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I was gifted with a bag of rhubarb from someone's garden, don't know quite what to do with it - any easy recipes out there?

I think making a rhubarb sauce and pouring it over some quinoa, brown rice or even oatmeal for breakfast would be really good.

Most rhubarb sauces have a lot of sugar but I would cut down on the sugar and use some juice and stevia.

1 pound rhubarb
1/3 c. white grape juice or apple juice
1 packet stevia
1/2 c. turbinado sugar

Toss ingredients in a 1 1/2 qt. casserole dish, cover with tin foil and bake 350 for 25-30 minutes.


Make a strawberry rhubarb vinaigrette salad dressing:

1 c. rhubarb
1 1/2 c. chopped strawberries
1/3 c. red wine vinegar
1 clove garlic
2 Tb. maple syrup

Blend until creamy.

You could also toss the rhubarb into a salad with a fat free poppy seed dressing.

Personally I just grow it and gift it. A friend of mine says she found a recipe for chili made with rhubarb. That sounds interesting to me but otherwise I avoid it because of its tartness and high need for sugar.

Have stewed rhubarb with yoghurt, and sprinkle with dry-toasted oats [or granola if you have a good oil-free recipe, in which case, please share! ]

To make the stewed rhubarb, on a medium heat simmer the chopped rhubarb with strawberries [the more you add lessens the need for added sugars]. No need to add water, as the rhubarb + strawberries loose liquid quickly. Stirring often, this make take about 15–20 mins to simmer down.

If you want to thicken it up, add a tablespoon or two of cornstarch, or arrowroot. This is really yummy warm or cold.

I have an AMAZING oil free granola recipe!! You could certainly serve this granola with a strawberry rhubarb sauce, it would be really good as a dessert or breakfast.


Plain Granola
this is delicious!

1 c. oats
3 Tb. sunflower seeds
2 Tb. peanut butter
1/4 tsp. salt
1 tsp. vanilla
1/3 c. brown rice syrup
1 packet stevia in the raw
1 Tb. turbinado

Bake 350 for 7-8 minutes.

You can certainly leave out the sunflower seeds if you want to. My kids love this, we top it with my homemade soy or almond yogurt. So yummy.

Lentil-rhubarb Curry

1 onion, diced
2 shallots thinly sliced
3 cloves garlic, minced
2 tsp curry powder
1/2 tsp ground ginger
1 bay leaf
2 cups chopped cabbage
2 cups diced potatoes
1 1/2 cups rhubarb sliced
2 tsp brown sugar
1 cup frozen peas

Simply stew the onion, shallots, and garlic together until they are cooked translucent then add the rest of the ingredients, except the peas. Cook for about 20 minutes, then add the peas, and cook for 5 minutes more. Season with salt and pepper. This is a modification from Peter Berley's "The Modern Flexitarian Table" pages 20-21. The rhubarb will cook down in this recipe so don't worry about finding hunks of sour rhubarb in it

I used to love strawberry-rhubarb pie as a kid. You could add 1-2 cups of rhubrarb to this Strawberry Cobbler recipe:
http://www.drmcdougall.com/pdf/mme_lesson_9.pdf

Michael

Thanks for all the great ideas. The rhubarb is still here, hope to start on something before it goes bad.

wow, these are inspirational ideas. YUM. I hope I can find time to try rhubarb again this year, when rhubarb's around and the timing is right. I made a rhubarb/pineapple/nectarine pie (think its from New McDougall cookbook, but I added rhubarb). I am craving something sweet today. That used to happen at a particular time of month...oh and looking at the calendar that would be the timing. What to do about sweet cravings...?

I make rhubarb chutney.

Do tell? Recipe?

Sure...this is what I did last year (below). But, I am going to revise it this year and substitute some chopped, crystallized (candied) ginger for the fresh ginger and dried cranberries. Also, I am going to add some diced, unpeeled pears for some added texture, as the rhubarb tends to get mushy.

Rhubarb Chutney

2/3 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped sweet onion
1/3 cup dried, sweetened cranberries (Craisins) (about 2 ounces)

Combine first 7 ingredients in heavy large pot. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cranberries. Bring to a boil, reduce heat and simmer (uncovered) until mixture thickens slightly. Cool completely. Place in sterilized jars and keep in refrigerator.

Just eat it plain! I like to snack on it, pull the outside off in strips with your teeth and then nibble the middle. Yum! Much better than those sour candies that I used to love when I was a kid.

Fulenn

Well I stewed it with some strawberries, frozen OJ and a bit of sugar. It was okay but not something I really look forward to having again. I noticed some were green in the middle and some where white. I am assuming the white ones were the ripe and more sugary ones.

Thanks Suey...