Last night for dessert, we had freshly picked rhubarb, chopped up and sautéed in butter and honey until it made a nice soft, treacly pile of sweet tartness. It was then served warm over vanilla ice cream.
And how do you like your rhubarb desserts? 
Rhubarb crumble is awesome. Rhubarb and cream was my mother’s usual manner of serving.
I do the rhubarb over ice cream too. I usually just chop it up add a little water and some sugar, then simmer until it’s soft. Occasionally I’ll toss some cinnamon in there.
Last weekend I made a rhubarb pie.
I transplanted my rhubarb patch last summer because the trees had grown up to where it no longer got enough sun. Happy to say it was a successful transplant, though I may need to expand the patch.
I tried to make jam a couple of years ago, but that wasn’t a winner. Anyone have a good jam recipe?
Stewed into a sauce with strawberries and some sugar to balance out the tartness. Eaten straight or with some cream or over ice cream.
The Germans from Russia in the Dakotas make a dessert, kuchen, which is basically a German cheesecake with a very bread like crust. Rhubarb kuchen is to kill for.
In a crumble, with strawberries. A touch of vanilla with the fruit, a touch of cinnamon in the (oatmeal) crumble. Definitely needs vanilla ice cream on the side.
We had a patch in our yard, there was rhubarb pie every week all summer. After the tomatoes had all turned red and the green tomato pie season was over. Us kids would run the streets chewing on stalks of raw rhubarb.
My mom makes rhubarb crisp, which isn’t too different from the crumble but the topping is more of a streusel. Awesome warm with ice cream.
Rhubarb streusel cake. A not too sweet, slightly dense cake with a layer of chopped rhubarb on top, and then a butter, flour, brown sugar crumble over top. The tartness of the rhubarb balances the sweet topping. Modified from a recipe that originally called for sour cherries. My go to as soon as I have enough to pick.
My rhubarb plant was transplanted from my neighbour’s yard a couple of years ago, so it’s just starting to take off. No idea why she hated it so much, but happy to not have to reach over the fence to “steal” it anymore.
My mom’s go-to rhubarb recipe is a cobbler. I think it’s basically just Bisquick mixed in with the rhubarb and baked.
Ah, wait, here it is in Gramma’s recipe book. I stand corrected; it’s actually cake mix. And there’s a little gelatin in there too to hold the rhubarb together.
I’m a big fan of rhubarb crisps and crumbles, but my absolute favorite is rhubarb pie (or, in order to involve more people in eating pie, strawberry/rhubarb pie).
We have a cookbook from Silverton, Colorado, that has nothing but rhubarb recipes because that’s about the only vegetable or fruit that grows reliably at 9,300 feet and in a growing season that is measured in weeks.
Hurray for rhubarb!
We have a rhubarb patch that supplies us with more than we can eat.
I cook it without sugar, then serve over ice cream. She adds sugar to hers.
I put two rhubarb plants in my community garden patch last winter. I read that I shouldn’t be harvesting this first spring… but I need to! They’re taking over! This variety has green stems with pink specks, so the colour of the cooked rhubarb isn’t as pretty as the bright red kind. I have a batch of rhubarb and raspberry pie filling in the freezer (FIL’s fave, they’re visiting next week).
And just yesterday I made cherry and rhubarb jam! Had some on a toasted homemade brioche bun this morning. It was very rhubarby, I was quite surprised, since I used about 50:50, and cherries are peak of season here in CA. Sorry, no recipe, I just winged it: bowlful of fruit, 3/4 bowlful of sugar, splash of water, sprinkle of pectin. The texture seems good, though, quite smooth despite the inherent stringiness of the 'barb. I’ve arranged to swap a jar for honey from a friend’s hive. I didn’t really like the last jar I got from him, too much anise, but he’s moved the hive since.
Anyone here tried rhubarb gin?
I’m halfway through my first bottle and it’s very, very good. Sweet, like a sloe gin, but still good with tonic.
Fresh rhubarb is difficult to find around here in SE Louisiana. However, we have several branches of the Winn-Dixie grocery chain (HQ in Jacksonville, FL). Winn-Dixie locations sometimes sell a strawberry-rhubarb pie made in house.
You have to get the strawberry-rhubarb pies when you see them, because they never have lot and they go a few months between restocking them. I bought one recently, and tasted it for the first time ever. It was pretty good … only that I found it to be essentially a strawberry pie. Chunks of rhubarb were easy to pick out, but they didn’t seem to have a flavor of their own.
What does rhubarb taste like on its own? Looks like celery, so I am assuming that uncooked, the texture of rhubarb is not too far off of celery. But the taste has to be pretty different, I am sure.
Sour and tangy. Improved by sweetening, but also not bad without sugar when paired with certain savory dishes. My wife makes a killer rhubarb sauce to go with chicken that does not get sweetened much at all.
Forgot a HS friend has a winery that makes Red Ass Rhubarb Wine. Thats probably my favorite way to consume it. But I can’t get it where I live.
My grandparents lived in NoDak during their early married years and brought back that kuchen recipe mentioned above. It is beyond good. Warmed and served with cream. And rhubarb pie is my favorite rhubarb application, as well. I prefer my filling straight, no strawberries, although vanilla ice cream on the side is de riguer.
Did you know there were rhubarb perfumes? I discovered these a few years back and now have one I wear regularly. Helps quell the out-of-season cravings.
My Mom made rhubarb sauce that we had with pork chops. Also, as children we would eat it raw after dipping in sugar.
I like to make Blueberry Rhubarb Crumble since blueberries are my favorite fruit. My husband likes strawberry rhubarb pie so I make that on occasion.
I found a recipe for a Rhubarb Ginger Mojito that I plan on trying at the cottage this summer.
That was my childhood treat in rhubarb season: a little paper bag with some sugar in and a chopped up raw rhubarb stalk.
For dessert, rhubarb crumble with vanilla ice-cream is hard to beat.