Rhubarb Recipes to Enjoy This Season

Rhubarb Fritters

Here’s nice change from apple fritters and a special treat when fresh apples are not as fresh, and rhubarb is in season.

What you’ll need:

• 1 c all-purpose flour
• 3/4 c sugar
• 1/2 tsp salt
• 2 medium size eggs, separated
• 1/2 c milk
• 1 Tablespoon butter
• 2 c rhubarb, chopped fine
• vegetable oil
• icing sugar

What to do:

1. Combine flour, sugar and salt in a bowl
2. Whisk together egg yolks, milk and butter in a small bowl. Then add to dry ingredients.
3. In a skillet or deep fryer, heat oil to 375F.
4. Drop batter a tablespoon full at a time into the oil and fry a few at a time. Scoop out using a slotted spoon when they are a golden brown.
5. Drain fritters on paper towels and then dust with a little icing sugar.
6. Enjoy them while they’re still warm.

[siteorigin_widget class=”SiteOrigin_Widget_Headline_Widget”][/siteorigin_widget]

Rhubarb Crisp

Okay local strawberries aren’t ready yet but they will be in just in a few weeks.  Anyway, there’s no need to wait.  You can make this crisp with just rhubarb too.

What you’ll need:

1 1/2c honey
• 3 Tablespoons cornstarch
• 3 1/2c of sliced fresh rhubarb
• 1 1/2c of sliced strawberries
• 1 c rolled oats
• 2/3 c brown sugar, packed down
• 1/2 c melted butter
• 1/3 c flour, all purpose or whole wheat
• 1 tsp ground cinnamon

Tip:
Serve topped with custard, butterscotch pudding or vanilla ice cream.

What to do:

1. Use a large bowl to mix together melted honey and cornstarch. Then mix in the rhubarb and strawberries.
2. Scoop into an oven proof skillet.
3. Combine oats, brown sugar, butter, flour and cinnamon together so they form a crumbly mix.
4. Sprinkle mix over the rhubarb and then bake at 350F until top bubbles a bit and the fruit is soft (around 45 minutes).
5. Enjoy warm.

Variation:  Replace strawberries with rhubarb and add 1/2 Tablespoon of cornstarch.

Simply Rhubarb Relish

Rhubarb relish makes great accompaniment to meat loaf.

What you’ll need:

1 chopped onion, medium size
• 12 c finely chopped rhubarb
• 1 c honey
• 1 c cider vinegar
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 1/8 tsp ground allspice
• 1/4 tsp paprika
• 1 tsp ground cloves

What to do:

1.. Combine all ingredients in a pot and bring to boiling.
2. Reduce heat and let simmer about 2 hours, until mixture thickens, stirring occasionally.
3. Fill into clean freezer containers, leaving 1/2 inch space at the top.
4. Wipe clean top edges of containers and put clean lids on and place in the fridge once cooled down a bit.
5. Keep in a fridge up to 3 weeks or freeze for up to one year. Thaw in the fridge before use.

Similar Posts