Wondering what are some things to do with rhubarb? Read on!
Any nutritionist worth their weight will tell you to “eat your colours,” and if you’re looking for different ways to incorporate the rainbow into your meal plan, now is the time to get your hands on rhubarb! Hearty and versatile, rhubarb adds a tangy richness and a subtle sweetness to any dish (baked or otherwise).
Rhubarb is a long, stalk-y plant resembling celery, which ranges in colour from deep reds and light pinks to pale green. Pick it up with or without the leaves, but bear in mind that the leaves are poisonous, so they must be discarded right away.
It’s a complex stalk that’s chock full of antioxidants – you know, those things that help you age gracefully – as well as vitamins C and E. Don’t over do it though, because it also contains a chemical that can act as a laxative (you know what they say about too much of a good thing…)
How to Buy:
Keep your eyes peeled from April to June for firm, crisp stalks that are free from blemishes. If the leaves are still attached, they should be fresh, not wilted.
How to Store:
You can store unwashed stalks in your fridge for up to one week, or freeze them individually. Transfer to a plastic bag and thaw when needed throughout the year.
Now that you know a little more about one of springs hottest ingredients, here’s a few ideas of what you can do with it…
5 Things to Do with Rhubarb
Rhubarb BBQ Sauce
If you want to infuse a little extra zing into your summer cookout, rhubarb is just the ticket. Simmer down two or three stalks (chopped of course) before adding maple syrup to your favourite recipe for a perfectly sticky and sweet concoction. Or create your new household favourite from scratch.
Rhubarb Salad
For a sweet, unique salad that’s also simple and quick, try tossing rhubarb with honey and roasting it at 450 degrees until tender. Toss into a bowl of mixed greens and add sharp, creamy goat cheese and toasted walnuts for crunch – perfect!
Rhubarb Sorbet
Sure to become another summer time staple, rhubarb is wonderful as sorbet.
You’ll need:
- 2 1/2 cups rhubarb, diced
- 2 1/2 cups water
- 1 1/2 cups refined sugar
- 1/4 tsp salt
Combine all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, until rhubarb is tender. Remove from heat and let cool for 10 minutes. Puree the mixture in a blender until smooth, and strain through a fine mesh sieve until there is hardly any pulp left. Cover and refrigerate overnight.
When ready, churn your sorbet according to machine instructions, and transfer to a container you have kept cold. Let set in the freezer for a few hours. A piece of plastic wrap on the surface of the sorbet will prevent freezer burn.
Rhubarb Simple Syrup (via The Kitchn)
Image via The Kitchn
Celebrating a special occasion? Pretty in pink and sweetly tangy, create the perfect signature cocktail using homemade rhubarb simple syrup. Check out The Kitchn’s syrup recipe here or follow our directions below for an quick and easy version!
Combine 4 cups chopped rhubarb, 1 cup sugar, and 1 cup water in a saucepan and bring to boil. Reduce the heat and simmer, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes. Pour the mix through a fine-meshed strainer into a bowl, using the back of a spoon to get more liquid out of the left over solids. Pour the syrup into a clean bottle, seal, and refrigerate.
Rhubarb Crumble
Rhubarb is great in desserts, and a crumble is a great alternative to a traditional pie. Add blackberries (or any other berry for that matter) for extra sweetness, and top with a generous scoop of vanilla ice cream.
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