Anonymous wrote:

Anonymous wrote:Where did you get it? I'm the poster who was in search last week - this weekend was so rainy I didn't venture out to any markets.
Anyway, when I get some (maybe this week!) I will use some to make liqueur - chop it up and infuse with some sugar and orange zest in gin or vodka. It lasts all year. Just finishing up last year's batch. Delicious to sip over ice, or to add to cocktails or sparkling water.
I will use some to bake into a crumb cake.
Any left over, will go into a compote to spoon over yogurt and granola.

Can you post the ratios? This sounds great.

https://smittenkitchen.com/2020/05/rhubarb-cordial/

Anonymous wrote:Where did you get it? I'm the poster who was in search last week - this weekend was so rainy I didn't venture out to any markets.
Anyway, when I get some (maybe this week!) I will use some to make liqueur - chop it up and infuse with some sugar and orange zest in gin or vodka. It lasts all year. Just finishing up last year's batch. Delicious to sip over ice, or to add to cocktails or sparkling water.
I will use some to bake into a crumb cake.
Any left over, will go into a compote to spoon over yogurt and granola.

Can you post the ratios? This sounds great.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I like just to rip it out of the ground and put it in the garbage where it belongs.

Funny- I had a similar thought.

Uncultured swine!

Eww you are disgusting.

Anonymous wrote:

Anonymous wrote:I like just to rip it out of the ground and put it in the garbage where it belongs.

Funny- I had a similar thought.

Uncultured swine!

I stewed it and then added tonic water
Very nice

It’s a tart, so pie-esque, but it is SPECTACULAR http://the-cooking-of-joy.blogspot.com/2017/04/rhubarb-strawberry-coconut-cream-tart.html

Make a strawberry rhubarb jam and then almond paste shortbread bars with jam filling.

My mom used to make it in a chunky compote. You can serve it on french toast, with vanilla ice cream, or by itself.

Anonymous wrote:Where did you get it? I'm the poster who was in search last week - this weekend was so rainy I didn't venture out to any markets.
Anyway, when I get some (maybe this week!) I will use some to make liqueur - chop it up and infuse with some sugar and orange zest in gin or vodka. It lasts all year. Just finishing up last year's batch. Delicious to sip over ice, or to add to cocktails or sparkling water.
I will use some to bake into a crumb cake.
Any left over, will go into a compote to spoon over yogurt and granola.

Fairlington farmers market in Arlington. I also saw some in Harris Teeter.

My gram used to make rhubarb muffins. She also made an incredible rhubarb and raspberry sauce that she served over meat.

Rhubarb chutney.
I bought a strawberry rhubarb galette from Wegmans that was delicious and it seems easier than pie.

Anonymous wrote:Stew the rhubarb then serve with cream or whipped cream.

I also put it in plain greek yogurt. So good!

It's great in a sort of snacking cake (google upside down cake or breakfast cake or snacking cake). Those are always easy to make and if you really want to cheat, you can even do it with a vanilla cake box mix.

Or you can do a strawberry rhubarb crumble or brown betty if you have old bread to use up. (I really love a Brown Betty -- it's an under-appreciated part of American culinary history. Great for breakfast or dessert, and you can even make it in a crock pot if you don't want to put the oven on.) The Brown Betty is more forgiving than pie as far as juiciness of the fruit -- you don't have to worry about soggy crust, which often happens with fruit pies if you get the stabilizng proportion wrong.

I think you can also use it for stuff like sauce for ribs, etc., but honestly, I love the dessert options so much I never get to the savory ones.

Now I'm totally craving Brown Betty.

Where did you get it? I'm the poster who was in search last week - this weekend was so rainy I didn't venture out to any markets.
Anyway, when I get some (maybe this week!) I will use some to make liqueur - chop it up and infuse with some sugar and orange zest in gin or vodka. It lasts all year. Just finishing up last year's batch. Delicious to sip over ice, or to add to cocktails or sparkling water.
I will use some to bake into a crumb cake.
Any left over, will go into a compote to spoon over yogurt and granola.