Rah Rah Rhubarb

Rhubarb is a very strange ingredient. I'm not even sure whether to call it a fruit or a vegetable (honestly). I recently cracked open a housewarming gift I received over a year ago - rhubarb scented cleaning supplies. The sweet scent alone has me on the prowl for ways to keep this delicious flavor permeating my kitchen!

I've personally never cooked with rhubarb, but I've heard the flavor lies in the stalk. After some recipe hunting, I've come across a few recipes that look promising, 1. Rhubarb-Strawberry crisp, 2. rhubarb sorbet, 3. rhubarb and apple cobbler, and 4. strawberry rhubarb lemonade.

Any rhubarb insights you'd like to share??

image/cookinglight

5 comments

Magatha-May said...

i love, love, love rhubarb. hated it as a child and can't get enough of it as an adult. But i like it unadulterated just stewed, sweetened and served warm with a little vanilla custard in the middle.

cinnamon said...

I love rhubarb soup - but if you decide to cook it, please note that it only takes a couple of minutes. Mine always fall apart.

Rachel said...

Rhubarb pie is a family favorite. Tart and sweet (from the sugar - rhubarb has no sweetness at all on it's own).

I made a rhubarb coffeecake with a recipe from the New York Times and it was pretty tasty.

thevoyageofv said...

Rhubarb is wonderful and so easy to cook! We have a patch of it behind our summer house and in the mornings my uncle will make a rhubarb tart for breakfast. You're right, you only cook the stalk. It's also great stewed with some whipped cream or ice cream.

Kim said...

Three words: Strawberry Rhubarb Pie.

You will never question it again.