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Rhubarb is technically a vegetable, though it tends to be used as a fruit. The stems are crisp and have a tart flavor. But ONLY THE STEMS ARE EDIBLE!!!NOT THE LEAVES. It is full of calcium (yes, I said it: vegetables provide calcium in your diet, it's not just from milk) and fiber and potassium. Most commonly rhubarb is cooked with sugar and/or other fruit and put in desserts

QUICK IDEAS: Chop and cook down with strawberries to eat over yogurt or ice cream or even granola.

Sweet and Tart Rhubarb Pickles
from Edible Finger Lakes, March/April 2014

2 cups apple cider vinegar
3 1/2 cups water
1 cup sugar
2 tbsp kosher salt
10 black Peppercorns
4 star anise
1 tsp red chili flakes (optional)
2 sticks cinnamon
1 tbsp yellow mustard seed
1-inch piece fresh ginger, peeled and sliced thinly
1 bunch red rhubarb, cut into 4-5 inch pieces

Directions:
1) Place cider vinegar, water, sugar, salt, peppercorns, star anise, chili flakes, cinnamon, mustard seed and ginger in a saucepan. Bring to boil, turn off heat and taste. You can add more sugar or salt to taste. 
2) Pack the rhubarb into jars and pour the hot liquid over. Cover, let cool to room temperature and store in the refrigerator. Pickles are ready to eat after they've been refrigerated for a few hours. 


Red Wine Poached Rhubarb Compote: makes: 4-6 servings
from: Edible Finger Lakes, March/April 2014

1 lb rhubarb, cut into 1-inch chunks
2 cups red wine, preferably something fruity
1/2 cup sugar
1 tsp honey
1 cinnamon stick
pinch of ground cloves

Directions:
1) Combine rhubarb, wine, sugar, honey, cinnamon stick and cloves in a saucepan. 
2) Bring to a boil, then turn down heat and simmer until reduced into a thick sauce. 

**Great topping for ice cream or yogurt


Rhubarb Sherbet
from Edible Finger Lakes, March/April 2014

1 1/2 lbs fresh rhubarb, chopped into large pieces
1 1/2 cups Riesling
3/4 cup sugar
2 tbsp lemon juice

Directions: 
1) Preheat oven to 375. Place rhubarb in non-aluminum baking dish, cover and bake until soft, about 25 minutes. 
2) Place roasted rhubarb with any accumulated liquid in food processor or food mill; puree until smooth. In a bowl, combine puree with wine, sugar and lemon juice. 
3) Place in an ice cream maker and freeze according to manufacturer's directions. 
**If you don't have an ice cream maker, you can pour the mixture into a large shallow dish, cover and freeze for 1 hour. The edges should begin to harden and the center should only be partially frozen. Take out of the freezer and beat the mixture in a mixing bowl until frothy, then return to dish. Cover and refreeze for about 30 min. Beat again, then freeze completely before serving. 


Rhubarb Custard Crisp
from Edible Finger Lakes, March/April 2014

Filling:
3 cups rhubarb, chopped into 1 inch pieces
1 cup sugar
1/4 cup flour
1/2 tsp nutmeg
2 eggs
2 tbsp heavy cream
for the Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup rolled oats
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
8 tbsp unsalted butter, softened, cut into several pieces, plus additional for greasing the baking dish

Directions:
1) Preheat oven to 375 and butter an 8x8 or 9x9 baking dish. 
2) For the filling, mix the chopped rhubarb with the sugar, flour and nutmeg in a large bowl. In a separate bowl, whisk together the eggs and cream, then pour over rhubarb mixture and stir to thoroughly combine. Pour into prepared baking dish. 
3) For the topping, stir together flour, brown sugar, oats, baking powder, cinnamon and salt in a large bowl. Add pieces of butter and work into the mixture with your hands or fork until large crumbs form. Pour crumble topping mixture over the custard filling mixture. Bake 30-35 min, until custard is set, topping is starting to brown and juices are bubbling. 





Rhubarb