These rhubarb recipes celebrate the begin of summer with a mix of sweet and savoury.
This year I decided to explore rhubarb. In the past I’ve never looked forward to rhubarb season, mostly because nearly all the recipes are desserts.
And I don’t get excited about dessert.
So this year I asked fellow food bloggers to share their favourite rhubarb recipes and I also explored a few of my own.
The most successful was an experiment of sorts.
Turns out that rhubarb + spice + pickling is delicious so I’ve included the recipe below.
It has inspired me to pickle more this summer.
How to Buy Rhubarb
As an ingredient rhubarb seems intimidating. Rhubarb looks like swiss chard or celery. It is very tart and should not be eaten raw.
And rhubarb is almost always paired with another fruit, like strawberries.
While I love strawberries I think the flavour of rhubarb is just as lovely on its own.
Instinctively we think that bright pink or ruby red rhubarb is the sweetest. However, colour is not an indicator of how sweet or tart rhubarb can be.
In fact, the common Victorian variety of rhubarb which is pale green and pink is usually the sweetest. If you’re at a farmer’s market it’s best to ask.
Cooking with Rhubarb
To prepare for most recipes simply cut off the top, leaves and bottom section that is close to the root.
You want to buy fresh rhubarb that isn’t too stringy.
Although if you find that it is stringy simply use a peeler to take off the top layer.
Yes if you’re planning to cook with rhubarb you can freeze it and use it for later.
Simply cut it into smaller stalks, freeze individually on a tray so they don’t stick together and then throw in a freezer bag.
My only tip is to either weigh or measure the rhubarb in advance so you know how much you have for a recipe later on.
When you defrost the rhubarb it becomes a bit mushy, which isn’t an issue when cooking but it will throw off your measurements in the recipe.
So plan ahead…I learned that the hard way.