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May 11, 2014 10:46 PM


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.