Sometime, during all the giveaway madness, a friend asked me to do a post on rhubarb recipes. Rhubarb was something I never liked as a child, but with my new interest in cooking locally with seasonal ingredients, and with a large bunch of rhubarb given to me by a friend, I had a lot of fun experimenting with rhubarb recipes last year and found out that I love it! I actually froze a lot of it and have been enjoying it all winter. As my plants are not quite ready for harvesting, I used up the last of my frozen rhubarb this week so I could take photos of some of my favourite recipes. It was a hardship, let me tell you, to cook up these scrumptious recipes for blog photos, and then to have to enjoy them all week long, but it was a sacrifice I knew I had to make – oh the things we do for our “art!” 🙂
Here are three, healthy as I can make them, recipes for rhubarb goodness. At the bottom of the post I have also included links to some other resources for rhubarb recipes. If you have favourite recipes, or know of any great rhubarb sites, please share them in the comments!
Honey-Sweetened Stewed Rhubarb
This is super yummy mixed with some plain yogurt, served on ice cream, or just as is with a little whipped cream. I like mine slightly sour, if you like things sweeter you might want to add a little more honey. All measurements are approximate, feel free to play with them until it tastes good to you!
- About 3 cups of chopped rhubarb (fresh or frozen)
- 1/4 – 1/2 cup honey
- 1/4 cup water (about half that if cooking from frozen)
- the zest of 1/2 an orange
- 1/2 tsp. ground ginger (fresh would be good too)
Whole Wheat Rhubarb Muffins
These muffins are an adaptation of a recipe I found in a local newspaper. They are moist and sweet with little bursts of sour rhubarb throughout.
- 1/2 cup honey
- 1/4 cup butter
- 1 cup plain yogurt
- 1 egg
- 1 Tbsp. ground flaxseed mixed with 2 Tbsp. of water
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 1/2 cups fresh or frozen rhubarb chopped into small pieces
Heat oven to 350 degrees and grease muffin tins. Combine honey and butter in a large bowl. Add yogurt, egg and flax-seed and mix well. In a smaller bowl combine flour, soda and cinnamon. Stir flour mixture into honey mixture until just mixed. Fold in rhubarb. Spoon into muffin cups and bake for 25 – 20 minutes. Cool in the pan for 10 minutes then remove to a wire rack.
Apple Rhubarb Crisp
I love apple crisp and the addition of rhubarb to the recipe is a nice treat. If you like you can freeze the crisp after cooking and reheat in the oven another day when you are craving a homemade dessert (or when you unexpectedly have company over!) Other fruits can be mixed in along with the apples for variety – I have added both cranberries and strawberries with great success.
- 3 cups chopped fresh or frozen rhubarb
- 2 apples, peeled, cored and chopped
- 1 egg
- 1/2 cup honey or maple syrup
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cinnamon
- 1 cup whole wheat flour
- 1/2 cup brown sugar (or demerara or turbinado)
- 1/2 cup cold butter
Combine the rhubarb, apples, egg, honey, and spices and pour into a greased 8 x 8 pan. Combine the flour and sugar and cut in the butter until it resembles crumbs and sprinkle over the fruit. Bake at 350 for 45 – 55 minutes until bubbly.
Links to other rhubarb recipes:
Foodland Ontario’s rhubarb recipes. Although I haven’t tried any of their rhubarb recipes, I must say that the Foodland Ontario recipes for Coronation Grapes have been top-notch!
The Rhubarb Compendium has a whole host of recipes, many outside of the “rhubarb is for dessert” box.
Rhubarb recipes in Canadian Living.
PS The friend who asked me to write this has a wonderful blog of her own. If you have little ones at home hop on over for some creative inspiration!