Delightfully Unexpected Rhubarb Recipes - From Pickling to Palate-Pleasing Delicacies
Rhubarb is one of those contentious vegetables. In the first place, yes it is a vegetable, though generally treated as a fruit. It is not, as popularly believed, in the celery family. It is actually a member of the buckwheat family.
Batten down your hatches! Rhubarb is being touted as the next trendy “superfood” because of its jolly fine nutritional benefits, which include helping to keep bones healthy and reduces the risk of osteoporosis, assisting wound healing, protecting against heart disease, aiding digestion, lowering blood pressure, reducing the risk of cancer, reducing inflammation, lowering the risk of type 2 diabetes, maintaining eye health, antibacterial properties. Avoid those big, bodacious leaves, however. They are toxic.
All that being said, rhubarb, like cilantro, is one of those flavours that inspire strong feelings. To some it is a beloved harbinger of spring, and to others, it is a dreaded bane. Few are noncommittal about rhubarb!
To enthusiasts, however, rhubarb conjures images of sweet desserts like pies and crumbles, but this versatile vegetable can surprise you with its range of culinary uses. When you explore beyond the traditional recipes, rhubarb reveals its true potential in both savoury and sweet dishes, adding a unique tangy spring to your usual meals. Yes, I know you have Grandma’s trusty recipe for Rhubarb Cake, or Rhubarb Crisp, or Strawberry Rhubarb Jam, but let’s do a little off-roading! It’s fun to delve into some unexpected rhubarb recipes, including the world of pickling.
Pickling rhubarb transforms its tartness into a complex burst of flavours that can complement a variety of dishes. It's an excellent addition to salads, sandwiches, and charcuterie boards, (which are still trending) providing a zingy contrast that brightens up the palate should it be in need of brightening. Your family and guests will assume you’re in a mood!
Pickled Rhubarb: (Though a swift Google will bring up many recipes, both simpler and more complex). All of the quantities can be read as suggestions.
· 1 pound rhubarb, cut into 1-inch pieces
· 1 cup apple cider vinegar
· 1/2 cup water
· 1/2 cup sugar
· 1 tablespoon salt
· 1 teaspoon mustard seeds
· 1 teaspoon coriander seeds
· 1 teaspoon black peppercorns
· 2 star anise
Instructions:
· In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
· Add the mustard seeds, coriander seeds, peppercorns, and star anise to the brine.
· Pack the rhubarb pieces into sterilized jars.
· Pour the hot brine over the rhubarb, ensuring the pieces are fully submerged.
· Seal the jars and let them cool to room temperature before refrigerating.
· Allow the rhubarb to pickle for at least 24 hours before using.
Pickled rhubarb can be stored in the refrigerator for up to a month, developing a deeper flavour over time.
Rhubarb BBQ Sauce
Here’s one I’ll bet you never thought of! This tangy barbecue sauce blends the tartness of rhubarb with the smokiness of traditional BBQ flavours. Perfect for grilled meats, burgers, and even as a dipping sauce for fries. Again quantities can be seen as casual suggestions. I’d at least double this recipe if you’re anyway going to the trouble.
Ingredients:
· 1 cup chopped rhubarb
· 1/2 cup ketchup
· 1/4 cup apple cider vinegar
· 1/4 cup brown sugar
· 1 teaspoon smoked paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1/2 teaspoon cayenne pepper
· Salt and pepper to taste
Instructions:
· In a saucepan, combine all ingredients.
· Bring to a simmer over medium heat, stirring occasionally.
· Cook until the rhubarb is soft and the sauce has thickened, about 20 minutes.
· Blend the sauce until smooth using an immersion blender or regular blender.
· Adjust seasoning to taste.
· This rhubarb BBQ sauce will keep in the refrigerator for up to two weeks.
Rhubarb Chutney – handy if you’re getting an East Asian swing in your step!
Rhubarb chutney is a delightful accompaniment to cheeses, roasted meats, and curries. Like any chutney, its sweet and savoury notes add a burst of flavour to any dish. Well, perhaps not any, but where you might expect a chutney.
Ingredients:
· 2 cups chopped rhubarb
· 1/2 cup chopped onion
· 1/2 cup raisins
· 1/2 cup brown sugar
· 1/4 cup apple cider vinegar
· 1 tablespoon grated ginger
· 1 teaspoon mustard seeds
· 1/2 teaspoon cinnamon
· 1/2 teaspoon salt
Instructions:
· In a saucepan, combine all ingredients.
· Bring to a boil over medium heat, then reduce to a simmer.
· Cook, stirring occasionally, until the rhubarb is soft and the chutney has thickened, about 30 minutes.
· Let cool, then transfer to sterilized jars.
· Refrigerate and use within a month.
Rhubarb Lemonade is not really out on a limb, but something to think about if you have been gifted more rhubarb than you can comfortably cope with.
Rhubarb lemonade is refreshing drink (or possibly a ‘mix) and more interesting than everybody else’s lemonade.
Ingredients:
· 4 cups chopped rhubarb
· 1 cup sugar
· 4 cups water
· 1/2 cup lemon juice
Instructions:
· In a saucepan, combine rhubarb, sugar, and water.
· Bring to a boil, then reduce heat and simmer for 15 minutes.
· Strain the mixture, discarding the solids.
· Let the syrup cool, then stir in the lemon juice.
· Serve over ice, garnished with lemon slices and fresh mint, because you know you have sufficient of that running loose in your back flower bed!
Rhubarb Salsa
This vibrant rhubarb salsa is a great topping for grilled fish, tacos, or simply enjoyed with chips.
Ingredients:
· 1 cup diced rhubarb
· 1 cup diced strawberries
· 1/2 cup chopped red onion
· 1 jalapeño, seeded and minced
· 1/4 cup chopped cilantro
· 2 tablespoons lime juice
· Salt to taste
Instructions:
· In a bowl, combine all ingredients.
· Stir gently to mix.
· Let sit for at least 30 minutes before serving to allow the flavours to meld.
So when that lusty rhubarb plant springs forth in your yard, or when friends and neighbours come calling with a generous armload, you’ll have some fun options to consider. Or pie. It’s hard to beat a rhubarb pie. With a scoop of real ice cream. Why not? Its rhubarb season!