When you see rhubarb pop up at your local farmers market, it’s usually a sign that spring is here. Technically, this ruby-red-coloured, celery-like stalk is a vegetable. But because it’s frequently sweetened and used in rhubarb recipes such as pies and jams, it’s understandable that many people think of it as a fruit. In fact, to many people, rhubarb is known as the “pie plant."
Wondering what to do with rhubarb? Keep reading.
Fun facts about rhubarb
Rhubarb is a member of the buckwheat family and it’s native to Siberia. It’s served different purposes over thousands of years. Long before it was beloved by bakers, rhubarb was valued for its medicinal qualities and used for stomach aches and fevers.
Despite its celery-like looks, rhubarb has a flavour all its own; and it’s quite tart! That’s the reason that many rhubarb recipes use stewed rhubarb, which means you chop the vegetable into small pieces and then boil it with water, sugar and sometimes spices. While stewed rhubarb works well in jams and pies, it can also be drizzled over ice cream or pancakes for a sweet but tangy treat.
How to freeze rhubarb
Because rhubarb has such a short season, rhubarb lovers are wise to freeze it. That allows them to cook or bake with it all year long. Whether you harvest it yourself, or buy it in bulk from a local farm, it’s easy to prepare rhubarb for the freezer. First, rinse and dry the rhubarb. Then, remove any leaves (those leaves are actually toxic to people and pets, so be especially careful here and discard them safely). Next, chop the rhubarb into small pieces as you would a stalk of celery. Spread the pieces on a baking sheet and freeze for a few hours. Then, transfer them into a freezer-safe bag or container and you can store it in the freezer for up to a year.
Rhubarb recipes to try
Ready to play with the pie plant? Here are some remarkable rhubarb recipes to try this season.
STRAWBERRY RHUBARB PIE
Sweet strawberries combine with tart rhubarb and aromatic vanilla in this delightful seasonal pie. No need to use stewed rhubarb with this recipe. You’ll simply wash, trim and chop the rhubarb into 2.5-centimetre pieces, combine it with quartered strawberries and vanilla and then mix it with a combination of sugar, cornstarch and salt. Spoon it gently into a prepared pie crust and weave a lattice crust on top to bedazzle your guests. Make sure you have plenty of vanilla ice cream ready when it’s time to serve!
STRAWBERRY RHUBARB FREEZER JAM
If you like strawberry rhubarb pie, you’ll love strawberry rhubarb jam! This is your ticket to putting rhubarb on anything: ice cream, toast, scones, angel food cake—or just eat it by the spoonful. For starters, you’ll simmer your finely chopped rhubarb (fresh or frozen rhubarb is fine) in water and then chill it. Then, mix it with chopped strawberries, sugar and No Cook Freezer Jam Gelling Powder, pour it into jam jars, refrigerate or freeze and then savour it throughout the year.
GINGER LOVERS RHUBARB FREEZER JAM
Ground ginger adds a nice zing to this rhubarb jam, which you make by boiling the cleaned and finely chopped rhubarb in ginger-infused water for about five minutes. After the rhubarb is chilled, add sugar and allow it to stand for about 15 minutes before sprinkling in No Cook Freezer Jam Gelling Powder, stirring along the way. After pouring it into jam jars, it can last for six weeks in the fridge and up to a year in the freezer.
Not sure which rhubarb recipe to choose? Why not try all of the above preparations and have a taste test to see which version of rhubarb reigns supreme? Then, you’ll know exactly what to prepare when the next rhubarb harvest rolls around.
