rhubarb crisp

Took this to a neighborhood potluck last night and it received very high reviews.  Like: silence as we all consumed it, and then a "wow, this is good."  I got the gist of it from here but then cut sugar and added cardamom.  And no, I do not like strawberries with rhubarb.  LET RHUBARB SHINE.  The real trick is to use freshly cut rhubarb.  What isn't good when fresh?  Why do we insist on eating produce out of season? 

Ingredients & Instructions
Preheat oven to 375.

Mix these up and put in baking container (I used 1.8 L baking dish plus a loaf pan)
6 cups of rhubarb (or so) washed and chopped
1/3-1/2 c. sugar
3 T flour
1 tsp. cardamom

Then mix these together, cutting butter in with a fork and then fingers, and then put over rhubarb
3/4 c. rolled oats (or more if there's more rhubarb)
1/3-1/2 c. brown sugar
6 T flour
1/2 tsp. cinnamon
6 T butter
(would also probably good with nuts)

Bake 35 minutes (top golden, rhubarb tender, and a bubbly cauldron of goodness).  Let it sit at least 10 minutes and it will thicken up.

Excellent with vanilla ice cream (which adds more sweetness so sugar can be cut) or yogurt. 

super easy rhubarb dal to share

Basically from here.

Chop up 3-4 stalk of rhubarb and put in pot.
Clean 1 c. of red lentils, add to pot.
Then add:
1 T mustard seeds
1/2 T cumin seeds
4 whole cloves
4 cardamom pods
2" chopped ginger
4 cloves garlic

Cover with broth or water to about 1" above the surface.

Bring to a boil, then simmer about 20 minutes.

Add salt and pepper to taste, serve with homemade yogurt.

Share with gardening neighbors who will be so delighted to have a not dessert recipe for rhubarb.

stewed rhubarb

This is the simplest thing, and so I don't have to look it up each year.

Chop up rhubarb.  Sprinkle a little sugar on top, let juices come out.  Cook on low heat until desired texture (about 15 minutes).

I had about 4 cups of rhubarb and used about 1/8 cup of sugar (next time I'll use honey).  I added a little lemon juice.  

It's amazing with tapioca, yogurt, etc. 

rhubarb pudding cake

I still had a jar of canned rhubarb to use up, so that went in but fresh or frozen (how I'll preserve it next time) would be great.  Recipe idea from here, but I cut the sugar drastically and could be cut more, and I increased the rhubarb.

• 3-4 cups of rhubarb, chopped
• 1 T sugar
• 3 tablespoons butter, softened
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sifted flour
• 1 tablespoon cornstarch
• 1/4 - 1/2 cup sugar
• 2/3 cup boiling water (or rhubarb or berry juice)

Preheat oven to 375.

Put fruit in 8 or 9" square pan.

Mix together the 1 T sugar, butter, baking powder, salt, extracts, milk, and flour.   Add milk until it's somewhat pourable.  Pour over top of fruit.

Mix together the 1/4-1/2 c sugar and cornstarch; sprinkle that over the top.  Pour the boiling liquid over the top.

Bake 45 minutes or so.

canning rhubarb in quart jars

My neighbor was giving me more rhubarb than I could use, but then I realized I could can up a few quart jars and have it on the ready to make into a crumble for an inexpensive potluck dessert.  Local foods year-round!

Here's an easy way that I found in a Facebook group (Rebel Canners):

"Chopped rhubarb
1/4 cup sugar per jar
(1 tsp lemon juice per jar - OP included this, but my understanding is that rhubarb is acidic enough to not require this but it can help retain color)

Fill with water to appropriate headspace and WB can, I do 20 mins out of habit

When you want to make the pie filling drain the liquid into a saucepan with 3 tsp cornstarch and heat until thick. Fold in rhubarb and then into your pie shell, crumble, etc.... doing it this way also saves it for later use of you want to make other things with rhubarb like jam, butter, bbq sauce, etc."