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I'd like to know about other uses of rhubarb, so far I can only use to cook with strawberry and sugar to eat. Is there some recipe with salt for good use of my rhubarb plants ?

Anna from San Jose, California

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By Linda [1]08/25/2008

Here is a link to a bunch of rhubarb recipes.
http://www.recipecircus.com/cgi-bin ... egory=RHUBARB&login=carnation037

By Carol Saylor (Guest Post)07/26/2008

Check out this recipe - it's pork with a rhubarb chutney. Easy to replace the pork with chicken and not change anything for a great meal.
http://allrecipes.com/Recipe/Bifana/Detail.aspx

By LEONA LABINE [40]07/26/2008

RHUBARB CRUNCH

CRUMB LAYER
1 1/2c flour
1/4tsp baking soda
1c brown sugar
1 3/4c rolled oats(oatmeal)
3/4c margarine

FILLING
3c rhubarb, cut in 1" pieces
3/4c water
1 1/2c sugar, divided
2 tbs corn starch

Mix flour,soda,sugar&rolled oats in bowl
Cut butter into ingredients till crumbly
Press a little more than &frac; into a greased 9x9 inch pan

Put rhubarb,water and 1c of the sugar in saucpan over med. heat, cook till tender
Combine the 1/2c sugar and cornstarch, mix into rhubarb mixture
Cook @3-5 min. on low till thickened

Pour rhubarb mixture over bottom layer of crumbs

Sprinkle remaining crumbs over top,press down gently

Bake @350° for 30 minutes till golden color

Enjoy!

By margaret Tx (Guest Post)07/25/2008

Rhubarb Pie or stewed Rhubarb, it's all good. The way I fix it is easy, not like my moms from scratch. I take pie pastry in a box. Peel and chop up the rhubarb put it in the pie shell heaping high add 1/4 cup sugar then put lid on put 2 slits bake at 350 till brown sprinkle sugar on top serve with ice cream or custard. For the stewed you just peel and chop it put in a pan with 1/4 sugar and simmer till cooked serve the same way with ice cream or custard.

By Robin [1]07/25/2008

Hi, I have millions of recipes and wouldn't know where to start, but I have a great cookbook I bought while on vacation 2 years ago called "The Joy of Rhubarb by Theresa Millang" Check Half.com, I have bought more through there for gifts. Loads of recipes....you will love it. I use it alot.
Robin in ND

By Robin from ND (Guest Post)07/25/2008

Hi,
We love Rhubarb at are house, and the best cookbook I purchased while on vacation in Alaska 2 years ago was the The Joy of Rhubarb by Theresa Millang. Check half.com, I purchased more for gifts, real cheap. You will find recipes galore, from muffins to cookies (yes - cookies, their wonderful) and bread, pies etc...

By Mary Lou [14]07/24/2008

CITRUS RHUBARB COOLER OVEN:STOVETOP
MAKES:12 (6 OZ/175 mL) SERVINGS COMMENTS:Made several times over summer and is very tasty. I have also frozen the concentrate successfully and added pop after thawing just before seerving. Also good with just water as a mix. Excellant way to use up a lot of rhubarb.

Note: All starred ingredients may have to be purchased to make this recipe.

4 c. diced rhubarb, fresh or frozen 1 L
3/4 c. sugar or sweetener** 175 mL
3 c. water(or less, if rhubarb is frozen) 750 mL
2/3 c. unsweetened orange juice 150 mL
1(28 oz) regular or diet gingerale* 875 mL
2 tbsp lemon juice 30 mL
ICE CUBES
 In medium saucepan, combine diced rhubarb, sugar and water.
 Stir to blend and cook over medium heat until fruit is very soft, about 15 minutes.
 Remove from heat; press through a sieve.
 Add to fruit juices. Cover and chill.
 TO SERVE: Pour 1/2 c/125 mL rhubarb concentrate over ice cubes in tall glass, fill with ginger ale, and stir. Try sparkling mineral water or lemon-lime pop too.

**IF USING SWEETENER INSTEAD OF SUGAR: Cook rhubarb and water; sieve, add fruit juices and sweetener after the mixture has cooled to room temperature.

RE: Using Rhubarb

By Mary Lou [14]07/24/2008

RECIPE TITLE: SIMPLY SAVOURY RHUBARB CHUTNEY
OVEN:STOVETOP/FRYING PAN
SOURCE: MODERN WOMAN 1999
MAKES: 1 CUP/250 mL
ADDED NOTES: This chunky sauce is good with chicken, pork or duck.

INGREDIENTS:

2 tsp butter or marg 10 mL
1 small onion, finely chopped 1
1/2 c. apple, peeled and finely chopped 125 mL
2 c. rhubarb, cut into 1/2"/1 cm pieces 500 mL
1/2 c. dry red wine* or unsweetened apple juice 125 mL
1/4 c. sugar 50 mL
1/4 tsp cinnamon 1 mL
1/8 tsp nutmeg 0.5 mL
Salt and pepper to taste

METHOD:

 Heat fat in large frying pan over medium heat. Add onion, apple and rhubarb. Cook for a couple of minutes, stirring occasionally.
 Add red wine, sugar and spices. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, until rhubarb is tend but you can still see individual pieces. Add salt and pepper to taste.

NUTRITIONAL INFORMATION PER 2 TBSP/30 mL: 29cal 0.4g pro 1.1g total fat (g sat. fat) 3.5g carbs 0.8g fibre 0mg chol. 0mg sodium 29 mg calcium 0.2 mg iron 3 mcg folacin
LOW IN FAT

RE: Using Rhubarb

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