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.

 

[Weedygarden]

In memory of one of my aunts who died a couple years ago, in her 90's. She either made a pie or cake every day for many years. This is her rhubarb custard pie recipe, one of her children's favorite pies.

This recipe needs an explanation. Sometimes she would make the pie with extra ingredients, essentially making a larger pie by adding half again as many ingredients. This is where the one ingredient that she doubled was the eggs.

Aunt L's Rhubarb Custard Pie

2 cups chopped rhubarb
1 cup half and half (or evaporated milk)
1 cup sugar
1 rounded tablespoon flour
1 egg (when I make a pie and a half, I use 2 eggs)

Bake at 350 until a knife comes fairly clean, an hour or so.)


Larger pie ingredients:

3 cups rhubarb
1 1/5 cups half and half or evaporated milk
1 1/5 cups sugar
1 rounded tablespoon flour and another almost full tablespoon
2 eggs

 

[zannej]

Not to take this off topic, but I can no longer read or hear about rhubarb without thinking about a German tongue-twister made into a song about a woman named Barbara who made rhubarb pie, opened up a rhubarb bar, was visited by barbarians who went to a barber, etc.

 

[Weedygarden]

Rhubarb Dream Bars

Sweet and tangy rhubarb bars with a buttery crust and creamy topping, perfect for dessert!

Ingredients:

Crust:
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup powdered sugar

Filling:
1 cup sugar
1/4 cup all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
2 cups rhubarb, diced

Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish.
Prepare Crust:
In a medium bowl, mix together the flour, softened butter, and powdered sugar until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish.
Bake for 15 minutes, or until lightly golden.
Make Filling:
In a large bowl, whisk together the sugar and flour.
Add the eggs and vanilla extract, and mix until smooth.
Fold in the diced rhubarb.
Assemble and Bake:
Pour the rhubarb mixture over the pre-baked crust, spreading it evenly.
Bake for an additional 40-45 minutes, or until the filling is set and lightly golden.
Cool and Serve:
Allow the bars to cool completely in the baking dish before cutting into squares.
Prep Time: 20 minutes
Tips:
Use fresh rhubarb for the best flavor.
Store leftovers in the refrigerator to keep the bars firm.
For a different flavor, try adding a touch of lemon zest to the filling.

 

[Tootsie]

The Finger Lakes are known for wines and micro breweries. In the news today was a plan to make rhubarb wine the new ‘in’ thing. I’ll have to look into that more, and maybe divide my plants again. Lots of rhubarb currently at produce auction but the price is so low it’s really not worth selling, for me. Time to find a recipe for wine.
I believe that it was Cornell or a big business that had plans, but can’t find it at the moment.

 

[Weedygarden]

The Finger Lakes are known for wines and micro breweries. In the news today was a plan to make rhubarb wine the new ‘in’ thing. I’ll have to look into that more, and maybe divide my plants again. Lots of rhubarb currently at produce auction but the price is so low it’s really not worth selling, for me. Time to find a recipe for wine.
I believe that it was Cornell or a big business that had plans, but can’t find it at the moment.

I made rhubarb kombucha several years ago. It was so bitter that I knew I'd never use rhubarb in kombucha again. But then again, I haven't made kombucha in many years.

 

[OldSchool]

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.

Salt is included in that recipe, interesting.

My mom made a rhubarb pie that was really good. It's been awhile since I've have rhubarb pie.... Anyway, she divulged that the recipe includes a dash of salt, and just a dash. It helps reduce the bitterness. Who'd have thunk it.

 

[Weedygarden]

Salt is included in that recipe, interesting.

My mom made a rhubarb pie that was really good. It's been awhile since I've have rhubarb pie.... Anyway, she divulged that the recipe includes a dash of salt, and just a dash. It helps reduce the bitterness. Who'd have thunk it.

That is really good to know! Things like salt can change things up that we hadn't even realized before.

 

[Weedygarden]

Rhubarb Lemonade
Ingredients:
4 cups chopped rhubarb
1 cup granulated sugar
4 cups water
1 cup freshly squeezed lemon juice (about 4-6 lemons)
Ice cubes
Lemon slices (for garnish)
Instructions:
Prepare the Rhubarb Syrup:
In a medium saucepan, combine the chopped rhubarb, sugar, and water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 15 minutes, or until the rhubarb is soft and the liquid is bright pink.
Strain the Syrup:
Remove the saucepan from heat and let the mixture cool slightly. Strain the mixture through a fine-mesh sieve into a bowl or a large measuring cup, pressing on the solids to extract as much liquid as possible. Discard the solids. Allow the syrup to cool completely.
Mix the Lemonade:
In a large pitcher, combine the cooled rhubarb syrup and freshly squeezed lemon juice. Stir well to combine.
Serve:
Fill glasses with ice cubes and pour the rhubarb lemonade over the ice. Garnish with lemon slices and a piece of fresh rhubarb, if desired.
Enjoy:
Serve immediately and enjoy your refreshing rhubarb lemonade!

 

[Weedygarden]

Cinnamon Rhubarb Bread

Dive into the cozy flavors of this Cinnamon Rhubarb Bread, where sweet meets tangy in each slice! It's a wonderfully spiced treat that makes the perfect companion for your morning coffee or a midday snack.
Ingredients:
1 cup packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts (optional)
1/2 cup sugar
1 teaspoon cinnamon
Directions:
1. Preheat Oven:
Set your oven to 350°F (175°C).
Grease and flour two 9x5 inch loaf pans.
2. Mix Wet Ingredients:
In a large bowl, beat brown sugar, vegetable oil, egg, and vanilla extract until smooth.
Incorporate the buttermilk.
3. Combine Dry Ingredients:
In a separate bowl, mix flour, baking soda, and salt.
4. Combine Mixtures:
Gradually blend the dry ingredients into the wet, stirring just until combined.
Fold in diced rhubarb and walnuts if desired.
5. Prepare Topping:
Combine sugar and cinnamon in a small bowl.
6. Assemble and Bake:
Evenly distribute the batter across the prepared loaf pans.
Sprinkle the cinnamon-sugar mixture on top.
Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Cool:
Let bread cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Preparation Time: 20 minutes
Tips:
Ensure the rhubarb is evenly mixed for consistent flavor throughout the bread.
Consider adding raisins or dried cranberries for a fruity twist.
Store in an airtight container to maintain moisture.

 

[Weedygarden]

The first part tells how to make an apple cake, but towards the end, tells how to change the recipe to make it a rhubarb cake.

Apple Coffee Cake.
Prepare a pan by greasing and flouring it.
Preheat oven to 350°F
Ingredients:
Cake:
1+1/3 cup flour
3/4 cup sugar
3 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 egg
3/4 cup milk
1 tsp vanilla extract.
1/2 tsp lemon extract.
**********
Filling:
1 apple, peeled, cored, and sliced.
**********
Topping:
1/3 cup brown sugar.
1+1/2 tsp cinnamon.
Directions:
Mix the brown sugar and cinnamon together, and set aside.
Peel, core, and cut up the apple.
Set it aside.
In a large bowl, mix the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender.
In a separate bowl, whisk the egg. Add the milk, vanilla extract and lemon extract and mix well.
Add the wet ingredients into the dry ingredients. Mix to incorporate and make everything moist.
Pour into a prepared 8" x 8" pan.
Dot the top of the batter with the sliced apple, pushing the pieces slightly into it.
Sprinkle the topping evenly over it.
Place the cake in the middle of a hot oven, on 350°F.
Bake for approximately an hour, (50 to 60 minutes) or until it is done, according to the toothpick test.
Cool in the pan. Serves 9.

*************************
Rhubarb Cake:
To make the Rhubarb Cake, eliminate the apple step, and the sugar / cinnamon mix.
Cut up 1+1/2 cups rhubarb and mix it with a couple tbsp sugar. Set aside.
Crumb topping:
1/2 cup flour.
1/4 cup regular white sugar
1/4 butter.
With a pastry blender, mix the crumb topping. (Mix it as you would for biscuits.)
Assemble it as you would the apple cake, with the batter on the bottom, fruit in the center, and crumbs on top. Bake it for 50 to 60 minutes, or until it is done. Cool in the pan. Serves 9.

 

[Magpie]

I was never a fan of rhubarb until I recently tried a new cake recipe, which was a big hit here. (and I have to find again and make, want to try freezing it).
I'm about to pick a second harvest and freeze it chopped today. The weather has picked up a bit so its doing well.

 

[lonewolf]

I grow Rhubarb, I eat it with some yoghurt.

 

[Weedygarden]

I was never a fan of rhubarb until I recently tried a new cake recipe, which was a big hit here. (and I have to find again and make, want to try freezing it).
I'm about to pick a second harvest and freeze it chopped today. The weather has picked up a bit so its doing well.

This recipe?

https://www.homesteadingforum.org/threads/rhubarb-cake.20779/

 

[Weedygarden]

Rhubarb Sauce

2 cups rhubarb cut into small pieces.
2 cups diced strawberries
1/2 cup water
1/2 cup sugar
Cook in a medium size saucepan over medium heat until soft. About 20 minutes. Stir a lot. Remove from heat.
You can puree, if you like. I did not. I like the chunks.
Chill, refrigerate.
Serve over vanilla ice cream.

 

[Weedygarden]

In memory of one of my aunts who died a couple years ago, in her 90's. She either made a pie or cake every day for many years. This is her rhubarb custard pie recipe, one of her children's favorite pies.

This recipe needs an explanation. Sometimes she would make the pie with extra ingredients, essentially making a larger pie by adding half again as many ingredients. This is where the one ingredient that she doubled was the eggs.

Aunt L's Rhubarb Custard Pie

2 cups chopped rhubarb
1 cup half and half (or evaporated milk)
1 cup sugar
1 rounded tablespoon flour
1 egg (when I make a pie and a half, I use 2 eggs)

Bake at 350 until a knife comes fairly clean, an hour or so.)


Larger pie ingredients:

3 cups rhubarb
1 1/5 cups half and half or evaporated milk
1 1/5 cups sugar
1 rounded tablespoon flour and another almost full tablespoon
2 eggs

South Dakota magazine has another version of Rhubarb Custard Pie in the May/June edition.

https://www.southdakotamagazine.com/rhubarb-king?ct=t(June24)&mc_cid=3c141ab197&mc_eid=1b87be2b9e

Mix 1 1/2 cups sugar,
1/4 cup flour, (Liz uses whole wheat)
1/4 teaspoon nutmeg, and
dash salt.
Add 3 beaten eggs; beat smooth.
Stir in 4 cups 1-inch slices rhubarb.

Prepare pastry for 9-inch lattice-top pie. Line 9-inch pie plate with pastry. Fill with rhubarb mixture. Adjust lattice top; seal. Bake at 375 degrees for 50 minutes.

 

[Dani]

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.

You are way up in our state. I'm along the coast. Oh how I wish I could grow Rhubarb! Not going to happen in my area. I only had my Grandma's Rhubarb Pie once cause a cousin requested it for his birthday. Lord have mercy. . I think I was around 9 years old at the time. None since