I run a bed and breakfast and you are not alone, lots of people don't know how to use rhubarb... but I have converted many guests. We grow it and use as much as we can each spring/summer. If you enjoy the taste of cranberries, raspberries or lemons, you likely will love rhubarb too with it's sour base.... like sour pops candies. When we were little we would eat it raw, dipping the end in brown sugar. Cooked is more 'elegant'.
A. Chop off the leaf and throw it in the compost or garbage. Wash the stalk and chop it into 1/2 to 1" peices. I often use kitchen scissors but a knife is fine too.
B. You can choose to use it right away or ziplock it into a bag and freeze it.
C. My favourite is stewed rhubarb which I have on my morning oatmeal but it is also good with icecream, cake or scones, or even a side for meats or salmon. For 3 cups of rhubarb I use about 1 cup of brown sugar. You can use white sugar but I prefer brown myself. You can add in any other fruits (frozen or fresh) and it is a great way to use up overripe fruits. More sweet fruits mean you need to add less sugar, but it is easier to add sugar than add more sour fruit so sweeten it to taste afterwards if you need to. I have thrown in strawberries, blueberries, raspberries, pineapple, apples. No water needed and no thickening agents. Just gently bring it to a boil and simmer until the rhubarb is tender. I love the idea of eating with yogurt. I used to love when they had frozen yogurt with rhubarb mixed in. One of my favourite flavours!
D. Rhubarb upside down cake is wonderful too. Just put some raw rhubarb, brown sugar and a dollop of butter in the bottom of your cake pan and melt the butter in the oven before adding your white cake on top.
Edited by: JUSTYNA7 at: 9/28/2013 (10:50)
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