Do you have rhubarb growing in your garden? Or did you find some at the farmer's market? Then you might be wondering, what do I do with it? Well, don't let this vegetable go to waste. So many great and delicious recipes make the most of this unique spring flavor.
Rhubarb can be used to make jams and compotes, or you can enjoy some rhubarb by itself. To choose or create your rhubarb recipe, some helpful tips for selecting rhubarb for your summer side dish or dessert will help! Whether you are looking for classic flavor combinations or thinking about savory, the best rhubarb recipes are ones that let this vegetable shine. Here are some tips on working with rhubarb in the kitchen and some of my favorite recipes you can make during the short time it's in season.
When is rhubarb season?
sweetener of choice whether it's brown sugar, white sugar
Let's talk about the different foods that pair well with rhubarb.
Strawberry and rhubarb
this is a classic combination, and they're a match made in heaven. The tartness of the rhubarb balances out the sweetness of strawberries and makes for a perfect dessert or breakfast combo.
rhubarb and goat cheese
this is a more savory option that will leave your taste buds wanting more. The tangy flavor of goat cheese complements the earthiness of rhubarb perfectly.
rhubarb and rose
this may seem like an odd combination, but trust me—it's delicious! Rose water adds a floral note to this dish, making it stand out from other rhubarb dishes you've tried.
rhubarb and orange
this is another unexpected pairing but one that works well together because both ingredients have similar textures; the crunchiness of orange pairs nicely with soft chunks of rhubarb in this recipe
How to cook rhubarb
An easy way to use rhubarb in recipes is by roasting it! All you need is a sheet tray, rhubarb, and an imagination!
Preheat your oven to 400 degrees. Wash and cut up the rhubarb into 1-inch pieces. Combine with sugar, orange juice, and cinnamon in a large bowl. Mix well.
Spread on a baking sheet, and roast for 15-20 minutes until soft enough to pierce with a fork but not mushy.
Remove from oven and let cool before serving warm or cold. I think the best way to enjoy it is to top it over greek yogurt or vanilla ice cream (optional). Store leftovers in an airtight container
Frequently Asked Questions
Rhubarb crumble can be frozen for later consumption. It will keep its original texture when thawed. Make sure that there's no liquid in the crumble before freezing it because otherwise, you may end up with a soggy crumble!
No, they are not related. Rhubarb is in the buckwheat family, and celery is in the parsley family.
Yes! Rhubarb freezes very well, so don't hesitate to stock up on this delicious vegetable if you find it at a reasonable price.
You can eat rhubarb raw, but it will be very tart!