Wondering about Rhubarb?

Question

Does anyone know when Rhubarb is in season? Also, does anyone have some yummy recipes with Rhubarb in it?

Thanks!

Answer 1

Rhubard is in season from late spring--May here--till whenever the plant flowers. If it is allowed to flower, it is done for. But you can cut the flower stalk off before it flowers and keep it going all summer.

Serve this rhubarb dessert warm, topped with a generous scoop of vanilla ice cream.
INGREDIENTS:
1 cup all-purpose flour
3/4 cup oats
1 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 cup melted butter
4 cups chopped rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
whipped topping or ice cream
PREPARATION:
Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into a lightly buttered 9-inch square baking pan. Top crust with chopped rhubarb. In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended.

Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs. Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8.

Answer 2

In the UK we're starting to get rhubarb delivered from our organic farm supplier right now, so I guess the season just started!

Rhubarb crumble is my favourite :-

Ingredients
10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz demerara sugar
180-200g/6-7oz flour

To serve:
ice cream or double cream



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
4. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
5. Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.
6. Remove and allow to cool slightly before serving with ice cream or double cream.


Other recipes are here:-

http://southernfood.about.com/od/rhubarbrecipes/r/bl40311m.htm

I once tried making rhubarb wine... it was very good (for removing the enamel from your teeth!)

Answer 3

Throughout the summer.

Here's a great website: http://www.rhubarbinfo.com/recipe-bar.html

Oatmeal-Rhubarb Bars
Ingredients:

1 cup All-purpose flour
3/4 cup Oatmeal -- uncooked
1 cup Brown sugar -- packed
1/2 cup Butter, unsalted -- melted

1 cup Sugar
2 teaspoons Cornstarch
1 cup Water
1 teaspoon Vanilla extract
4 cups Rhubarb

Procedure:

Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" pan. Add rhubard, cut in 1/2" pieces. Combine sugar, cornstarch, water and vanilla; cook till thick and clear. Pour sauce over rhubarb. Top with other half crumb mixture. Bake at 350F for 45 minutes.

Remarkable Rhubarb Bites
Ingredients:

2 cups diced rhubarb
1 cup sugar
1/2 cup shortening
1 cup brown sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon vanilla
Confectioners' sugar

Procedure:

Preheat oven to 350 degrees.

Mix together rhubarb and 1/2 cup sugar. Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar. Add egg and then stir in baking soda, salt, cinnamon and flour. Stir in vanilla, then rhubarb mixture.

Place batter in a greased and floured 13x9" baking pan and bake for 40-45 min. Let cool, sprinkle with confectioners' sugar and cut into 2" squares.

Answer 4

Not after the 4th of July (So say my grandparents who were avid gardeners!) Also found a whole site about rhubarb and one with good recipes:

www.rhubarbinfo.com
www.plantea.com/rhubarb-recipes.htm

Answer 5

rhubarb is only good in the early spring, before it goes to seed. After that it is tough. guess just google for recipes, cause it depends on what you want to make. there must be millions of them

Answer 6

you can cook rhubarb any time after the stalks turn red/purple

Answer 7

It makes excellent wine,very refreshing,very tasty,very falling over much