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It's nice to see how popular rhubarb has gotten, and how fast. A few years ago I used to hear people in the farmers' market asking what it was. This week Treasure Island had it on sale for $2.99 lb (usually $4.99) starting Wednesday and my store had totally sold out by Friday. I just make rhubarb sauce with it. What else are CHs making with rhubarb?

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  1. Crisps, strawberry rhubarb pie (I like this one http://www.epicurious.com/recipes/foo... ), rhubarb anise upside down cake (http://chowhound.chow.com/topics/9009...), juice, gelato, bellinis, squares, jam, pavlova.

    I've also made some savory pork and chicken recipes. This Savoury thread has some great ideas: http://chowhound.chow.com/topics/626621

    Raw rhubarb can be sliced thin and added to a salad.

    Sometimes I eat raw rhubarb dipped in sugar or salt.

    Lots of great recipes in this old Favourite Rhubarb Recipe thread from 2009: http://chowhound.chow.com/topics/610465

    1. I've been waiting and waiting for rhubarb to come into season! I plan to make Molly Steven's rhubarb brisket and hazelnut rhubarb bars. Also, rhubarb, plain, with salt.

      1. Always at least one curry dish. And a few jars of strawberry rhubarb jam. I am growing it in my garden, second year and they are really nice this time around.

        Oh and the recipe I got here: rhubarb pie made with just strawberry jello granules, everyone says it tastes just like Grandma's!

        9 Replies
        1. re: coll

          That might help explain why my friend's Grandma's strawyberry rhubarb pie tasted like Jell-o!

          1. re: prima

            It cracks me up, but it's a good tasting pie too.

            1. re: coll

              I'll have to give it a try... good way to work through some of that Jell-o in the pantry!

              For anyone else who's interested, here's a link to a Strawberry Jell-o Rhubarb Pie recipe in an old strawberry rhubarb pie thread: http://chowhound.chow.com/topics/8489...

              1. re: prima

                You just add the dry strawberry Jello mix to the cooked rhubarb with extra sugar, couldn't be easier!

                1. re: coll

                  Prepare strawberry jello according to package directions but instead of cold water, use rhubarb that you've cooked down into a sauce and sweetened a bit. It doesn't need to be pureed since it pretty much disintegrates as it simmers. Use stovetop or microwave (covered bowl). Or add an envelope of plain gelatin to 2 cups of hot rhubarb sauce, blend until dissolved, and let set. Love rhubarb jello and pudding!

                  Huge collection of recipes here: http://www.rhubarbinfo.com/recipes

                  1. re: greygarious

                    I prefer to just add the dry Jello, that way you can't tell. No water.

                    1. re: coll

                      I was referring to making jello, not pie.

                      1. re: greygarious

                        Sounds like a lot less calories!

                    2. re: greygarious

                      Hmm, I canned some rhubarb last summer and I am going to try this with the unflavored gelatin! And now that I think of it, I have canned blueberries as well and this would also be a good idea! Thanks!

          2. I make a rhubarb syrup (rhubarb, water, sugar simmered until the rhubarb is very soft) that I use for cocktails (with Vodka, cointreau and a little lemon juice). The rhubarb that is left over when I strain the syrup is a great spread for bread or even on top of ice cream.

            1. I make a rhubarb crisp which is a popular item on my church buffet table. As well if you like rhubarb, there is an Italian apperatif that is rhubarb based. I will post the name later.

              1 Reply
              1. re: Ruthie789

                Aperol is the name of the Italian liquor.

              2. Our usual thing is to simply roast it as dessert. Either "as is" or in a fool.

                From time to time, it becomes sauce for mackerel, in place of the more common gooseberry sauce.

                Rhubarb used to be very popular, starting with forced rhubarb in February before the outdoor crops started around now. It fell out of fashion over the last 50 years but is enjoying a revival. The forced version, which has quite a mild taste, has particularly had the revival offering something fresh and homegrown at a time of year when there's little else local.

                1. I understand that frozen rhubarb is sold in supermarkets in the midwest. I'm jealous! It's strictly seasonal in New England, and is upwards of $2.50/#. This irks me, since it grows wild and is considered a weed by some. Could have wept when a coworker announced he'd spent the weekend ridding his yard of rhubarb plants. Can't grow it in my own, between a black thumb and mobility problems.

                  The best pie I ever ate was house-baked at a homestyle cafe in another state: orange rhubarb. The baker/owner died soon after. I was able to track down a recipe via her niece, but don't think it was the same one. One time I made assorted mini-tarts using rhubarb mixed with various fruit preserves/jams. Unexpectedly, I liked the fig-rhubarb one the best.

                  Upthread, I posted a link to The Rhubarb Compendium's recipe archive.

                  6 Replies
                  1. re: greygarious

                    I freeze my own in late June, when the plants start to look a little worse for wear and/or when I start to get tired of rhubarb.

                      1. re: greygarious

                        :) I was going to use my last freezer bag this week, since my new supply should be ready in a couple weeks. Funny thing is, almost no one takes me up on offers of free rhubarb when it's ready!

                        1. re: prima

                          I would! I love the stuff, and it's SO expensive in the store! I have a bag in my freezer from a friend's garden but I probably won't be visiting her again until mid-summer, when the bloom's off the rhubarb, so to speak. Jealous!

                          1. re: prima

                            Because they do not know what to do with it and some have the illusion they do not like it.

                      2. re: greygarious

                        Re frozen in supermarkets, in Chicago the Mariano's stores have it in the freezer case. So we're all set for next winter. Otherwise, the fresh here will be $5 lb.

                      3. Rhubarb is great. It's nice that its easy to find now. We used to grow it when I was a kid. It's basically a weed, needs basically no care, not much water. We had a 2-3 year period where we couldn't spend much time in the garden, and everything died except the rhubarb, it thrived. Rhubarb must be a good profit driving product for farmers, it yields a lot depending on your setup.

                        I gotta try to sous vide some 'barb. I was thinking about doing a rhubarb panna cotta later this week.

                        Can never go wrong with a strawberry rhubarb pie.

                        5 Replies
                        1. re: EatFoodGetMoney

                          I like S-R pie but not the fact that so many people don't think outside that particular box. I learned some years back that it's based on a misunderstanding, which rankles a bit and makes me not want to like it as much as I do. The "strawberry" part did not originally mean the actual berry, but the common designation, at the time, for the red-stalked varieties, whose hue the berry shares. The original S-R pie contained no strawberries.
                          At the time, the two, which are harvested months apart, would not have been available simultaneously. Not fresh, anyway.

                            1. re: coll

                              Same here. Where I live, rhubarb usually starts in mid-late May, and continues well past strawberry season, which starts in early June.

                            2. re: greygarious

                              Ya, it is a very versatile ingredient, definitely a shame most only have it in that one dish, even though it is really good.
                              We always made it when we harvested our small strawberry patch, only other berries we had were blackberries and raspberries, and neither goes as well with rhubarb imo.

                              1. re: EatFoodGetMoney

                                I like all berries with rhubarb, personally. I made a mixed fruit crumble last summer, using a mishmash of rhubarb, strawberries, blueberries, blackberries and some dark sweet cherries - it was one of the best summer desserts I've ever had.

                          1. The first recipe is most often rhubarb upsidedown cake, a recipe I posted in last year's rhubarb discussion here

                            Soon after I'll make rhubarb orange pecan muffins with this recipe

                            We're lucky to have a backyard patch that's up 5 inches and should be ready for first harvest in late May (and grows well through mid-July). I'd planned to divide / spread it a bit last Fall, but hail pounded it in early August and I thought one trauma a year was enough.

                            1 Reply
                            1. re: MidwesternerTT

                              My backyard rhubarbs are at least that big too. Second year, they look quite robust this season.

                            2. When my plants are ready, rhubarb infused vodka, which I serve with a little simple syrup, lime, and club soda or lemonade

                              Otherwise, sauce for the freezer. I really should chop some and just freeze it, but I never get around to it. And if you cut the blooms off, the plant keeps going. I've had it produce into july that way, probably could have gone longer but we were sick of it by then. . .

                              1. I grew up on plain old rhubarb pie and always loved it. Never the same twice though depending on tartness and sugar. One time (and one time only when we visited)my mother got creative and threw in some strawberries and sliced bananas with the infamous Mazola pie crust. Absolutely delicious . If I could find rhubarb in my area of Texas that's what I would do with it.

                                I'm so jealous of some of you and I hate this thread:-)

                                1. I just cut it up in 1-inch lengths, add a TINY bit of water and maybe a cup of sugar to five or six stems of rhubarb, and let it simmer not more than five minutes. Could be a dessert I guess but we like it as a side dish with the main course, like applesauce when you have roast pork. BTW if you have a piece of land where you expect to be for a while, rhubarb is VERY easy to grow---it's a perennial and will last for decades. Start a couple of roots, feed them well with manure, and every spring you will have more rhubarb than you can use, or you can freeze it just cut up in a plastic bag. It seems to be undergoing a resurgence in popularity. To me it is the flavor of spring. And it's such a pretty color.

                                  1. Yesterday, I made this recipe: http://www.mennonitegirlscancook.ca/2...
                                    with rhubarb tossed with a little sugar and the zest of a large orange. Delicious! and like Grandma used to make!

                                    1. My first time cooking rhubarb (not eating it, mind you) was rhubarb curd on shortbread. OMG! The shortbread was not the best but the curd was AWESOME! I gave some to my neighbor and he wolfed them down.

                                      I have a batch of rhubarb in the frig now - I always hunt down rhubarb in the market - is going to be made into a rhubarb strawberry pie w/ my Dear Grand-Daughter. I made a poundcake for Easter and made rhubarb strawberry compote w/ her and mentioned that the compote made a great strawberry rhubarb pie and she's been bugging ever since for PIE, PIE, PIE! I love four year olds that have their own apron.

                                      I grew up in MT where rhubarb grew like weeds and in AZ I can only buy it at the market. Yum, rhubarb!

                                      3 Replies
                                      1. re: JerryMe

                                        Do you have a recipe for the rhubarb curd, I love curd!

                                        1. re: geminigirl

                                          I have made this recipe a couple of times: http://food52.com/recipes/4338-rhubar... It's delicious, but I definitely recommend putting the rhubarb through a sieve or food mill rather than pureeing it - the texture is MUCH better that way.

                                      2. Don't know where I got this recipe, but it's delish...if it's from someone here, please claim it! I've considered making muffins but haven't yet.

                                        RHUBARB CRUMB COFFEE CAKE
                                        2 c. all purpose flour
                                        2 tsp. cinnamon
                                        1 tsp. baking soda
                                        1/4 tsp. nutmeg
                                        1/2 c. butter, room temp
                                        1 1/2 c. sugar
                                        2 eggs
                                        1 tsp. vanilla extract
                                        1 c. buttermilk
                                        4 c. chopped fresh rhubarb

                                        Crumb topping:
                                        1 c. flour
                                        1/2 c. brown sugar
                                        1 tsp. cinnamon
                                        1/2 c. cold butter

                                        Make the crumb topping: Cut cold butter into dry ingredients until you have coarse crumbs. Set aside.

                                        Preheat oven to 350. Grease a 9 x 13 baking pan.

                                        Combine the dry ingredients (flour, cinnamon, baking soda, nutmeg) and set aside. Then cream the butter and sugar - add eggs one at a time, beating after each egg - add vanilla. Alternating the dry ingredients with the buttermilk, incorporate them into the butter/sugar mixture. Stir in the rhubarb. Pour into baking pan.

                                        Sprinkle topping over batter. Bake for 45-55 minutes until toothpick comes out clean.

                                        1. This is a good place to start for inspiration.

                                          Personally, I enjoy it mixed into meatloaf. Gives the meat a nice "spring" pop to it.

                                          1. I love having a rhubarb compote, often with ginger or cardamom in it, on hand during the season. It's great on yogurt, and I recently served it as a topping for corn meal olive oil cake.

                                            And I just tried this lovely drink tonight: http://food52.com/recipes/4547-rhubar...

                                            1. A small theatre town a couple of hours away does an annual book sale and the ladies in the community make rhubarb sour cream pie by the dozens and sell them. We happened by it one year and I still dream of that pie! It had a tart custardy filling and a crumble topping.

                                              1. I always feel guilty eating pie crust as it packs so many calories into such a small bite. So our favourite way to make a dessert is to toss chopped rhubarb with some sugar, cornstarch, eggs and orange zest and top with meringue. Soft slightly sweet fluffy meringue goes so well with the tart custardy rhubarb.

                                                or just stewed over yogurt is great too.

                                                1. I love rhubarb, and feel an obligation to share a rhubarb recipe every year on my blog (in the hopes that more people will ask for it, and it will become even more common!) This year I made a rhubarb cheesecake - I've also done rhubarb coffeecake, rhubarb parfaits, and my favorite, rhubarb crumble.

                                                  1. My husband loves it when I make a pie. No strawberries please. Just rhubarb.

                                                    1. Not always easy to find fresh rhubarb in So Cal, but DH tracked some down recently. I cooked down a batch for "jam" and then sent him back to clean out the store's remaining supply! I chopped that up and froze it.

                                                      I dipped into the precious freezer supply on Mother's Day to make the Strawberry Rhubarb bars from Smitten Kitchen. They were a hit.