Seasonal Cooking: 6 Recipes for Fresh Rhubarb

Spring has spring and rhubarb has sprouted –and it’s time you took advantage of both. Although, technically rhubarb is a vegetable, but it is so often used as a fruit in jams and desserts that the U.S. classifies it as such. It is in peak season between April and September, giving you plenty of time to savor its tart flavors. Add a touch of rhubarb to your breakfast, lunch, dinner, or dessert and you’ll have a seasonal dish that celebrates this fruit — exactly what the following six recipes do.

Source: https://www.flickr.com/photos/polkadotcreations/

Source: https://www.flickr.com/photos/polkadotcreations/

1. Rhubarb Oatmeal

Cool mornings will be a little warmer thanks to this recipe from Pastry Affair. It yields two servings and combines various tastes and textures with chopped almonds and flax seed toppings.

Ingredients:

  • 2 cups rhubarb, diced into 1/2-inch pieces
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almond milk (or regular milk)
  • 3/4 cup old fashioned oats
  • 1 1/2 tablespoons brown sugar, packed
  • 2 tablespoons chopped almonds
  • 2 tablespoons ground flaxseed (optional)

Directions: Preheat oven to 400 degrees Fahrenheit. In a baking dish, stir together the diced rhubarb, granulated sugar, and water. Roast in the oven for 15 minutes or until tender. Stir in the vanilla extract. Set aside.

In a large saucepan, bring the milk to a boil over medium-high heat. Add in the oats and stir continually until they thicken and absorb all of the liquid, about 5-7 minutes. Stir in the brown sugar. Divide the oatmeal evenly between two serving bowls. Spoon the roasted rhubarb and juices over the oatmeal, dividing it equally between the two servings. Top each bowl with a tablespoon of chopped almonds and flaxseed. Serve hot.

Source: https://www.flickr.com/photos/whitneyinchicago/

Source: https://www.flickr.com/photos/whitneyinchicago/

2. Rhubarb Cinnamon Muffins

Bake Fine Cooking‘s muffins so you can enjoy rhubarb with breakfast or as a snack. The recipe makes 12 muffins, that are particularly good fresh from the oven, and slightly warm.

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon  kosher salt
  • 1 cup sour cream
  • 8 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups 1/4-inch-diced rhubarb (7 1/4 ounce)

Topping

  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Directions: Position a rack in the center of the oven and heat the oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper or foil baking cups. Make the muffin batter in a large mixing bowl by combining the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

For the topping, in a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoon of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan — if necessary, loosen them with the tip of a paring knife — and let them cool somewhat. Serve warm.

Source: http://www.flickr.com/photos/polkadotcreations/

Source: http://www.flickr.com/photos/polkadotcreations/

3. Rhubarb and Chipotle Goat Cheese Pizza

Take advantage of rhubarb season and replace your marinara pizza sauce with this rhubarb sauce from Eats Well With Others. The original recipe makes pizza dough from scratch, but skip this step if you are pressed for time and buy a pre-made dough.

Pizza Dough

  • 3 cups bread flour
  • 1 tablespoon instant yeast
  • 1 cup lukewarm water
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil

Pizza

  • 1 pound rhubarb, cut into 1/4-inch slices
  • 1 cup cranberry juice
  • 1/4 cup brown sugar
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon ginger
  • 1 teaspoon cornstarch
  • 4 ounces chipotle goat cheese (goat cheese rolled in chile powder)
  • Basil

Directions: To make the pizza dough, in a small bowl, mix the yeast with 1/4 cup of the lukewarm water and a pinch of sugar. This should start to foam within about five minutes. If it doesn’t, then your yeast has probably gone bad. Not good. Try again with some new yeast.

In the bowl of your stand mixer, combine the flour, sea salt, olive oil, and remaining water. Add the yeast mixture. Stir on speed 2 with a bread hook until combined. Then stir for 2 minutes on speed 2 to knead. Place in a greased bowl, cover with a damp towel, and allow to rise for two hours. After two hours, cover it in flour and form it into a ball. Allow to rest for 20 minutes. Roll out onto a pizza peel if using a baking stone or a pizza pan if not.

For the pizza, preheat oven to 500 degrees Fahrenheit. In a medium skillet, combine the rhubarb, cranberry juice, brown sugar, balsamic vinegar, and ginger, bringing to a boil. Boil until it starts to thicken, adding 1 teaspoon cornstarch dissolved in a bit of water if necessary. Simmer until it has the consistency of a loose cranberry sauce.

Roll out your pizza dough. Top with the rhubarb mixture, leaving about a 1-inch crust around the edges. Sprinkle goat cheese on top. Bake for 10-15 minutes or until the underside of the dough is lightly browned. Remove from oven and top with basil. Let sit for 5 minutes before slicing.

Source: https://www.flickr.com/photos/aloi/

Source: https://www.flickr.com/photos/aloi/

4. Grilled Pork Chops With Rhubarb Chutney

Rhubarb and grilling season go hand-in-hand, so combine the two with Eating Well‘s pork chops that are served with a rhubarb chutney. If your pork chops are too thick, you can slice them in half crosswise.

Ingredients:

Chutney

  • 2 cups diced rhubarb
  • 3/4 cup diced red apple
  • 1/2 cup dried cranberries, or cherries
  • 1/4 cup finely chopped red onion
  • 1/4 cup water
  • 1/4 cup honey
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons red-wine vinegar
  • 1/4 teaspoon crushed red pepper, plus more to taste

Pork Chops

  • 1/2 cup Rhubarb Chutney
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt, or to taste
  • Freshly ground pepper, to taste
  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed

Directions: To make the chutney, combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar, and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.

For the pork chops, preheat grill to medium-high. Mix coriander, paprika, cinnamon, salt, and pepper in a small bowl. Sprinkle evenly on both sides of each pork chop, rubbing to coat the meat evenly. Lightly oil the grill rack. Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side. Serve with chutney.

Source: https://www.flickr.com/photos/iain/

Source: https://www.flickr.com/photos/iain/

5. Gluten-Free Rhubarb Bars

From Taste of Home will have you reveling in the tastes of rhubarb bars, even if you adhere to a gluten-free lifestyle. You’ll get around three dozen bars once cut.

Ingredients:

Bars

  • 2 cups gluten-free all-purpose baking flour
  • 1 teaspoon baking powder
  • 1/2 cup cold butter
  • 2 eggs, beaten
  • 3 tablespoons 2 percent milk
  • 5 cups sliced fresh or frozen rhubarb, thawed
  • 1 package (3 ounces) strawberry gelatin

Topping

  • 1 cup sugar
  • 1 cup gluten-free all-purpose baking flour
  • 1/2 cup cold butter

Directions: Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15 x 10 x 1 baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.

For topping, in a small bowl, combine sugar and flour. Cut in butter until resembles coarse crumbs. Sprinkle over top. Bake for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Source: https://www.flickr.com/photos/goosmurf/

Source: https://www.flickr.com/photos/goosmurf/

6. Rhubarb Cookies

Normally seen in crisps, crumbles, and cobblers, a rhubarb cookie will be a refreshing break from the usual when it comes to dessert. Dulce Dough‘s cookies with cream cheese frosting will be just the breath of fresh air your rhubarb desserts need this year.

Ingredients:

Cookies

  • 1 cup butter, softened
  • 1 1/2 cups light brown sugar, packed
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup flaked coconut
  • 1 1/2 cups fresh rhubarb, diced

Frosting

  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 3 teaspoons vanilla extract

Directions:  Preheat oven to 350 degrees Fahrenheit. In mixing bowl, cream together the butter and brown sugar until light and fluffy; beat in the eggs. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed butter-sugar mixture and mix until well-combined. Fold in the coconut and rhubarb.

Scoop cookie dough using a medium cookie scoop (1 1/2 tablespoons) and place two inches apart onto lightly greased baking sheets. Bake at for 10 – 14 minutes or until lightly browned on the bottom. Cool for about 1 minute on the cookie sheet, then transfer cookies to a wire rack to cool completely before frosting.

For frosting, beat cream cheese and butter until light and fluffy; beat in the confectioners sugar and vanilla. Frost cookies, serve immediately, and refrigerate any leftover cookies or refrigerate frosting until ready to use.

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