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.
As luck would have it, 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! As it turned out, 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...
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...
Fortunately, Poached Rhubarb is a hands-off recipe leaving you time to tend to other chores, and then 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. There is a simple solution. 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 sadly 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 flavorwise, try adding half of an orange cut into wedges, again, 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: 12.22.2021
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 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 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:
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Printable "copy and paste" version:
Poached Rhubarb
adapted from: A Cake Bakes in Brooklyn
adapted from: A Cake Bakes in Brooklyn
UPDATED: 12.22.2021
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 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 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