Rhubarb is a perennial Rheum plant that has been grown in North America since the 1820s. It is one of the first crops in many gardens, and is often ready by early summer. Its colour can vary from bright red to pink to light green. It is easily cultivated and can be eaten raw dipped in sugar or prepared in a variety of dishes.
Rhubarb Flan
A quick and fancy recipe similar to Cherry Clafouti. It keeps well, but is so tasty it often doesn’t last!
Ingredients:
- 3 c chopped rhubarb
- 2 Tbsp slivered almonds
- 3 eggs
- 1 c sugar
- 1 Tbsp brown sugar
- ½ c flour
- 1/8 tsp salt
- 1 c milk
- 2 tsp Amaretto
- 2 tsp vanilla extract
- Powdered sugar for dusting
Directions:
- Grease and lightly flour two 9" glass pie plates. Divide the rhubarb and almonds evenly among the pie plates.
- In a medium bowl, whisk the eggs, sugars, salt, and flour together until smooth.
- Add the milk, Amaretto and extracts. Whisk. Pour into the baking dish.
- Bake at 350F for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
- Dust with powdered sugar when cooled.
Rhubarb Crisp
A tasty balance of textures and flavours. Easily doubled for larger families.
Ingredients:
- 4 c chopped rhubarb
- ¾ c brown sugar
- ½ c rolled oats
- ¾ tsp. cinnamon
- ¾ tsp nutmeg
- 1/3 c butter or margarine
Directions:
- Grease 8x8 pan. Cover bottom with the rhubarb.Mix the remaining ingredients together and sprinkle over the rhubarb.
- Bake at 350 F for 30 minutes.
- Serve warm with cream or vanilla ice cream.
Note: Many people like to double the topping for extra crisp.
Rhubarb Compote
A satisfying sauce that is excellent alone, with ice cream or on cake.
Ingredients:
- 4 c chopped rhubarb
- water to cover
- 2 tsp vanilla
- ¼ c - 1 c sugar according to preference
Directions:
- Place rhubarb in a medium pot and just cover with water.
- Cook on high and bring to a boil.
- Lower heat to medium and continue to boil.
- Stir and check rhubarb for tenderness often. Mush the rhubarb as it softens. When the rhubarb is entirely mushed, lower the heat to low. Add the vanilla and the sugar 1/4 cup at a time while stirring.
Serving Suggestions:
- Serve warm with vanilla ice cream or yogurt.
- Serve over angel food cake with crème fraîche.
- Serve atop White Chocolate Brownies or with Chocolate Macaroons
- Serve along with pork roast or after Turkey Fried Rice.
- Refrigerate and use to make rhubarb muffins.
Conclusion
Rhubarb is a delightful versatile vegetable that allows cooks and gardeners to show off their skills. Rhubarb Flan is an excellent rhubarb treat that is easy to make. Rhubarb crumble is equally easy and delicious. Rhubarb compote is versatile and provides a wonderful splash of colour and taste.
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