5 of our Favourite Rhubarb Recipes

I never used to be a fan of rhubarb, as I had only every tried it in pies... and found it to be a little coarse, and bitter to be a dessert. But, after harvesting copious amounts of it from our newly inherited gardens, I have been converted. Rhubarb can be very versatile, and isn't just restricted to old fashioned pies, and it is also full of anti-oxidants! Well, I can't promise the following recipes to be super healthy, but they are super delicious! Especially the muffins and the coffee cake contributed by my close girlfriends! Thank you for helping me fall in love with this beautiful and tasty red vegetable (or fruit?).





1. Simple Rhubarb Syrup

Ingredients:

1 cup sugar

1 cup water

3 cups finely chopped rhubarb


Instructions: Mix the sugar, water and rhubarb in a small to medium sized pot. Slowly bring the three ingredients to a gentle boil on medium heat. Reduce the heat to a low simmer and cook, stirring often, until the rhubarb is soft and breaks apart (this usually takes about 15-20 minutes). Set aside to cool, and then drain the mixture through a mesh sieve and reserve the syrup. The syrup will last 2-3 weeks in the fridge.


2. Fizzy Rhubarb Cocktail


Ingredients: (for 1 cocktail) 1 oz. rhubarb syrup

1 oz. gin

1 tsp. fresh lemon juice

3-5 ice cubes

1/2 cup of Prosecco


Instructions:

Put the ice into a rocks glass, or stemless wine glass if preferred. Pour the gin, rhubarb syrup and fresh lemon juice over the ice. Stir, and then top up the remainder of the glass with Prosecco. Garnish with a slice of lemon and enjoy!


3. Rhubarb Vegan BBQ Sauce


Ingredients:

3-5 stalks of rhubarb

1/2 red onion chopped finely

1/2 cup apple cider vinegar

1/2 cup of brown sugar

1 tablespoon of hot mustard

2 tsp worcestershire sauce

2 tbsp tomato paste

1-2 tbsp of water (which will be used to cover the above mentioned ingredients)


Instructions:

Mix all ingredients together in a medium sized pot. Add enough water to cover the mixture (will be appx. 1-2 tablespoons of water). Allow the mixture to come to a boil over medium heat. Bring mixture to a simmer once it has boiled. Mixture should simmer for about 1 hour. Remove from heat and set aside to let cool at room temperature, and then pour into sealable jars and refridgerate or use immediately.


4. Rhubarb Muffins - Recipe: Danielle Harris


Ingredients:


2 cups of flour

3/4 cup white sugar

2-1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

8 tbsp unsalted and melted butter (room temp)

1 cup sour cream or greek yogourt

2 eggs

1 tsp vanilla extract

1-1/2 cups of diced rhubarb

Topping:

3 tbsp white sugar

1/2 tsp ground cinnamon


Instructions: Preheat oven to 400 degrees Fahrenheit and line a 12 muffin tin with paper cups or butter tin pan.

Muffins:

Mix all dry ingredients together in large mixing bowl.

In a separate bowl, whisk together the wet ingredients.

Stir the wet ingredients into the bowl of dry ingredients using a spoon or spatula, but do not over-mix.

Gently fold the diced rhubarb into the batter mixture.

Divide the batter into the muffin cups, filling them slightly higher than the tops of the cups.

Topping:

Mix both ingredients together and then sprinkle a generous amount onto each muffin top before baking the muffins 18-22 minutes in the oven. Let cool and enjoy every delicious bite!


5. Strawberry Rhubarb Coffee Cake - Recipe: Amy Crabb


Preheat oven to 350 degrees Fahrenheit and grease a 13x9 inch metal cake pan


Ingredients:


1/2 cup butter

1 cup white sugar

2 eggs

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

2 cups flour

1/2 tsp salt

1 cup sour cream or greek yogourt

1-1/2 cups chopped strawberries

1 cup diced rhubarb

Streusel:

2/3 cup chopped unblanched almonds (optional)

1/2 cup brown sugar

1 tsp cinnamon

1-2 tsp icing sugar


Instructions: Beat butter with sugar until fluffy in a large mixing bowl

Beat in eggs one at a time, and then add vanilla

In a separate, mixing bowl whisk all dry ingredients together

Add dry ingredients to butter mixture, and then add sour cream or greek yogourt to mix

Spread mix into a greased 13x9 inch metal cake pan

Top mix by sprinkling the strawberries and rhubarb over top

Streusel

In a small bowl combine all streusel ingredients together and sprinkle over top of the fruit that is on top of the cake mixture in the pan.

Bake for 35 minutes

Cool and then sprinkle with icing sugar if desired, cut, serve and savour!