We love our Rhubarb!! Thinking about it makes my mouth water. Probably because it is so sour, unless you add sugar. I have known people to eat it raw, they call it the natural sour treat. I’m not brave enough to try it fresh. My dog hurried up and grabbed a little piece I knocked on the floor… And the face she made while she was trying to spit it out was too funny. 🙂
So let me introduce you to what it is we love about it. Rhubarb is a vegetable that we use more like a fruit. It is a perennial, so once you plant it requires minimal work. It is low in calories (until you add sugar) but high in vitamin C. You can eat it for breakfast, lunch and supper.
Rhubarb also makes for a good landscaping plant. It’s dense large leafs are beautiful and prevent most weeds from growing out from under.
I have even seen the leaves used to make a unique print on stepping stones.
Our favorite thing to do is to eat it. So here is a list of all my current recipes.
Cut up several long stalks into 1/2 inch pieces, place in a saucepan with enough water to cover the bottom of the pan. Add about a 1/2 cup sugar. (You can add more later if you like it sweet.) Cook over low heat, stirring occasionally until it resembles a sauce. Let cool, Then enjoy.
Supper (well, for dessert)
If you end up with some rhubarb left over, try freezing it:
Cut up the clean stalks into 1/2 pieces, Measure them out into 2 or 3 cup bags (most recipes take between 2 and 6 cups) and put them in the freezer for a rhubarb pie or cake in the winter. And Yes, No blanching required.
We have also made Rhubarb jam and Rhubarb cake. So far we have never had a Rhubarb dish we didn’t enjoy.
What is your favorite Rhubarb recipe? We are always looking for a new recipe, so leave a link in the comment section so we can all enjoy.