Rhubarb Recipes for the Backyard Vegetable Gardener
Rhubarb recipes traditionally make sweet sauces, jams, pies, cobblers, etc... In recent years, folks have begun using rhubarb in savory dishes like relishes, compotes and glazes. Before we get to some of our favorite recipes, here is some nutrient information.
One cup of rhubarb contains:
- 28 Calories
- 8g Carbs
- 7mg Vitamin C
- 260mg Calcium
- 24mg Magnesium
- 143mg Potassium
- 3mg Sodium
Here are some of our favorite recipes that feature rhubarb:
Rhubarb-Strawberry Pie - a rhubarb recipe that makes a quick and tasty pie
1 baked pie shell, 9"
4 cups fresh rhubarb, chopped
1 cup water
1 cup sugar
2 tablespoons flour
1 package strawberry gelatin (3 oz)
1 quart strawberries, stems removed and sliced in half
Whipped topping
Mint
In a medium saucepan, combine rhubarb, water, sugar and flour. Bring to a boil. Reduce heat and simmer approximately 10-12 minutes, or until thickened. Remove from heat and stir in gelatin. Let cool for several minutes and then transfer to a bowl and refrigerate until cold.
Remove rhubarb mixture from refrigerator and fold in strawberries. Pour filling into the pie shell. Place the pie in the refrigerator for 3 hours. Garnish with whipped topping of your choice and mint before serving. Store any leftover pie in refrigerator.
Rhubarb Sauce - this rhubarb recipes makes a great sauce perfect for drizzling over any dessert
4 cups rhubarb, chopped
1 1/2 cups white sugar
1 tablespoon honey
3/4 cup water
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Place all ingredients in a medium saucepan. Bring to a boil. Cover and reduce heat. Let simmer for 20-30 minutes, or until rhubarb has become very soft. Remove from heat and let cool. Store in refrigerator.
This sauce can be used to top ice cream, cheesecake, fresh fruit, pound cake, etc... If a smoother sauce is desired, it can be pureed with a blender or food processor.
Rhubarb-Walnut Stuffing - a unique rhubarb recipe that makes a great Thanksgiving side dish
1 loaf of french bread, cut into small cubes, about 12 cups
1 cup of walnuts
3 stalks celery, chopped
3 carrots, chopped
1 cup fresh or frozen rhubarb, finely diced
1 green apple, chopped
1 bell pepper, chopped
2 Jalapeno peppers, seeded, deveined and finely diced
1 medium onion, finely chopped
1/4 cup fresh parsley, chopped
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
2 cups chicken stock
Preheat oven to 350 degrees F.
Spread the cubed bread on a baking sheet and place in oven. Bake for 10 minutes or until bread is dried out. Remove from oven.
In small skillet, toast the walnuts over medium heat until slightly brown and aromatic. Remove from heat and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add celery, carrots, rhubarb, apple, bell pepper, Jalapeno peppers and onion. Saute for 5 minutes. Reduce heat and add the bread cubes, walnuts, parsley, rosemary, sage, oregano, garlic powder, salt and ground pepper to the pot. Combine thoroughly. Pour in 1 cup of chicken stock. Cover the pot and cook over medium low heat for 1 hour, checking the pot every 10 minutes and adding more stock as needed to keep stuffing moist.
Rhubarb Muffins - this rhubarb recipe makes a good breakfast muffin
3/4 cup vegetable oil
2 eggs, beaten
2 cups milk
1 teaspoon vanilla
5 cups flour
1 1/4 cups brown sugar
2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
4 cups rhubarb, finely diced
3 tablespoon white sugar
1 tablespoon cinnamon
Preheat oven to 375 degrees F.
Using an electric mixer, beat together oil, eggs, milk and vanilla. Add flour, brown sugar, baking powder, salt and nutmeg. Mix together thoroughly. Fold in rhubarb. Fill muffin tins 3/4 full with batter.
In a separate bowl, mix together white sugar and cinnamon. Sprinkle this mixture over the tops of the muffin batter.
Bake in oven for 20 minutes, or until cake tester comes out clean. Let pans cool for 10-15 minutes before removing muffins.
Rhubarb Crisp - one of our favorite rhubarb recipes
5 cups rhubarb, chopped
1 1/2 cups white sugar
1 1/2 cups all purpose flour
1/2 cup unsalted butter, cold
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup uncooked oatmeal
1/2 cup brown sugar
Preheat oven to 375 degrees F.
Place chopped rhubarb in a bowl. Add white sugar and combine thoroughly. Let stand at room temperature for 1 hour. Mix in 3/4 cup of the flour. Pile into a greased 9 inch baking dish.
Cube the butter into many small pieces and add to a separate bowl. Add remaining 3/4 cup flour, cinnamon and nutmeg. Using a fork, press the dry ingredients into the butter. Continue pressing until a rough dough is formed. Mix in oatmeal and brown sugar. Crumble this mixture on top of the rhubarb.
Bake in oven for 1 hour, until the rhubarb is tender and the topping is crispy. Serve with whipped topping, ice cream, etc...
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