Storage: Place the stalks in an open plastic bag to retain moisture and store for 1 week in the refrigerator; can also add damp paper towel to help keep from drying out
Freeze: Cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year
Best Uses: Rhubarb is tart and is generally sweetened with other sweet fruit and/or sugar. It pairs well with apple, strawberry, ginger, raspberry, maple syrup, nutmeg, vanilla, yogurt, orange, lemon and honey. It is typically known for pies and stewed sauce; however, as you can see here there are more rhubarb recipes than you can imagine – http://www.rhubarbinfo.com/recipes
500g / 1 pound rhubarb stalks (leaves trimmed away) = 4 large or 8 small stalks = 4 cups (1 US quart) chopped into 2 cm (1 inch) pieces = 2 cups cut and cooked.
On the farm we have made variations of rhubarb bread, muffins, sorbet, pickles, sauce with biscuits, crumble, & crisp. There are many different ways to use rhubarb; sweet, savory, and even alcoholic drinks. If you find a favorite let us know.
Basic Rhubarb Sauce: 4 C. rhubarb chopped 3/4 C. Sugar 1/4 C. Water Place all in sauce pan; cover, and simmer over medium heat until all the rhubarb has softened. Pour over ice cream, plain yogurt, or biscuits (variations: add tsp. of cinnamon or a slice of fresh ginger when simmering)
HOW WE GROW IT: This plant is a perennial and we have continued to divide and grow our rhubarb patch. We have several rows on top of landscape fabric to help with weed and moisture control. The outer stalks are pulled from the base of the plant, leaves are trimmed then sent home unwashed.Rhubarb Bars
- 9×13 baking dish
- food processor
For the crust and topping
- 1½ cups rolled oats
- 1½ cups unbleached all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups packed brown sugar
- 2¼ sticks butter (vegan butter)
- 1 cup chopped walnuts
For the filling
- 3 cups chopped rhubarb
- 1 cup sugar may add up to 1 ½ cups depending on tartness
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
- Put the oats, flour, baking soda, salt, and brown sugar in a food processor and pulse a few ties to blend
- Add the butter and about half of the nuts and process until the mixture starts to clump together
- Put half of the mixture nto a 9×13-inch baking dish.
- Add the remaining nuts to the rest of the oatmeal mixture, pulse onece just to blend, and reserve in the refrigerator for the crumb topping
- Press the crust mixture into the baking dish to form an even layer over the bottom. Chill while you make the rhubarb filling
Make the filling
- Heat the oven to 375 degrees
- Put the chopped rhubarb, sugar, cornstarch, vanilla, and ¼ cup of water into a medium saucepan over medioum-high hea, bring to a boil, stirring constantly, and then reduce the heat to a simmer
- Continue cooking and stirring until the filling is thick and jam-like, 15 to 25 minues. Let the filling cool and then pour it over the bottom crust.
- Crumble the remaining topping mixture over the top as evenly as possible; it's okay if the rhubarb peeks through
- Bake until the bottom crust and topping are nicely golden and the filling is bubbling just a bit around the edges, 25-35 minutes.
- Cool completely before cutting into approximately 2-inch squares
- 1 8" x 12" pan
- ½ Cup butter (Sub – plant based butter)
- 1 Cup white sugar
- 2 eggs (Sub- 2 Flax eggs-**see notes)
- 1 tsp vanilla
- 1/2 Cup milk (Sub-plant-based milk)
- 1¼ Cups all-purpose flour (can use up to 1/2 whole wheat flour)
- 2 tsp baking powder
- 1 tsp mixed spice Mixed spice includes a balance of some or all of the following ground spices: cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice, and mace.
- 1/2 tsp ground nutmeg
- 6 rhubarb stalks, chopped
- ¼ Cup brown sugar -crumble topping
- 1/4 tsp ground nutmeg -crumble topping
- 3/4 Cup slivered almonds -crumble topping
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 inch pan. Sift together the flour, baking powder, 1 teaspoon mixed spice and 1/2 teaspoon nutmeg. Set aside.1¼ Cups all-purpose flour, 2 tsp baking powder, 1 tsp mixed spice, 1/2 tsp ground nutmeg
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Spread batter into prepared pan. Sprinkle the chopped rhubarb over the batter.½ Cup butter, 1 Cup white sugar, 2 eggs, 1 tsp vanilla, 1/2 Cup milk, 6 rhubarb stalks, chopped
- In a small bowl, mix together the brown sugar, 1/2 teaspoon mixed spice, 1/4 teaspoon nutmeg and slivered almonds. Sprinkle over top.¼ Cup brown sugar, 3/4 Cup slivered almonds, 1/4 tsp ground nutmeg
- Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when lightly tapped. Serve warm or cold.