Tag: Rhubarb

processing rhubarb to freeze

freezing rhubarb

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If you have a rhubarb plant that is producing prolifically and you can’t keep up with it, you can freeze some now for the winter! First of all, it’s very important to break off the flowering stalks as they come up in the middle of your plant. The reason? After the rhubarb flowers, the plant will put all its energy into the flowers and seeds, and the stalks become tough and stringy. If you keep breaking off the flower stalks as soon as you see them (try and be vigilant), the stalks will remain tender throughout the summer (although never quite as tender as first thing in the spring!). If you watch carefully, you can enjoy yummy rhubarb crisps, breads, cakes and pies even in late summer!

1. Pull the stalks from their base, away from the plant. They will come off fairly easily, and this is better for the plant than cutting them off.
2. Cut the leaves off and the bottom ends off of the stalks, wash them, and slice into 1” pieces. It helps to have a very large, very sharp knife for this process. Sharpen it before you start. When I’m doing a lot of rhubarb to freeze, I’ll sometimes get a blister on my knife hand!
3. Pile the pieces into gallon-sized ziplock freezer bags and toss into the freezer. Yes, they will freeze into blocks, but next winter, just bang the bag hard on your counter and the pieces will separate and you can measure them out, ready for whatever rhubarb recipe your heart desires. 

rhubarb-apple crisp

rhubarb desserts

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This great recipe is based on one from Deborah Madison’s Vegetarian Cooking for Everyone.

half or all of the recipe of the crisp topping, below (to your taste)
1 ½ pounds apples, peeled and cored
2 pounds rhubarb, diced into 1-inch pieces
1 cup sugar
¼ cup flour
1 teaspoon ground cinnamon
a small pinch of ground cloves (don’t go overboard)

1. Preheat the oven to 375 degrees. Make the topping and set it aside. Dice the apples, then put them in a bowl and toss with the remaining ingredients. Pour the fruit into a 2-quart gratin dish.
2. Bake, uncovered (without the topping), for 30 minutes. Remove from the oven.
3. An hour before you’re ready to eat the crisp, sprinkle the topping evenly over the fruit. Return to the oven and bake for 25-30 more minutes, or until the juices from the fruit are bubbling and the topping is brown. Serve hot or warm.

crisp topping

This recipe makes enough for 1 heavily-topped crisp, or 2 lightly-topped crisps. Make this recipe, and if you like a light topping, use half and freeze the rest until you want to make another crisp. Or use the whole amount of topping on one crisp.

Another note: the Loriva walnut oil is really fantastic; it’s roasty and toasty-tasting and very rich. Don’t bother using refined walnut oil, because it doesn’t have much flavor and the recipe won’t be nearly as tasty. Use butter, instead. If you don’t want to use walnuts, replace the nuts with an additional ½ cup of rolled oats.

6 tablespoons Loriva walnut oil or melted butter
½ cup brown sugar, packed
2/3 cup whole wheat flour (whole wheat pastry flour if you have it)
1 cup rolled oats
½ cup chopped walnuts
¼ teaspoon sea salt or kosher salt
½ teaspoon nutmeg
1 teaspoon cinnamon

Combine all ingredients so you have a crumbly, moist mixture.

rhubarb crumble

rhubarb desserts

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Here’s a recipe from Nancy Lampman, who is going to be starting to help me with some Farmers’ Market work! Contact Arthur at if you, too, would like a tour of Glacier Valley Farm!

I often judge a recipe on the effort to results ratio. This is a winner. I have made it twice; once for myself, and another time to give to Arthur and Michelle Keyes, of Glacier Valley Farm, when I went to their farm for a tour last Sunday!  This recipe would also be a great introduction to baking for the young chef in your family. I was inspired by a recipe from the Food Network Magazine.

1 cup flour (I used ½ cup regular and ½ cup whole wheat flour)
1/3 cup oats (I used rolled regular, but instant would work too)
½ cup sugar –or to taste
pinch of salt
6 tablespoons melted butter
½ cup chopped walnuts
------------
2 lbs chopped rhubarb
1/3 cup sugar
1/4 cup regular flour
2 teaspoons vanilla extract
orange zest from 1 orange
1/4 teaspoon salt

1. Preheat oven to 350 degrees F.
2. Combine in a freezer proof bowl the first 6 ingredients. Stir to fully incorporate the butter and place in the freezer to harden. About 30 minutes.
3. Toss the chopped rhubarb with remaining ingredients.
4. Place in a baking dish. I used an 8-inch square non-stick pan.
5. Scatter the crumble mixture on top.
6. Bake until gold and bubbly about 30 minutes.  Served as is or with ice cream or whipped cream.

baked rhubarb with vanilla, orange and clove

rhubarb dessert

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(contributed by Nancy)
Recipe adapted from Seasonal Fruit Desserts by Deborah Madison

1½ pounds rhubarb, cut into 1-inch pieces (about 4 cups)
¾ cup light brown or white sugar
grated zest and juice of 1 orange
one 2-inch piece of vani!la bean, split lengthwise
3 cloves
pure maple syrup
ice cream, for serving

1. Preheat the oven to 375°. In a bowl, toss the rhubarb with the sugar, orange zest and juice and transfer to a baking dish that is large enough to hold the rhubarb in 1 or 2 layers. Bury the vanilla bean and cloves in the rhubarb.
2. Bake until the rhubarb is tender when pierced with a knife, about 30 minutes. Remove and let cool; if the rhubarb is too tart, add maple syrup to taste. Serve with ice cream.

baked rhubarb with raspberries

rhubarb sauce quick raspberries easy

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Recipe adapted from Lori Baker, Baker & Banker, San Francisco (via TastingTable.com—thanks for the tip Sis!)

1⅓ cups fresh raspberries
¾ cup packed dark brown sugar
¼ cup boiling water
1 pound rhubarb (about 4 stalks), cut into ½-inch slices
2 tablespoons unsalted butter, cut into small cubes
¼ teaspoon vanilla extract or ½ vanilla bean, seeds scraped and pod reserved for another use
Shortbread cookies and vanilla ice cream, for serving

1. Preheat the oven to 300˚. In a blender, puree the raspberries with the brown sugar and hot water until well combined. Strain through a fine mesh sieve into a medium bowl and discard the seeds. Stir in the rhubarb, butter and vanilla or vanilla bean.
2. Transfer the sauce to a 9-by-9-inch baking dish and bake, uncovered, stirring every 10 minutes to ensure even cooking, until the rhubarb is soft and sweet, about 40 minutes.
3. Let the rhubarb cool for 10 minutes before serving over ice cream and shortbread cookies, if desired.
Note: The rhubarb sauce can be refrigerated for up to 4 days.