I ♥ Love ♥ Rhubarb -- 5 Fabulous Recipes!

1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic by 32 people | Log in to rate

Ranked #887 in Food, #18,634 overall

Oh yes, I truly love rhubarb as the tart taste of rhubarb cannot be equalled.

Note: This is not the 'I Love Rhubarb' lens that was awarded the purple star. That's another rhubarb lover's lens! ;)

Growing up in Northeastern Ohio, we grew quite a variety of fruits and vegetables in our backyard garden. Corn and green beans grew quite well for us, but I can't help but remember the fabulously hearty stalks of rhubarb that our garden produced!

It had been quite a while since I had a rhubarb pie, but this past Easter we had the opportunity. I found a rhubarb-strawberry pie at our local Fresh Market. I wanted to surprise my mother with it as an accompaniment to the honey-roasted ham I bought. Well, when we showed up at her house, she already had a humongous honey-roasted ham that dwarfed ours. But, she didn't have such a pie! And, to top it off, she had some visitors who confessed that rhubarb was their favorite!

Well ... I personally love the taste of rhubarb or any such fruit or vegetable that has that tangy, tart taste. I'm not much into sweets ya know!

I love this Rhubarb -- display in Boston store

Is rhubarb a part of your life? 

For Easter, I gifted a rhubarb-strawberry pie to my mom!

Yes, that pie brought back fond childhood memories of our vegetable and fruit garden in Cleveland. You see, rhubarb was one of the healthiest products that we grew!

Do you love the taste of rhubarb?

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Yes, I love it and am a big fan!

alteredkat says:

luv luv luv it!

JaguarJulie says:

Yes, Zut_Moon, I am a big fan of rhubarb. My mom loved that rhubarb pie we brought her for mother's day. Just waiting for my mom to FIND this debate so that she can also weigh in. She / we grew the biggest rhubarb in our vegetable garden in Cleveland, Ohio way back when. Yep, I love rhubarb in jam and pies. It tastes so good.

fixerkev says:

Ilove the taste of rhubarb crumble and custard, Rhubarb pie and icecream. I grow BIG RHUBARB in my garden.

Nope, I never acquired a taste for it.

Zut_Moon says:

No ..can't say I do except that rhubarb and strawberry do go well together.. either pie or jam works well for me. Sad thing is both our next-door neighbour and we have it growing crazy in our yards. Jane makes rhubarb strawberry jam for the other neighbours and they don't even know there is rhubarb in it.

I ticked no because I don't like it just by itself ...

 
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Rhubarb FAQs 

Rhubarb belongs to genus Rheum, a genus of perennial plants that grows from thick short rhizomes. The genus is in the family Polygonaceae, and includes the vegetable rhubarb (Rheum rhabarbarum or Rheum x hybridum.) The plants have large leaves that are somewhat triangular shaped with long fleshy petioles. The flowers are small, greenish-white to rose-red, and grouped in large compound leafy inflorescences. A number of varieties of rhubarb have been domesticated both as medicinal plants and for human consumption. While the leaves are toxic, the stalks are used in pies and other foods for their tart flavour.

Rhubarb pie -- yumm, yumm!

Rhubarb Pie according to Martha Stewart 

Pie Dough, or your favorite prepared crust (and skip steps 1 and 2
All-purpose flour, for dusting
1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Crumble Topping

Directions:
1. Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

2. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

3. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

4. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving. --www.marthastewart.com.

Glazed Strawberry-Rhubarb Pie recipe 

Another yummy recipe ...

Ingredients:
1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie

Procedure:
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned. --www.rhubarbinfo.com.

Rhubarb pie video 

Rhubarb Pie

Rhubarb Pie.

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Rhubarb Strawberry Jam recipe 

Ingredients:
1 cup cooked red-stalked rhubarb (about 1 lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries (about 1 and 1/2 quart boxes)
6 and 1/2 cups sugar
1/2 bottle liquid pectin

Procedure:
Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer til tender. (about 1 minute)
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in pectin. Skim.
Fill and seal containers. Process 5 minutes in boiling water bath.

Yield - 7 or 8 half-pint jars. --www.rhubarbinfo.com.

Rhubarb jam -- looks yummy! 

Beas Ho-Made Cherry Rhubarb Jam 6 count

Amazon Price: $37.50 (as of 07/13/2009) Buy Now
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Usually ships in 1-2 business days

Callaway Gardens Straw/Rhubarb Preserves 6 count

Amazon Price: $30.00 (as of 07/13/2009) Buy Now
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Usually ships in 1-2 business days

Beas Ho-Made Raspberry Rhubarb Jam 12 count

Amazon Price: $75.00 (as of 07/13/2009) Buy Now
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Usually ships in 1-2 business days

Rhubarb cooler -- looks delicious

Rhubarb cooler recipe 

Ingredients:
7 cups water
10 cups rhubarb, cut into 1/2 inch pieces
1 1/2 cups sugar (less if desired)
12 ounces orange juice, frozen, undiluted
12 ounces lemonade, frozen, undiluted
1 quart ginger ale, lemon lime soda or champagne
1 quart strawberries, for garnish

Directions:
Fill sauce pan with 7 cups of water.
Wash rhubarb and place in pan with water. Cook over medium heat until rhubarb is very soft, cool. Strain, reserving juice. Discard pulp that remains in the strainer.
Add sugar to the reserved juice. Cook on low heat until sugar dissolves. Remove from heat, cool slightly.
Add frozen orange juice and lemonade, stir until dissolved. Refrigerate until ready to use.
To serve: Fill 1/2 glass with ginger ale, lemon lime soda or champagne. Fill to top with rhubarb mixture. Garnish with fresh strawberry.

--www.recipetips.com.

Rhubarb Parfait -- beautiful presentation!

Rhubarb Parfait recipe 

Doesn't that look just yummy?

Ingredients:
2 kilos rhubarb to make 1/4 pt of puree
9 egg yolks
200 gms caster sugar
1/4 pt double cream
1/4 pt rhubarb puree
3 leaves of gelatine
100 mls Sauternes
15 gms trimolene (or glucose)

Chocolate sauce:
300 gms dark chocolate
200 gms cocoa butter

To make rhubarb puree: Peel rhubarb and chop small. Cook down with the wine and 50 gms of sugar until the rhubarb is soft. Place into muslin, tie with string and allow the juice to drain retaining the juice - the resulting puree should be quite dry.

To make rhubarb sauternes sorbet: Take the rhubarb juice and add 15 gms of trimolene (or glucose). Freeze in a sorbet machine or container.

Mix the egg yolks in an electric mixer with balloon whisk on medium speed for 10 to12 minutes until light in colour and doubled in size. Put the sugar in a thick bottomed pan, cover with cold water (approx _ pint) and boil to 120 degrees to soft ball stage. Beating egg mixture very slowly pour in the hot syrup. Continue to beat slowly for 30 seconds. Turn back up to full speed and whisk for a further 5 minutes. This will cook the eggs.

Soak the gelatine in cold water. Heat approximately 50 mls of the rhubarb syrup and dissolve the gelatine in it. Pour this mixture into the puree and fold into the egg mixture.

Whip the cream very lightly but keep to a pouring consistency. Fold the cream into egg and puree mixture, set some aside and pour the remainder into moulds (preferably half sphere). Skim the top with a palette knife and freeze. After a couple of hours top up each mould with some of the reserved mixture, still keeping some back. Freeze for at least 8 hours.

To make the chocolate sauce: Mix 10_ ounces (300g) dark Valrhona chocolate with 7 ounces (200g) cocoa butter. Melt the chocolate gently in a bowl over hot water.

Take out and scoop a "parisienne" out of the centre of each mould and fill with the remaining puree. If using spheres put two together and spray with chocolate.

To serve: Lift out 5 minutes prior to serving to allow the parfait to begin to soften. Serve with the rhubarb sorbet. --www.chocolatetradingco.com.

Rhubarb technically speaking 

Rheum species are herbaceous perennials with hermaphrodite flowers, consisting of a colored perianth, composed of six to nine segments, arranged in two rows.

The flowers have nine stamina inserted on the torus at the base of the peranthium, they are free or subconnatent at their base. The ovary is simple and triangular shaped with three styles.

The fruits are a three-sided caryupsis with winged sides, the seeds are albuminous and have straight embryos.

Rhubarb grows from rhizomes 

Category: File - :Euphorbia rhizophora2 ies.jpg|thumb|A Euphorbia plant sending out rhizomes

Category: Image - :Iris rhizome p1150371.jpg|thumb|An iris rhizome growing above ground

In botany, a rhizome (from "rootstalk") is a characteristically horizontal stem of a plant that is usually found underground, often sending out roots and shoots from its nodes. Rhizomes may also be referred to as creeping rootstalks, or rootstocks.

A stolon is similar to a rhizome, but, unlike a rhizome, which is the main stem of the plant, a stolon sprouts from an existing stem, has long internodes, and generates new shoots at the end, e.g., the strawberry plant. In general, rhizomes have short internodes; they send out roots from the bottom of the nodes and new upward-growing shoots from the top of the nodes. It is a method of reproduction for plants. A stem tuber is a thickened part of a rhizome or stolon that has been enlarged for use as a storage organ.Kingsley R. Stern Introductory Plant Biology, 10th ed. ISBN 0072909412 In general, a tuber is high in starch, for example, the common potato, which is a modified stolon. The term tuber is often used imprecisely, and is sometimes applied to plants with rhizomes.

Some plants have rhizomes that grow above ground or that lie at the soil surface, including some Iris species, and ferns, whose spreading stems are rhizomes. Plants with underground rhizomes include ginger, bamboo, the Venus Flytrap, Chinese lantern, Western poison-oak,C.Michael Hogan (2008) Western poison-oak: Toxicodendron diversilobum, GlobalTwitcher, ed. Nicklas Stromberg [http://globaltwitcher.auderis.se/artspec_information.asp?thingid=82914] hops, and turmeric, significant for their medicinal properties, and the weeds Johnson grass, bermuda grass, and purple nut sedge.

For many plants, the rhizome is used by farmers and gardeners to propagate the plants by a process known as vegetative reproduction. Examples of plants that are propagated this way include hops, asparagus, ginger, irises, Lily of the Valley, Cannas, and sympodial orchids.

Rhubarb's long fleshy petioles are used for food 

In botany, the petiole ("pet-ee-ohl"; from Latin petiolus, or peciolus "little foot," "stem", an alternate diminutive of pes "foot." The regular diminutive pediculus is also used for "foot stalk") is the small stalk attaching the leaf blade to the stem. The petiole usually has the same internal structure as the stem. Outgrowths appearing on each side of the petiole are called stipules. Leaves lacking a petiole are called sessile, or clasping when they partly surround the leaf. Clasping leaves of the Poaceae have an extra structure called the ligule.

Strange and curious facts about rhubarb 

Did you know this? I did NOT know ...

It is or was common for a crowd of extras in acting to shout the word "rhubarb" repeatedly and out of step with each other, to cause the effect of general hubbub. As a result, the word "rhubarb" sometimes is used to mean "length of superfluous text in speaking or writing", or a general term to refer to irrelevant chatter by chorus or extra actors.

The buzz on rhubarb 

CARLA'S WRITING CAFÉ: CAFE SPECIAL OF THE WEEK - Rhubarb Pie
Nothing tastes like summer to me as much as my grandma's rhubarb pie. It was something we only had at Grandma's place, so it was a special treat. Sometimes Grandma would make it with just rhubarb, and sometimes it would be rhubarb and ...
Edible/Usable: Rhubarb Mustard
Obviously, this spring I've been obsessed with rhubarb. I've also been spending a lot of time reading, subscribing and following food blogs, websites and twitter feeds. I'm on the fence about the realization of this idea, ...
rhubarb on Flickr - Photo Sharing!
rhubarb. ... rhubarb. rhubarb by kthread. To take full advantage of Flickr, you should use a JavaScript-enabled browser and install the latest version of the Macromedia Flash Player. ...
A Desert Rhubarb: A Self-Irrigating Plant - Neatorama
Ecologists had been puzzling over the desert rhubarb for years: Instead of the tiny, spiky leaves found on most desert plants, this rare rhubarb boasts lush green leaves up to a meter wide. Now scientists from the University of ...

Great rhubarb books 

Life's Little Rhubarb Cookbook: 101 Rhubarb Recipes (Cooking at Its Best from Avery Color Studios) by Joan Bestwick

Life's Little Rhubarb Cookbook: 101 Rhubarb Recipes (Cooking at Its Best from Avery Color Studios) by Joan Bestwick

"Rhubarb, rhubarb, rhubarb" was what cro more...0 points

Great Rhubarb Recipes: Storey Country Wisdom Bulletin A-123 (Storey Country Wisdom Bulletin, a-123) by Nancy C. Ralston, Marynor Jordan

Great Rhubarb Recipes: Storey Country Wisdom Bulletin A-123 (Storey Country Wisdom Bulletin, a-123) by Nancy C. Ralston, Marynor Jordan

Since 1973, Storey's Country Wisdom Bulletins have more...0 points

Essiac: A Native Herbal Cancer Remedy by Cynthia Olsen

Essiac: A Native Herbal Cancer Remedy by Cynthia Olsen

With Essiac's key ingredients now available throug more...0 points

Rhubarb pics 

Rhubarb Leaves by m.gifford

Rhubarb Leaves

Rhubarb / Rabarbra by phunkstarr

Rhubarb / Rabarbra

Berry good sauce by suzannelong

Berry good sauce

pork tenderloin with rhubarb chipotle sauce by Gudlyf

pork tenderloin with...

Rhubarb by sarae

Rhubarb

Rhubarb by Gudlyf

Rhubarb

Arttu, Romu and me by roxeteer

Arttu, Romu and me

Arttu and me by roxeteer

Arttu and me

Rhubarb Lemonade by FotoosVanRobin

Rhubarb Lemonade

Rhubarb by FotoosVanRobin

Rhubarb

Rhubarb Lemonade Syrup by FotoosVanRobin

Rhubarb Lemonade Syr...

Rhubarb by FotoosVanRobin

Rhubarb

Drop me a line ... 

Are you a fan of rhubarb? Have a favorite recipe? Have any favorite memories of rhubarb when you were growing up that you would like to share?

alteredkat wrote...

I love love love strawberry rhubarb pie, jam, rhubarb pie, jam...YUM YUM YUM!
Now I have a craving!...for some warm SR pie and vanilla ice cream!

ReplyPosted July 01, 2009

fixerkev wrote...

Hi nice lens, I thought you may like to take a look at mine about growing Big Veg at: http://squidoo.com/fixerkev and if you are interested you may like to join my mailing list, email me at kjhowcroft@gmail.com

ReplyPosted May 29, 2009

aj2008 wrote...

Rhubarb cooler made with champagne looks gorgeous! Great recipes. Thank you for sharing and a Blessing.

ReplyPosted May 18, 2009

Lensmaster

Shelly wrote

I love rhubarb and just made one of my favorite recipes last week, Rhubarb Dream Bars, oh my goodness are they good! Will have to try some of your recipes in the spring when I can get more rhubarb, my mouth is already watering for that special flavor!

Reply Posted March 08, 2009

Lensmaster

kalcit wrote

I love rhubarb. Rhubarb crumble or stewed rhubarb, those are dishes I will never say no to. I have tried couple of recipes from this Rhubarb Recipes website. They are really great.

Reply Posted October 20, 2008

ElizabethJeanAllen wrote...

I help my mother process rubarb every summer. Rubarb Crisp and ice cream... nothing better.
Great lens
Lizzy

ReplyPosted October 11, 2008

EverythingMouse wrote...

I love rhubarb but up until recently stores here just didn't seem to sell it. But now I have found a supply.... Blessings to you for yet another great lens.

ReplyPosted October 06, 2008

susannaduffy wrote...

Just look at that parfair!!!!!one * per recipe

ReplyPosted October 04, 2008

ThomasC wrote...

Now your hitting close to home with this recipe! My Granny used to make us the best Rhubarb pies! You are getting a blessing for bringing back found memories of my Granny!
ThomasC

ReplyPosted September 30, 2008

lakeerieartists wrote...

Great and yummy lens. Welcome to the Comfort Food Group!

ReplyPosted September 11, 2008

stargazer00 wrote...

Love, love, love my rhubarb! And I don't want any strawberries in my rhubarb pie, just pure unadulterated rhubarb!

ReplyPosted July 25, 2008

GrillGirl wrote...

I love rhubarb too. My Grandma always had some in the back yard. I'm glad you liked my Redneck Cooking page. I like to do some campy fun ones. I think I got that from my Grandma too (-:

ReplyPosted June 19, 2008

KimGiancaterino wrote...

Yum... Welcome to Culinary Favorites From A to Z.

ReplyPosted May 22, 2008

CherylK wrote...

A really good lens, Julie. So much useful information. I've got a link to this lens on both of my two new rhubarb lenses...there's a nice balance between them, I think.

ReplyPosted May 16, 2008

EelKat wrote...

I love rhubarb! As a kid I used to walk around the yard with arm loads of them, eating them like they were candy (we grew them in our garden). I still love them today. My fave things to make are strawberry rhubarb pie and strawberry rhubarb cobbler. I also use the pie filling as a topping for ice-cream and tapioca pudding.

Great lens!

ReplyPosted May 16, 2008

flowergardener wrote...

Perfect timing for me to find this lens! Thank you so much Julie! I've got rhubarb growing, some are huge! I'll take a photo of them soon & let you see them. I'm not much of a baker, but I WILL learn how to make strawberry/rhubarb pie this year.....it's my favorite. I also want to learn how to make strawberry/rhubarb wine; I'm patiently waiting for my strawberries & rhubarb to ripen so I can experiment :)

ReplyPosted May 16, 2008

FoxMusic wrote...

Great Lens!! Brings back childhood memories...
and now I'm hungry for some Glazed Strawberry-Rhubarb Pie.

ReplyPosted April 28, 2008

Rhubarb links 

Lots of great recipes and cool information ...

Rhubarb Compendium
An awesome resource that Dan has made available online since June 1994. Information from his growing experience!
Rhubarb Pie Recipes
So many great recipes that it will take you more than one-year to try 'em!
Rhubarb Recipes
This is an absolute compendium of terrific recipes for preparing rhubarb-anything!

I love Rhubarb video 

I Love Rhubarb

My favourite jingle from childhood was the deep voice that said ONE NINE FOUR on Capital Radio. As the new catchphrase on Johnny's show is "I love rhubarb,", I have brought the two together. Enjoy.

Runtime: 0:06
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More rhubarb lenses! And the lens with the purple star -- Yeah! 

More more more ... how do you like it, how do you like it???

About the Author, JaguarJulie 

A Squidoo Veteran Lensmaster Since 3/21/06

Lensmaster JaguarJulie, aka JaguarJulie , has been a member since March 21 2006, has rated 4,336 lenses, favorited 415, and has created 450 lenses from scratch. This member's top-ranked page is "Stuffed Cabbage *". See all my lenses

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