*** Updated 6/19/19 with recipe contributions from readers … plus a favorite recipe that I forgot to include!
Michael Pollan has seven words for eating: “Eat food, not too much, mostly plants.”
I wish I could come up with only seven words for eating rhubarb. I need 12: “Eat rhubarb, mostly with sugar and butter, not too much of either.”
It’s almost a competition (with myself): Find a rhubarb dish that provides a delightful amount of tang and adequate amount of sweetness. (Hint: The roasted rhubarb recipes are the ones that really deliver.)
Finding that balance requires copious rhubarb for weekend experimentation. Ironically, we are getting our biggest harvest this year in a spot where I tried to eradicate rhubarb several years ago.
I had made the painful decision to dig up rhubarb plants in a raised bed where they were languishing. I set the divisions in pots to give away or replant elsewhere (I finally gave away the last of those pots this year) and dug a new hole (into which I may have dropped a frozen fish carcass) and set down a tiny Romeo bush cherry, planning for it to fill out the bed as years go by.
Fast forward to the year after eradication: the rhubarb came back somewhat vigorously, to the right of the cherry bush. This year, the rhubarb is encroaching on the cherry bush, just as it attempts to set its first bumper crop. Until now I’ve never grown rhubarb with leaves as big as a king-sized pillowcase. And I’ve been trying ….
So far this year I’ve used our unexpected rhubarb bounty to make two new rhubarb recipes, one old favorite recipe, and an okay recipe for rhubarb chutney (I prefer it chunkier). This rhubarb-spruce tip cake recipe from a creative and talented Juneau Empire writer/blogger was a huge hit (I think mine looks better than hers, to be honest). The rhubarb-lentil dish was appalling (not sure what I did wrong). I also made my old favorite rhubarb-rosewater syrup, which is perfect in beverages or poured over ice cream.
I can’t wait for an occasion to make this upside-down cake from Saveur which I’ll warn you will fall short of expectations if you don’t watch for a perfect amount of caramelization. I’ll probably also make this very simple rhubarb jam, which is just as delicious as the fancier rhubarb-ginger or rhubarb-rosemary jams.
I may also try to find a good rhubarb pickle recipe and churn out a few rhubarb galettes – the latter with the frozen puff pastry from the grocery store and long stems of rhubarb sprinkled with whatever spices strike a chord (ginger, cardamom?) and a little sugar. No recipe required.
The last few years, we’ve mostly eschewed rhubarb pie due to a growing aversion to sugar-heavy desserts. Though … we wouldn’t turn down rhubarb pie if it magically appeared in front of us!
If you have a favorite rhubarb recipe you’d like to share, you are very welcome to share it in the comments.
Updated material below ….
Here are a few recipes readers have contributed off-line that sound amazing:
* Rhubarb Muffins: Kate says the buttermilk makes them especially great. She usually increases the rhubarb and adds fresh ginger.
* Rhubarbecue: Boneless country ribs with rhubarb BBQ sauce?!?
* From Barbara: “I like to steam juice rhubarb in large quantities While the juice is cooling down, I mix with honey and cinnamon. This is excellent to drink, or make soda by adding yogurt whey to the cooled juice and leaving it on the countertop in a bottle with a bale for a few days. The juice is also excellent for making sorbet! The hot steamed juice can be canned into whatever size jars for future use. I also like to thinly slice fresh rhubarb to go into garden salads.”
Sausage with Chard and Rhubarb: Another recommendation from Kate that we will try this summer.
Lastly, I should mention that I left out one of my favorite rhubarb recipes of all time. It’s too special to make often. Rhubarb, Rose and Cardamom Jam (Diane Henry)