Thursday, May 20, 2010

What to do with Rhubarb

Rhubarb is delicious eaten straight from the garden. I love the young red tender stalks to chew on. It's very citrus-y and can take the place of lemon or lime in many of your summer recipes. Try a Rhubarb chutney with pork, chicken, fish or tofu. Try a Rhubarb relish on your next turkey burger.

An easy way to use rhubarb is to make rhubarb syrup and then add that syrup to drinks and sauces!
Rhubarb Dessert Sauce and Syrup

In a sauce pan combine 3 cups of sliced fresh rhubarb stalks and 1 cup of water
 Boil Rhubarb until very tender. If you want to drain off the liquid and strain the larger pieces of Rhubarb out of the juice. or you can leave the Rhubarb mush intact. Add 1/4  cup sugar or sweeten to taste with the sweetener of your choice (try stevia or honey). Cool and keep in a covered container in the fridge. Will keep for about 1 week. Increase recipe as you need. You can spoon this over ice cream, waffles, oatmeal, a slice of bread etc....and you can use the syrup in sauces, in drinks and as a topping for strawberries.

TIP: Use small tender red stalks as swizzle sticks in Lemonade or add Rhubarb Syrup to Sparkling water for a refreshing sip!

Simple Strawberry trifle
Makes one
Alternate layers of fresh sliced strawberries over 1 inch slab of pound cake with whipped cream and rhubarb syrup. Top with a dollop of Cream and a drizzle of Rhubarb Syrup with a sprinkle of sugar.

Rhubarb Martini
Makes two 6 oz
1 ounce fresh squeezed lime juice
1/4 cup rhubarb juice

6 ounces Vodka or Gin

You can find lots of Rhubarb recipes on the web. I will be adding more recipes as the seasons progress
You can find Harvest And Home Rhubarb at the  New Salem General Store

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