I didn’t really grow up eating rhubarb, so it hasn’t been on my radar as something to buy at the farmer’s market before. But it was a choice of items from our CSA and I wanted to give it a try. Rhubarb is tart, so it’s usually eaten in cooked, sweetened recipes. The leaves and roots are poisonous because of the amount of oxalic acid they contain, so you can only eat the red/green stalk.
I made rhubarb muffins from a recipe out of Simply in Season, but this recipe is very similar. I used yogurt instead of buttermilk, though. You can also add 1/2 cup of chopped nuts to the batter (I did). They were delicious!
Ben also made some strawberry rhubarb sauce to put on top of ice cream. Also delicious.
For strawberry rhubarb sauce:
– Chop up about 5 stalks of rhubarb and 1 pint of strawberries (or you can completely pulverize them in a food processor, which is what Ben did)
– Heat in a sauce pan with 1/2 cup of sugar, or more to taste
– Simmer for several minutes, until to your desired thickness and taste.
Then turn the sauce into a strawberry rhubarb vinaigrette by adding 2 parts oil to 1 part balsamic vinegar to 2 parts sauce (or less sauce depending on your taste).
And there you go! Three recipes for the price of one bunch of rhubarb!