Rhubarb?

A while back I made a strawberry rhubarb pie. Anyways, seeing as rhubarb is nearly impossible to find in CA I had no idea how much I'd need and I bought a bunch just to be safe since it's so hard to find. I ended up having too much and eventually threw the rest out. Other than making pies, what else can you do with rhubarb?

You could freeze the rhubarb

nyygirl07 wrote:

You could freeze the rhubarb

Then what do you do with it? Great avatar!

My mom makes Gingered Rhubarb jam. It is very good. My husband's grandmother makes a Custard Rhubarb pie, that is awesome!

My mom used to make this thing called Rhubarb Crunch when we were kids, it was good good! Maybe I'll get her recipe and post it!

SoulRat wrote:

My mom used to make this thing called Rhubarb Crunch when we were kids, it was good good! Maybe I'll get her recipe and post it!

That might work! My mom claims you can eat it raw, but it tasted weird...

I don't like it raw, but my mom does... it's... wierd. I may even have that recipe in the house, I'll have to look.

My brother and sister eat it I don't like it

mrsrabelo wrote:

My brother and sister eat it I don't like it

You don't like it at all or just raw? It's great in pies! I wish you could get it in CA - you can, but it's really hard to find and most people have no idea what it is....."you mean rebar? For concrete?"

Rhubarb Citrus Punch

Ingredients:

8 C. diced rhubarb
5 C. water
1 1/3 C. sugar
2 C. orange juice
3/4 C. lemon juice
1 Qt. ginger ale or 7-Up -- chilled (I'd go with Vernors!)
1 Qt. fresh or frozen strawberries -- (optional)

Procedure:

In kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain. Measure 4 cups juice and return to kettle with the sugar. Heat to dissolve sugar. Chill. Add the orange and lemon juices. Just before serving, add ginger ale and strawberries, if desired. Pour over ice.

Rhubarb Jello
Ingredients:

1-1/2 cups rhubarb (fresh or frozen)
1/4 cup sugar
1 pkg. gelatin (3 oz.) strawberry or cherry

Procedure:

Cook rhubarb with sugar until soft. Drain off liquid, add enough hot water to make 2 cups hot liquid. Mix gelatin with hot liquid, stir well until dissolved. Pour into mold or bowl. Refrigerate until set Serve with Cool Whip (optional). Makes 4 servings.

Freezing Rhubarb

Use rhubarb whole stalks or pieces. Choose, firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into 1- or 2-inch pieces in lengths to fit the package. Heat rhubarb in boiling water for 1 minute cool promptly in cold water to retain color and flavor. Drain well.

Unsweetened pack:

Pack either raw or preheated rhubarb tightly into containers without sugar. Leave 1/2-inch headspace. Seal, label and freeze.

Syrup pack:

Pack either raw or preheated rhubarb lightly into containers; cover with cold 50-percent syrup (1 cup sugar to 1 cup water). Leave 1/2-inch headspace. Seal, label and freeze.

Puree:

Prepare rhubarb as for rhubarb stalks or pieces. Add 1 cup water to 1 1/2 quarts (2 pounds) rhubarb and boil 2 minutes. Cool and press through a sieve. To 1 quart (2 pounds) puree, mix 2/3 cup sugar. Pack into containers leaving 1/2 inch headspace. Seal, label and freeze.

Strawberry Rhubarb Lemonade
Recipe courtesy of Gourmet Magazine

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir the remaining 1 cup of strawberries and lemon juice, divide among stemmed glasses filled with ice cubes, and garnish each glass with additional zest.

Catbox. You can freeze for pies later. Yummy! Rubarb pie all year long.............

detigersfan06 wrote:

Catbox. You can freeze for pies later. Yummy! Rubarb pie all year long.............

Hey, that's a good idea! Is there a way to prepare it as a side dish? You know, like have say steak for dinner with a side of rhubarb (like you'd have a side of asparagus or something).

catbox_9 wrote:

Hey, that's a good idea! Is there a way to prepare it as a side dish? You know, like have say steak for dinner with a side of rhubarb (like you'd have a side of asparagus or something).

Rhubarb Chutney

Field-grown rhubarb can usually be found from late winter to early summer, peaking from April to June. Most commonly featured in pies, rhubarb can also be used in spiced chutneys to serve alongside baked ham or roasted pork loin.

Makes about 1 quart
1/2 onion, finely chopped
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon Chinese five spice powder :Shrug:
1/2 teaspoon salt
1 teaspoon grated orange zest
1/2 cup sherry vinegar
1 cup brown sugar
2/3 cup raisins
1 1/2 pounds rhubarb, trimmed and chopped

Combine onion, ginger, Chinese five spice powder, salt, orange zest, vinegar, brown sugar and raisins in a medium saucepan. Bring to a boil, reduce heat and cook for 10 minutes, until sugar is dissolved and onions are soft. Add rhubarb, reduce heat and cover. Simmer 10 minutes, stirring frequently, until the rhubarb is tender and the chutney coats the back of a spoon. Take care not to overcook or the rhubarb will be mushy. Serve warm or at room temperature. Chutney can be chilled for up to a week.