Rhubarb jam.
Tasting excellent.
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Am currently eating another batch of rhubarb pudding from the last of the 2021 frozen juice.
Of all my frozen fruit juices or purees, rhubarb quality holds up the longest.
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@Hodis I am not sure, because they’re from my grandma garden. Maybe crimson cherry rhubarb Luke.
I just dug some home to plant.
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I don’t like to add a lot of sugar, but I find rhubarb can be quite delicious just chopped and then simmered with a touch of water to make a sauce and then mixed with butter and a spoon full of honey. If it’s too tart I will add a little bit of powdered egg shell instead of just adding more sweetener. The calcium (besides being a good nutritional additive) reacts with the acid to neutralize it so be careful not to overdo it or you’ll remove all the tartness and make it bland!
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Vanilla is such a great add in that also helps the brain think “sweet” while not actually needing to add in very much sugar.
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I fried it with onion, garlic, and greens to put beside some pasta with a heavy cream seafood sauce. the tartness was a nice contrast. almost lemon-y
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I’ve never cooked with it myself,but had Strawberry-Rhubarb pie and liked the flavor.
Having just seen these recipes,here is my contribution to this thread.
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9 quarts of Rhubarb Sauce. Would have been 10 but one of my canning jars dropped it’s bottom in the water bath, what a mess. Really isn’t at all appetizing to look at, but sure does taste good, especially on vanilla ice cream.
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ive dehydrated rhubarb before, stores forever like that!
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thats really red rhubarb, do you know the variety?
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I’m slicing it diagonal and thick, and making it like candied yams tonight. my candy recipe is
more than you think you need of brown sugar, sorghum syrup (a teaspoon or so), plenty of butter, a little of either lemon or other juice. I’m using peach nectar as the base this time. fry the butter, add a little salt. put in the slices. as soon as they start to cook, throw as much brown sugar on top as you can mentally handle.
then drizzle in the juice and syrup mixed together, until it’s wet. cook until caramelized and serve with a scoop of either sour cream (for yams/sweet potatoes/carrots) or ice cream or whipped cream (for rhubarb). Do not use marshmallows, it’s a travesty
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Our rhubarb is currently being used to take up space in the refrigerator. It has been sitting there for about two weeks.
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I like to use it while its moist and crisp.
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This Red Wine Roasted-Rhubarb Compote from SeriousEats is seriously delicious. Eat on its own or serve with ice cream or yogurt.
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I thought this thread might be a good place to add my recent batch of cooking using rhubarb. I hope it inspires someone else to get adventurous with cooking rhubarb.
I rarely follow a specific recipe so I won’t list exact quantities of each ingredient as I tend to improvise and adjust amounts to my tastes as I go along.
I made a batch of fruit butter starting of with a base of rhubarb sauce. I simmered down the stalks from a large rhubarb plant in the garden into sauce by simmering in a little water. I added approximately a cup of white sugar and approximately a 1/4 tsp of salt to the Rhubarb sauce. I also had some king apples I wanted to use up, so I peeled and cored enough apples to equal about the same volume in the pot as the rhubarb sauce. I also added some frozen cranberries to the mix then simmered the contents down to a fairly thick brown fruit butter. I also added pure vanilla extract, cinnamon, nutmeg, lemon juice, and dark rum to the fruit butter. This took many hours to simmer to near the right consistency for a fruit butter, (stirring regularly).
I figured I was going to have more fruit butter than I needed, so I split the contents evenly into two separate pots. One pot I continued to simmer down into a thich rich dark brown fruit butter (very nice). The other pot I decided would be the base for a date filling for baking some date squares.
I diced up a block of compressed dates and added it to the almost finished rhubarb/apple/cranberry fruit butter. I then gently simmered the dates in the fruit butter until it was mostly smooth, but still with some texture left. Afterwards I let the date mixture cool and then sandwiched it between two layers of oatmeal crumble. I then baked the pan in the oven at 350 degrees for 25 minutes.
The date squares ended up being fantastic as the filling wasn’t simply the sweet flavor of dates. The date layer ended up being a spectacular complex flavour from the sour rhubarb and cranberry accompanied by the sweet dates. Both. the date squares and fruit butter really benefited from the large percentage of rhubard in their make up.
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Well, my refrigerator died, which meant that I got busy with dehydrating, freeze-drying and fermenting the contents! To make more room in another freezer, I removed two gallons of rhubarb and it is now macerating and will soon be wine! I use the recipe I found on Practical Self-Reliance. Her recipes always work, and she has figured out some simplifying techniques because she actually makes the recipes and knows what she is talking about.
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This spring I made homemade Aperol - traditionally added to sparking water and vodka to make a popular Italian cafe drink.
Ingredients: oranges, rhubarb, vodka, water, sugar, beet root powder, bitters
You infuse first 3 ingredients in a water bath canner and add orange simple syrup, a touch of bitters, and beet root powder to taste. A group taste test found it identical to expensive bottled aperatif!
Also great as orange extract for baking.
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I mixed about 9 pounds of bush cherries (not sweet) and 4 pounds of rhubarb, added sugar and water and yeast. I now have 3 gallons of that wine fermenting in my pole barn. It tasted pretty good last week, needs a lot of ageing. Should be ready to drink next fall.
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