Comments on: Bittersweet: On Rhubarb

By: Delilah

Delilah — Mon, 15 Jun 2009 00:49:59 +0000

I just harvested my rhubarb plant which yielded about 3.5 ounces. I made a strawberry rhubarb crisp, to which I also added half an apple. I made the topping from oats and almond flour. I love making crisps. It is the type of baking that is more like savory cooking – experimenting is okay.

By: Lisa Fine

Lisa Fine — Sun, 14 Jun 2009 12:40:15 +0000

Thanks for your comments, everyone! I ended up making rhubarb cupcakes and stewed rhubarb.

Hanna – My mistake! Rhubarb can be eaten raw, so I will correct that.

By: hanna

hanna — Sat, 13 Jun 2009 12:46:30 +0000

Here (in Scandinavia) we have lots and lots of rhubarb during the summer! As a child I used to eat the stalks raw and fresh, dipped in sugar. So I don’t think they have to be cooked… Rhubarb-pie is a classic, and they also make great lemonade! Chutney is also good, with added sugar, ginger, chili and onions.

By: Rabbi Shmuel

Rabbi Shmuel — Fri, 12 Jun 2009 14:58:24 +0000

An old VT recipe – cut off the stalks – make rhubarb maple crisp (to die for!)or whatever – take the leaves and boil them in water – use the spray as bug spray for the horses – wash pot well:)

gut shabbos

By: Naomi

Naomi — Fri, 12 Jun 2009 00:19:16 +0000

I made the red lentils with rhubarb from Mark Bittman’s How To Cook Everything Vegetarian, and it was amazing. It’s nice to find ways to use rhubarb that don’t involve any sugar or other sweetener, because my instinct is always dessert – strawberry-rhubarb pie, rhubarb-kumquat compote, whatever, but dessert.

By: Alana

Alana — Thu, 11 Jun 2009 22:38:59 +0000

I just recently made rhubarb cupcakes from a recipe in the Martha Stewart’s new Cupcakes book. In addition to the standard crumbles, pies, etc., I’ve also made rhubarb sorbet and margaritas–just use a rhubarb-infused simple syrup to sweeten your drink of choice.

By: Avigail

Avigail — Thu, 11 Jun 2009 20:36:02 +0000

I topped my blintzes with rhubarb this year – it was amazing.

By: debby

debby — Thu, 11 Jun 2009 19:11:07 +0000

I stopped at a farmstand Tuesday that not only had rhubarb, but their own raw honey as well! I cooked them together (with a little water) for a wholly local fruit compote/ice cream topping.