If you’ve never cooked with rhubarb before, it can seem a little intimidating. After all, it’s weird looking, right, and so sour and aren’t parts of it poisonous? What in heaven’s name do you do with it? And why would you want to eat it?

If you’re already a rhubarb lover, skip on down to the recipes from my favorite fellow bloggers and see what amazing things they are making (and you can too!) with rhubarb.

Well, I’m here to reassure you that it’s easy to turn rhubarb into something delicious, maybe a little exotic for those who have never tried it before, and the whole poisonous thing, it’s nothing to worry about. Just make sure the leaves and the ends are trimmed off and you’re golden!

Rhubarb grows in the spring and one plant can provide you with a good harvest. Our garden has about 20 plants that have been there since the dawn of time I’m pretty sure, or, well, at least 40 years. Last year, I harvested 60 lbs of rhubarb. I froze a lot of it and did some baking (created the Fudgy Rhubarb Brownies recipe listed below) and of course, gave it away to anyone who even halfway mentioned they might like some rhubarb. Technically, according to dad, we could probably get another 30 lbs out of the plants if we manage the cutting times better. Yeaaaahhh, so what exactly am I supposed to do with 90 lb of rhubarb?!

SO, if you live anywhere near southern VT and are itching for some rhubarb in the next few weeks to a month, let me know!! I will give you some. Maybe even lots :-D.

About Rhubarb:

• It’s a vegetable!!
• The leaves are toxic and should be cut off before use. The part of the plant that is used is the long red (or reddish) stalk.
• Rhubarb is sold by the “bunch” and you should choose fresh crisp stalks,  The stalks can be stored for 2-4 weeks in the refrigerator. Before use, discard any leaves and trim the ends. There is no need to peel the rhubarb unless the recipe instructs otherwise.
• Rhubarb is 95% water and contains potassium and is rich in vitamin C, dietary fiber and calcium, although the calcium is combined with oxalic acid and so is not easily absorbed by the body. One cup of diced Rhubarb is about 26 calories.
• In the United States, rhubarb is harvested by home gardeners in the Spring, late May thru early June and can be harvested all summer long if tended properly.
• Rhubarb does need a lot of sweetener added to it (for desserts) to make it palatable for most people. Unless you’re a country girl who grew up having rhubarb eating contests with your siblings – whoever makes a sour face first loses! What kind of sweetener you use is up to you, rhubarb pairs well with cane sugar, maple, agave, and stevia.
• The simplest way to eat Rhubarb is to cut a fresh stalk and dip it in a bowl of sugar. It’s like sour candy, but better.

Savory Rhubarb Recipes:

Spring Vegetable Fajitas with Strawberry Rhubarb Chipotle Sauce – Fragrant Vanilla

Chilled Rhubarb Soup – Food Porn, Vegan Style (in polish and english)

Lentil & Rhubarb Stew – Taste Space

Tofu with Zesty Rhubarb Sauce – Taste Space

Quinoa Pilaf with Summer Veggies and Rhubarb – Occasionally Eggs

Vanilla Rhubarb Yogurt Blue Cornbread – Strength & Sunshine

Sweet Rhubarb Recipes:

Fudgy Rhubarb Brownies – The Lazy Vegan Baker

Strawberry Rhubarb Crisp – Get Inspired Every Day

Rhubarb Crumble Cake – Elephantastic Vegan

Coconut Rhubarb Cake – Vegan Baking Paradise (in german and english)

Rhubarb Coffee Cake – The Lazy Vegan Baker (award winning 😉 )

Perfect Rhubarb Cake – Vegan Sandra

Rhubarb Jams & Jellies:

Rhubarb Jelly with Custard Sauce – Wallflower Girl

Balsamic Raspberry Rhubarb Jam (refined sugar free) – The Unconventional Baker

Strawberry Bluebarb Chia Seed Jam – Athletic Avocado

Rhubarb Marmalade (refined sugar free) – Food Porn, Vegan Style (in polish & english)

 

Other Rhubarb Deliciousness:

Rhubarb & Pomegranate Lemonade – Green Evi

Strawberry Rhubarb Sauce – Get Inspired Every Day

Roasted Rhubarb Buckwheat Porridge – Delicious Everyday

Peachy Rhubarb Sauce (in the slow cooker) – The Lazy Vegan Baker