Rhubarb Season & Rhubarb Recipes

It’s rhubarb season in Idaho!  And that means next year this time we’ll be cutting our first harvest from a new planting of rhubarb that grows near the front paws of the big beagle.  

Rhubarb grows below the big dog's front feet

Rhubarb is rather like zucchini – people seem to either really like it or they stay far away from these foods.  I happen to be fans of both.  Spring just doesn’t seem right without having fresh rhubarb sauce.  And summer could not exist without regular servings of sauteed baby zucchini for dinner.

Rhubarb Brown Sugar Muffins

Since Rhubarb Brown Sugar Muffins are a breakfast specialty I bake for our bed & breakfast guests, I raid neighbor’s rhubarb patches to gather in enough of the tangy fruit for a whole year’s supply.  Nothing goes to waste as all those big floppy rhubarb leaves make great green additions to our compost pile.  A quick wash of the stalks and then Dennis joins me in the kitchen as we chop & package the tart fruit for freezing.   Another evening or two later I have pies baked and delivered to my rhubard neighbors as thank you gifts.  It’s a spring ritual I would not wish to miss.

Basic Rhubarb Sauce

This is the sauce for rhubarb purists! 

4 cups washed & chopped rhubarb

1/4 – 1/2 cup water

2/3 – 1 cup sugar

pinch salt

Place all in a medium saucepan.  Bring to boil over medium high heat.  Reduce heat & simmer for about 10 minutes until rhubarb is soft, stirring occasionally.  Serve warm or cold.  Good plain, over ice cream, with cereal and milk, or drizzle over pork or chicken cutlets during final minutes of cooking.

Rhubarb/Strawberry Sauce

This is a more elegant version with a milder rhubarb flavor.

4 cups washed & chopped rhubarb

1 cup washed & chopped strawberries

1/4 – 1/2 cup water

1 to 2 cups sugar

pinch salt

1/2 teaspoon vanilla

1 or 2 drops red food coloring.

Cook exactly the same as Basic Rhubarb Sauce recipe.  Let cool and enjoy!

Life couldn’t be better if there’s some rhubarb in it!!

4 Responses

  1. when I was a kid my grandma make rhubarb pie, do you have a recipe for that?

  2. Yes, here’s the rhubarb filling recipe I use. It’s nothing fancy; simply pure great rhubarb taste.
    In large bowl combine:
    1 1/2 cups sugar, 1/4 c. flour, 1/4 teaspoon salt, 1 tablespoon grated orange peel (optional). And 5 cups rhubarb cut into apx 1 inch pieces and toss well. Let stand while preparing pastry recipe for 2 crust pie. Roll 1/2 pastry dough to fit 9inch pie plate. Spoon rhubarb filling evently over bottom crust. Roll other half of pastry, place on top of pie and finish edges however you wish. Bake in preheated 425 degree oven 40-50 minutes until crust is golden.

  3. I live in Bangalore, where rhubarb can be hard to come by. To my surprise, I saw some yesterday at Supermarket and bought some. I read on another website that rhubarb keeps well when chopped then frozen, which is what I did with the amount I bought. I would like to get some recipes for preparing rhubarb. The only recipe I have that calls for rhubarb, is strawberry-rhubarb pie.

    http://www.tadobanationalpark.com/

  4. You read correctly about how easy it is to freeze washed & chopped rhubarb. When frozen in jars it will keep it’s flavor for a couple of years. You’ll find my rhubarb brown sugar muffin recipe in an earlier blog posting, as well as the more recent recipe for rhubarb sauce.
    Enjoy the wonderful flavor of rhubarb!

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