April 17th, 2008 at 8:18 am
Posted By: gardenguru
Posted in: Growing Vegetables,Recipes

The rhubarb that looked like this,

rhubarb.JPG

now looks like this.

The flower that is forming needs to be twisted off so the strength of the plant can go into the stalks, the edible part. The leaves are poisonous, but I don’t know about the flowers.

Some stalks are ready to be picked to make rhubarb sauce or cobbler.

I love this cobbler variation:

Rhubarb Sweetie

3 cups diced, fresh rhubarb or frozen, thawed

2 T orange juice

1/3 cup honey

1 T butter

1 egg, beaten

1/4 cup honey

1 t vanilla

2 T sour cream

1 cup whole wheat pastry flour

1/2 t soda

Arrange rhubarb in a 8x8x2 inch greased baking pan. Mix orange juice and honey and drizzle over rhubarb. Dot with butter. Bake in 350 degree oven until tender (or microwave).

Mix egg, honey, vanilla and sour cream. Mix in flour and soda.

Spread batter over hot rhubarb and bake in 350 degrees oven about 30 minutes, or until nicely browned.

Although this sauce takes time, it is very easy:

Rhubarb Sauce

Trim and cut rhubarb stalks into small pieces. (as shown above)

Put in a microwaveable bowl and add butter and honey (or sugar) to taste.

Microwave four minutes, then stir.

Continue microwaving, then stirring until sauce is smooth and thick.

This can be served warm on toast, pancakes, waffles, etc., refrigerated or frozen. It can be used just like applesauce.

One more good rhubarb recipe is Rhubarb Bread. I still like to microwave the cut-up rhubarb first and add whole wheat pastry flour instead of white. Also, if you add rhubarb sauce to replace some of the oil it is healthier.