Rhubarb, with its tart, tangy flavor, is a versatile ingredient that deserves a place in every kitchen. While often thought of as a spring treat, rhubarb can be enjoyed year-round with a little creativity. This article will explore the delightful world of rhubarb recipes, from classic desserts to savory dishes and refreshing drinks.
A Note on Rhubarb:
Before we dive into the recipes, let’s talk a little about rhubarb itself.
What is rhubarb? Technically, rhubarb is a vegetable, but it’s most often used in sweet dishes. The stalks are edible, while the leaves are poisonous.
Sweet Treats:
Rhubarb Crisp
This classic dessert is a crowd-pleaser. The combination of sweet, juicy rhubarb with a buttery, crumbly topping is simply irresistible.
Ingredients:
5 cups chopped rhubarb
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, flour, oats, cinnamon, and nutmeg.
3. In a separate bowl, combine butter and flour using your fingers or a pastry blender until the mixture resembles coarse crumbs.
4. Pour the rhubarb mixture into a baking dish.
5. Sprinkle the crumble topping evenly over the rhubarb.
6. Bake for 30-40 minutes, or until the topping is golden brown and the rhubarb is bubbly.
7. Serve warm with vanilla ice cream or whipped cream.
Rhubarb Strawberry Crumble
This delightful variation adds a burst of sweetness and color to the classic rhubarb crisp.
Ingredients:
4 cups chopped rhubarb
Instructions:
Follow the same instructions as for the rhubarb crisp, but substitute the strawberries for half of the rhubarb.
Rhubarb Pie
A timeless dessert, rhubarb pie is a true taste of summer.
Ingredients:
6 cups chopped rhubarb
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine rhubarb, sugar, flour, cinnamon, and nutmeg.
3. Roll out the pie crust and place it in a pie plate.
4. Pour the rhubarb mixture into the pie crust.
5. Top with the second pie crust and crimp the edges to seal.
6. Cut a few slits in the top crust to allow steam to escape.
7. Brush the top crust with the beaten egg.
8. Bake for 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool completely before slicing and serving.
Rhubarb Jam
Capture the summer sweetness of rhubarb with this easy-to-make jam.
Ingredients:
4 cups chopped rhubarb
Instructions:
1. Combine rhubarb, sugar, lemon juice, and cinnamon (if using) in a large saucepan.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat and simmer for 20-30 minutes, or until the jam thickens.
4. Stir frequently to prevent sticking.
5. Pour hot jam into sterilized jars, leaving about 1/4 inch of headspace.
6. Seal jars with lids and process in a water bath canner for 10 minutes.
7. Let jars cool completely before storing.
Rhubarb Muffins
These light and fluffy muffins are perfect for a quick breakfast or afternoon snack.
Ingredients:
2 cups all-purpose flour
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together sugars, milk, melted butter, egg, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the rhubarb.
6. Divide the batter evenly among muffin tins lined with paper liners.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let muffins cool in the tins for a few minutes before transferring to a wire rack to cool completely.
Savory Dishes:
Rhubarb and Ginger Stir-Fry
This quick and easy stir-fry is a delicious way to enjoy rhubarb in a savory dish.
Ingredients:
2 cups chopped rhubarb
Instructions:
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add ginger and garlic and cook for 1 minute, or until fragrant.
3. Add rhubarb and cook for 5-7 minutes, or until tender-crisp.
4. Stir in soy sauce, honey, and rice vinegar.
5. Cook for 1 minute more, or until sauce has thickened.
6. Serve immediately over cooked rice.
Rhubarb and Feta Salad
This refreshing salad is perfect for a summer picnic or barbecue.
Ingredients:
2 cups chopped rhubarb
Instructions:
1. Combine rhubarb, feta cheese, walnuts, and mint in a large bowl.
2. Drizzle with balsamic vinaigrette and toss to coat.
3. Serve immediately or chill for later.
Rhubarb Chutney
This tangy chutney is a perfect accompaniment to grilled meats and cheeses.
Ingredients:
4 cups chopped rhubarb
Instructions:
1. Combine all ingredients in a large saucepan.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat and simmer for 30-40 minutes, or until the chutney has thickened.
4. Stir frequently to prevent sticking.
5. Pour hot chutney into sterilized jars, leaving about 1/4 inch of headspace.
6. Seal jars with lids and process in a water bath canner for 10 minutes.
7. Let jars cool completely before storing.
Refreshing Drinks:
Rhubarb Lemonade
This refreshing lemonade is perfect for a hot summer day.
Ingredients:
3 cups chopped rhubarb
Instructions:
1. Combine rhubarb, sugar, and water in a saucepan.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat and simmer for 15-20 minutes, or until rhubarb is softened.
4. Strain the mixture through a fine-mesh sieve into a pitcher.
5. Stir in lemon juice.
6. Serve chilled.
Rhubarb Soda
This fizzy drink is a fun and unique twist on rhubarb.
Ingredients:
2 cups chopped rhubarb