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May 5, 2010 11:48 AM

What to do with rhubarb?

I just received a ton of fresh rhubarb from a friends garden. Short of pies, and sweet stuff, I have no clue what to do with it or how to cook it? Anyone have any great recipes?

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  1. Apologies, but my favorite rhubarb use is a cake!

    I also cut some up this weekend and cooked it with a tiny amount of water and some sugar, and it's great on ice cream or yogurt.

    For something more savory, cook it up with sugar, then add salt, pepper and vinegar for a sauce for pork.

    1. Oh my goodness... I just made the brisket with rhubarb and honey from All About Braising. It is easily the best thing I have eaten in months. You might can find the recipe googling.

      1. been wanting to try a roasted rhubarb that I saw recently (since I love roasted everything else):

        1. My partner just made this strawberry rhubarb compote w/ginger and lime and it was simple and delicious:

          1 Reply
          1. re: antennastoheaven

            I make a strawberry-rhubarb compote, cooked with sugar to a sort of chunky jam and with some decent balsamic vinegar to finish and round it out. Very simple - I don't have a recipe because I don't really use one, just stew the rhubarb until it's tender, add the berries (cut into halves or quarters, depending on size) and when they're cooked it's done. I usually have to strain out the liquid (there's always too much) and boil it down to a thick syrup then re-combine, and add the vinegar in splashes until I like it. Fantabulous on ice cream. I think for the upcoming Mom's Day lunch I'll do a sort of reorganized strawberry shortcake, with a blob of the stuff on a sweet biscuit half, a scoop of ice cream, then more goop over the top.

          2. The first thing I always do with rhubarb is a curry stew, vegetarian style/

            2 Replies
            1. re: coll

              Intriguing! Can you give some more detail, please?

              1. re: dct

                Sure. I cut up 4 to 6 rhubarb stalks into 1 inch pieces. I also use other veg/fruits I have on hand, like bananas, apples/applesauce, or berries (dried is fine). I add a lb of red lentils or chick peas. I sweeten with honey, or agave nectar, or sugar in the raw. If I have some chutney around I toss that in too. A handful of nuts for crunch. Add a couple of cups of broth or juice (I like to use roasted coconut juice or passionfruit, but plain ol' OJ would work). Then I season with lots of curry powder, tumeric, garam masala, some ginger, fennel or mustard seed, a cinnamon stick and a bay leaf. Also mint and cilantro if my garden is in bloom. Put everything in a pot and simmer 30 to 60 minutes. I like to serve on brown rice with yogurt on top. Or it's a nice dip for naan bread.