freezer case usually. Better fresh of course but it would be a way of trying it if you don't see it fresh where you are.

                        1. re: karykat

                          We finally got our first rhubarb from a friend's garden and made the following rhubarb custard recipe. I saved the drained liquid to make some sort of drink during the week. Used 1 cup of sugar and 1/2 and 1/2 instead of cream. Delicious!

                          1. re: kattyeyes

                            DELAYED EDIT--we used *1/2* cup of sugar in the recipe linked above instead of 1/4 cup (not 1 cup). My apologies for the typo.

                            1. re: kattyeyes

                              The leftover liquid/rhubarb simple syrup is very enjoyable mixed into plain Greek yogurt. I'm eating my way through leftovers and found this to be a very tasty combo!

                              1. re: kattyeyes

                                Rhubarb syrup + Pellegrino = a refreshing soda not unlike a natural, homemade Ting!

                                1. re: kattyeyes

                                  I just discovered this drink last night! So delicious and refreshing. I'm sure adding a bit of rum wouldn't hurt either.

                          2. re: kattyeyes

                            Yes me too, never had anything but sweet versions. But that's interesting, I sort of lumped it into the fruit category also.

                          3. re: bayoucook

                            bayoucook just a word of warning. Discard the leaves. They are poisonous and can make you very sick. Do not be tempted to cook them up like beet tops, mustard or turnip greens.

                            1. re: Candy

                              Thanks y'all. Now I'm really curious and will be on the hunt for it.
                              Don't want to miss something you hold in high regard, and I love new things. I'll let you know.

                            2. re: bayoucook

                              It is not necessarily red; there are pinkish and green varieties as well. It rarely has any strings large enough to remove. It is VERY tart and can be used raw in salads but is usually cooked with plenty of sugar. According to Martha Stewart, the classic Strawberry-Rhubarb Pie is the result of a misunderstanding. There's little or no overlap in their harvest season in most areas. But one of the red varieties is called strawberry rhubarb, and you can figure out the rest.

                              However, the best pie I ever had was a homemade Orange Rhubarb Pie and I finally tracked down the recipe from a relative of the former baker/owner at the cafe where I had it, about a decade later. I've yet to make it:
                              AUNT ROSE'S RHUBARB PIE
                              3 c fine-chopped rhubarb
                              1-1/2 c sugar
                              2 T flour
                              2 beaten eggs
                              2 T grated orange rind
                              Pastry for one-crust pie
                              Mix first 3 ingredients and pour into crust; distribute rind on top, bake 35 min at 400.
                              Note: I am not certain this was actually the pie I had, because I remember asking her about it and am pretty sure she said she'd added cooked chopped orange. I also think it was a double-crust pie. The blackboard specials were strawberry-rhubarb jello and strawberry-rhubarb pie. When the pie arrived, it was not the least bit pink or red. I tasted it, then hailed the waitress and said it was terrific, but not strawberry. She was flummoxed but spoke to the proprietress, who came over to apologize for the error on the menu board so I was able to compliment her in person.
                              I need to make this and see how it compares.

                              This is a great source: rhubarbinfo.com

                              1. re: bayoucook

                                It looks like red celery, right? What does it taste like?
                                (never had it or seen it)

                                rhubarb is in fact related to celery, and both celery and rhubarb are noticeably, naturally salty! there are green varieties of rhubarb as well as pink/red. one thing about rhubarb is that you never eat the green leaves, they are toxic.

                              2. re: kattyeyes

                                Is it true that if it has seeds it's a fruit (tomato) and if it doesn't have seeds, it's not (rhubarb)?

                                1. re: c oliver

                                  It seems true to me...clearly the "if it makes a nice dessert" logic isn't a strong enough criterion for fruitdom. HA HA!

                                  Here's a science project for you. Note it requires adult supervision. "They" must have heard about your knife incident last week. LOLOL!

                                  1. re: kattyeyes

                                    Evil girl :) Just who are "they"??? I have considered posting about it. $50 for a new pasta roller and paring knife broke also. Just wait; you're going to be old some day.

                                  2. re: c oliver

                                    Seeds: peppers, squashes and eggplant, which I don't think are classified as fruit. Pineapple, on the other hand, is seedless, no? And is coconut a fruit or a nut?

                                    1. re: c oliver

                                      fruit (botanical term) protects the seeds, which are found on the inside.

                                    2. re: kattyeyes

                                      Thaks for checking, I honestly didn't know. I've only had it sweet. Yum.

                                2. re: Candy

                                  Rhubarb compote. It's simple and tasty.

                                3. This is lovely, because it's more of a cake than a crisp. The cake part is so moist and flavorful. I use it with other fruits, too.

                                  1 cup all-purpose flour
                                  1 1/4 teaspoons baking powder
                                  1/8 teaspoon salt
                                  5 tablespoons unsalted butter, softened
                                  1 1/3 cups granulated sugar, divided
                                  1 teaspoon vanilla extract
                                  1/4 teaspoon ground cinnamon
                                  1 large egg
                                  1/2 cup 1% low-fat milk
                                  4 cups (1-inch-thick) slices rhubarb (about 1 pound)

                                  Preheat oven to 350°.

                                  Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.

                                  Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.

                                  6 Replies
                                  1. re: katecm

                                    Yesterday I made Beatrice Okajangas' Deep-Dish Rhubarb Cake from her "Great Holiday Baking Book". It's like a riff on upside-down cake -- butter melted in a square glass baking pan, sprinkled with brown sugar, covered with sliced rhubarb and spread with a thick butter-cake batter. Result is a rhubarb-compote-like bottom layer and mellow buttery cake on top. Very good warm, with vanilla ice cream (when the Häagen-Dazs ran out, we continued with Green & Black's Organic Vanilla, which was unloved -- seemed chalky and plastic-y in comparison).

                                    1. re: JP_nyc

                                      hey awesome book btw! highly recommended. i haven't made that rhubarb cake recipe yet, but since i just got a load of rhubarb, maybe i will this week-- thanks for mentioning the recipe.

                                      1. re: soupkitten

                                        I have the book too and love rhubarb so this is definitely on my to-do list. Thanks.

                                        1. re: soupkitten

                                          i did make the cake and concur with JPnyc's description. it's a little home-y and old-fashioned in appearance but it tastes very good. had it warm w/o ice cream, i guess now i have to pick some up & reheat the cake

                                      2. re: katecm

                                        Katecm: I made this a couple days ago, and it was great. Somewhere in between a cake and a crisp. The only thing I would do differently next time would be to increase the rhubarb (I actually used rhubarb and strawberries). I found the layer of cake to be too much for the amount of fruit. Thanks for the great recipe!

                                        1. re: Hunicsz

                                          I'm so glad! You know, you're right, I think I usually use more - I actually usually just toss in however much my father gives me from his garden! I have done it with other fruits, too, and it works out well each time. It's great with pears, in particular.

                                      3. ahhh, rhubarb--what my aunts used to call "pie plant." because i grew up with this "pie bias," i didn't find my favorite rhubarb recipe for many years. ok, i still like a double-crust rhubarb pie with a few seasonal strawberries thrown in to tame the sourness. oh--a la mode, if you please.

                                        my current favorite is warm rhubarb sauce over home-made coconut ice cream. the sauce is really just cooked down pie plant with sugar and some candied ginger, plus an obligatory pinch of salt. the amount of sugar required can appear unseemly depending on the sourness inherent in the mess of rhubarb on hand.

                                        1 Reply
                                        1. re: silverhawk

                                          "warm rhubarb sauce over home-made coconut ice cream"----Wow!

                                        2. Rhubarb crumble. It's the dessert we always end up going back to.

                                          Although I had a great dessert in a restaurant in Brighton last week - yoghurt pannacotta with rhubarb and blood orange on the side. All very tangy.

                                          3 Replies
                                          1. re: Harters

                                            Crisp and crumble are essentially the same, right? I quickly googled and it seems to be the same deal except I don't use OJ in my crisp.

                                            Last week's dessert sounded lovely!

                                            1. re: kattyeyes

                                              I'm afraid I don't know what a "crisp" is.

                                              For "crumble", you'd put the fruit in a pie dish (apple & blackberry is our standard autumn version; rhubarb for spring). Then mix together butter, plain flour and soft brown sugar, as a topping. Then bake.

                                              We have ice cream with the rhubarb....custard with the apple.

                                              1. re: Harters

                                                Pretty much the same - typical topping for a crisp is flour, butter, brown and/or white sugar, cinnamon, usually rolled oats, and sometimes chopped nuts.

                                            1. re: greygarious

                                              Nice links, greygarious. I've bookmarked 'em both. 10Q!

                                            2. I've started making a Stuffed Butternut Squash recipe that involves rhubarb, and it is SO GOOD. It has that sweet/savory piquant thing going on, and uses fresh, local sausage too, which is always an awesome addition. Deglase with vinegar.... Mmmmm. Here's the recipe:


                                              1. First, I am ecstatic to see people liking rhubarb. I thought it was pretty much forgotten. To all with a yard: plant some rhubarb roots and they will be there for fifty years giving you armloads of rhubarb every spring but don't eat the leaves as they are poisonous. BTW today in Chicago fresh rhubarb is $7 lb. Second, I usually just stew it for five minutes with a little water and sugar and it comes up such a lovely color and tastes like a fruit. Third, last year I came across a recipe for RHUBARB PUDDING CAKE: On the bottom of a Pyrex baking dish put a good layer of raw rhubarb cut into 1-inch pieces. Over this sprinkle a box of red Jello, any flavor. (Optional, over that sprinkle a little sugar if you want it sweeter.) Over that dump a box of any white or yellow cake mix. Over this pour 1 stick butter, melted. Over this pour 1 cup hot water. Don't stir anything. Bake at 350* for 30-40 minutes. Serve with whipped cream. (The recipe called for 3/4 cup sugar but I found that too sweet. Use your own judgment.)

                                                1 Reply
                                                1. re: Querencia

                                                  I love stewed rhubarb over muesli with yoghurt and brown sugar or honey. It's a great breakfast I first had in Melbourne, Aus.

                                                  Rhubarb rules!

                                                2. More recipes I found while looking for Claudia Fleming's chilled rhubarb soup (4th entry):

                                                  2 Replies
                                                  1. re: kattyeyes

                                                    One soup I found in my file from a local cookbook was a rhubard soup, but it was served with diced strawberries and mint as a light topping on the soup and topped with warm lemon cookies, almost like a biscotti but I am missing the recipe for that. They were great with it. I emailed my friend to get the recipe.

                                                    1. re: kchurchill5

                                                      Oooh, very nice--thanks! The warm lemon cookies on top sound fab. I threw a strawberry soup recipe along with this one on the COOL soup thread.

                                                  2. My mother would grow a yard full of rhubarb.
                                                    She'd put up cans of strawberry-rhubarb jam and also make
                                                    what we called Straw/Rhub Betty.
                                                    Which I believe is essentially the same as
                                                    a crumble or crisp.
                                                    Hot out of the oven, add a scoop of vanilla, ah what memories.
                                                    Strawberry-Rhubarb jam is very common at the Amish roadside produce stands
                                                    along with the fresh rhubarb itself.

                                                    1. One of my go to receipes is the Rhubarb Crisp from the Silver Palate Good Times Cookbook.

                                                      3 Replies
                                                      1. re: Stuffed Monkey

                                                        Rhubard custard pie. Growing up, my New England grandmother would make this every spring and every season I dream about. Sheesh I'm a horrible baker but maybe I'll finally have to give it a whirl.

                                                        1. re: MB fka MB

                                                          That is what I love too -- rhubarb custard pie. To me, adding strawberries makes it too sweet. The version of rhubarb custard pie my mother made was probably kind of similar to Aunt Rose's pie further up this thread (except without the orange juice.). The eggs and sugar and flour form kind of a custard that fills in some of the nooks and crannies in the rhubarb. So you have the tart rhubarb and the soothing custard. Perfect.

                                                          Martha Stewart had a rhubarb drink some time ago. You made it kind of like poached rhubarb but then strained the rhubarb pieces out to make a really refreshing beautiful pink drink.

                                                          1. re: karykat

                                                            Count me in on the rhubarb custard pie. My recipe is Betty Crocker's! The only reason why I still have that cookbook, which must be around 40 years old. If I remember correctly, the custard has a little milk as well as eggs, sugar and flour. The sweet custard is a perfect complement to the sour rhubarb. I like apple rhubarb crisp and strawberry rhubarb cobbler too, and I have a good rhubarb tea bread. recipe somewhere. But the hands down champion is the pie.

                                                      2. My mother used to make rhubarb sauce, which we ate like applesauce. You just cut up some rhubarb, add some water and sugar and cook in a saucepan until it is all saucy. I can't remember any proportions, but it doesn't take very much water. Sugar to taste. I like it tart.
                                                        My sister's favorite is the rhubarb custard pie, Betty Crocker recipe, which we make for her birthday every year.
                                                        The stuff grows like a weed.

                                                        1. My parents had Rhubarb growing in our home garden and I have plants in my garden now. Mother made a Rhubarb upside-down cake, much like the pineapple one. Delicious. I make the Rhubarb sauce that PCDarnell mentions, but my fave is Rhubarb crumble.

                                                          1. you can make a rhubarb & rosewater syrup (with sugar) that makes good cocktails or n/a punches.

                                                            4 Replies
                                                            1. re: soupkitten

                                                              Ooh, spill the details, soupkitten. I just completed a 38+week -pregnant-craving rampage around the Phoenix area and finally found a lovely supply of rhubarb. I'd love to expand my repertoire beyond pie and shortcake, and this sounds really interesting.

                                                              1. re: modthyrth

                                                                :) this looks like about the same recipe i use:


                                                                except i don't use cheesecloth, i simmer the rhubarb directly in the simple syrup and then strain through a regular mesh strainer, and then again through a chinois if necessary.

                                                                you can mix with water, soda water, lemonade, or other fruit juices/ades (add vodka or rum if you want). it's also really good on vanilla, ginger, or lemon ice cream or sorbet. once i drizzled it over some toasted pound cake slices because i didn't have any fresh fruit-- that was really good! keep in a tightly closed jar or bottle in refrigerator, i've always used it up in 6 months or so but i bet it would last longer.

                                                                i also really like the strawberry-rhubarb flavor combo and make a chunky strawberry-rhubarb sauce in a simple syrup that i put on pancakes & waffles. uh, and ice cream. and in little tea sandwiches with cream cheese. for that i use 1 cup sugar to 1 cup water and add fruit chunks as long as they fit (submerged). you need to add the rhubarb cut into small pieces about 10 minutes before you add the strawberries or the strawberries will disintegrate before the rhubarb is tender-cooked. this syrup is more perishable, so you should use it up in a couple of weeks, or you can freeze it well. this summer i plan to harvest a bunch of rhubarb in season, freeze it, and make a peach-rhubarb version of the chunky sauce when the local peaches are in. the savory ideas for rhubarb are really interesting too.

                                                                1. re: soupkitten

                                                                  Oh, god--peach-rhubarb--what a wonderful combo. I am still waiting for local rhubarb. My favorite farm stand says maybe this weekend. Meantime, a family friend has offered to share from her garden. I cannot wait to start working on suggestions in this thread!

                                                                  1. re: kattyeyes

                                                                    Peach-rhubarb does sound divine! And the peaches on our tree are turning delightfully peach-colored right now. I'm definitely giving that a try if I can save them from the birds this year. Thanks, Soupkitten!

                                                            2. Rhubarb sorbet or granita. It is just the right mix of tart and sweet, and very refreshing.

                                                              4 Replies
                                                              1. re: bitchinlifestyle

                                                                After having a pear granita with a shot of Eau de Vie served on the side at St John in London I was inspired to make a rhubarb granita served with a shot of vodka. I juiced the rhubarb in my juicer, combined with sugar syrup and froze, every once in a while breaking up the ice crystals with a fork. The granita was the most wonderful shade of pink.

                                                                1. re: themags

                                                                  How did that taste? Was it different from a rhubarb-sauce taste? Yours was not cooked and I'm trying to imagine the difference?

                                                                  1. re: karykat

                                                                    I'm also curious how it tasted. I don't have a juicer, so I usually cook my rhubarb with a lemon juice, zest and maple syrup to soften it before putting it in the blender. I
                                                                    m curious how fresh, juiced rhubarb tastes.

                                                                    1. re: bitchinlifestyle

                                                                      have you ever eaten a raw stalk of rhubarb, with the end dipped in sugar before? we did that as kids. heck, i did that the other day. who needs sweet/tart candy? :)

                                                              2. My absolute favorite is rhubarb meringue squares. The two of us have polished this off in one day!

                                                                1. I made this rhubarb and cinnamon cake the other day, and it was pretty good.


                                                                  1. When we get rhubarb in our fruit and veg box, I often turn it into a rhubarb and cottage cheese omelet (recipe in bittmans veg book). It is sublime, haunting flavors, and no sugar and low fat. Very fond of it for a quick lunch with some toasted black bread.

                                                                    1. I've got to tell you, I just made a cold rhubarb soup, with a few strawberries thrown in-- but it was tasting kind of flat, one-dimensional. Then I put in some lemon zest and juice, and a spoonful of ROSEWATER! It is to die for! You can add a spoonful of creme fraiche and I swear it tastes like essence of spring.

                                                                      1 Reply
                                                                      1. re: wearybashful

                                                                        Lemon zest is a magic ingredient, isn't it? The rosewater is a nice addition, too. Thank you for sharing--I still haven't found my rhubarb, so I can incorporate your suggestions when I make my own soup. Thanks!

                                                                      2. I just picked up some beautiful rhubarb from the farmer's market. This is what I like to do:

                                                                        Chop up rhubarb and cover it with water in a pot (about 1 qt per pound of rhubarb). Add 1 cup sugar per qt. Bring to a boil and simmer for an hour. Strain, chill and mix with chilled Grey Goose. Yum!

                                                                        Sometimes I will do it without the sugar and just drink it as a flavoured water. That's amazing on a hot day.

                                                                        1. I made this recipe for rhubarb crisp this weekend, and it turned out great; the orange peel is a nice touch: http://www.epicurious.com/recipes/foo...


                                                                          1. it's been years since I have had it but my mum used to make rhubard fool. I am sure googling a recipe will find you many, but it's basically rhubarb, sugar and whipped heavy cream then chilled in small pots or glasses. Heavenly.

                                                                            1. There were some really nice rhubarb recipes in the Pittsburgh Post-Gazette food section on Thursday:
                                                                              I'm looking forward to trying the rhubarb "pizzas".

                                                                              1 Reply
                                                                              1. re: AmyH

                                                                                After we made rhubarb custard last night, I was left with a bowl of "rhubarb runoff"--really more like rhubarb simple syrup. We have Prosecco--sounds like Rhubarb bellinis will be served sometime this week (maybe when it warms up midweek).

                                                                                BTW, the pizzas look delicious! I'm intrigued by the addition of Galliano. It's so sad, everything I read looks so good...so many recipes, so little time!

                                                                                choco_lab, hopefully by the end of the season, I'll feel the same way. ;) The crostata looks and sounds fab. And the tiny strawberry dangling off the top of the cup reminds me to tell you we DID finally purchase strawberries, too (Alpine). According to the garden center folks, Alpine are good for containers vs. Everbearing (?) for the ground.

                                                                              2. My favorite use for rhubarb is this strawberry-rhubarb and red banana crostata (crisp) from the Napa Style website:

                                                                                What makes it so uniquely delicious is the crisp part--it's made from a blend of polenta (cornmeal) and pastry flour, with toasted anise seeds. The crunch and flavor of the anise seeds is a delicious touch.
                                                                                I can't always find red bananas so I just use regular. They add a nice sweetness to contrast the tartness of the rhubarb and strawberries.
                                                                                I love rhubarb very much--I begin every spring craving it, and by the end of the season I've definitely had my fill because I have made rhubarb everything LOL!

                                                                                1. Yesterday I stewed some rhubarb with orange and sugar. Today I rolled out a sheet of Trader Joe's puff pastry (between sheets of parchment, and baked on parchment so no clean-up) to about 8x12 and spread it with about 2 ox of cream cheese blended with brown sugar, a little butter, and maple syrup. I hadn't made the rhubarb super-sweet, so I mixed in some apricot preserves with the cup or so that went atop the cream cheese mixture. Baked at 400 for 15 minutes. Makes 6 nice portions.

                                                                                  3 Replies
                                                                                  1. re: greygarious

                                                                                    Oh, yum! Last time I used puff pastry, I literally caused a kitchen fire (I was making strudel and it bubbled over big time). But your recipe sounds both safe and tasty. Wish you were my neighbor. Would you prefer tea or coffee? ;)

                                                                                    1. re: kattyeyes

                                                                                      I heartily recommend that TJ's frozen - it's all-butter, whereas the only other widely-available frozen puff pastry around here is Pepperidge Farm, which does not have butter. And no matter how carefully I followed defrosting instructions, the PF always cracked when I unfolded it. TJ's is in two separate squares, which can be used as is, or rolled out thinner. There are some good reciped right on the package, too. Having opened one, I'll now be "forced" to use the second sheet sooner than if it were still in original packaging. Alsatian bacon/onion tart, here I come!

                                                                                      1. re: greygarious

                                                                                        Thanks for the reminder about TJ's puff pastry. It's been on my list to try, but I don't shop there very often. Maybe my next batch of rhubarb will force me to get there so I can try your recipe!

                                                                                  2. I just tried a technique for bottling rhubarb I read in the Guardian last week:

                                                                                    Since I have no preserving jars or anywhere to keep them, I tried the technique of pouring a boiling light syrup over the trimmed rhubarb pieces and leaving it overnight covered in a glass bowl. Then I strained the syrup and reduced by half, and packed the rhubarb in a large jar. It won't last long in the fridge, but believe me, it doesn't have to...

                                                                                    Approximate proportions I used to make a light syrup for a pound and a half of rhubarb:

                                                                                    2 1/2 cups water - enough to cover cut-up rhubarb
                                                                                    6 tbsp sugar (could have used a little more
                                                                                    )1/4 tsp ginger (this was my idea - optional)
                                                                                    1/8 tsp nutmeg (this was my idea - optional)

                                                                                    One advantage of this technique is that the rhubarb is both firm and tart enough to be used later in a crumble or other sweet baked good. But it was also tender and just sweet enough to eat by itself - no need for more cooking. The syrup became a gorgeous pink-y colour and wasn't too sweet.

                                                                                    I liked the suggestion of trying rosewater with rhubarb. Maybe next week!

                                                                                    (Another rhubarb recipe I really like is in Niloufer Ichaporia King's rhubarb chutney in My Bombay Kitchen. And I think I have posted here about a rare savoury rhubarb dish, a Persian stew with lamb, rhubarb, parsley and mint.)

                                                                                    1 Reply
                                                                                    1. re: plum

                                                                                      in my experience, stewing rhubarb with ginger is definitely an "english thing"
                                                                                      and it's absolutely lovely :)

                                                                                    2. One of my favorite bartenders (at my favorite Cambridge restaurant, Craigie on Main), just put up a new video for a gin and Pimm's punch with rhubarb syrup. Looks great - I'm going to make it this weekend for Memorial Day.

                                                                                      Tom Schlesinger-Guidelli of Craigie On Main: How to Make a Seasonal Punch (and enjoy your own party)

                                                                                      1 Reply
                                                                                      1. re: Rubee

                                                                                        It does look good - please report back!

                                                                                      2. There's a fantastic recipe for rhubarb strawberry sorbet in David Lebovitz's The Perfect Scoop. The mixture will taste a bit oversweet before freezing/churning, but the cold dials down the sweetness, so it's just right.

                                                                                        I also like the recipe for rhubarb/pecan/orange pie filling in Bill Neal's baking book, Biscuits, Spoonbread, and Sweet Potato Pie. You cook the rhubarb with a whole ground up orange and sugar, then add finely chopped pecans at the last before turning into a pastry lined tin, then top--it's a double crust pie, and is it good!

                                                                                        1. http://www.epicurious.com/recipes/foo...

                                                                                          This is my new favorite. Heavenly. Be sure to use Dufour puff pastry if you can get it.

                                                                                          2 Replies
                                                                                          1. re: Candy

                                                                                            I've been wanting to work with puff pastry and rhubarb--now I'm off to TJ's to get some (no Dufour, but this will be the best I can get). Thank you for posting this! And thanks to greygarious for reminding me about the puff pastry at TJ's!

                                                                                            I've never tried grappa. Could I substitute a nice madeira for it? Am guessing so.

                                                                                            1. re: kattyeyes

                                                                                              Madeira may be a bit sweet but try it. Grappa is more of the astringent side. I said up near the top that I don't like my rhubarb contaminated with other fruits but I could see substituting the Grappa with pear or apple brandy. Grappa is an eau de vie so a drier brandy would work.

                                                                                          2. Rhubarb Ice Cream

                                                                                            6 cups half-and- half
                                                                                            1 cup sugar
                                                                                            2 teaspoons vanilla
                                                                                            3 cups Rhubarb Sauce (Recipe below)

                                                                                            In a saucepan, heat half-and- half over medium heat till bubbles begin to appear around edge of the pan.

                                                                                            Slowly pour in sugar; cook and stir for 2 to 3 minutes or till sugar is dissolved. Immediately place pan in a pan of ice water. Cool to room temperature.

                                                                                            Stir in vanilla. Transfer mixture to a large bowl. Cover and chill for 4 to 24 hours.

                                                                                            Stir Rhubarb Sauce into cream mixture. Transfer mixture to a 1-gallon ice cream freezer. Freeze according to manufacturer's directions. Makes 3 quarts ice cream.

                                                                                            Rhubarb Sauce

                                                                                            1-1/4 to 1-1/2 cups sugar
                                                                                            1 tablespoon water
                                                                                            1 tablespoon finely shredded orange peel
                                                                                            6 cups rhubarb sliced 1/2 inch thick

                                                                                            In a saucepan, mix sugar, water and orange peel. Bring to a boil. Add rhubarb slices. Simmer, uncovered, about 8 minutes or until rhubarb is tender and mixture is thickened, stirring as necessary to prevent sticking. Cool; chill in the refrigerator.

                                                                                            Makes approx. 3 cups

                                                                                            1. Rhubarb Garlic Quick Bread

                                                                                              6 ¾ ounces all-purpose flour

                                                                                              1/2 teaspoon salt

                                                                                              1/2 teaspoon baking soda

                                                                                              1/2 teaspoon baking powder

                                                                                              1/2 tsp ground cumin

                                                                                              ½ tsp garlic powder

                                                                                              2 eggs

                                                                                              1/2 cup vegetable oil

                                                                                              1 cup rhubarb puree

                                                                                              Remove and discard leaves from rhubarb, wash the stems thoroughly and cut into half inch lengths. Drop 2 cups of rhubarb pieces into boiling water and simmer for 15 minutes or until quite tender. Remove from heat, drain, cool slightly, then puree in food processor. Cool pureed mixture completely.

                                                                                              Grease and flour one 8 x 4 inch pan. Preheat oven to 325 degrees F

                                                                                              In bowl of stand mixer, combine flour, garlic powder, cumin, salt, baking powder, and soda.

                                                                                              In medium bowl of measuring cup, combine eggs, oil, and rhubarb, stir to mix and add to flour mixture in stand mixer bowl.

                                                                                              Mix with paddle attachment at medium/low speed just until all ingredients are combined and dry ingredients are hydrated (two to three minutes) and a smooth batter develops.

                                                                                              Pour into small lightly greased loaf pan (approx. 4x8x3 inches)

                                                                                              Bake for 30 - 40 minutes (more or less depending on your oven) or until internal temperature reaches 205 degrees or wooden toothpick inserted in the center comes out clean. Invert pan to remove bread to cooling rack and cool one hour before slicing and serving.

                                                                                              Cut this loaf into squares, the cut the squares diagonally and fill with your favorite sandwich ingredients. Then toast in a shallow pan or in a panini press. It's heavenly...

                                                                                              1. Yesterday I made a roasted rhubarb compote to serve with vanilla panna cotta. I can't even begin to describe how good it was. Just cut up a pound of rhubarb (I cut them in half lengthwise, then into 2-inch long pieces - but I wanted them long. You might want shorter bits.) and mix with 1/2 to 3/4 cup sugar and 1 tsp. or so of grated orange rind. Toss in a baking dish, cover and bake at 350 for 35 minutes. Uncover and continue baking for another 30 to 35 minutes, until thickened and just beginning to brown around the edges. I served it at room temp. with the panna cotta, but you could chill and serve with ice cream or yogurt. The baking concentrates the flavour - really delicious.

                                                                                                2 Replies
                                                                                                1. re: Nyleve

                                                                                                  Thanks for this suggestion. I'd never roasted rhubarb before, somehow, and am so glad I read this! I had it with ricotta cheese. The edge pieces caramelized, which was just fantastic. Thank you!

                                                                                                  1. re: amyzan

                                                                                                    I've been eating it with yogurt to stay virtuous. But it was really killer with the panna cotta. Or did I say that already?

                                                                                                2. Make your favorite rhubarb crisp recipe, then throw in a bunch of diced ginger. Also, if you have any candied ginger to throw on top, the spicy, sweet crunchiness is amazing.

                                                                                                  1 Reply
                                                                                                  1. re: bitchinlifestyle

                                                                                                    I'll add the ginger to my favorite crisp recipe:
                                                                                                    preheat oven to 375°F
                                                                                                    chop 3 cups of rhubarb into one-half inch pieces - about 3 stalks
                                                                                                    toss with the juice of one orange + one Tablespoon of orange zest
                                                                                                    with 1/4 cup sugar, 1 Tablespoon cornstarch, and 1 teaspoon vanilla
                                                                                                    - Place in buttered dish - Top with mixture of 6 Tablespoons of unsalted butter, 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 1/4 tsp. ground cinnamon, 1/8 tsp. nutmeg, 1/8 tsp. salt and 1/4 cup oats. Bake for 30 minutes.

                                                                                                    Rhubarb Raspberry Cobbler - serves 12
                                                                                                    preheat oven 400°F
                                                                                                    2 pounds of rhubarb in 1/2" pieces - about 6 cups
                                                                                                    2 cups raspberries
                                                                                                    1-3/4 cups sugar
                                                                                                    2 Tablespoons all-purpose flour
                                                                                                    1 Tablespoon fresh lemon juice
                                                                                                    1 Tablespoon lemon zest
                                                                                                    Toss together and spread evenly in 3 quart baking dish or 9x13" dish - buttered
                                                                                                    Biscuit Crust:
                                                                                                    1-3/4 cup flour
                                                                                                    1/4 cup whole wheat flour
                                                                                                    3 Tbl. sugar
                                                                                                    2 tsp. baking powder
                                                                                                    1/2 tsp. baking soda
                                                                                                    1/2 tsp. ground ginger
                                                                                                    6 Tbl. cold butter
                                                                                                    3/4 to 1 cup buttermilk
                                                                                                    Sift together flours, sugar, baking powder, baking soda, ginger. Add butter - with pastry blender and cut to a coars meal. Add buttermilk, stirring with fork, to form soft dough - Turn onto floured board and roll 3/8" thick to fit top of baking dish - brush with buttermilk and sprinkle with sugar, then cut in strips 3/4" wide to lay on the diagonal across the top in one direction 3/4" apart, trimming ends. Lay remaining strips across the top in the other direction. Bake 15 minutes, reduce temperature to 375°F and continue to bake for 25 to 35 minutes longer. Serve warm.

                                                                                                  2. I have four rhubarb plants that were planted by my father in law at least 25-30 years ago. We bought the house 21 years ago and I usually ignore the rhubarb after making a couple of rhubarb cakes. It produces so much that I have to give it away. I never cared for the sauce that people in Wisconsin usually make--tastes fine but looks awful. However, with all the interest in rhubarb, I have given it a second chance. Made the baked rhubarb compote with ginger and used most of it in rhubarb custard bars. Delicious! Less fussy than a pie, which seems to go with rhubarb's humble character. Made a basic cookie crust with whole wheat flour, baked for 15 minutes, mixed the compote with a custard (eggs, whipping cream, flour, a little yogurt, sugar), baked for 50 minutes. Drained the syrup from the compote before mixing and made myself a bellini. While drinking, reflected on the contradictions of this vegetable. Ignored in the yard yet produces heavily, can make a humble dessert or a fancy cocktail. Have decided that whatever I make with rhubarb, it has to be easy. Harvested some stalks just now and am making a syrup for more bellinis.

                                                                                                    1 Reply
                                                                                                    1. re: radfem

                                                                                                      EXCELLENT! I love the idea of the custard bars. And getting the "by-product" of syrup to make bellinis or any other fizzy lifting drinks is a huge bonus, I agree! I wanted to make Candy's recipe, but it seems better suited for a dinner party...and as I won't be having one of those soon, I'm in search of my next rhubarb move...I'm going to revisit the site greygarious posted: http://www.savor-the-rhubarb.com

                                                                                                      Under the cookies section, I just found a recipe for shortbread and compote. Hmmm! No, wait, maybe rhubarb bars with oatmeal. Ding-ding-ding! We may have a winner...though I still want to play with my new TJ's puff pastry. It must be something that will "keep" that way though (unlike the recipe from Gourmet). This entire page of suggestions is killing me. Yummmmm!

                                                                                                      Cheers! I will be virtually toasting along with you probably tomorrow once I have rhubarb syrup again. :)

                                                                                                    2. Cooked in a soft suet roll, and served with a sweet white sauce with lots of nutmeg in it.
                                                                                                      A favouriite from my school days. The rhubarb flavour is full-on, with the sharpness balanced by the white sauce. And of course, being a British pud, there's the artery-clogging suet sponge to give it some body.
                                                                                                      You can get a recipe from the BBC website:

                                                                                                      1. I did this for a quick dessert one evening; grill slices of fresh pineapple, top with a scoop of really good vanilla ice cream then top with rhubarb sauce/compote. Although I prefer my rhubarb without any other fruits mixed in, I got raves on this and it was quick!

                                                                                                        1. Just finished baking Rhubarb Cheesecake Bars (for the recipe, scroll down to the 13th recipe on this link from Savor-the-Rhubarb.com)...what a delicious treat! A cheesecake filling, with chunks of rhubarb, baked between layers of an oatmeal-shortbread-like crumble. Dear god, this stuff is INTENSELY WONDERFUL! Even better than the rhubarb custard and there was nothing wrong with that, either! ;) I don't know why this recipe is considered "holiday baking"--but, by all means, HAPPY HOLIDAYS!


                                                                                                          1. This i a birthday favorite always. Rhubarb is just getting ready to be cut here in WI, so I am looking forward to making this.

                                                                                                            RHUBARB SOUR CREAM TORTE

                                                                                                            4 Cups Fresh or Frozen Rhubarb, chopped
                                                                                                            3 Tablespoons Grenadine Syrup, available at Liquor Stores
                                                                                                            3/4 Cup Granulated Sugar

                                                                                                            1 Package (2 layer size) White Pudding Cake Mix
                                                                                                            1 Cup Sour Cream
                                                                                                            4 Egg Whites
                                                                                                            2/3 Cup Water
                                                                                                            1/3 Cup Vegetable Oil

                                                                                                            2 C Heavy Cream, whipped
                                                                                                            ½ Cup Sour Cream
                                                                                                            1 Teaspoon Vanilla Extract
                                                                                                            6 Tablespoon Confectioners' Sugar

                                                                                                            Grease a 10 x 15 jelly roll pan. Preheat oven to 350 degrees. Prepare Topping, and spoon evenly in pan. Combine Cake ingredients in mixer bowl. Blend at low speed, increase to medium speed, and continue beating for 3 minutes. Spoon batter over Rhubarb Topping. Spread evenly to the edges of the pan. Bake 45 to 50 minutes. Invert onto a cutting board to cool. Cut cake into 3 equal pieces. Place the first layer on the desired serving plate and spread with some of the Frosting. Repeat with second and third layers, and finish all by frosting the top and the sides of the cake. Chill at least one hour before serving. Makes 12 servings.
                                                                                                            Special Note: Grenadine Syrup contains no alcohol.

                                                                                                            1. Call me boring: Rhubarb double-crust pie in my grandma's falling-apart tender pie crust. No strawberries--love the sweet tang of the plain rhubabrb pie over every other dessert on earth.

                                                                                                              1. I made a Rhubarb compote (from Phoo'd's blog) - it was great! I had about 15 people come to me and ask for the recipe. I served it over a cream cheese and lemon pound cake. Thanks Phoo'd!

                                                                                                                1. A Rhubarb Festival featured in the documentary on Garrison Keillor running on PBS' American Masters series. One of the pie contest entrants said that she believes rhubarb is a metaphor for finding happiness in your own back yard. Amen! Almost without exception, the favorites here don't stray far from the basic formula of rhubarb plus sugar.
                                                                                                                  Not much of a looker, but definitely a keeper.

                                                                                                                  1. Have you tried the Pig's Bum recipe in "How to Eat"? The story is cute, but the pud is delicious. Nice with a swig of custard.