Cooking with Rhubarb
In a previous post I told you all about growing rhubarb. See here.
I really think every garden should have a rhubarb patch.
Beautiful to look at and delicious to eat!
Today, I will share some of my absolute favorite ways to use that wonderful, tart rhubarb from the spring garden.
But first, another poem….
Oh for a taste of rhubarb pie!
Home picked, home baked-
Mouth watering, I don’t lie.
A tart and delicious delight,
Tingles, mingles with the tongue.
Mom always cooked it just right!
Some might let theirs to to waste,
But I eat their piece without delay,
I just love that capricious taste!
Connie M Wong
Number 1, and the top of my list is plain ‘ol rhubarb pie! Nothing could be easier or taste better.
3 cups chopped rhubarb
This will take about 10-12 rhubarb stalks.
1 to 1 1/2 cups sugar
3 Tbsp flour
1 egg, beaten
opt.-1/2 tsp nutmeg
Combine the sugar mix with the rhubarb, toss to coat.
Place the rhubarb mixture in an unbaked pie crust bottom.
Dot with butter.
Place top crust on, flute edges as desired, cut steam vents.
opt. Brush with a milk or egg wash, then sprinkle with dusting sugar. (Just for pretty!)
Bake in a hot oven, at 425 degrees for 10 minutes.
Reduce heat to 325 and continue baking for 30 more minutes.
Leave me a comment, do you like rhubarb pie or no? Have you ever made a rhubarb pie?
Here is another super simple recipe to use your rhubarb.
1 boxed cake mix, yellow or vanilla
3 cups chopped rhubarb
1 cup sugar
1 pint half and half
Prepare the cake mix according to the package directions.
Pour into a greased and floured 9 x 13 baking dish.
Combine the chopped rhubarb with the sugar.
Sprinkle over the cake mix.
Pour the half and half over the rhubarb and cake mix.
Bake at 350 degrees for 45-55 minutes.
Let cool about 20 minutes. Serve warm with whipped topping. The rhubarb sinks to the bottom and makes a custard type layer.
This cake is best served the day it is made. It is a good dessert to take to a covered dish supper and for feeding a large crowd.
Here is 1 more simple recipe.
3-4 cups chopped rhubarb
3/4 to 1 cup sugar
1/2 cup water
opt. dash cinnamon
In a saucepan, combine sugar and water. Bring to a boil, stirring to dissolve the sugar.
Stir in the rhubarb, bring back to a boil. Reduce heat, and simmer, uncovered 10-12 minutes, until rhubarb is soft.
This sauce is wonderful over ice cream!
Rhubarb can be ‘put-up’ for later use so you can enjoy your rhubarb all year long.
Wash and trim your rhubarb. Cut into 1/2 to 1 inch slices.
Blanch in boiling water for 1 minute.
Immediately submerge into ice water, then drain.
The rhubarb can be sweetened now-dissolve 1 cup sugar in 1 cup water and pour over the rhubarb, or left to sweeten later.
Place in freezer containers or zip lock bags, label and freeze.
I can do all things through Christ
who strengthens me.