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Rhubarb - the next big thing?

Posted at 11:08 AM on May 21, 2008 by Sareen Dunleavy Keenan (7 Comments)

Pretend you are doing Iron Chef and the secret ingredient was rhubarb. What would you make? How do you get multiple courses from this complicated plant. Seriously, I am dying to know.

I have been trying to convince Brendan for two years now that he is going to open one of the food magazines and see that everyone is doing amazing things with Rhubarb. It hasn't happened yet, and if it does... someone had better give me at least a little credit.

Until that day comes, I am sure that there is someone out there cooking with Rhubarb in a creative inventive way. I love the rhubarb crunch, and the jelly, and pies. I have even seen some rhubarb bread. But, do you cook anything savory with Rhubarb? My rhubarb is ready for an initial harvest and I need plans. Summer will not treat us well if we only make the sweet things I know how to make with the rhubarb.

This is a prolific garden friend and I just know it won't freeze well. It will have the same issue that celery and onions do. The water will make the cell walls explode and then there goes all the flavor and all you are left with... the texture? No thanks.

Keep me updated!

Comments (7)

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The Simply Recipes website has a Molded Rhubarb Rosemary Cucumber Salad recipe.

David Lebovitz's website has a Red Wine Poached Rhubarb (still sweet, but different).

Epicurious.com has a Duck and Rhubarb, Pork and Rhubarb, Sea Bass and Rhubarb and a few other savory rhubarb recipes.

Posted by Kassie | May 21, 2008 1:53 PM

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Mark Bittman has a recipe for Lentil and Rhubarb stew with Indian spices in "How to Cook Everything Vegetarian" that looks interesting.

Posted by Lynn | May 21, 2008 9:54 PM

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I think rhubarb freezes wonderfully without a significant loss of taste or texture. I wash and chop, let air dry and place it in plastic bags in the freezer. I use it all winter long for tarts, crumbles, fruit compotes with pears, apples etc. crystalized ginger for morning fruit with yogurt. It is a winter staple for me.

I now live in a zone where I should not be able to grow rhubarb, but I am going to try anyway!

Posted by Zabelle | May 24, 2008 2:32 PM

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I saw in the latest issue of Eating Well the following recipe for Rhubarb Dressing:

2c thinly sliced rhubarb
1/3 c water

Simmer 12 mins. Strain. Reserve juice.

1T oil
2t honey
1t balsamic vinegar
salt & pepper

Whisk all together with rhubarb juice.
(I might use a bit more oil, but that's just my preference)

Posted by HenrysMom | May 26, 2008 12:57 PM

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HenrysMom, the dressing will be on the menu this weekend. Thanks for pointing it out. I think it will be a great summer treat!

Zabelle, I put a bag in my freezer and crossed my fingers. I am glad to know that you say it will work out. Occasionally I have to prioritize the contents of the freezer and that one might have gotten kicked out early for more of a "priority crop." Now that I know it does work, it will be a nice treat in the winter!

Lynn and Kassie, Thanks for the pointers on where to find some rhubarb recipes. I will check them out. I really want to expand my ability to use this plant.

-Sareen

Posted by Sareen | May 27, 2008 9:01 AM

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I have a recipe for rhubarb chutney I am going to try. This is from, "Recipes from America's Small Farms," by J. Hayes and L. Stein. It begins with a basic rhubarb sauce:

Begin with 2 lbs. rhubarb. Trim, rinse and cut into 1-inch pieces. Put into large pot with 1/4 c. water and bring to a boil over low heat. Cover and cook, stirring frequently, until tender, about 10-12 minutes. Stir in 3/4 c. to 1 c. sugar, 1/8 t. salt; cook, stirring constantly, until sugar is dissolved, about 3-4 minutes.

For chutney: add 1/2 c. sauteed chopped onions and 1/4 c. dark raisins with the rhubarb.

I've also added maple syrup and chopped crystallized ginger to make a compote (starting with the basic recipe) that I serve on pancakes, over ice cream and yogurt.

Posted by Margaret | June 4, 2008 10:41 AM

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Fantastic, this is just the sort of thing I have been looking for. Brendan got me a huge container of crystallized ginger to try to avoid any pregnancy nausea. Thankfully, I have had very little of that to struggle with. Now I can move on and use that up too! Great suggestion. -sdk

Posted by Sareen | June 4, 2008 5:51 PM