I’ve never cooked rhubarb. There I said it. It wasn’t until relocating to Lancaster County, after marrying superman, that I was introduced to a strawberry rhubarb pie. If you have never had or cooked rhubarb you are not alone. The variety in the following recipes guarantees there will be at least one you will enjoy.
It just dawned on me this past week, rhubarb season was nearing an end. If I didn’t get on it I’d miss the 7 recipes from the, “Fresh From Central Market Cookbook.”
All the the recipes were easy to make. Because rhubarb is available for a short window you have the option to prep it and save for use later in the season. Just give it a quick blanch, cool and freeze.
Interesting tidbit about rhubarb, if you grow your own at home, remove the leaves they are toxic.
So, in one afternoon this is what I whipped up… Needless to say, there was much sharing with neighbors. Dan’s favorite was the crunch. I loved the punch and the sauce. The most surprising and a favorite was the tapioca. I would have never expected it to be so good!
rhubarb pie, Ethel Stoner, Stoner’s Vegetables, p142 Easy and yes, it’s okay to use a prepared pie crust. Every kitchen diva has her shortcuts.
sour cream rhubarb cake, Ethel Stoner, Stoner’s Vegetables, p151 Lovely baked into mini-bundt pans and small loafs for gifting. Next time I’d consider substituting Cabot’s Vanilla Bean, Low Fat Greek yogurt, just for the flavor. The dough is dry, the recipe reads it is “stiff”, expect that. If it is too crumbly (won’t even stick together) add a tablespoon of sour cream. (*to make egg free I successfully substituted 2 tsp chia seeds ground in spice mill with 1/4 water, whisked)
rhubarb crunch, Ethel Stoner, Stoner’s Vegetables, pg. 163 My adaption is below. Less sugar and I played with lavender as another flavor.
rhubarb sauce, Ethel Stoner, Stoner’s Vegetables, pg. 170 Easy, tart and sweet. I used the jello and loved color. That’s how my husband’s grandmother made it. This recipe is versatile. You must make this recipe. Use it as topping on ice cream, between layers of cakes, waffle topping, milkshakes or in an italian soda
rhubarb tapioca, Ruth Thomas, Thomas Produce, pg. 171
So yummy! There are a few steps and a bit of stirring. I incorporated chia flour to thicken it a bit further.
rhubarb sorbet, Betsey Sternfeld, Central Market Customer, pg. 187 Wish I had shortbread to serve with this dessert. I used lavender scones. Divine.
rhubarb punch, Ruth Thomas, Thomas Produce, pg. 203 In love with this recipe. Make it and hold the OJ and lemon juice, bottle it and make gift tags with mixing instructions to share this recipe as a gift. Brunch.
Rhubarb Crunch, serves 8-9
easy to make Gluten Free by using gluten free flour and oats. Make vegan but substituting coconut oil with butter.
- 4 cups rhubarb, cut in 1″ pieces
- 1 1/2 cups quartered strawberries
- 1/2 cup organic sugar or raw sugar
- 2 tablespoons flour
- pinch chopped lavender buds
topping
- 1 cup rolled oats
- 3/4 cup brown sugar
- 1/4 cup walnuts, chopped
- 3 tablespoons butter
- 2 teaspoons lavender buds, chopped
- Pre-heat oven to 375˚. Grease 8″x8″ pan.
- Combine rhubarb, strawberry, sugar, flour and lavender buds.
- Spoon into prepared pan.
- Combine the topping mixtures, with your fingers. That’s how I do it.
- Sprinkle on the fruit mixture.
- Bake for 40 minutes.
Tasty when served warm but rather lovely chilled. Either way enjoy with whipped cream or vanilla bean ice cream.
Leave a Reply