We just stew the cooked rhubarb lightly with sugar until it softens.  You only need a very little water.  It makes an absolutely delicious sauce on vanilla ice cream or pound cake or combined with applesauce it’s a great dessert.

Serve hot or cold.  Keeps in the refrigerator a very long time.

Rhubarb, rhubarb oh how I didn’t love you before - Enjoy the recipe that has almost won me over to it.

Betsy Bajwa

PS This is a great cookbook put out by the Mennonite Central Committee and there are other rhubarb recipes in it.

Rhubarb Muffins

from Simply in Season by Lind and Hockman-Wert (Herald Press)

1 1/2 c flour (may use all whole wheat - we do)

1 c whole wheat flour

1 t baking soda

1 t baking powder

1/2 t salt

Combine thoroughly.

1 c buttermilk, sour milk (milk you’ve added lemon juice too) or plain yogurt

3/4 c brown sugar

1/2 c oil (I use canola)

1 egg (beaten)

2 t vanilla

In a separate bowl, mix well. Stir in dry ingredients until just moistened.

1 1/2 c rhubarb (diced)

1/2 c nuts (toasted and chopped, OPTIONAL - we don’t use them)

Stir in. Fill greased muffin tins two-thirds full. (I use canola oil spray.)

1/4 c sugar

1 T butter (melted)

1 t ground cinnamon

1 t flour

Combine and sprinkle on top of batter.

Bake in preheated oven at 375 degrees until toothpick inserted in center comes out clean, 20 minutes. Remove from pans and cool on wire racks.

I love rhubarb!!  Are we allowed to share a recipe from a known chef?  Credit goes to Jamie Oliver on this one…it is so delicious just by itself, with ice cream, cream or Bird’s Custard…

British measurements…

1 kilo rhubarb chopped into chunks about 1 - 2 inches long

200 grams sugar

vanilla pod (I just use extract…)

juice of one orange

combine ingredients in a sauce pan and cover, cook down for about 5-10 minutes on high; then simmer over med-low until rhubarb is soft.  Test syrup for acid-sugar balance and add more sugar if needed.  Mash the rhubarb a little.

I make a big batch and divide into quart sized bags to freeze.  Yum!!