Rhubarb, I've learned, is one of those things that people either really love or really hate. Passionately. I'm in the 'really love' category and although it's still not as abundant in our farmer's markets here as I'd like for it to be, there have been plenty of opportunities to experiment with it in the kitchen lately.
Sure, there was strawberry rhubarb pie, a deep-dish rhubarb crisp, and even shortcakes using sweet, softened chunks of the beautiful spring stalk. But so often, the imagination ends there with rhubarb which is too bad because there are so many wonderful ways to use it, sweet or savory. Today I thought I'd leave you with a few unique recipes that are inspiring me to branch out with rhubarb. Maybe, just maybe, they'll have the same pull on you.
Try a Recipe:
• Rhubarb Compote - I Made That
• Rhubarb Raspberry Pavlova - Martha Stewart
• Chocolate Rhubarb Cookies - The Pioneer Woman
• Mexican Rhubarb Chocolate Chunk Brownies - The Food Network
• Rhubarb Cheesecake - Nigella Lawson
Related:
• Rhubarb! 9 Tangy-Sweet Recipes for Spring
• Roasted Rhubarb Clafouti
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This recipe is a family staple:
Rhubarb Delight
1 cup flour
1/2 cup nutmeats
1 cup sugar
2 tsp baking powder
1/2 cup milk
1 tsp vanilla
1 cup diced rhubarb
Mix well and spread in a 9 in. square pan.
Mix the following together and pour over first mixture.
1 cup brown sugar
2 Tbs butter
1/2 cup boiling water
Bake at 350 for 30 to 35 minutes.
Last year or the year before, a rhubarb syrup was featured on this site. It's excellent.
I love to make strawberry rhubarb jam. It's fabulous during the cold winter months when you are missing the fresh fruit harvest. I made some and posted it on my blog and it's really wonderful.
Call me boring, but there is no reason to go beyond rhubarb pie. WITHOUT the strawberries. I could eat it every day for breakfast. That said, you are making me jealous because I have yet to play with rhubarb this year, and it used to grow in my garden when I was a kid. I would eat it raw dipped in cinnamon sugar. Mmmm.
Oooh, cinnamon sugar. I'll have to try that. We always just used plain sugar.
But I agree, with you sipalittletea. It'll be a while before I get fresh rhubarb. Sigh.
I agree with cmcinnyc about the rhubarb syrup. We used it to make cocktails!
Rhubarb is one of my favorite things ever. I could happily eat rhubarb crisp every day for breakfast.
This week I tried out Martha's rhubarb cupcakes and made a strawberry rhubarb frosting. I had to search all over town but I finally found rhubarb. I've made a lot of cupcakes in my day and I think they might have been one of my favorites ever. I posted about my results here http://bakingintheburg.blogspot.com/2011/05/spring-has-sprung-strawberry-rhubarb.html
I made some strawberry rhubarb compote too that I've been eating on my yogurt all week. Mmm...
Maybe people who don't like rhubarb just haven't had it prepared in a tasty way? I made straight up rhubarb jam this week and my Irish husband announced that he HATES rhubarb. I gave him a slice of pound cake with rhubarb jam and he tried it, then gobbled up all my jam and announced that he actually loves rhubarb now. :)
Rhubarb margaritas!! I made sour mix using a very strained rhubarb puree last year and it was a huge hit. It's pink, tart and refreshing!
Martha's Rhubarb Upside-down cake is the tastiest thing ever. Ever! And it's very easy. Yummmmm... I'm craving some now.
http://www.marthastewart.com/344240/rhubarb-upside-down-cake
Yes! Rhubarb cake (I like my rhubarb IN my cake, not on it) and rhubarb clafoutis are two of my favorite ways to eat it.
And there's always my old favorite standby and easier version of pie: rhubarb crisp.
Oh, wow! Thanks for the additional ideas, all. Will absolutely try Martha's cake and @ACharmer, that family recipe looks divine.
I happen to love that rhubarb syrup that was featured here last year. Great in sodas! I think I'll make some right now.
uh, rhubarb crumble anyone?
8 sticks of rhubarb, rinse and diced, bottom of a glass casserole dish. Sprinkle over a tbsp or two of sugar and stir it up.
Then the crumble - 8 oz flour, 4 oz butter, 4 oz sugar (I use half white, half brown). Rub together or whizz in processor to make like large breadcrumbs. Pour over rhubarb and spread out. Put a lid over the glass dish.
Bake at 180C/350F for 30-40mins until golden and bubbling.
Cool slightly, serve with vanilla ice cream. Be happy.
SCRUMMY
I was so glad to see this post! I've actually been looking for ways to use rhubarb beyond making a pie or a crisp.
Oh I think I will just have to plant some rhubarb now...grows like a weed around here, but so yummy
I just made Helen Rennie's Rhubarb Cake last night for a dinner party. Perfect accompanied by a scoop of ice cream. It only takes about 10 minutes to throw all the other ingredients together and while it baked I could prep all the other food for the party. Recipe at www.beyondsalmon.com
I turned into a total rhubarb devotee (I was always borderline but for the pie) after trying the recipe featured here last year others have referred to: rhubarb, rosemary and lemon spritzer. It was so addicting I filled the freezer with blanched rhubarb, held off using it all winter and now that it's warm I'm trying to use up all the frozen rhubarb to make room for the new crop. I'm even sharing it with neighbors though I could drink it all day. I've cut back on the sugar in the recipe, though.