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RECIPES
IMPORTANT NOTES about cooking rhubarb: 
Avoid uncoated aluminum, copper or unseasoned cast iron cookware. Rhubarb will react with the surfaces of those containers. (annodized aluminum is OK)
When using thawed rhubarb be sure to use a proportionate amount of liquid and fiber. Frozen rhubarb thaws to less volume than fresh and sometimes separates into fiber and liquid. For example, suppose you froze six cups of rhubarb cut for a pie. It might thaw to 5 cups of liquid and fiber. One cup of air between the chunks has vanished. Regardless of the actual shrinkage, use 1/6 of the liquid and 1/6 of the fiber for each cup in a recipe if you originally froze 6 cups.Avoid over-sweetening. The tart nature of raw rhubarb overwhelms its more delicate flavor. So does too much sweetener. If possible, sweeten incrementally to find the right balance of flavors, tartness and sweetness. In balance, the sweet and tart neutralize each other. If the recipe tastes sweet like candy then you're probably not tasting the rhubarb.
Rhubarb Margaritas  A surprisingly refreshing drink. Our guests often ask for seconds! 1-2 cups fresh or frozen rhubarb, cut into 1" long pieces 2 oz. Tequila 2-4 oz Triple Sec or Cointreau 1 cup chopped ice if rhubarb not frozen 1/2 cup of fresh or frozen strawberries (optional, will reduce amount of Triple Sec required. Blend the rhubarb in a food processor until liquefied. Add/blend in Triple Sec or Cointreau to taste. Add Tequila. If you desire a frozen margarita and the rhubarb was not frozen, then add/blend ice. Serve with or without salt.
Rhubarb Iced Tea  6-10 cups clean, fresh rhubarb; cut into 1" pieces 6-10 cups of water (same as # of rhubarb cups) 3-4 cinnamon sticks (to taste) approx 3 tbs of honey or 1/2 cup sugar Add rhubarb and cinnamon sticks to water and bring to a boil. Simmer for 1 hour. Strain the mixture and set aside the pulp (keep the pulp for other rhubarb recipes, such as pancakes) Now add honey or sugar to taste while mixture is still hot. Cool. Serve over ice with a mint sprig, lemon wedge or lavender sprig. Leave out or reduce cinnamon to taste. Scale the recipe to the quantity you actually need. Will keep about a week. An interesting variant: if using frozen rhubarb there will be considerable liquid in the bag once the rhubarb is thawed. Start with that liquid, strained or unstrained, and an equal amount of water. 6 full cups of cut, fresh rhubarb, when frozen and thawed, will produce about 1 cup of fibrous rhubarb and the remainder will be liquid, several cups. Very tasty!
Rhubarb Buttermilk Pancakes  When you thaw frozen rhubarb a great deal of liquid can be released. The liquid is ideal for punch and iced tea. The concentrated fiber is also good in many recipes. One is pancakes. (6 cups of fresh, frozen rhubarb can result in 2 cups of concentrated fiber with the remainder liquid.) 1 egg 1 cup all purpose flour 1 cup buttermilk 1tbs sugar 2 tbs shortening, melted (or vegetable oil) 1 tsp baking powder 1/2 tsp baking soda 1/2 teaspoon salt 1 tsp vanilla extract 2/3 cup rhubarb fiber (well drained from frozen or drained from stewed rhubarb...see Rhubarb Iced Tea) (Makes about 9 pancakes) Beat the egg by hand until fluffy. Beat in all remaining ingredients until smooth. Pre-heat the griddle...test with a few drops of water. If the water drops skitter around, the heat is correct. For each pancake pour about 3 tablespoons of batter from the tip of a large spoon or container suitable for pouring. Cook on the first side until they are dry and puffed around the edges. Flip and cook the other side until golden brown. For regular pancakes, substitute 3/4 cup milk for the buttermilk, increase baking powder to 3 tsp, and drop the baking soda and vanilla extract.
Michelle’s Rhubarb Butter Makes a tasty topping for pancakes, toast, ice cream, bagels, muffin...etc, and a unique glaze on baked chicken or pork.
2 cups rhubarb, chopped
2 tbs lemon juice
1 tsp cinnamon
1/4 cup brown sugar
3/4 cup water
1 tbs corn starch
Add all ingredients except the corn starch to a sauce pan. Mix all ingredients except the corn starch in an uncovered sauce pan and bring to a boil. Cover and reduce the heat, simmering until the rhubarb is tender (about 5-10 minutes). Mash the mixture until all the rhubarb is thoroughly mashed. Dissolve the cornstarch in a little water and stir into the mixture. Continue cooking, stirring frequently, until the mixture begins to thicken. Once it begins to thicken, remove it from the heat and let it cool. (It will continue to thicken.)
Ginger’s Rhubarb-Applesauce Muffins
2 cups flour
1 cup whole wheat flour
2 tsp baking power
2 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
2 eggs
1 1/3 cup packed brown sugar
1 1/3 cup applesauce
½ cup cooking oil
1 ½ cup chopped rhubarb
cinnamon sugar
In a large mixing bowl stir together four, whole wheat flour, baking power, cinnamon, baking soda and salt. Make a well in the center and set aside. In a medium mixing bowl beat the eggs and stir in the brown sugar, applesauce and oil. Add this mixture all at once to the flour mixture...pour it in the well. Stir just until the flour is moist...it should be lumpy. Fold in the rhubarb.
For regular muffins: Lightly grease 2 ¾ inch muffin cups of line them with paper cups. Fill each 2/3 full and sprinkle the tops with sugar or cinnamon sugar. Bake at 400 degrees for 18-20 minutes or until the tops are golden. Serve warm. (Makes about 24 muffins)
For mini-muffins: cut the recipe in half and use 1 ¾ inch muffin cups and bake for only 10-12 minutes.
Anne's Rhubarb-Strawberry Sorbet 3/4 lb. rhubarb, cut into 1/2 in. pieces 3/4 lb. sugar 10 oz. fresh strawberries (about 1 1/2 cups) 1/2 tsp fresh sqeezed lemon juice 2/3 cup water In medium saucepan bring the rhubarb, sugar and water to a boil. Reduce heat and simmer until rhubarb is tender, about 5-20 minutes. Cool to room temperature. Puree strawberries in a blender or food processor together with the rhubarb mixture and lemon juice until smooth. Chill. Then add as the flavoring to ice cream according to your favorite ice cream process.
Judy's Rhubarb Punch  8 cups frozen or fresh, clean rhubarb, cut 1" lengths 1 cup granulated white sugar 4 cups water 2 6 oz. containers of frozen lemonade 6 cups of chilled ginger ale, citrus soda, or tonic water with quinine (whichever flavor you prefer) Combine the rhubarb and water and cook until the rhubarb is very mushy, at least 20 minutes. Strain (keep fibrous pulp for use in pancakes or similar recipes) and add sugar while still hot. If using frozen rhubarb you should also cook to extract more flavor from the fibers. At this point you can freeze the mixture for later use. If so, then thaw and proceed. Stir in frozen lemonade. Add final liquid (ginger ale, etc.). Refrigerate and serve over ice. Will keep about a week if kept refrigerated.
Rhubarb Pie  A favorite. Can be made as a Strawberry/Rhubarb pie by replacing half of the rhubarb with strawberries. If using frozen rhubarb, drain before using. 9 inch pie crust 1 1/2 cups sugar 1/3 cup all purpose flour 1/2 teaspoon grated orange peel, optional 4-6 cups rhubarb, cut into 1/2 inch pieces 2 tablespoons margarine or butter Heat the oven to 425o. Prepare pastry. Mix the sugar, flour and orange peel. Turn half of the rhubarb into the pastry-lined pie plate. Sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture. Dot with margarine. Cover with top crust that has slits cut in it. Seal and flute the crust. Sprinkle with sugar,. Cover the edge with 2 or three inch strip of aluminum foil to prevent excessive burning and remove the foil for the last 15 minutes of baking. Bake for about 40-50 minutes. Cool before serving.
Rhubarb Cream Pie  4-6 cups diced rhubarb 1 3/4 cups granulated sugar 5 tablespoons flour 3 eggs 1/4 cup whipping cream 1 unbaked 10-in pie crust 1 cup rolled oats 1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter Preheat the oven to 425o. Combine rhubarb, sugar, 3 tablespoons flour, eggs and cream in a bowl. Pour mixture into the pie shell and bake for 10 minutes. While baking, prepare topping by combining oats, brown sugar, cinnamon and 2 tablespoons of flour and cutting in the butter. After 10 minutes, remove the pie from the oven and reduce oven temperature to 350o. Top pie evenly with oat topping and continue to bake an additional 35 to 40 minutes. Cool before serving.
Barbro's Rhubarb Cake  1 stick of butter (margarine if preferred)
1 cup sugar 2 large eggs 1 cup buttermilk or whole milk 2 cups flour 1 tsp baking powder 1 tsp vanilla 4 cups rhubarb, cut into 1/4-1/2" piece or smaller Topping: 1 cup brown sugar 2 tsp milk Beat the butter, sugar and eggs together, adding eggs one at a time. Mix in the remainder of the ingredients and bake at 350o for about 40 minutes. Then spread topping evenly and let cool. Recipe can accommodate less or more rhubarb than stated.
Jane's Rhubarb Coffee Cake  1/2 cup soft butter
1 tsp vanilla 1 1/2 cup brown sugar 1 1/2 cup raw rhubarb 2 cups flour 1 tsp baking soda 1 cup sour milk Topping: 2 tsp cinnamon 1/2 cup white sugar Mix all ingredients except sugar and cinnamon. Spread mixture in a 9"x13" pan. Mix sugar and cinnamon and sprinkle on the top. Bake at 350o for 30 minutes. Serve warm or cold.
Brenda & Lena May’s Rhubarb Dumplings
A family recipe for rolls similar to cinnamon rolls...but tastier!
Dumplings:
1½ cups finely chopped rhubarb
2 cups flour
1 tsp salt
2½ tsp baking powder
2½ tbs shortening
7/8 cup milk
sugar to taste
Sauce:
1 cup brown sugar
1 heaping tbs flour
¼ tsp salt
1 cup and 1 tbs of water
dash of nutmeg
Preheat oven to 350o. Mix the dumpling ingredients except sugar, shortening and rhubarb. Cut in the shortening to make a dough. Roll the dough to ¼ inch thickness and sprinkle generously with sugar. Cover with the finely chopped rhubarb. Roll into a log, as for cinnamon rolls, and cut into ½ inch disks. Arrange in a buttered, 9 inch pan. Make the sauce by mixing all ingredients and bringing to a boil. Cover the dumplings with the sauce and bake at 350o for 30 minutes.
Lena May's Rhubarb Custard Pie (recipe from 1800s)
PIE CRUST: 2 1/2 cups flour (high altitude flour if you have it) 1 cup Crisco (original called for lard) 1 tsp salt 1 large egg 1 tbs vinegar Blend the egg and vinegar together until well mixed and add enough cold water to make 1/2 cup total liquid. Mix with remaining ingredients to make dough (makes a double crust pie). Custard Pie 5 cups rhubarb, cut into 1" pieces or smaller 1 cup sugar 3 tbs flour 2 eggs butter Mix all ingredients togehter and put in unbaked pie shell. Dot with butter on the top. Put on the top pie crust and bake at 350 degrees for about 45 minutes (add 7 minutes for high altitude).
Rhubarb Bread  1 1/2 cup brown sugar
1/2 cup olive oil 1 large egg 1 cup buttermilk 1 tsp salt 1 tsp baking soda 1 tsp vanilla 2 1/2 cup flour 3 cups diced rhubarb 1/2 cup chopped walnuts or pecan Topping: 1 tbl soft butter 1/4 cup white sugar Mix and stir brown sugar and oil until smooth and then add the egg, salt, baking soda, buttermilk, vanilla and flour. Mix/blend until moist. Then mix in the rhubarb and nuts and spread in bread loaf pans. Mix the butter and white sugar until crumbly and sprinkle over the top of the unbaked bread. Bake at 359o for about 50-55 minutes.
Rhubarb Sauce  An ice cream topping, dessert by itself, or a topping for toast or pancakes. 2-3 cups of fresh or frozen rhubarb, cut into 1" pieces 1/4 cup of sugar or honey Red Food Dye Powdered Cinnamon to taste, optional (1 tsp for me) Boil the rhubarb and honey/sugar over a medium-low heat until it reaches a desired consistency. The longer you boil it, the thicker it becomes. Add sugar a little at a time until the desired sweetness is reached. When done, stir in food die to the desired color.
Rae's Tapioca Rhubarb Sauce 
1/4 cup minute tapioca 1 1/2 cups sugar 1/2 tsp. salt 2 1/2 cups water 2 1/2 cups rhubarb, cut to 1/2-1" lengths Combine ingredients in a saucepane and boil over amedium heat, stiring constantly, until you reach the desired consistency. Cool, stirring ocassionally. Up to 1 cup of crushed pineapple can be added when cool, if desired.
Rhubarb-Red Currant Sauce 1 1/2 cups red current jelly 2 cups fresh rhubarb, diced (1/4" or smaller pieces) 1 tbs arrowroot 1 tbs port wine or madiera Combine rhubarb and jelly and cook over medium heat, stirring often, until reduced by about 1/3. Strain the sauce and set aside the fibrous material. Continue to cook and reduce until the total remaining liquid is about 1 cup total. Make another mixture of the arrowroot and wine and stir until smooth. Return the sauce to a boil and add the arrowroot/wine mixture. Stir the final mixture constantly for one minute and then simmer for 2 minutes. Serve hot or refrigerate.
Marji's Rhubarb Upside-Down Pudding
 2 tbsp. butter
2 cups rhubarb
1/2 cup sugar
1 tsp. quick tapioca
1 1/2 cup sifted flour
1 tsp. salt
1 tsp. soda
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/2 cup sugar
1 cup sour cream
1 egg
1/4 cup melted butter
Melt 2 tbsp. butter in 9 " pan in 350 degree oven. Distribute rhubarb evenly over butter. Combine sugar & tapioca & sprinkle over rhubarb. Sift flour, soda, salt, spices, & sugar. Add sour cream, egg, & melted butter. Mix well. Spread over rhubarb. Bake 30-35 minutes at 350 degrees or until cake is browned on top. Turn upside down on plate immediately. Serve warm with whipped cream or ice cream.
Rhubarb Jelly
 5 cups rhubarb, finely cut
1 cup crushed pineapple
Combine these 2 ingredients & let stand 1/2 hour.
Add 4 cups sugar. Mix; place in large saucepan & heat to boiling, stirring constantly 12 minutes. Remove from heat. Add 1 small box Jello-O (strawberry or cherry or raspberry). Pour into small jars. Pour paraffin on top. Can be used as a sauce for ice cream or smeared on toast or biscuits.
Bonnie's Rhubarb Jam
 5 cups--rhubarb, cut fine 1 (30z.) pkg. strawberry gelatin
3 cups sugar
1 small pkg. strawberry Kool-aid
Put sugar over rhubarb and let set overnight. Cook over low heat until soft. Remove from heat and add gelatin and Kool-Aid: mix well until all the
Kool-Aid and gelatin powders are dissolved. Pour into pint jars and seal.
Rhubarb Conserve  A "conserve" is a condiment made with contrasting fruits and/or nuts.
2 lbs. fresh rhubarb, cut into 1" lengths 2 oranges 1 lemon 3 1/2 cups granulated sugar 1/2 cup chopped walnuts Extract the juice and grate the rinds of the orange and lemon. Add the rinds and juice to the rhubarb and sugar in a saucepan and cook over a low heat, stirring until the sugar is dissolved. Continue cooking, stirring constantly, until the mixture is thick and clear. Now add the nuts and cook and stir another 5 minutes. Serve cool while fresh. Can or freeze for later use.
Marji's Grilled Pork Chops with Rhubarb-Ginger Chutney
 2 tbsp. Dijon mustard
2 tsp. olive oil
1 clove garlic, finely minced
freshly ground pepper
several sprigs of fresh thyme (or 1/2 tsp. dried)
4 (3/4 inch thick) center-cut pork loin chops
kosher salt
Mix together mustard, olive oil, garlic & ground pepper. Strip leaves from thyme sprigs & add to mustard mixture. Spread pork chops with mixture & marinate, covered, in refrigerator overnight.
Prepare a medium-hot fire in the grill. Remove chops from refrigerator just before you are ready to begin grilling & season well with salt. Cook chops about 7-8 minutes per side. The meat should be moist with the slightest tint of pink. If you prefer your pork a little more done, cook for another couple of minutes. Garnish each chop with a generous dollop of Rhubarb-Ginger Chutney. (recipe follows)
Rhubarb-Ginger Chutney
1 cup apple-cider vinegar
2 cups brown sugar, packed
8-10 cups 1/2 inch sliced rhubarb pieces
1/2 cup peeled fresh ginger, sliced & cut into a fine julienne
4 cloves garlic, peeled & minced
12 black peppercorns
1 cup currants or raisins
1 tsp salt
Bring vinegar & sugar to a boil in a large non-reactive pot. Add rhubarb & remaining ingredients; bring to a simmer. Cook, stirring occasionally, until mixture thickens.
Marji's Rhubarb Dessert
 3 cups diced rhubarb. Pour boiling water over rhubarb & in 5 minutes, drain. (If you want it tart, leave boiling water on about 30 seconds). Place cut rhubarb in 9" square pan. Mix together in a bowl: one slightly beaten egg, 1 large cup sugar, 2 heaping tbsp. of flour. Spoon over rhubarb & dot with 2 tbsp. butter. Crumb topping: Mix together with fork--3/4 cup flour, 1/2 cup sugar & cut in 1/3 cup margarine (5 tbsp). Sprinkle on top of rhubarb. Bake at 375 degrees 45 minutes until brown. Serves 8 or 9.....with or without the addition of ice cream.
Marji's Rhubarb Crunch
 Mix as pie crust:
1 cup flour
5 tbsp. powdered sugar
1/2 cup butter
Put into 9x13 pan & bake at 350 for 15 minutes.
In a separate bowl, beat together 2 eggs well. Add 1 1/2 cups sugar, 1/4 cup flour, 3/4 tsp. baking powder, 1/4 tsp. salt, 2 cups cut-up rhubarb. Pour mixture over crust & bake an additional 30-35 minutes. Serve well-cooled with cool whip if desired. (The top of this dessert is all crinkly & crunchy.)
Rhubarb Salsa  2 cups fresh rhubarb, finely diced
1/2 cup sweet red pepper, chopped 1/2 cup sweet yellow pepper, chopped 1/2 cup fresh cilantro 3 green onions, finely chopped 1 chili pepper, minced and seeded 2 tbs fresh lime juice 1 tbs brown sugar 1/4 tbs salt 1/2 tbs ground black pepper Bring about 1-2 quarts of water to a boil and add rhubarb for only 10 seconds (put rhubarb in a strainer and just emerse it in the water). Cool the rhubarb under cold water and drain. Mix rhubarb with remaining ingredients and refrigerate.
Judy's Cold Strawberry-Rhubarb Soup 
3 cups of fresh rhubarb cut into 1/4-1/2 inch pieces 3 cups water 3/4 cup sugar or 4 tbs honey (to taste) 1 teaspoon grated orange peel 1 cup strawberries 1/3 cup dry white wine Combine water, rhubarb, sugar and orange peel and bring to a boil. Simmer for 20 minutes, stirring often. Allow to cool. Smooth half the mixture in a blender together with the strawberries (set 1 aside for garnish) and recombine the smoothed mixture with the other half. Add wine and stir thoroughly. Serve chilled, garnished with sour cream and/or a sliced strawberry.
Marji's Rhubarb Cobbler
 A cobbler is similar to a pie but without the bottom or side crust and with a biscuit-like topping.
3/4-1 cup sugar
2 tbsp. cornstarch
1/4 tsp cinnamon
4 cups cut-up rhubarb
1 tbsp. water
2 tbsp. butter
1 cup sifted flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter or margarine
1/3 cup milk
1/3 chopped pecans
1 tsp. shredded orange peel
For sauce, combine the 3/4-1 cup sugar, cornstarch & cinnamon. Add rhubarb & water. Cook & stir one minute beyond when it mixture boils. Pour into a 8" square baking dish and dot with 2 tbs butter. Place in 400 degree oven while preparing biscuit topping.
Sift flour, 1/3 cup sugar, baking powder & salt. Cut in 4 tbsp. butter. Stir in mil,, pecans, & orange peel. Push from spoon in dollops atop hot rhubarb. Bake at 400 degrees about 25 minutes. Serve with light cream or milk, warm or cold and also excellent with vanilla ice cream. Makes 6 servings.
If you have a recipe you'd like to share or a comment on one of ours please contact us. For more good rhubarb recipes we recommend The Joy of Rhubarb, by Theresa Millang, 246 pages, 2004, Adventure Publishing, Inc.
This page was last modified on Sunday, July 06, 2008 11:35:39 AM |
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