Creating new recipes for rhubarb to use up what we have in our backyard and in our freezer is our plan this summer.
We have been freezing the rhubarb for the past two summers and using it sparingly as we aren’t sure what to make.
Sometimes when I’m in the kitchen I feel like I’m on an episode of “Chopped” on the Food Network and have ingredients on the counter and need to come up with something delicious to make and fast.
If there’s one thing I’ve come to understand is that learning how to grow rhubarb is probably as simple as growing spring onions. It’s seems pretty hard to kill a rhubarb plant as our plant just keeps on giving.
I didn’t know this but rhubarb is considered a vegetable but counted as a fruit after a court ruling in New York for the purpose of regulations and duties. I call it a fruit and I’m sticking to it. Oh, and it’s also good for constipation as it has laxative qualities.
One of our friends asked us last week if we were interested in any rhubarb because she planted a few rhubarb plants years ago and now she has so much of it. We politely declined because we are already struggling to eat ours up.
If you are a rhubarb lover I’d suggest planting your own although if you want to know the best place where to plant rhubarb on your property I can’t tell you that however ours does well by the downspout and direct sunlight. When it rains it pours and it waters our rhubarb plant nicely although I do take very good care of my garden.
Maybe Katrina will give us the 101 on rhubarb planting one day as I’m pretty sure she has some in her garden. If you buy rhubarb at the grocery store you know you may pay upwards of $3.99lb off season and it’s not any cheaper during the rhubarb season.
I also noticed the rhubarb doesn’t look as fresh and crisp when you buy it at the grocery store like it is when you grow it yourself. It doesn’t seem to enjoy sitting around too long as it seems to age fast so we chop it up into 1 inch pieces and get it in the freezer right away.
We’ve made rhubarb crumble and a rhubarb strawberry pie but that’s about it. I know we can make rhubarb jam, rhubarb muffins, rhubarb cakes etc. but it’s a matter of making the rhubarb taste delicious.
Rhubarb is very tart and although I love it my fans suggested I try dipping it in sugar or salt so I tried that and it was surprisingly good. Since rhubarb is so tart you either love it that way or you hate it.
Rhubarb is very similar to celery but normally a deep red colour and tart although in some ways to me it tastes like eating the white part of the watermelon. You know the part you don’t normally eat but sometimes take a bite of. Odd tasting but it does taste good with a bit of sweetness, at least for me.
If you don’t fancy the rhubarb to be so tart you have to add sweetness. You can add sugar, honey, other fruits like I will today or any other product that might give you a bit of sweetness like Agave honey. If you enjoy spices don’t be shy to add in some ground cloves or cinnamon to jazz up the taste as well when you create your recipes.
Another neighbour of ours who is Scottish says he just pulled his first crop of rhubarb and can’t wait until his wife makes sauce for his ice-cream.
I had to laugh because he loves to eat and loves to chat about food every time we meet however he gave me an idea. I thought, why can’t I create a recipe for a rhubarb sauce?
I know my wife is not too keen on rhubarb so I would need to fancy it up a bit. She does love blueberries so I decided to make a rhubarb blueberry sauce. Traditionally you may be familiar with strawberry and rhubarb recipes are what most people pair together but I wanted to try something different.
The rhubarb blueberry sauce that I’ve created is not too sweet at all and can be eaten right out of the bowl if simple fruit desserts is all you are looking to serve after a meal. I used some frozen blueberries that I had in the freezer as well but you could easily use fresh blueberries if they are in season.
Rhubarb blueberry sauce variations
This rhubarb blueberry sauce can be used to create easy desserts for kids that aren’t full of sugar or can spoon on top of plain yogurt, oatmeal or use on toast instead of jam.
What we did was made some breakfast protein pancakes and spooned a generous helping of the rhubarb blueberry sauce over the top and added a spoon of sugar-free whipped cream.
It was absolutely delicious and if you want to learn how to make protein pancakes all I did was add a scoop of protein to Nicola’s Scottish pancake recipe in place of the same amount of flour and they turned out perfect.
You can do the same if you use instant pancake mix as well just substitute about 1/2 cup of protein powder for pancake powder.
I found that after a day or so in the refrigerator the rhubarb blueberry sauce actually thickened to the point where we could spread it on toast in the morning like a jam.
If you are a meat eater you could easily turn this into a fruit based BBQ sauce for your pork or chicken on the grill or just to use it on the side of your meal. Many of you enjoy cranberry sauce with your turkey why not make a rhubarb sauce instead?
It was delicious so don’t feel you need to eat up your rhubarb blueberry sauce right away because it’s been in our refrigerator for a few days now and the flavours seem to get better with time as does the consistency in thickness.
I’m not sure if you can freeze the rhubarb blueberry sauce but I don’t see why not. I’d give it a try and see what happens. I bet it would make a great filling for Nicola’s Oatmeal Jam Squares or a filling for a rhubarb blueberry pie or rhubarb blueberry crumble. You could even spoon it over my blueberry cheesecake recipe in place of the simple plain blueberry sauce I created.
Another easy dessert recipe would be to make rhubarb blueberry cake and spoon the sauce on top of a slice of cake. I could go on, but I’ll stop now. I’m getting hungry but be sure to check back as I have more rhubarb recipes coming your way.
What do you create with your rhubarb?
- 3 cups of chopped fresh or frozen rhubarb
- 1 cup of fresh or frozen blueberries
- 1 cup of cold water
- ½ cup of sugar (or other sweetener)
- 1 tablespoon of lemon juice
- In a pot add your chopped rhubarb, blueberries and water then turn your stove-top to medium-high
- Mix in your sugar when the water starts to boil so it helps it to break down. If you find it's too tart for you then add in sweetness as you see fit.
- Cook until the rhubarb and blueberries are tender about 20 minutes to a sauce like consistency. If you want to thicken even further you can add 1 tablespoon of cornstarch to equal amounts of water then add in the sauce and combine. I didn't do that and it turned out fine.
- Let cool or enjoy hot.
- Store in jars or in containers in the refrigerator until ready to use.
Once the sauce is finished you can enjoy it on its own or topped on pancakes, waffles, toast or any other way you desire. Rhubarb is one of those plants that keeps on giving so having lots of rhubarb recipe ideas handy is smart so you can use it all up.
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