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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 ), rhubarb anise upside down cake (, juice, gelato, bellinis, squares, jam, pavlova.

    I've also made some savory pork and chicken recipes. This Savoury thread has some great ideas:

    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:

    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:

              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:

                  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.