Rhubarb is one of the most anticipated spring-summer produce. This is perhaps due to its short peak season that lasts only about a month. Nevertheless, it remains the inspiration of countless summer recipes despite its ephemeral nature. And while we often see rhubarb prepared as a fruit–and we do love it–rhubarb is more than just a one-trick pony. It’s time we embrace this delicious vegetable in both sweet and savoury applications.
Don’t limit rhubarb’s culinary versatility to a mere crumble.
Rhubarb Sorbet
What you need:
4 cups rhubarb stalks cut into chunks
½ cup caster sugar
1 lime
How to prepare:
- Place cut rhubarb in a large pan ½ cup caster sugar and ¼ cup water. If there’s no caster sugar, simply place regular sugar in a blender or food processor to make it more fine.
- Bring to a boil before simmering for 5 minutes until the rhubarb is cooked. Allow the mixture to cool before transferring into a blender.
- Puree the mixture and squeeze in half a lime. Blend and adjust the sweetness and taste to your preference.
- If an ice cream maker is available, place in the maker for about 20 minutes. Otherwise, pour the mixture into a tub and place in the freezer, stirring every half an hour until smooth and even.
- Place in a clean container and store in the freezer.
Pickled Rhubarb
What you need:
Rhubarb stalks cut into chunks to fill a jar
1 cup vinegar
1 cup water
2 tbsp sugar
2 tsp sea salt
How to prepare:
- Place the cut rhubarb into a mason jar or any sealable jar.
- Bring all the other ingredients to a boil in a sauce pan.
- Pour the mixture into the jar, covering the rhubarb entirely.
- Allow the mixture to set and soak at room temperature overnight before refrigerating.
Rhubarb BBQ Sauce
What you need:
2 cups rhubarb chopped
3/4 cup water
1 onion, finely chopped
2-3 garlic cloves crushed
1 cup ketchup
½ cup pure maple syrup
½ cup packed brown sugar
¼ cup apple cider vinegar
1 tbsp worcestershire sauce
1 tbsp grainy mustard
How to prepare:
- Add chopped rhubarb to a medium saucepan with ¾ cup water. Bring everything to a simmer, and cook for 5-6 minutes or until rhubarb is very soft. Pour everything into a bowl and set aside.
- Add a drizzle of oil to the same saucepan, and cook onions on medium-high heat for 3-4 minutes or until soft. Add garlic and cook for another 1-2 minutes. Add the remaining ingredients (including the cooked rhubarb), and allow everything to simmer for 10-15 minutes, or until mixture has thickened. Puree in the blender until smooth. Use on grilled meats, baked beans, or on burgers.
ENJOY RHUBARB FROM SPUD! |