To prepare rhubarb, trim the leaves first. Rhubarb is a mysterious plant, and if it’s weirdly celery-looking state has left you scratching your head, you’re not alone. In the United States, rhubarb is mostly grown in the northeast, so if you live outside of that region, you might have to hunt for yours! Add it to blondies, cook it into a pie, or even serve it up in a drink. Roasted rhubarb lends itself well to deconstructed desserts like Graham Hornigold's Roasted rhubarb, orange and crystallised puff pastry, or layered puddings such as the blush pink stripes in Nathan Outlaw's Rhubarb and crumble trifle. Roasted rhubarb is also delicious in its own right and sometimes all it needs is a dollop of cream or a slosh of custard to be transformed into a sumptuous, seasonal pudding. How I Make My Rhubarb More Red or Pink. Roasted rhubarb makes a great sweet or savoury stuffing. You want to store the rhubarb in stalk form so that it will stay fresh longer. Check the rhubarb for any blemishes and use a vegetable peeler to remove them. Rhubarb sauce can be served as a side to meat or served over ice cream or pound cake. Get inspired with our favourite rhubarb recipes: Rhubarb-apple crisp is the spring version of your favourite fall recipe. Rhubarb is in season from mid spring through early summer, from about April to June. © Copyright 2020 St. Joseph Communications. Cut it right before using. To make my rhubarb more red or pink instead of green, I use one of two methods, either I add r aspberry or strawberry flavoured gelatin crystals, or "Jello" to the rhubarb, or I add a tiny bit of red food colouring.. Rhubarb sauce can be served as a side to meat or served over ice cream or pound cake. Its tart flavor lends itself to sweet pairings. https://www.chatelaine.com/recipes/recipe-collections/spring-rhubarb-recipes The most basic way to prepare rhubarb is as a sauce or loose jam. Simply chop them off, discard and the rest of the stalk is then ready to use. Safety alert! Never eat the leaves of rhubarb, as they have toxic levels of oxalic acid and should not be eaten! How to Cook with Rhubarb Rhubarb is technically a vegetable but is usually prepared as a fruit would be. The most important thing to know … If you’re lucky enough to have rhubarb growing in your garden, chances are you have more rhubarb than you can use. Its tart flavor lends itself to sweet pairings. https://www.delish.com/cooking/recipe-ideas/a27059524/rhubarb-jam-recipe But when cooked down and sweetened up, rhubarb is a real delight. Rhubarb leaves contain oxalic acid, which can be poisonous. From breakfast to snack time to dessert, there are lots of ways to use rhubarb. The roasted batons are ideal for anything from trifle layers to a luxuriant rhubarb and custard. To freeze, discard the leaves, chop stalks into 1-inch pieces and fill zip-top bags with 2 cup portions (easier for future use). Roasted rhubarb lends itself well to deconstructed desserts like Graham Hornigold's Roasted rhubarb, orange and crystallised puff pastry, or layered puddings such as the blush pink stripes in Nathan Outlaw's Rhubarb and crumble trifle. Thankfully, frozen rhubarb will keep well for up to a year. Roasting rhubarb is the most efficient way to cook it in large quantities. Find more rhubarb prep tips here. Rhubarb is technically a vegetable but is usually prepared as a fruit would be. It's often used in sauces, pies, muffins, and cakes. It's often used in sauces, pies, muffins, and cakes. Updated June 8, 2020. For a more intense rhubarb flavour and firmer texture, leave the rhubarb batons in the sugar and orange mixture in the fridge over night before roasting. The most important thing to know about how to cook rhubarb is that is must be cooked down. Ready to get more acquainted with this seasonal treat? Wash the stalks and cut off the leaves near the base. Spring is truly here when those signature pink stalks hit the grocery aisles. From purchasing rhubarb at the supermarket to exploring which flavors best complement rhubarb, find advice on how to prepare rhubarb with this helpful guide from My Food and Family. For inspiration, see Nathan Outlaw's recipe for baked apple and rhubarb with vanilla honey yoghurt. The most basic way to prepare rhubarb is as a sauce or loose jam. Rhubarb can have green or pink to red stalks—similar to celery stalks—and large green leaves. Rhubarb is only around for a short while, so enjoy it when you can! From mini hand pies to muffins and a classic crisp, there are endless ways to use rhubarb. Cut rhubarb into 1/4 inch pieces in preparation for a sauce or pie. If you have no idea what rhubarb looks like, the best way to describe it is as pinkish green with celery-like stalks. Here’s the 401 on how to use rhubarb. The fibrous texture of this vegetable is too tough to enjoyably chew. Use a vegetable peeler to strip off big slivers of orange rind then juice the orange, Mix the orange rind, juice and sugar together in a big mixing bowl, Toss the rhubarb batons in the sugar and transport to an ovenproof dish, Place in the oven to cook for 15–20 minutes, Mixed roasted vegetables with blue cheese sauce, Spiced roast potatoes with coriander, cumin and black pepper, Cod with broad beans, rhubarb and lemon verbena sauce, baked apple and rhubarb with vanilla honey yoghurt, Roasted rhubarb, orange and crystallised puff pastry, Join our Great British Chefs Cookbook Club. For a little background, rhubarb is a vegetable that is used like a fruit in cooking. https://www.allrecipes.com/recipe/106026/sweetly-stewed-rhubarb Avoid limp stalks with split ends, which indicates a lack of freshness. Get the most out of the short rhubarb season by starting early, preserving the extras (read more on how to freeze rhubarb below) and and making as many tasty desserts and savoury mains featuring this spring vegetable as possible (yes, it’s a vegetable, even though it’s often used like a fruit). By Chatelaine There are no social login steps defined in Sitecore for this flow. Head over to our tastiest and best rhubarb recipes here. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Food writer (and occasional Smithsonian contributor) Kim O’Donnel says that rhubarb chutney—a good way to make use of rhubarb before it wilts—complements salmon, … Get this rhubarb-apple crisp recipe. Look for stalks that are fresh and crisp with shiny skins.