I always just make rhubarb into rhubarb sauce and have begun snooping around recipes for cakes and pastries, thinking of trying something new. Would welcome hearing of any favorites. Will start off with this---my New England SIL served angelfood cake with vanilla ice cream and WARM rhubarb sauce and the contrasts were wonderful---cold ice cream vs warm rhubarb, sweet cake vs tart rhubarb. Don't know whether perhaps that may be a New England thing?
Our's is only about an inch tall - very late start to the season.
I've got dozens of recipes -- rhubarb is a favorite here. See my profile for the title / ISBN of a rhubarb cookbook.
From my spouse's grandmother - a wonderful rhubarb upside down cake, made with buttermilk. Recipe is below.
Rhubarb crisp & Rhubarb bars are also much-anticipated.
Grandma's Rhubarb Upsidedown Cake
350 deg. 30 min.
3- 4 Cups chopped rhubarb
1/2 C. white sugar
1/4 C. brown sugar
Combine the above. Put in 8x8 pan.
Dot with butter
Sprinkle with cinnamon
Mix batter (ingredients follow), and pour over rhubarb
1 egg
3 T sugar
1/4 C. (1/2 stick) softened margarine or butter
3/4 C. buttermilk (Use dry SACO Buttermilk Powder - in baking aisle, & water)
3/4 C. flour
1/4 tsp. salt
1/2 tsp. soda
Bake 350 degrees, 30 minutes
This sounds great! I'm saving it for when the rhubarb finally comes up. I hope it's not too hot then...
~TDQ
It's on the list thanks! Made rhubarb chuney last year very good much better than cranberry on T day will find and post soon..
DC
Finally making this now .... mmmm.
Updated baking time for the upside down cake - 35 minutes, or more, until the top is uniformly golden brown everywhere, not just freckled with browned edges. We've decided we like the cake crispier on top.
This is one of my favorite, favorite rhubarb cake recipes. The link to the original recipe is here: http://www.insanitytheory.net/kitchen...
Rhubarb Sour Cream Cake
Ingredients
2 & 1/3 cups Self-Raising Flour
1/2 tsp salt
2 tsp cinnamon
1 stick unsalted butter, at room temperature
1 & 1/2 cups firmly packed brown sugar
1 large egg
3 tsp pure vanilla extract
1 cup sour cream
4 cups rhubarb, cut into 1/2 in. chunks
1/4 tsp grated nutmeg
1/2 cup turbinado sugar
1/3 cup flaked almonds
Pure cream or vanilla ice cream, to serve
1. Preheat your oven to 180 degrees C and grease a 26cm round cake tin (I just used non-stick baking paper as this ensures easy clean up). Then mix together the flour, salt, nutmeg and 1 and 1/2 tsp of cinnamon in a bowl with a whisk and set aside. Put the butter and brown sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand.
3. Once the butter is fully incorporated, add the egg and beat will till the mixture is fluffy and creamy and there are no more lumps of sugar.
4. Add the sour cream and vanilla and beat in till well combined.
5. Mix in the flour on low speed till combined, then add your rhubarb chunks and stir briskly to make sure that the rhubarb is completely coated in batter.
6. Once the mixture is combined, scrape it into your prepared cake tin and sprinkle the top liberally with sugar, almonds, and remaining cinnamon
7. Bake the cake for 1 hour and 10 minutes, or till a wooden skewer inserted into the middle of the cake comes out clean. Now at this stage you can serve it as a pudding by scooping it out of the container with a large spoon and serving with a vanilla ice cream wait til it cools and serve like coffee cake with whipped cream.
I LOVE rhubarb season! I started a batch of rhubarb liqueur last weekend and this weekend, I made a lovely rhubarb cream (similar to a curd) - I was planning to use it to fill a tart, but I wound up eating most of it with a spoon, LOL! I have almost two pounds in the fridge right now, which may become a pie or crostata this week, or perhaps a compote. I also had a very nice savory pickled rhubarb at a restaurant a few weeks ago, so I might try that as well. I just wish I could grow it myself - it's pretty expensive at my local markets. I paid $2.99-$3.99/lb in the past two weeks, but I've seen it as expensive as $7/lb.
Biondanonima,
I FEEL for you on those prices; I LOVE rhubarb, and have been making many recipes the last couple weeks since it finally came on locally. Apparently, eastern WA supplies about 1/2 the fresh rhubarb in the USA, so we must be lucky on price.
My small local veggie bodega has Western Wa rhubarb for $1.89 a lb. now. I have about 4 lbs. in the second fridge right now for the second foray.
Will post later when I have a bit more time to this thread on the things I have been making.....
Last year I made rhubarb shrub and pickled rhubarb - both of which I've added to my seasonal "must do" list!
Meatn3, could you share your pickling instructions? I'm pickling more than I have in the past, but I've never thought of rhubarb.
I'm happy to! My apologies to the originator of the recipe - I know I found it on line but I didn't make note of the site. I like that this recipe delivers big for such a quick, easy bit of effort.
1 C. rhubarb, cut in quarter-inch pieces
1/3 C. sugar
1/2 C. white balsamic vinegar
1/2 tea. salt (I used coarse sea salt)
1/2 tea. mustard seeds (I used brown mustard seeds)
Put the chopped rhubarb in in a heat proof canning jar or shallow bowl. Put the rest of the ingredients into a saucepan. Bring to a boil and cook until the sugar has dissolved. Pour the liquid over the rhubarb. Cover and keep at room temperature for at least 3 hours before eating. Refrigerate. Flavor improves over time. Leftover liquid can be saved in the refrigerator and used for the next batch.
Notes: I try to use slim stalks to reduce pickles which are overly fibrous. I have found these last for quite a while in the fridge! They are really nice with a charcuterie plate. Depending upon the variety of rhubarb the liquid often turns a beautiful blush color.
Would you also share the shrub instructions?
One of the very best pies I've ever had is Joy of Cooking's strawberry-rhubarb pie. It is AMAZING.
I also love a rhubarb soup or a rhubarb kissel. Lately during rhubarb season I've been making this recipe for rhubarb kissel with floating islands and custard sauce; it's quite wonderful: http://berriesandthebluesky.blogspot.... . Sort of a different twist on the constituent parts of your dessert.
A marriage made in heaven! We often make Camille Glenn's Rhubarb Cream Pie, which is another dangerously addictive rhubarb-custard concoction, only with pastry thrown in for good measure!
My family always ate strawberries and rhubarb stewed together, sometimes served over ice cream. If you are not just interested in desserts, try a rhubarb chutney - it is great with pork!
Amazing idea. I really want to start using rhubarb in canning more! Could it go into a jelly or jam?
Absolutely. In addition to just rhubarb, try some of the classic jam pairings - rhubarb/blueberry and rhubarb/strawberry.
Rhubarb/raspberry is good too!
Thanks so much! I love helpful folks like this. I'll be sure and let everyone know how it turns out. I've got a cherry tree getting fruit here (LA, we're spoiled for weather) so I'm thinking Cherry Rhubarb.
Sour pie cherry? Montmorency? Now that is happiness. I remember getting 50 pounds of pitted cherries into the freezer. Favorite use was on waffles or pancakes or French toast---just bring them to a boil with sugar and a cup of water and thicken with a little cornstarch dissolved in cold water. I never tried them with rhubarb---let us know.
I am toying with the idea of rhubarb and some chopped cranberries I have languishing in the freezer. Either a pie, or a dump cake that someone just sent a recipe to me.
There are oodles of choices at www.rhubarbinfo.com.
I like rhubarb crisp - or rhubarb with just about any other fruit as a crisp. Last year I improvised rhubarb upside down cake that was very nice. The best pie I ever ate was rhubarb-orange from a small cafe in the Catskills. Though I was able to get a recipe from a relative of the since-deceased baker, it wasn't the same thing.....
Rhubarb, having a lot of water, goes from chunk to sauce in a flash so you may need to tinker with the size of the cuts/dice.
A good use for sauce is to sub it for the cold water when making a package of strawberry jello. I have also used plain Knox gelatin with a cup of orange juice and a cup of rbubarb sauce. Have some food color handy to make the jello more appealing visually.
For anyone who doesn't know---a rhubarb bed lasts fifty years. If you expect to stay a while, put down a dozen roots in a nice deep trench in a sunny spot and keep throwing in manure. Every spring for the rest of time you will have a supply of lovely red rhubarb, not a fruit but tastes like fruit---the taste of springtime. Also very easy to freeze---just cut up the stems and put them in a plastic bag. Such a winner.
I want to try this! Unfortunately, I have a black thumb :(
Well, then rhubarb is the plant for you! Go for it! Truly, a no-fuss easy-easy-easy addition to the garden, no green thumb required. I've been ignoring mine (with the occasional few shovels of manure) for 25 years, and it produces like mad. My dad has a patch of rhubarb that "came with the house" purchased over fifty years ago and there for who knows how long before. It chugs along with no sign of diminishing.
Do I buy plants or seeds? Any advice would be very helpful!
I'm in NYC if that's any help
You start a rhubarb bed by planting rhubarb roots. If your local nursery doesn't have them you can order them by mail---look online at the big nurseries like Burpee. I have never heard of anybody starting rhubarb from seeds but maybe somebody will respond addressing that. Or, if you know anybody with an established rhubarb bed, they might share a root or two with you.
Dnt know anyone who grows rhubarb (or even anyone who likes it)
I'll take a look at Home Depot or lowes.
My only concern is that the leaves are poisonous
The leaves never come into our house - I just trim them off as I harvest & bag the stems, and place the leaves over the weedy spots to decompose (gone in a few days) while depriving weeds of sunshine.
The only place to plant it would be near my toddlers swing set. She doesn't usually put things in her mouth....but it makes me nervous
The abovementioned rhubarbinfo.com has some information about the toxicity of rhubarb leaves. The issue is oxalic acid, which is in many other greens including spinach. And it will kill you if you eat many many pounds of the stuff at once, but a curious leaf or two won't likely send anyone to the hospital.
http://www.rhubarbinfo.com/poison
I had to look this up because we've told my niece that food in the garden can be picked and eaten, but lately she's been eating tree leaves and such. And now I have rhubarb, so now we have to backpedal a bit.
My daughter grew up cruising and grazing through the garden, with rhubarb and all sorts of other inedible leaves all over the place. She wasn't drawn to the rhubarb leaves at all - they're slightly "furry" and not pleasant to touch, at least in the variety we had. She did munch the raw stems, which I cut into rhubarb "lollipops" dipped in cinnamon sugar for her. I'm pretty sure a few molecules of leaf made it into her system, but she never had a reaction.
Animals do not eat the leaves and you just cut the top off before consuming.
The site I linked in my above post has info on planting and ordering roots.
If you live near where they are tearing down old houses for new construction, before the bulldozers move in check the yard for rhubarb and asparagus. People used to plant them near the house and those two crops last forever. You can lift the roots and rescue them.
Here's a link to Gurney's Nursery for rhubarb: http://www.gurneys.com/category.asp?c=81
Querencia's right - I've never heard of anyone growing rhubarb from seed, and it's so easy to divide and propagate from existing plants. I second the suggestion seeing if you can link up with someone who has an existing bed and willing to give you some. My rhubarb was "adopted" that way and was a super-easy transplant mission; I don't know how quickly the mail order roots establish, but I would trust Gurney's as a source.
Happy growing - it's truly one of the easiest plants to grow (would that everything were so willing to grow). It's yet another reason to look forward to good spring eats!
I make a rhubarb crunch that is essentially a crisp with a custard filling. It is our family's favorite spring dessert. If I didn't make it at least once a year, I'd have some 'splainin' to do. It comes from a cookbook that my former MIL created in Dayton, Ohio, many years ago.
1 C corn flake crumbs (it comes packaged that way or you can put your own corn flakes in a blender and turn them into crumbs)
1 C sifted flour
¼ C brown sugar, firmly packed
1 T cinnamon
1 T sea salt
½ C melted butter
1 egg
1 C sour cream (or fat-free yogurt)
1¼ C white sugar
3 T cornstarch
½ t cinnamon
3 cups (more is better) rhubarb, cut into bite-sized pieces (Don’t use any leaves: they are poisonous)
Preheat oven to 325 degrees.
Combine cornflake crumbs, flour, brown sugar, 1 t cinnamon and butter. Mix well until you have a crumbly mixture. Press half evenly and firmly in the bottom of a 9”x9” pan (or round equivalent cake pan), reserving the other half of the crumb mixture for topping.
Beat egg slightly and combine with sour cream or yogurt. Mix together the white sugar, cornstarch and ½ teaspoon of cinnamon. Stir into sour cream mixture, together with rhubarb.
Spread over crumb crust. Sprinkle with remaining crumb mixture.
Bake about one hour until a knife inserted into the center comes our clean.
Serve warm or cold. Serves 9.
Photos and more about it here: http://foodbeest.com/2011/06/12/keys-...
This looks and sounds sensational chicgall. Glad to have found your blog as well. I always enjoy your posts on the Chicago board.
chicgail - Would you confirm ingredients list -- 1 Tablespoon not teaspoon) of salt in the crust?? I'll also go look at the blog linked. Thanks
Thanks for catching that. There was no salt in the original recipe and I added a teaspoon, just because I like it in sweet things.
Thanks - I omitted it entirely and we're enjoying the refrigerated/chilled crisp today. We sampled it last night while still quite warm, about 20 minutes out of the oven, and thought it was "ok, for something different". Today, chilled, it's GREAT!
BTW - was that Tablespoon of measured cinnamon in the crust also supposed to be a teaspoon? And how about the cornstarch - Tablespoon as written, or teaspoons? I used the Tablespoon values, and the results seem fine, but could make a note to reduce for next time to make it your way.
I made this for dessert tonight and it was a big hit. My husband just declared it the best rhubarb dessert I've made -- evidently better than the epicurios recipe linked below, which had been my go-to rhubarb dessert. The cornflake crumbs give it a real crunch and sweetness. BTW, I resolved the discrepancy as to the amount of cinnamon for inclusion in the crunch (listed as I tbs in the ingredient list and 1 tsp in the instructions) by going with 1 tsp.
Chicgail, thanks again for this recipe. I made it again last night. It's becoming a family favorite.
For anyone else considering trying it:
If you are making your own corn flake crumbs, 2 cups flakes yields about 1 cup crumbs.
1 lb of rhubarb (assuming it requires minimal trimming) yields about 3 cups bite-size rhubarb pieces, although last night I made it with about 4 cups rhubarb (1-1/3 lb)
I cut back the sugar for the filling to 1 cup -- partly out of laziness so as not to measure the additional 1/4 cup and partially because we like fruit desserts on the tart side. Topped with vanilla ice cream, it was still plenty sweet.
Unfortunately, rhubarb season is almost over in Chicago so I probably will not make it again this summer (especially as tri-color, mixed berry short cakes are our traditional July 4th dessert). That's ok -- we will have berries for awhile and then peaches!
My mother always made rhubarb crumble or apple and rhubarb crumble with custard.
I adore Mark Bittman's Rhubarb and Cottage Cheese Flat Omelet. It is haunting, and always always our first rhubarb recipe of the year. Also helps that eggs are quite nice this time of year, too. I love to serve it as a simple weekend lunch with pumpernickel bread. Something about that malt and the tart dryness of the rhubarb with the creamy cheese. We had it yesterday for lunch.
Have a simple crumble with oats in the oven now.
There's no sweetener at all in the recipe that I see. Don't you end up with intensely sour rhubarb-chunks scattered throughout?
Last week, I made my favorite rhubarb dessert for dinner with some good friends. The night before, I cooked up a batch of tapioca pudding and chilled it till our dinner. Just before serving, I cooked down some diced rhubarb with sugar and a little vanilla. In my friend's grandma's fluted cut glass dessert bowls, I served the warm rhubarb sauce over the cold tapioca. If you could see the faces of our pals! Moans of pleasure and closed eyes... That's the best reward for a good dessert!
I made a substantially altered version of this tonight, to rave reviews from DH: http://www.chow.com/recipes/28384-rhu... I definitely recommend it for a main-dish rhubarb preparation!
I have never tried it but did see Anna Olsen serve asparagus with a rhubarb cream sauce.
Stew some rhubarb gently with a little sugar if you like, then layer it with broken ginger biscuits and plain yoghurt. Rhubarb and ginger go brilliantly together and this is a great mix of sweet/tart flavours and crunchy/soft textures too.
Rhubarb syrup! It's a beautiful pale pink, and it makes wonderful gin and tonics :). Or pink soda!
I ended up with rhubarb syrup after stewing several batches of rhubarb in a sugar syrup (this following a trip to Ireland last month, where we ate a lot of splendid stewed rhubarb). The syrup is deep pink, and this weekend we created a new cocktail for mother's day: the Rhubarb Royale which was a couple of TB of the syrup, topped with prosecco. Tasty!
I would love to have rhubarb syrup on hand for cocktails! Do you just cook it down in water with sugar and then blend til smooth?
Another vote for rhubarb syrup. I use this recipe from Canadian Living Magazine:
http://www.canadianliving.com/food/rh...
Instead of straining it I just give it a whizz with my immersion blender.
My favourite way to use this syrup is in a cocktail. I pour little into a champagne flute then add some Aperol and top w Prosecco.
Breadcrumbs - I just made the canadian living syrup & I'm looking forward to playing around with it, It did occur to me, though, that you could make it without any water whatsoever - If you just put the rhubarb & sugar & lemon peel in the pot, and stir carefully for the first little while (so that you don't burn the sugar), it gives up it's juice & makes a more potent syrup, It doesn't look like it will work, but it does.
So glad you had an opportunity to try this THewat. I like your idea of making it without water. I've made a note in my magazine. Let us know how you like it and how you end up using it.
I sent a small jar of it off with my sweetheart, who manages a bar filled with creative mixologists. If they bite, I'll certainly post the results here.
4 cups chopped rhubarb plus a generous 1/2 cup sugar (1/2 plus 1/6) plus three small peels of lemon put in pot & stirred carefully until the rhubarb releases juice, then taken off heat & covered to wilt the rhubarb further, then strained (solids discarded), makes 1.5 cups of a lovely simple syrup.
My impression, when I freeze and thaw rhubarb before cooking or baking with it, is that it produces more juice. I can't prove it but if I wanted syrup or another very liquid use, I'd use frozen.
I made rhubarb water the other day! No sugar. 1 lb rhubarb, 3 c water, cook 15-20 then into a sieve over a bowl to drain. Beautiful pink liquid. A few tablespoons in a glass of water is lovely and in a gin and tonic even better! I love rhubarb flavor but not all the sugar it usually wants, the rhubarb water is delicious. It does need watering down, bit sour when full strength. Somehow it justs tastes very clean, like a spring tonic.
Hi, I haven't had time to read the whole thread yet so apologize if this has already been posted, but the Big Crumb Coffeecake from the NYT is excellent!
I made a variation on Nigel Slater's Rhubarb Cinnamon Polenta Cake this past week (http://www.eatingfromthegroundup.com/...), and it was delicious. I brought it with me to a dinner party, where it was devoured by the other guests. We served it with coconut sorbet, which was a nice pairing.
I really like this salad - rhubarb, grilled asparagus, goat cheese and almonds: http://www.stephanieizard.com/recipes...
In the WFD dinner thread I mentioned that I had a rhubarb pink grapefruit margarita in a cooking class and was asked to post the recipe here. They were fabulous!
For the Rhubarb simple syrup:
3 stalks rhubarb, roughly chopped
1/2 cup sugar
water to cover
Simmer until rhubarb is very soft, remove from heat and let cool slightly. Puree and refrigerate.
For the margaritas:
1 part rhubarb syrup
1 part fresh squeezed pink grapefruit juice
1 part silver tequila
1/2 part triple sec
fresh squeezed lime juice to taste.
Enjoy!
When spring comes around I live for the Amateur Gourmet's raw rhubarb syrup: http://www.amateurgourmet.com/2011/05...
It's not quite raw, just heated only enough to melt the sugar (which I tend to halve). So refreshing.. He makes it into a daiquiri, but I drink most of it with plain seltzer, or else I add gin and call it an aurora borealis (my friend came up with the name and I'm sticking with it).
I'd like to find a good rhubarb chutney recipe. Last year I made a sweet-and-savory lemon-rhubarb jam, but it still ended up being too sweet.
I was thinking of juicing rhubarb and using the juice to make a pie similar to key lime, ie egg yolks, sweetened condensed milk and rhubarb juice. Do you think it would work? I was also thinking of topping it with strawberry whipped cream?
If you're talking about one of those uncooked key lime pies, then no, unfortunately, it won't work.
According to Cook's Illustrated, uncooked key lime pie filling thickens due to the relatively high acidity of the lime juice and the thickness and high amount of sugar in the sweetened condensed milk. I don't think pureed rhubarb would have enough acid to cause the proteins in the sweetened condensed milk to coil up and bond together (thus thickening the filling as if it were cooked) like lime juice does.
Thank you! I cook mine, i like the texture better. It is firmer. The egg yolks would help it bind together as would the rhubarb juice. I will have to do a little more research or just bite the bullet and try one.
I made a delicious rhubarb "curb" that would be great for a pie filling - I've actually made two versions, both delicious. In either case, I started by cooking down rhubarb and sugar in a little water, making a puree and then running it through a food mill. With the straight curd, I added egg yolks and butter and cooked the whole thing over a double boiler, just like making lemon curd. I then experimented with a "cream" filling, wherein I cooked the rhubarb puree with whole eggs in a double boiler till thick, then added room temperature butter in the blender to make an emulsion.
Either way, I think you could easily work in sweetened condensed milk as your sweetener - since it's so thick, you could probably use it in place of some of the butter in a curd-type recipe.
Rhubarb curd - how cool is that??
Love this idea. I found this recipe for Rhubarb Curd from a publication in Edinburgh that looks promising:
This is a terrific plum crostata recipe that is wonderful if you halve the sugar. The cornmeal in the crust is great for summer. I often sub rhubarb for the filling. http://www.marthastewart.com/314891/r...
For the filling I use about four cups of sliced rhubarb, five strawberries in chunks, 1/3 cup of brown sugar, 2 T of flour, a pinch of salt, and a dash of Chinese five spice powder. Candied ginger would be a great addition.
The taste of rhubarb always makes me think how delighted our rural ancestors must have been with it early in the spring when fruits weren't available yet and they hadn't had much fruit all winter. Rhubarb isn't a fruit but pretends to be one.
I made some wonderful pickled rhubarb yesterday - I thinly sliced about 6 oz of rhubarb on the bias and then poured over a mixture of cider vinegar, maple syrup (about 1 part syrup to 4 parts vinegar), some salt, a cinnamon stick and a chile de arbol. It was delicious after just a few hours and will likely get better with time!
I am thinking of tossing it in the dehydrator this season (wary of these crazy storms that leave us without power and no generator to keep the frozen stuff). Has any one tried this?
midwestern; care to share your rhubarb upside down cake recipe? I made one earlier this spring, and I really liked the look of it, but it was a bit too dense and heavy and would like to try another....
gingershelley - Here's a quick link to that recipe (I included it in my first reply to the topic)
http://chowhound.chow.com/topics/9009...
Can't believe, but I've never cooked with rhubarb before (such a rube...). This thread has made me get off my duff and buy a bunch of rhubarb today at the store. I've only eaten someone's else's cooking of it before. Will use some ideas here--thanks, all.
Another jam idea that I saw on serious eats:
http://sweets.seriouseats.com/2013/05...
Looks like a great use of rhubarb..
I just made a batch of rhubarb chutney - I'll probably make another batch or two before the season's over. It's a little spicy, a little sweet. We love it. Very easy to make:
Hot and Sweet Rhubarb Chutney
8 cups diced rhubarb
3 cups sugar
1-1/2 cups cider vinegar
4 cloves garlic, minced
2 large onions, chopped
1/4 cup minced fresh ginger
3 or more jalapeños or other fresh hot peppers, chopped
1/4 cup chopped crystallized ginger (probably can omit, if you cont have it)
1 tsp. salt
1 tsp cumin seeds
1/2 tsp. not pepper flakes
Everything goes in a large pot. Bring to a boil over medium-high heat, then reduce the heat and cook, stirring until quite thick - about an hour. Make sure you stir more often toward the end of the cooking time to avoid scorching.
Spoon into hot sterilized canning jars, seal with a new lid and let cool.
Makes about 6 to 8 cups of chutney.
This rhubarb anise upside-down cake turned out well when I made it for a picnic a few years ago. The flavours are quite interesting.
http://www.epicurious.com/recipes/foo...
I mostly make rhubarb crisp and stewed rhubarb, but I hope to make a rhubarb pavlova soon. I've also made rhubarb turnovers with filo when I've had extra filo on hand.
Just thought of adding this---somewhere I read a post asking the best way to peel rhubarb--- DON'T PEEL RHUBARB. The lovely red coloring that makes the finished product a beautiful deep pink color is in the "peeling" on the outside of the stalks. So are the vitamins---rhubarb is a good source of Vitamins A and C as well as Potassium and Calcium. When you cook it the outsides will mush up with the insides.
Here is my favorite rhubarb recipe, the pie I grew up with in Wisconsin. My favorite way to enjoy it is to put it in the fridge overnight and eat it for breakfast—I usually have to make two pies so I actually have leftovers in the morning. ;)
Rhubarb Pie
1 1/2 cups sugar
2 tablespoons flour
1 cup whipping cream
3 cups rhubarb
Sift together sugar and flour, add cream, and mix. Place rhubarb in unbaked pie shell. Pour liquid mixture over rhubarb. Add lattice top.
Bake at 425 for 5 minutes
Reduce to 325 for 55 minutes
RHUBARB ANISE CRISP
Rhubarb and anise are best friends and this crisp with its sweet, buttery anise-speckled crust was terrific. Definitely a dessert I'll be making again.
Rhubarb custard pie! Fill a pie shell with a mixture of rhubarb, egg, sugar & a bit of flour, and as it bakes it sort of forms a custardy layer under a jammy rhubarby layer. As others have already noted, custard & rhubarb are a great pair.
Rhubarb Upside Down Crumb Cake is a family favorite. We had it this weekend using rhubarb from grandma's back yard.
Recipe and more pix:
https://patriciagay.wordpress.com/201...
Got a late start this season as we were traveling, but I finally made this Strawberry Rhubarb Crumble from Epicurious last evening and it turned out great, http://www.epicurious.com/recipes/foo....
I did slightly vary the recipe as follows:
Had no hazelnuts, so substituted slivered almonds
had no vanilla bean so substituted 1/2 tsp vanilla
My husband has diabetes so I substituted out 1/2 of the sugar in both the fruit & topping with Splenda
I substituted whole wheat flour for 1/2 of the AP flour
I added 1 tbs of corn starch to the fruit mixture to promote thickening.
Unfortunately, the rhubarb season is pretty much run its course so it will be next year before I make it again.
I was inspired by a post on Cannellevanille for making 'eaton mess', which is meringues, fairly crisp, broken up and mixed with whipped cream, with lightly stewed rhubarb on top...
I made crisp meringues, put that atop some softened good vanilla ice cream, and added warm stewed rhubarb - SO good! The textures and different sweetness's of the three ingredients worked great together, and looked sensational.. company worthy for sure.
I actually love rhubarb on savory dinners. I've made a rhubarb sauce for pork and lamb. It's really easy. Here's the recipe I use - http://www.neurotickitchen.com/2012/0...
The idea of angelfood cake with with vanilla ice cream and rhubarb sauce just made me drool.....
Simple rhubarb pie from JOC with a vodka crust. Will be Served with vanilla ice cream.....
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