It's often used in sauces, pies, muffins, and cakes. Rhubarb can have green or pink to red stalks—similar to celery stalks—and large green leaves. There are no social login steps defined in Sitecore for this flow. Wash the stalks and cut off the leaves near the base. Rhubarb sauce can be served as a side to meat or served over ice cream or pound cake. How to Cook with Rhubarb Rhubarb is technically a vegetable but is usually prepared as a fruit would be. Roasting rhubarb is the most efficient way to cook it in large quantities. To make my rhubarb more red or pink instead of green, I use one of two methods, either I add r aspberry or strawberry flavoured gelatin crystals, or "Jello" to the rhubarb, or I add a tiny bit of red food colouring.. Use a vegetable peeler to strip off big slivers of orange rind then juice the orange, Mix the orange rind, juice and sugar together in a big mixing bowl, Toss the rhubarb batons in the sugar and transport to an ovenproof dish, Place in the oven to cook for 15–20 minutes, Mixed roasted vegetables with blue cheese sauce, Spiced roast potatoes with coriander, cumin and black pepper, Cod with broad beans, rhubarb and lemon verbena sauce, baked apple and rhubarb with vanilla honey yoghurt, Roasted rhubarb, orange and crystallised puff pastry, Join our Great British Chefs Cookbook Club. Rhubarb is a mysterious plant, and if it’s weirdly celery-looking state has left you scratching your head, you’re not alone. Get inspired with our favourite rhubarb recipes: Rhubarb-apple crisp is the spring version of your favourite fall recipe. Roasted rhubarb is also delicious in its own right and sometimes all it needs is a dollop of cream or a slosh of custard to be transformed into a sumptuous, seasonal pudding. Rhubarb leaves contain oxalic acid, which can be poisonous. Head over to our tastiest and best rhubarb recipes here. Safety alert! For a more intense rhubarb flavour and firmer texture, leave the rhubarb batons in the sugar and orange mixture in the fridge over night before roasting. Rhubarb is in season from mid spring through early summer, from about April to June. Never eat the leaves of rhubarb, as they have toxic levels of oxalic acid and should not be eaten! By Chatelaine Rhubarb sauce can be served as a side to meat or served over ice cream or pound cake. Roasted rhubarb lends itself well to deconstructed desserts like Graham Hornigold's Roasted rhubarb, orange and crystallised puff pastry, or layered puddings such as the blush pink stripes in Nathan Outlaw's Rhubarb and crumble trifle. It's often used in sauces, pies, muffins, and cakes. Its tart flavor lends itself to sweet pairings. Updated June 8, 2020. Simply chop them off, discard and the rest of the stalk is then ready to use. Get the most out of the short rhubarb season by starting early, preserving the extras (read more on how to freeze rhubarb below) and and making as many tasty desserts and savoury mains featuring this spring vegetable as possible (yes, it’s a vegetable, even though it’s often used like a fruit). How I Make My Rhubarb More Red or Pink. Rhubarb is only around for a short while, so enjoy it when you can! Its tart flavor lends itself to sweet pairings. The most basic way to prepare rhubarb is as a sauce or loose jam. From breakfast to snack time to dessert, there are lots of ways to use rhubarb. In the United States, rhubarb is mostly grown in the northeast, so if you live outside of that region, you might have to hunt for yours! https://www.delish.com/cooking/recipe-ideas/a27059524/rhubarb-jam-recipe Find more rhubarb prep tips here. From mini hand pies to muffins and a classic crisp, there are endless ways to use rhubarb. https://www.allrecipes.com/recipe/106026/sweetly-stewed-rhubarb Cut rhubarb into 1/4 inch pieces in preparation for a sauce or pie. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. To prepare rhubarb, trim the leaves first. Ready to get more acquainted with this seasonal treat? The most important thing to know … Rhubarb is technically a vegetable but is usually prepared as a fruit would be. Add it to blondies, cook it into a pie, or even serve it up in a drink. If you have no idea what rhubarb looks like, the best way to describe it is as pinkish green with celery-like stalks. Thankfully, frozen rhubarb will keep well for up to a year. The most important thing to know about how to cook rhubarb is that is must be cooked down. Here’s the 401 on how to use rhubarb. For inspiration, see Nathan Outlaw's recipe for baked apple and rhubarb with vanilla honey yoghurt. Roasted rhubarb lends itself well to deconstructed desserts like Graham Hornigold's Roasted rhubarb, orange and crystallised puff pastry, or layered puddings such as the blush pink stripes in Nathan Outlaw's Rhubarb and crumble trifle. The roasted batons are ideal for anything from trifle layers to a luxuriant rhubarb and custard. The fibrous texture of this vegetable is too tough to enjoyably chew. Get this rhubarb-apple crisp recipe. https://www.chatelaine.com/recipes/recipe-collections/spring-rhubarb-recipes You want to store the rhubarb in stalk form so that it will stay fresh longer. To freeze, discard the leaves, chop stalks into 1-inch pieces and fill zip-top bags with 2 cup portions (easier for future use). Food writer (and occasional Smithsonian contributor) Kim O’Donnel says that rhubarb chutney—a good way to make use of rhubarb before it wilts—complements salmon, … But when cooked down and sweetened up, rhubarb is a real delight. Roasted rhubarb makes a great sweet or savoury stuffing. For a little background, rhubarb is a vegetable that is used like a fruit in cooking. From purchasing rhubarb at the supermarket to exploring which flavors best complement rhubarb, find advice on how to prepare rhubarb with this helpful guide from My Food and Family. Avoid limp stalks with split ends, which indicates a lack of freshness. If you’re lucky enough to have rhubarb growing in your garden, chances are you have more rhubarb than you can use. © Copyright 2020 St. Joseph Communications. Look for stalks that are fresh and crisp with shiny skins. Check the rhubarb for any blemishes and use a vegetable peeler to remove them. Spring is truly here when those signature pink stalks hit the grocery aisles. The most basic way to prepare rhubarb is as a sauce or loose jam. Cut it right before using.