Rhubarb is one of the first spring offerings of the garden. It is a vegetable related to the dock plant, a common weed. Nutritionally, rhubarb is high in vitamins A and C and a variety of minerals, particularly calcium. Rhubarb is also believed to be a beneficial blood purifier and digestive aid.
How to Prepare
Cut off leaves, rinse and chop the stems.
How to Store
Store wrapped in a damp towel or in a plastic bag in the refrigerator for up to a week. Stems will soften and shrivel as they dehydrate. For long-term storage, rhubarb may be frozen either raw or cooked. It should be washed, chopped, and drained. Place in airtight containers and freeze.
How to Cook
Rhubarb can be eaten raw, blended in a smoothie, roasted, or dried.
Information adapted from From Asparagus to Zucchini
Strawberry/Rhubarb Crumb Pie
- 1 egg
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¾ pound rhubarb rib, cut into ½-inch pieces, or sliced frozen rhubarb (about 3 cups)
- 1 pint fresh strawberries, halved
- 1 unbaked pie shell (9 inches)
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup quick-cooking or old-fashioned oats
- ½ cup cold butter, cubed
In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell. For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees; bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Recipe courtesy of Taste of Home
Ruby Port and Rhubarb Risotto with Sugared Strawberries
- 2 cups sliced strawberries
- ¾ cup plus 1 tablespoon sugar, divided
- ⅔ cup ruby port
- 1-½ cups chopped rhubarb
- 3-½ cups water, divided
- 2 cups whole milk
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground nutmeg
- 2 tablespoons butter
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- ½ teaspoon vanilla extract
- ¼ cup (2 ounces) mascarpone cheese
Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside. Combine port and ¼ cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 minutes or until slightly thickened. Stir in rhubarb; cook 7 minutes. Bring 3-½ cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat. Combine milk, remaining ½ cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil).
Keep warm over low heat. Melt butter in a large Dutch oven. Add rice to pan; cook 1 minute, stirring constantly. Stir in 1 cup hot water; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining water, ½ cup at a time, stirring constantly until each portion of water is absorbed before adding the next.
Add milk mixture, ½ cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 minutes total). Stir in vanilla; cook 1 minute. Remove from heat; stir in mascarpone until cheese melts. Place about ½ cup risotto in each of 8 bowls. Top each serving with 2 tablespoons port mixture and ¼ cup strawberry mixture.
Recipe courtesy of My Recipes
Pork Chops with Rhubarb-Cherry Sauce
- ½ cup dried cherries
- 1 tablespoon balsamic vinegar
- 1 teaspoon plus 2 tablespoons olive oil
- ½ cup finely chopped onion
- 8 to 10 ounces rhubarb, ends trimmed, cut crosswise into ½-inch pieces (2 cups)
- 3 tablespoons sugar
- Pinch of ground nutmeg
- Coarse salt and ground pepper
- 4 pork loin chops, (each ½ inch thick and 6 to 8 ounces)
In a small bowl, combine cherries with vinegar and ¼ cup hot water; let stand 10 minutes to soften. In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes. To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes.
Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm. Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.
Recipe courtesy of Martha Stewart
- ½ lime, cut into pieces, plus 2 lime wedges
- 10 mint leaves
- 2 ounces vodka
- 1 ounce raspberry vodka
- 1 ounce Cointreau or other triple sec
- 1 ounce Rhubarb Syrup
- 1 long, thin slice of rhubarb stalk
In a cocktail shaker, muddle the lime pieces and mint. Add ice, the vodkas, Cointreau and Rhubarb Syrup and shake well. Strain into an ice-filled rocks glass; garnish with the lime wedges and rhubarb.
Recipe courtesy of Food and Wine
Spiced Braised Rhubarb
- 1-½ lb. rhubarb, trimmed and cut into 2 inch pieces on an angle
- 1 cup fresh orange juice
- ¼ cup honey
- ½ tsp. kosher salt
- 8 pods green cardamom
- 2 whole star anise
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 (½ -inch) piece ginger, peeled and thickly sliced crosswise
- Yogurt or vanilla ice cream, for serving
Heat oven to 400 degrees. Mix together rhubarb, orange juice, honey, salt, cardamom, star anise, vanilla bean and seeds, and ginger in a 9 in x 13 in baking dish. Bake, stirring occasionally, until rhubarb is tender, 14-16 minutes. Let cool to room temperature. Serve over yogurt or ice cream, if you like.
Recipe courtesy of Savuer