Thursday, June 23, 2011


I have been having a hell of a time figuring out what to do with rhubarb. The first couple bundles I bought this season I ended up throwing away because they went bad before I figured out what to do with them. But I really wanted to do something with it, so I kept buying it. All of the recipes I came across called for unusual ingredients or complicated preparation and so I just wasn't interested. Finally, I pulled out my Simply in Season cookbook for some inspiration. I found the Roasted Rhubarb recipe (p. 74) and thought, Ahhhh perfect! Below is the recipe in the book:

4 cups rhubarb (chopped)
1/2 cup sugar
1/4 cup orange or lemon juice
2 tablespoons candied ginger or fresh ginger root (minced)
1 teaspoon orange or lemon peel (grated)

Combine in baking pan. Spread evenly and bake in preheated over at 450F until rhubarb is soft but retains its shape, about 25 minutes. Stir, cool slightly, and serve with ice cream or yogurt.

Okay, so this was actually far from perfect because I didn't have any candied ginger or fresh ginger root or fresh orange or lemon peel (remember all those unusual ingredients?!). And I definitely didn't have 4 cups of rhubarb either. But this was doable. So I tweaked it a little and made it work. Here is my modified recipe:

1 1/2ish cups rhubarb (chopped)
honey (enough to lightly coat rhubarb)
big splash of lemon juice
healthy sprinklings of ground ginger and lemon peel

Cook as stated above.

This was definitely a much smaller batch, so I may have over cooked it just a little, but it was still very good paired with some local vanilla yogurt. With the yogurt, it was just enough for two small servings.

So my next visit to the market, I decided to get some more rhubarb and try it again. I was at the Monday market (which is a lot smaller than the Wednesday market) and I saw some rhubarb and asked for a bundle of it. The farmer smiled sheepishly and informed me that I was looking at chard, not rhubarb. Oh, how embarrassing. Nobody had any rhubarb that day. The chard farmer said he almost brought some but decided against it at the last minute. Oh well.

I went to the market again last night and bought some legit rhubarb (and I can plainly see the difference between it and chard now). I also bought some strawberries, so I decided to tweak the recipe even more today. Here is my final version:

2ish cups chopped strawberries and rhubarb (I probably had 1/3 strawberries and 2/3 rhubarb, but a 50/50 ratio would be ideal)
honey (enough to lightly coat)
big splash of lemon juice
healthy sprinklings of ground ginger and lemon peel

Combine in baking pan. Then add the Better Homes and Gardens streusel topping from page 126:

In a small bowl stir together 3 tablespoons all-purpose flour, 3 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until the mixture resembles course crumbs.

Sprinkle on top of strawberry rhubarb mixture (you could probably double the streusel recipe if desired) and bake at 450F for 18 minutes.

Pure Strawberry Rhubarb Heaven

Excellent on its own and probably even better with yogurt or ice cream, but I was out. I ate about half already, so I would say there are two servings without the dairy, three-to-four with it.
I'm pretty sure I have a new favorite summer dessert. Just saying...


  1. sounds yummy!
    you could also modify a rhubarb pie recipe into a rhubarb tart recipe (with or without the strawberries) to make fewer servings.
    And rhubarb sauce is just as easy as the roasted version, and mixes well with simple cereals like rice krispies or cheerios.