Rhubarb Recipes

Historically Rhubarb was a very important fruit, as it was the first fruit of the spring season.  After months of eating preserved, dried, & pickled everything, fresh food would have been a welcome sight.  Rhubarb was that early spring fruit that was in nearly every home garden.

Not all Rhubarb is RED….  Some of the older varieties like Victoria, are Green with a hint of Red.

Victoria Rhubarb

Victoria Rhubarb

The creator of this famous heirloom rhubarb was Joseph Myatt of Manor Farm in Deptford, England, a plant breeder who also created a slew of good strawberries, potatoes, peas and more. Myatt’s ‘Victoria’ rhubarb was introduced in 1837 in honor of Queen Victoria, and in many ways, his rhubarb came to symbolize the dessert cookery of her reign: rhubarb charlottes, rhubarb compotes, rhubarb tarts, etc. Horticulturists have often claimed it was ‘Victoria’ that mainstreamed rhubarb cookery in both England and the United States.


Here are some of my favorite Rhubarb Recipes:

rhubarb dream barsRhubarb Dream Bars

These are AWESOME!!!

We served these at our Opening CSA Social in 2012 and didn’t have any leftovers.   You just have to try this….

 

CRUST:

  • 2 c. flour
  • 3/4 c. confectioners’ sugar
  • 1 c. butter

FILLING:

  • 4 eggs
  • 2 c. sugar
  • 1/2 c. flour
  • 1/2 tsp. salt
  • 4 c. thinly sliced rhubarb

Mix crust ingredients together and press into 15 x 10 pan. Bake at 350 degrees for 15 minutes. Combine eggs, sugar, flour and salt. Beat. Fold in rhubarb. Spread over hot crust and return to oven and bake 40 to 45 minutes longer. Cool. Cut into bars.
Makes 3 dozen bars.

 

Peach Rhubarb Crisppeach rhubarb crisp

  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 3 cups sliced fresh or frozen rhubarb
  • 2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 5 tablespoons cold butter

In a large bowl, combine the sugar, flour, nutmeg, lemon peel, salt, rhubarb and peaches. Transfer to a greased 11-in. x 7-in. baking dish.  In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.

Yield: 6-8 servings.

 

Lemony Rhubarb Pudding

Pudding

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups diced rhubarb
  • 1/4 cup raisins
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla

Sauce

  • 1 cup boiling water
  • 1/4 cup packed brown sugar
  • 1/4 cup butter
  • 1 tablespoon lemon juice
  • 1 teaspoon grated fresh lemon rind
  • 1/16 teaspoon nutmeg

For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.  Stir in rhubarb and raisins.  In separate bowl, beat together milk, egg and vanilla just until combined.  Stir into flour mixture.  Place batter into a greased 8 inch square baking dish.  For sauce, stir sugar and butter into boiling water until dissolved and melted.  Add lemon juice, lemon rind and nutmeg.  Pour gently over batter. Bake in preheated 350F degree oven for 30-35 minutes or until pudding is golden brown and firm to the touch.

 

Strawberry Rhubarb Cobblerstrawberry-rhubarb-cobbler-

This recipe is adapted from Recipes from the Garden by Rosalind Creasy 

 

 

For the filling:

6 to 8 stalks rhubarb, cut into 1/2-inch pieces (about 3 cups)
2/3 cup raw sugar
1 tbsp orange or lemon zest
1 tbsp salted butter
1 tbsp all-purpose flour
3 cups sliced strawberries

For the batter:
1 3/4 cup flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp salted butter, chilled
1/2 cup plus 2 tbsp sugar, divided
3/4 cup half-and-half
2 tbsp orange or lemon zest, divided

Topping:
1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)

To make filling: In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make batter: Preheat oven to 425 degrees. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs. Add 1/2 cup of the sugar and blend. Slowly incorporate the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix 2 tablespoons sugar and the remaining zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream. Serves 6.

 

For More Rhubarb Recipes: