Rhubarb Recipes

Rhubarb is a vegetable that has been used in culinary and medicinal recipes for centuries. The variety that we will receive is green rhubarb and is just like red rhubarb, except for the color, it is not unripe, it is the variety.

Cooking Tips:

  • Cut into 1″ pieces and cook for 5 minutes with sweetener in a little water; use on toast, waffles and with yogurt.  You may also use the cooked rhubarb in the compote recipe below.
  • Good cooked with organic strawberries; use as above.
Amy Hetager, CSA Blogger

Rhubarb Compote

From Local Flavors

Recipe by Deborah Madison

1 lb Rhubarb

1/3 cup Maple Syrup

1 tsp Minute Tapocia

1 small Orange, zested and juiced

1/8 tsp ground Cloves

Handful of Strawberries or Blackberries

Creme fraiche

4 sliced Candied Ginger for garnish

Wash the rhubarb, trim off the ends of the stalks and then slice them crosswise into 1/2-inch chunks.  If the stalks are very thick, halve them lengthwise first.  Toss with syrup, tapocia, orange juice, orange zest and cloves.  Arrange in an 8×8 gratin dish and let stand while you preheat the oven to 400 degrees.  Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.

Rinse the strawberries and add to the top of the hot rhubarb dish.  The heat will bring out flavor in the berries.  Top with ginger.  Enjoy.


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