I have an awesome feminist friend who lives up on a farm in Sandstone, Minnesota. I went to visit her last weekend and returned home with a bag full of rhubarb. I haven’t made anything with rhubarb in it for quite some time, so I wasn’t sure what to expect in terms of taste, but all three of the recipes I found turned out great.
Makes 4 to 6 servings Ingredients
1 1/4 cups white whole wheat flour (see note)
- 3/4 cup light brown sugar
- 1/2 cup rolled oats
- 6 to 7 tbsp vegetable oil
- 1 pound rhubarb (about 3 cups), cut into 3/4 inch pieces
- 3/4 cup granulated sugar
- zest of half an orange
- 1/2 tsp ground cinnamon
Note: I used white whole wheat flour instead of all-purpose flour in this recipe, which required me to use less than the 1 1/4 cups. Check the flour bag for substitution advice or go here. Instructions
- In a medium bowl, combine 1 cup (minus two tablespoons) whole wheat flour, light brown sugar, oats and the oil. Mix with your hands until the dough stays together in clumps when squished in your hand. Refrigerate for 30 minutes.
- Preheat oven to 350°F. In another medium bowl, combine the rhubarb with granulated sugar, 1/4 cup flour (minus 1 1/2 teaspoons), orange zest and cinnamon. The mixture won’t really stay together that well, but do the best you can to get it all mixed up. Transfer the rhubarb mixture to an oven proof baking dish and cover with the chilled oat mixture.
- Bake for 35 minutes, or until oat mixture is golden and rhubarb is bubbly. If sides are browning but top is not, place under broiler for a bit, but watch carefully so as not to over-brown. Let cool briefly; serve while still warm.
Source: Adapted from Orangette.
- 1 cup white whole wheat flour (or sub in a bit more all-purpose flour)
- 1/3 cup confectioner’s sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 3 tbsp vegetable oil
- 2 tbsp Earth Balance, softened
- 2 cups coarsely chopped strawberries, fresh or frozen, plus more for garnish, if desired
- 2 cups coarsely chopped rhubarb
- 1/3 cup water
- 2 tbsp lemon or lime juice
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 1/8 tsp salt
- 2 eggs
- confectioner’s sugar for garnish
- Preheat oven to 350°F. Line a 9″ by 9″ baking pan with tin foil and coat foil with cooking spray.
- Prepare the crust: In medium bowl, combine flour, confectioner’s sugar, cornstarch, and 1/4 tsp salt. Add the oil and butter and blend into mixture using your fingertips. Mixture will be a bit crumbly, but do your best to firmly press it into the baking pan. I found using my thumbs and knuckles worked well. Place in the oven and bake until the edges just start to brown, about 15 to 20 minutes.
- Prepare filling: In a medium saucepan combine the strawberries, rhubarb, and water. Cook over high heat, stirring frequently, until the fruit is soft and a good amount of juice is produced. Pour the mixture through a fine-mesh sieve into a measuring cup; I put my measuring cup in a bowl to catch the overflow. You’ll need 1 cup of strained juice in total. Once you have one cup of juice, add the lemon/lime juice and stir.
- In a medium bowl, whisk together the granulated sugar, cornstarch, and 1/8 tsp salt. Add the eggs and whisk until combined. Stir in the fruit juice mixture. Pour the filling over the crust.
- Place the pan in the oven, being careful not to spill any juice. Bake until just set, about 15 to 20 minutes. Remove the pan from the oven and let cool on wire cooling rack for about 1 1/2 hours. I left the bars in the pan after they cooled, and cut them carefully so as not to harm the nonstick pan I baked them in, but you can lift the bars out of the pan using the foil if you’d like. Garnish with powdered sugar and a bit of strawberry just before serving.
Source: Slightly adapted from Eating Well.
Rhubarb Iced Tea
- 8 stalks rhubarb, cut into 3-inch pieces
- 8 cups water
- 1/3 cup sugar
- fresh mint or basil for garnish
- In a large saucepan, combine rhubarb and water. Bring to a boil and simmer for 1 hour.
- Strain the liquid, add sugar (more or less, to taste), and stir to dissolve. Allow the tea to cool and serve over ice, with garnish, if desired.
Note: When finished I had about two and a half cups of tea. In the future I will likely double or triple the recipe, or may keep the cover on the pot so less of the moisture evaporates.
Source: Slightly adapted from MarthaStewart.com