Last weekend, on the very tail end of our vacation, Scott and I spent an hour walking through the Allentown Farmers Market. While there weren’t any local strawberries to be found, there was plenty of ruby stalks of rhubarb from area farms and gardens. I bought a generous sackful and have been throwing a little one-woman rhubarb festival in my kitchen this week (between sneezes from a most irritating spring cold).
I cooked up a small batch of strawberry rhubarb jam that went live over on Food 52 earlier today. I liked that one so much that I made a second batch that I spiked with three tablespoons of rose flower water (influenced by Cooking With Flowers!). I also made another batch of this roasted rhubarb compote with vanilla (it’s insanely good). I’m currently out of rhubarb, but plan on getting more this weekend to cook into chutney and syrup.
When that’s all done, if there’s time, I’m going to make a batch of strawberry rhubarb butter, and another of rhubarb jelly with rosemary (I don’t mean to be a tease, but it’s a recipe from the new book! And it’s so, so good). It’s such a joy to have something fresh and good to work with.
How are you guys using rhubarb these days?
Mmm, how was the rhubarb-rosewater combination? I find that very intriguing. And I am looking forward to your rhubarb-rosemary jelly recipe–rhubarb jelly is a highly worthwhile labor of love in my book!
Just knowing the rhubarb is going to be here soon is a happy dance thought for me. I live in MN where everything is late this season because we have had snow up until a couple weeks ago.
Yup, I’m also in Minnesota, and my rhubarb plant was the first thing to show any growth, popping up some scarlet coils of wrinkled leaves a couple weeks ago, but it will be a while until it’s ready. I have four more rhubarb plants coming soon there can be a patch of it.
I just made a second batch of the Rhubarb Jam with Strawberries and Orange from your book…delicious!!! The first batch I only had low sugar pectin on hand, second batch I followed your recipe with 2 packs of liquid pectin. Just getting ready to crack open a jar and see how it turned out. I feel like I need to better understand how pectins are interchangeable (or not) as liquid pectin is harder to find.
I haven’t been doing anything with the rhubarb in my yard. A shame you don’t live in California or I could give you some of mine! I have 6 plants and they are growing like crazy. I think the Rhubarb Jam with Strawberries and Orange sounds good.
My rhubarb is not very red, however. Not sure why, I thought I planted a red variety. If I cook it alone, without strawberries, the color is not very appealing. Hard to convince people to try it. Makes the roasted rhubarb recipe not an option. Suggestions?
I’m in California, too. I wish I had thought to plant rhubarb for this spring! I just moved back from overseas last fall and now I’m craving it and finding it hard to find. Next year! 🙂 Maybe a pretty colorful garnish would encourage people to try the compote?
Jessica, I found fresh rhubarb at Sprouts in the L.A. area. I made Rhubarb-Orange jam with some of the Valencias on my tree.
Debbie, can you still get pomegranates? They’ll turn anything red!
Oooh, pomegranate is a great idea! There’s a grove near my house and they’re not bearing fruit at the moment, but full of vibrant flowers. Beets came to mind but they do taste pretty earthy. I’ll check sprouts and our local co-op for rhubarb! Rhubarb-valencia jam sounds awesome!
Well Debbie, if you’re anywhere near Bakersfield, let me know. I’ll be happy to take some Rhubarb off your hands!
I have not used any rhubarb at all yet this spring! A tragedy. 🙂 I’m going to have to see if I can find some at the farmer’s market tomorrow, because a little batch of jam sounds right up my alley.
This is good timing, as someone just gave me almost 5 lbs of rhubarb! I have strawberries and rhubarb chopped for your Strawberry Rhubarb Jam and I will be making your Rhubarb Cake recipe tonight (with strawberry vanilla jam from last year). I am making Rhubarb Lentil Soup tonight (recipe from Cooking Light). I still have close to 2 lbs left–I may make a Rhubarb Compote from the Ball book, or this Roasted Rhubarb Compote with Vanilla looks intriguing. Oh yeah, and if I have a little left over, I will be making some Rhubarb Vodka!
It’s like you read my mind! I’ve been having a rhubarb fest in my house too! I made an old recipe from my site, rhubarb crisp that has rose water in it! It’s such a great accompaniment to rhubarb or strawberries, or both! rhubarb lovers unite! 🙂
Just did some plain stewed rhubarb to serve over my son’s home-made vanilla ice cream – too bad he forgot to make it! The roasted rhubarb compote sounds great – will try that until the strawberries come in.
rhubarb pie! It’s actually called rhubarb kuchen from the More With Less cookbook – a buttery crumb crust, rhubarb with cinnamon, and then plain yogurt and egg on top.
but I’m thinking of making your rhubarb with vanilla compote – my good friend was raving about it.
The rhubarb chutney that I made from your book is excellent on sandwiches. Adds just the right amount of tangy goodness.
I’ve never made anything with Rhubarb, but I’d love to try making Rhubarb Ginger Jam. The problem is the price of Rhubarb in my area. My regular grocery store doesn’t sell it, so I checked one of the higher end grocery stores and it’s $3.99 per pound! That makes for some very expensive jam.