Rhubarb

One of the only perennial vegetables we commonly consume, rhubarb is an absolute treat. Great to satisfy that sweet tooth as a sauce, pie, crisp, in muffins, etc., or take a more savory route and make a chutney, dressing, or mostarda!

Storage

Should keep in the fridge for about a week. If you don’t have time to use it now, chop it up and freeze it for later additions to pies or rhubarb sauce!

Our REcipes

Rhubarb Sauce- Cut up Rhubarb into small chunks, put into a sauce pan with a little bit of water (start with about two tablespoons and add more if you want a more liquidy sauce). The rhubarb will begin to dissolve, stir often to prevent burning. Add sugar and lemon juice to taste. Tastes great with yogurt, Ice cream, oatmeal, toast etc.

Bruce's Rhubarb Mostarda 

2   Cups peeled rhubarb cut into 1” chunks

1/2 Cup dried fruit - we used cherries

1/4 Cup sugar

1/4 Cup red wine vinegar

3   Tbls chopped onion or shallot

3.  tsp mustard seed

2.  tsp dry mustard

1/4 tsp salt

1 tsp favorite herb - we used thyme

Mix everything together and hold at room temp for about 30 minutes

Bring to a boil then simmer for 20 mins - stir occasionally. If you like it chunky hold some of the rhubarb and toss it in in the last 5-10 minutes.

Serve on anything from Roast Chicken to pork chops, to sandwiches etc. 

Spring greens salad with rhubarb vinaigrette: To make the vinaigrette, take one stalk of rhubarb, chop it up into 2 inch chunks, and cook it down like you would a rhubarb sauce in a small sauce pan on medium low heat for a few minutes. Add a little water if it looks like it's burning. Combine that sauce with vinegar, olive oil, mustard, and honey. Salt and pepper to taste! Dress on some or all of the spring greens!

Other Recipes

https://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp

https://www.epicurious.com/recipes/food/views/quick-pickled-rhubarb-salad