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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:

  1. 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.
  2. Bring to a boil before simmering for 5 minutes until the rhubarb is cooked. Allow the mixture to cool before transferring into a blender.
  3. Puree the mixture and squeeze in half a lime. Blend and adjust the sweetness and taste to your preference.
  4. 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.
  5. 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:

  1. Place the cut rhubarb into a mason jar or any sealable jar.
  2. Bring all the other ingredients to a boil in a sauce pan.
  3. Pour the mixture into the jar, covering the rhubarb entirely.
  4. 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:

  1. 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.
  2. 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.


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