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Rhubarb Recipes

Wash and trim the rhubarb stems before use. Discard the leaves as they are poisonous. If using outdoor-grown rhubarb, remove any stringy outer layers. Cut into equal-sized pieces to ensure even cooking.

Forced rhubarb is very fragile so poach or bake only briefly to prevent it from disintegrating into a mush. Use a thick sugar syrup as it releases a lot of juice. Outdoor-grown rhubarb has a sharper taste and more fibrous texture, so requires a slightly longer cooking. Both varieties of rhubarb are good in pies, tarts, fools, jellies and ices. Rhubarb also makes a good jam with grapefruit or ginger, and tastes delicious made into a cordial flavoured with rosewater. Orange, vanilla and lavender all complement rhubarb.

Canned Stewed Rhubarb Recipe

In The Kitchen Ecosystem (Clarkson Potter, 2014), Eugenia Bone explains the paradox of great meals: the more you cook, the less you actually have to do to produce delicious food. By starting with the freshest ingredients you can find and preserving and harnessing leftover components to use in future dishes, all you have to do is choose a main ingredient and you can rustle up a meal. The following recipe is from "Rhubarb."

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This is the simplest preserve, just rhubarb cooked with sugar. It is loose and perfect for dessert, served plain or with whipped cream and garnished with blanched, toasted almonds. I've used the stewed rhubarb to make ice cream sundaes (with whipped cream and toasted almonds) and mixed it with gelatin. Red rhubarb maintains its color well, though processing does fade the color some. Green rhubarb, which tastes the same as red rhubarb, cooks to a pinkish brown color. To help maintain the color, you can add chopped strawberries. Save the steaming liquid for rhubarb stock or drink it warm mixed with honey.

Rhubarb Drink And Dessert Recipes

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