OK, I’m finally getting back to the rhubarb question. A friend asked whether there was anything to do with rhubarb besides make pie. Here are two rhubarb recipes in addition to the previously mentioned Rhubarb Fool.
(Isn’t that brilliant red rhubarb beautiful?)
Rhubarb Crisp
- 6 cups chopped rhubarb (about 2 1/2 pounds)
- 3/4 cup sugar
- 1 cup water
- 1 tablespoon corn starch
- 1 teaspoon vanilla
For the topping
- 1 cup all-purpose flour
- 1 cup oatmeal
- 1 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/3 cup melted butter
- Put rhubarb and sugar in a mixing bowl. In the water, dissolve the cornstarch. Add mixture and vanilla to rhubarb, and toss to coat rhubarb. Transfer to buttered 2 1/2-quart baking dish (about 9 x 12 works).
- Blend topping ingredients until crumbly. Distribute over rhubarb.
- Bake at 350 degrees 30 minutes or until rhubarb is tender. Cool and serve. (You can serve it warm, too, but it will be a little runny if you do.)
Makes 10-12 servings.
I might add that I like rhubarb’s tartness, but if you are less enthusiastic about it, you might increase the sugar in the filling a little. The completed dish:
If that’s too much trouble, here’s another option, as easy as can be and you can try many variations.
Rhubarb compote
- 1/3 cup water
- 1/3 cup sugar
- 2 cups chopped rhubarb (about 1/2 pound)
- Combine water and sugar in heavy saucepan over medium heat. Stir until sugar is dissolved.
- Add rhubarb, and simmer until tender, 10-15 minutes. Cool.
Makes about 1 cup. Variations: Add any one or a combination of the following: grated rind of a small orange; grated rind of a lemon; a small stem of rosemary (remove before eating).
What do you do with it? Whatever you want, but it’s delicious over (or under) ice cream, plain yogurt, biscuits and probably lots of other things.
I also have recipes for rhubarb bread and another kind of rhubarb cobbler, but I can’t hold a stalk to the guy at the Rhubarb Compendium. Check it out for more rhubarb recipes than you’ll ever be able to use. I’d love to make some rhubarb chutney, but I never have enough from my CSA and I’m too cheap to buy a lot of it. If the compendium has too many recipes, you might like the considerably fewer ones at A Veggie Venture. Rhubarb is a vegetable, after all.
What’s your favorite way to make rhubarb?
Jennifer (Baklava Queen) // May 12, 2008 at 5:20 am
I made a variation of your rhubarb fool recipe last week, adding strawberries from the freezer, and though you’ll read more about it on my blog later today or this week, I just wanted to say thanks! I’ve never been a rhubarb fan, but I might just have to try one of these recipes, too, to see if that might change! ;-)
Janet Majure // May 12, 2008 at 9:09 pm
That’s great, Jennifer. I feel affirmed, especially given your amazing cooking repertoire! (Check out Jennifer’s blog for amazing cooking that puts me to shame.)