Rhubarb

[Caribou]

I chop up rhubarb and freeze it as well. I don't know where to find it off season. Can you buy it frozen from grocery stores?

Never seen rhubarb except in season and fresh, in a grocery store. A friend of mine cans it but I have no idea how she uses it. I knew a small farmer that would sell rhubarb, to the local grocery stores, as one of his crops. I gave my neighbor a couple of starts.

 

[Shawn Burkett]

Rhubarb is hard to find here in Texas. Every once in a while a local store has it frozen. Sure do miss Mama's rhubarb upside down cake.

 

[sonya123]

we only have 1 rhubarb plant left, the other ones were small and died. I like it, used to eat it raw dipped in sugar when I was a kid. We sell pretty much all we take to the market since it is not available in any store probably. I make cake out of it, or other desserts

 

[Tim Horton]

Love, love rhubarb in sweet baked goods, jams and the like..
We had several small patches of rhubarb when I lived in ..bush.. The best growing bunch was next to the outhouse by the barn... Wonder why ??

Trivia...
If you boil rhubarb leaves, strain through multiple layers of old T shirt, you will get a deep forest green slurry.. Let it settle a day or 2 and it will settle out to a brilliant emerald green liquid.. Mix half with water and a few drops of liquid dish soap to make a homemade bug spray for the garden.. I made and used it.. But I can't say if it made an obvious difference.. It definitely didn't hurt anything..

 

[Weedygarden]

Rhubarb Cookies

Ingredients:
1 cup chopped rhubarb
1/2 cup granulated sugar
1/4 cup water
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
Directions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a small saucepan, combine the chopped rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened, about 10-12 minutes. Remove from heat and let cool.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the cooked rhubarb mixture and chopped nuts, if using.
Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden brown around the edges.
Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Prep Time: 20 minutes | Cooking Time: 10-12 minutes per batch | Total Time: 30-35 minutes | Servings: Makes about 24 cookies | Kcal: Dependent on ingredients and serving

 

[Weedygarden]

Strawberry Rhubarb Cookie Bars Recipe

Ingredients:
1 cup rhubarb, chopped
1 cup strawberries, chopped
1/4 cup granulated sugar
1 tablespoon cornstarch
2 cups all-purpose flour
3/4 cup powdered sugar
1 cup unsalted butter, cold and cut into pieces
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
Cook the Fruit:
In a small saucepan, combine rhubarb, strawberries, granulated sugar, and cornstarch. Cook over medium heat until the fruit is soft and the mixture has thickened, about 5-7 minutes. Set aside to cool.
Make the Crust:
In a large bowl, mix flour, powdered sugar, and salt. Add cold butter and vanilla extract. Use a pastry cutter or your fingers to blend the ingredients until the mixture resembles coarse crumbs.
Assemble the Bars:
Press about two-thirds of the crumb mixture into the bottom of the prepared pan. Spread the cooled fruit mixture over the crust. Crumble the remaining dough over the fruit layer.
Bake:
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown.
Cool and Serve:
Let the bars cool in the pan on a wire rack before lifting them out using the parchment paper. Cut into squares.

 

[Magus]

I love rhubarb! it was made to be mixed with other fruits and the leaves are one of my favorite toxins, as little as a tablespoon full is fatal! so skin those stalks well!!

My favorite edible mix is a 50/50 blend of rhubarb and peaches poured over vanilla ice cream and pound cake.