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What to Do with Rhubarb

Recipe for May 9, 2010

Lots of rhubarb at the market now.  Here are two easy ways to fix it.  One plain and one fancy.  Pick one of Ulik’s Bakery’s* angel food cakes and pour on the sauce.

 

Rhubarb Sauce

4 cups rhubarb*, chopped in ½” pieces

½ cup sugar

2 tablespoons water

Wash rhubarb and chop into ½’ pieces.

In a sauce pan, add rhubarb, sugar, and water. Bring to boil over medium heat, stirring frequently. Reduce to a simmer. Simmer until rhubarb is soft and slightly thickened (about 10 minutes), stirring occasionally.

Remove from heat and cool. Serve warm or refrigerate and serve.

 

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Roasted Rhubarb


2 lb. rhubarb*, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split

Set a rack in the lower third of the oven, and preheat the oven to 350°F.

Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix. Bake (uncovered) for about 30 minutes, or until very tender, giving the pot a gentle stir about midway through to ensure that the rhubarb cooks evenly.

 

Inspired by Canal House Cooking, Volume 3 and orangette.blogspot.com