Rhubarb was the one thing that I could not wait to get planted, in our garden.
Truthfully I could eat rhubarb every day and not grow tired of it. Rhubarb is so versatile and can be prepared in so many different ways. I have cooked both red rhubarb as well as green rhubarb through the years. Personally, I do not taste a difference between the two, but I love the red color, so that is what I always plant. Rhubarb is hearty, easy to care for, and a perennial, making it one of the best plants for the home gardener to consider. Because with rhubarb, you plant once, but eat often, year after year!
Rhubarb is perfect in a landscape project as well as a standard garden bed.
While in Montana, we found ourselves in need of a safer walkway from our little apartment door, and took the opportunity to not only create a gravel pathway but a rhubarb bed as well! It turned out, that our first winter in Montana showed us the true lay of our land. While the gentle slope of the side yard by our apartment door was pleasant to look at, it made for a flooded snow-melt mess by winter's end! And often an ice rink as the days went by...
Now to get this personal favorite of mine to grow in East Texas!
It is delicious as is, but perfect as a sauce over Gingerbread or Pound Cake. The spicy flavor in the gingerbread pairs well with the tart yet sweet flavor from the rhubarb. Often I enjoy it with a bit of vanilla yogurt as a healthy dessert for the evening. But I have to be honest it also makes a quick and delicious breakfast with some granola sprinkled over the top or buttered toast on the side...
Fortunately, Poached Rhubarb is a hands-off recipe.
Leaving you plenty of time to tend to other chores, and needing only a moment of your time, in the end, to finish it all up. And while this recipe calls for a double boiler, don't worry if you don't have one. I have a simple solution for you. Just place a pan within a pan and let the cooking begin. That's what I do, this small kitchen of mine doesn't have room to hold every piece of kitchenware I would like to own!
Some thoughts on this recipe:
If using frozen rhubarb let it thaw first, and drain off any juices. I tried to cook it frozen, but I found cooking it frozen does not work well for this recipe...
You may enjoy adding a cinnamon stick during the cooking process, then remove it before serving if desired.
Orange and rhubarb are truly best friends flavor wise, try adding half of an orange cut into wedges, and remove before serving if desired.
Ingredients needed for this recipe:
- rhubarb
- sugar
- salt
- baking soda
- double boiler, or two saucepans one larger than the other
- cutting board
- paring knife
- liquid measuring cup
- measuring spoons
- measuring cups
adapted from: A Cake Bakes in Brooklyn
UPDATED: 10.07.2024
1 qt. sliced rhubarb (about a pound or so) fresh or frozen and thawed
1/2 - 3/4 c sugar
1/4 t soda
dash of salt
1/2 c boiling water
1 qt. sliced rhubarb (about a pound or so) fresh or frozen and thawed
1/2 - 3/4 c sugar
1/4 t soda
dash of salt
1/2 c boiling water
If using fresh rhubarb, wash, dry, and cut into 1-inch pieces. If using frozen rhubarb, let thaw and drain well.
For those without a double boiler, fill the larger bottom pan 1/3 full of water, and place the smaller pan into the larger pan. See photos above.
For those without a double boiler, fill the larger bottom pan 1/3 full of water, and place the smaller pan into the larger pan. See photos above.
Add the rhubarb to the top pan, cover.
Bring the double boiler or the adapted "pan in pan" boiler, to a boil. Reduce heat to simmer, and let rhubarb steam for 25-35 minutes, or until tender.
Bring the double boiler or the adapted "pan in pan" boiler, to a boil. Reduce heat to simmer, and let rhubarb steam for 25-35 minutes, or until tender.
Important: Do not stir, or you will end up with rhubarb sauce...
When the rhubarb is tender, in a small bowl, combine the sugar, soda, salt, and boiling water.
When the rhubarb is tender, in a small bowl, combine the sugar, soda, salt, and boiling water.
Stir until the sugar is dissolved, gently pour over the steamed rhubarb.
Cover and steam an additional 2-3 minutes.
Carefully spoon the cooked rhubarb into a serving bowl, and let cool completely.
Storage options for Poached Rhubarb. Store covered in the refrigerator for up to five days.
UPDATE:
For your convenience, a "copy and paste" version of Poached Rhubarb has
been included below.
You may also enjoy:
#wholefoodingredients
#scratchmadefoodforyourfamily
Featured recipe at: 
Scratch Made Food! & DIY Homestead Household is a featured blogger at Homestead Blog Hop!
Thanks for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
You
may also enjoy, Creative writing from the heart... stories of life,
living, and family.
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Poached Rhubarb
adapted from: A Cake Bakes in Brooklyn
adapted from: A Cake Bakes in Brooklyn
UPDATED: 10.07.2024
1 qt sliced rhubarb (about a pound or so) fresh or frozen and thawed
1/2 - 3/4 c sugar
1/4 t soda
dash of salt
1/2 c boiling water
1 qt sliced rhubarb (about a pound or so) fresh or frozen and thawed
1/2 - 3/4 c sugar
1/4 t soda
dash of salt
1/2 c boiling water
If using fresh rhubarb, wash, dry, and cut into 1-inch pieces. If using frozen rhubarb, let thaw and drain well.
For those without a double boiler, fill the larger bottom pan 1/3 full of water, and place the smaller pan into the larger pan. See photos above.
For those without a double boiler, fill the larger bottom pan 1/3 full of water, and place the smaller pan into the larger pan. See photos above.
Add the rhubarb to the top pan, cover.
Bring the double boiler or the adapted "pan in pan" boiler, to a boil. Reduce heat to simmer, and let rhubarb steam for 20-30 minutes, or until tender.
Bring the double boiler or the adapted "pan in pan" boiler, to a boil. Reduce heat to simmer, and let rhubarb steam for 20-30 minutes, or until tender.
Important: Do not stir, or you will end up with rhubarb sauce...
When the rhubarb is tender, in a small bowl, combine the sugar, soda, salt, and boiling water.
When the rhubarb is tender, in a small bowl, combine the sugar, soda, salt, and boiling water.
Stir until the sugar is dissolved, gently pour over the steamed rhubarb.
Cover and steam an additional 2-3 minutes.
Carefully spoon the cooked rhubarb into a serving bowl, and let cool completely.
Storage options for Poached Rhubarb. Store covered in the refrigerator for up to five days.
I planted rhubarb this year. I can't wait for next year when I can harvest it. This sounds awesome! Thanks for sharing at the What's for Dinner party. Have a great week.
ReplyDeleteThank you, it is one of my favorites! We put in 5 large rhubarb, I couldn't wait until next year, also I felt the larger plants were a better choice to survive out winters. Thanks for stopping by!
DeleteSorry I did not get here before the hop went live yesterday!
ReplyDeleteCongrats on being featured on this week´s Homestead Blog Hop!
I grew up in North Dakota, and everyone grew rhubarb there. I remember many rhubarb crisps fondly. I need to plant some here, and I appreciate the instructions on how to cook it!
Blessings,
Laurie
Ridge Haven Homestead
Homestead Blog Hop
Laurie, thanks so much for the feature, I appreciate it! Take care.
Delete