If you have a large amount of rhubarb and don't know what to do with it, you can consider various options! To prepare it quickly and easily, cut it, add a sprinkle of sugar and bake it in the oven. You can also cook it on the stove to soften it to a thick, jam-like consistency. If you prefer, make a liquid-like sauce that you can pour over desserts. You can also make a simple stewed rhubarb dessert garnished with whipped cream. If you want it to last longer, make a jam and sterilize the jars to keep it for up to a year.
Ingrediants
Roasted Rhubarb
- 550 g of rhubarb
- 85 g of sugar
Doses for 4 servings
Rhubarb Stew
- 800 g of rhubarb cut into pieces of about 1, 5 cm
- 120 g of honey
- 2 tablespoons of orange zest
- 60 ml of orange juice
Doses for 5-6 servings
Rhubarb sauce
- 70 g of sugar
- 60 ml of water
- 230 g of rhubarb, cut into cubes
- 1 teaspoon of grated lemon zest
- A pinch of ground nutmeg
Doses for 280 g
Rhubarb Dessert
- A bunch of stewed rhubarb ribs
- 250 ml of liquid cream
- Powdered sugar to taste
Doses for 4 servings
Rhubarb jam
- 1 kg of rhubarb cut into cubes
- 250 ml of water
- 1 sachet of 50 g of pectin powder
- ½ teaspoon of butter or margarine
- 1, 3 kg of sugar
Doses for 2, 5 kg
Steps
Method 1 of 2: Cut the Rhubarb
Step 1. Choose fresh, crunchy rhubarb stalks
Look for rhubarb with firm stems, free of bruises or dark spots. The color can vary from pale pink to intense red, depending on the type of cultivation used. Although you can use thin or double rhubarb ribs indiscriminately, bear in mind that the former are not as fibrous and will be softer than the latter.
Look for rhubarb in the fridge in the fruit and vegetable section, or get it from a fruit and vegetable market in early spring
Step 2. Trim the ends and wash the stems
Cut about 3 cm from the ends of the ribs. Throw away the leaves, as they are poisonous. Once the rhubarb has been cut, wash it with cold water to remove any dirt or grime.
Step 3. Peel the rhubarb if desired
If the ribs are large and double, you can use a vegetable peeler to remove the thick, fibrous skin. Keep in mind that the fibrous consistency will be almost completely lost and will be practically imperceptible after cooking.
Step 4. Cut the rhubarb according to the recipe
Place the stems on a cutting board to slice them into pieces of about 1 to 3 cm. To make a sauce or stewed rhubarb, cut pieces about 2 to 3 cm. If you want to make cakes or other sweets, cut pieces of about 1 to 1.5 cm.
Step 5. Use or freeze the rhubarb after cutting it
Use it in a recipe or spread it out on a large rimmed baking sheet. Freeze the rhubarb until completely solidified, then place it in a freezer-safe bag. Freeze it for up to 10-12 months.
It is not necessary to defrost it before cooking
Method 2 of 2: Using Rhubarb in Recipes
Step 1. Roast the rhubarb in the oven
Preheat the oven to 200 ° C and cut 550 g of rhubarb into pieces of about 8 cm. Spread it on a baking sheet and sprinkle 85 g of sugar over it. Cover the pan with aluminum foil and cook the rhubarb for 15 minutes. Remove from the oven and stir the softened rhubarb to coat it with its own juice.
Serve the baked rhubarb along with roasted salmon or pork. You can also add it to yogurt or ice cream
Step 2. Prepare the stewed rhubarb on the fire
Place the chopped rhubarb, honey, zest, and orange juice in a saucepan, then place it on the stove. Adjust the heat to medium-low and mix the ingredients until they are combined. Cover the pot and let the rhubarb simmer for 15-20 minutes. It should soften completely, while retaining some solid bits. If you prefer it more evenly, add 5 minutes to the cooking time.
Use hot stewed rhubarb or let it cool before use. Use it to garnish porridge, ice cream or cookies
Step 3. Make a rhubarb crumble or tart
Once cut, mix it with sugar and orange zest. Spread it on the bottom of a tart mold. If you want to make a crumble, lay a layer of streusel over the rhubarb. If you want to make a tart, line the bottom of a mold with the puff pastry and fill it with the rhubarb mixture. Roll out another layer of puff pastry on top. Bake the cake until golden.
To intensify the sweet taste, add chopped strawberries to the rhubarb mixture
Step 4. Make rhubarb cakes or muffins
Add fresh or frozen rhubarb to your favorite cake or muffin mix. You can also make a tart coffee cake by adding 100-200 g of rhubarb to the mixture.
Try adding rhubarb to muffin or cake recipes that also call for sour cream or buttermilk
Step 5. Make a rhubarb sauce
Pour the sugar and water into a saucepan and set the heat to high. Stir and bring the mixture to a boil. Stir in the rhubarb and cook until soft. This should take 5 to 10 minutes. Turn off the heat, then add lemon zest and nutmeg.
Pour a tablespoon of rhubarb sauce over toast, pancakes, or cheesecake
Step 6. Make stewed rhubarb with whipped cream
To make a dessert, refrigerate a bunch of stewed or baked rhubarb ribs to make it completely cold. Whip 250 ml of cold liquid cream with powdered sugar to taste. Continue beating the cream until it is stiff. Gently mix the cold rhubarb with the whipped cream using a spatula or spoon, then serve immediately.
- Avoid storing the dessert, as the whipped cream will separate.
- Try substituting cream with Greek yogurt.
Step 7. Make a rhubarb jam
Place the chopped rhubarb in a large pot with the water and set the heat to high. Once the water has come to a boil, reduce the heat to a moderate temperature and cook the vegetable for 2 minutes. Transfer the cooked rhubarb to a larger pot with a slotted spoon, then add the pectin and butter. Stir in the sugar and cook the jam at the maximum temperature for 1 minute. Continue and stir to prevent sticking.
