Easy Rhubarb Recipes for Tasty Desserts
Rhubarb for Tasty Desserts
Rhubarb is a vegetable that is used mainly in sweet dessert dishes although it can be used in savory recipes too. It is grown commercially in cooler climates (e.g. the northern States of the USA, Canada and the United Kingdom). It is also often grown in home backyards as it is easy to harvest and use for baking.
If you have never prepared rhubarb before, make sure you cut off and discard the leaves of the plant. It is only the stalks which are eaten. The younger, thinner stalks taste sweeter. They require less cooking time than the older tougher stalks of rhubarb.
Rhubarb leaves mustn't be eaten as they contain high levels of oxalic acid. This makes them poisonous to both humans and animals if consumed. However, the stalks of rhubarb are safe to eat and they are an excellent source of vitamins B1, B2 and C.
Vitamins in Rhubarb
Percent of daily requirement in 100g
C (ascorbic acid)
How Do You Make Stewed Rhubarb?
This recipe is for anyone who wants a quick and easy dessert that can be prepared in moments. Stewed rhubarb is a firm family favorite in my house.
1. 1lb rhubarb stalks makes enough for four people. The stalks will be red or greenish-red depending on the variety.
2. Chop them into 1 inch pieces and put in a pan with two tea-spoonfuls of ground cinnamon. (You need a very sharp kitchen knife for this task. I recommend the . It is multi-purpose and comfortable to use.) OXO good grips 6 inch utility kitchen knife
3. Add 3 dessert-spoonfuls of sugar and one dessert spoonful of water.
4. Cover the pan with a lid and stew on a low heat for 10 minutes. Stir occasionally to make sure that all the rhubarb is cooked.
And that’s it! I like it served with a dollop of double cream or ice cream. You could also serve it with yogurt or custard instead. A slightly more luscious version of stewed rhubarb is rhubarb fool. The video below shows how to make a cream based rhubarb fool.
Tangy Rhubarb Fool With Farm Fresh Cream
What Else Can You Make With Rhubarb?
A slightly more complicated dessert to make (but only slightly) is a cobbler or crumble. A cobbler dessert is baked in the oven. It is so named because it is something “simply cobbled together” i.e. it is prepared quickly without too much effort. A fruit layer is placed in the bottom of the dish (in this case rhubarb but any fruit can be used). This is then covered with a crunchy topping.
Ingredients for Cobbler (Crumble) Crunchy Topping
Half a cup of flour
Half a cup soft brown sugar
4 tablespoons butter
1 teaspoonful ground ginger
Half a cup oatmeal
Ingredients for Fruit Filling for Cobbler
2 cups rhubarb (in 1 inch chunks)
2 large apples (choose ones that are not too sweet a variety)
1 cup sugar
1 tablespoon flour (optional, for thickening)
Method for Rhubarb and Apple Cobbler
- In a large bowl, mix together the diced rhubarb, apples, sugar and flour.
- Place the mixed fruit into a greased pie dish.
- In your now empty mixing bowl, place all the topping ingredients and blend them together by hand, using the rubbing in method. When your mixture has flakes the size of large breadcrumbs spread the topping over the rhubarb and apples.
- Bake at 350 degrees Fahrenheit for 40 to 45 minutes.
- The fruit should be tender and the topping a light golden color. It should be served warm with hot vanilla custard.
What is the Rubbing In Method?
Rhubarb is 95% Water
|Serving size: 100g|
|% Daily Value *|
|Fat 1 g||2%|
|Sugar 2 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Rhubarb Pie is Ideal for Picnics
This pie can be made either with rhubarb on its own, or in combination with any other fruits that you happen to have. Some fruit pairs that work well together are rhubarb and strawberry, rhubarb and blueberry, and rhubarb and banana.
Rhubarb pie can be eaten hot or cold. It makes a tasty treat for a picnic tea or as a tangy dessert eaten after a long lazy Sunday dinner. The recipe below uses ready-made pastry so is quick to assemble. However, it is even more yummy if you have the time to make your own pastry or pie crust.
Ingredients for Rhubarb Pie Using Ready Made Pastry
1 1/4 cups sugar
Pinch of salt
1/3 cup flour (optional, for thickening)
4 cups of fresh diced rhubarb
2 tablespoons butter or margarine
1 tablespoon of sugar
Packet of ready-made pastry
Method for Rhubarb Pie
1. Roll out the ready-made pastry. Cut the base and top shapes of your pie from the pastry using your pie dish as a template. Place the base pastry shape onto the bottom of a greased pie dish.
2. Place half of the diced rhubarb evenly on top of the base pastry. In a mixing bowl, combine the sugar, salt, and flour. Sprinkle about half of this sugar mixture over the rhubarb in the pie dish. Place the remaining rhubarb as a layer on top of sugar. Then sprinkle the rest of the sugar mixture onto the rhubarb. Roughly dice the butter and dot it over the rhubarb and sugar.
3. With a pastry brush, moisten about half an inch around the edge of the base pastry layer. Then place the top pastry layer over the rhubarb sugar and butter. With finger and thumb, gently pinch around the edge of the pie to hold the two pastry layers together.
4. With a knife, make three or four 1 inch cuts in the top crust to allow steam to escape during cooking. To give a golden finish brush the top crust with a little milk.
5. The pie should be baked in hot oven, 425 degrees Fahrenheit for about forty minutes or until the rhubarb is soft and crust is golden.