Photo: Strawberry Rhubarb Crisp by Alicia, Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0)
Rhubarb Compote: Simmer chopped rhubarb with sugar and water until it breaks down intoa sweet, tangy compote. Serve it over yogurt or ice cream, or use it as a topping for pancakes or waffles.
Rhubarb Crisp: Combine chopped rhubarb with a simple crumble topping made from flour, sugar, butter, and oats. Bake until golden brown and serve warm with vanilla ice cream.
Rhubarb Muffins: Fold chopped rhubarb into your favourite muffin batter and bake until golden brown. These muffins are perfect for breakfast or an afternoon snack.
Rhubarb Chutney: Simmer chopped rhubarb with vinegar, sugar, and spices until it thickens into a flavorful chutney. Serve it with grilled meats or spread it on sandwiches.
Rhubarb Jam: Cook chopped rhubarb with sugar and lemon juice until it thickens into a delicious jam. Spread it on toast, scones, or biscuits.
Rhubarb BBQ Sauce: Combine chopped rhubarb with ketchup, vinegar, brown sugar, and spices to create a tangy and sweet BBQ sauce. Use it to glaze grilled chicken, pork, or tofu.
Rhubarb Lemonade: Mix fresh rhubarb juice with lemon juice and simple syrup to make a refreshing summer drink. Add a splash of vodka or gin for a grown-up version.
Rhubarb Salsa: Combine diced rhubarb with chopped red onion, jalapeno, cilantro, and lime juice for a sweet and spicy salsa. Serve it with tortilla chips or use it as a topping for grilled fish.
Rhubarb Smoothie: Blend frozen rhubarb with yogurt, honey, and a splash of milk for a healthy and delicious smoothie. Add a handful of spinach for an extra boost of nutrients.
Rhubarb Salad Dressing: Puree cooked rhubarb with olive oil, honey, mustard, and vinegar to make a tangy and sweet salad dressing. Drizzle it over mixed greens, roasted vegetables, or grilled meats.
Rhubarb Galette: Roll out a sheet of store-bought puff pastry and place it on a baking sheet. Spread chopped rhubarb over the pastry, leaving a border around the edges. Sprinkle with sugar and fold the edges of the pastry up and over the rhubarb. Bake until the pastry is golden brown and the rhubarb is tender.
Rhubarb and Strawberry Smoothie Bowl: Blend frozen rhubarb and strawberries with yogurt and a splash of milk until smooth. Pour the smoothie into a bowl and top with sliced fresh strawberries, granola, and a drizzle of honey. Enjoy as a healthy and filling breakfast or snack.
Rhubarb Upside-Down Cake: Melt butter and brown sugar in a cast-iron skillet over medium heat. Add chopped rhubarb and cook for a few minutes until it starts to soften. Pour cake batter over the rhubarb and bake in the oven until the cake is golden brown and the rhubarb is tender. Invert the skillet onto a plate to reveal a delicious upside-down cake with a caramelized rhubarb topping.
Rhubarb and Custard Tartlets: Roll out store-bought pie crust and use a cookie cutter to cut circles that fit into a muffin tin. In a bowl, mix chopped rhubarb with sugar, cornstarch, and a pinch of cinnamon. Fill each pie crust circle with the rhubarb mixture and bake until the crust is golden brown and the rhubarb is tender. Serve with a dollop of custard on top.
Rhubarb and Ginger Cocktail: In a cocktail shaker, muddle chopped rhubarb and fresh ginger with a splash of simple syrup. Add vodka and lime juice and shake well. Strain into a glass filled with ice and top with soda water. Garnish with a slice of lime and a sprig of fresh mint.
Bonus -Strawberry Rhubarb Crisp Recipe:
Ingredients:
4 cups chopped rhubarb
2 cups chopped strawberries
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup unsalted butter, softened
1 tsp ground cinnamon
1/4 tsp salt
Vanilla ice cream, for serving
Instructions:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb and strawberries.
In a separate bowl, mix together the flour, brown sugar, rolled oats, cinnamon, and salt.
Cut in the softened butter using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture evenly over the rhubarb and strawberry mixture, pressing down gently.
Bake the crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
Remove the crisp from the oven and let it cool for a few minutes before serving.
Serve warm with a scoop of vanilla ice cream on top.
