List all recipes for: Rhubarb 
Basic Rhubarb Puree
1 pound rhubarb, trimmed and cut into 1-inch pieces (about 3 cups)
1/2 to 3/4 cup sugar
Put the rhubarb in a saucepan, sprinkle with sugar, cover and place over low heat. No water is necessary. When liquid just covers the bottom of the pan -- only 2 or 3 minutes -- raise the heat to medium and bring to a simmer. Uncover and continue to simmer until rhubarb is as tender as desired. After about 10 minutes it will break up into a rough puree simply by stirring and mashing it a bit with a wooden spoon. Do not stir if you want it to remain chunky; shake the pan to mix. Serve chilled, as is or with heavy cream, whipped cream, ice cream or sorbet.
Note: White sugar is the usual, but I’ve tried brown sugar and it adds a wonderful caramel note.
Grilled Chicken with Rhubarb Relish
Relish
3 cups diced rhubarb
3/4 cup sugar
1 tablespoon grated orange zest
1 cup orange juice
1 or 2 jalapeno peppers, seeded and chopped
2 shallots minced
Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool
Chicken
6 boneless, skinless chicken breast halves
salt and pepper
1 tablespoon fresh lemon juice
Olive oil
Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 minutes per side. Serve with rhubarb relish.
Grilled Oysters with Rhubarb-Ginger Compote
2 rhubarb stalks, thinly sliced
1 shallot, minced
1 teaspoon grated fresh gingerroot
2 tablespoons mirin (Japanese sweet cooking wine) or sherry
2 tablespoons white wine
12 freshly shucked oysters
1 tablespoon olive oil
Combine all compote ingredients in a non-reactive saucepan. Cook over medium heat, stirring often, until the rhubarb has softened and the compote has a thick, sauce-like consistency. Set aside. Brush the oysters lightly with olive oil and grill over a hot flame for about 3 minutes on each side until the oysters are just heated through. To serve, spoon some of the compote onto each plate and arrange 3 oysters in the center
Rhubarb Bread
Cream together:
1/3 cup butter
1 ¼ cup brown sugar
Add
2 eggs
¼ cup milk
1 teaspoon vanilla
Combine 2 cups flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Add dry ingredients to wet and fold in 1 ½ cups chopped rhubarb. Bake at 325 degrees in greased and floured bread pans. You can use more rhubarb if you like or add ½ chopped pecans or other nuts along with the rhubarb.
Rhubarb Crunch
1 cup flour
¾ cup rolled oats
½ cup brown sugar
1 tsp ground cinnamon
½ cup melted butter
4 cups fresh rhubarb, diced
1 cup granulated sugar
1 tbsp cornstarch
1 cup water
1 tsp vanilla
Preheat oven to 350 degrees.
Mix flour, oatmeal, brown sugar and cinnamon in a bowl, stir in butter, mixing well. Press half the mixture into an ungreased 9 inch square pan. Top with rhubarb.
Mix granulated sugar and cornstarch in a medium saucepan. Stir in water and vanilla. Cook over medium heat until thick and clear. Pour over rhubarb. Sprinkle evenly with remaining crumb mixture. Bake 1 hour. Serve hot or cold, with vanilla ice cream.
Rhubarb Custard Pie
Makes 1 9-inch pie
1 to 1 ½ cups granulated sugar, depending on tartness
½ cup all purpose flour
Dash of ground cinnamon
Dash of ground nutmeg
Pinch of salt
3 eggs, slightly beaten
6 cups rhubarb, sliced into similar size pieces
Pastry for 1 double crust pie
2 tablespoons butter, cut in small pieces
Preheat oven to 400 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add beaten eggs and rhubarb, tossing to coat. Pour into pastry lined pie plate. Dot with butter and top with lattice crust. Bake for 50 to 60 minutes, until filling bubbles and crust is golden brown.
Rhubarb Ice Cream
1 ½ cups granulated sugar
1 tablespoon water
1 tablespoon finely shredded fresh orange peel
6 cups fresh rhubarb, cut into ½ inch pieces
6 cups heavy whipping cream
1 cup granulated sugar
2 teaspoons vanilla
Mix sugar, water and orange peel in a saucepan to blend, bring to a boil. Stir in rhubarb. Reduce heat and simmer uncovered until rhubarb is tender and mixture is thickened. Cool and refrigerate until thoroughly chilled.
Heat whipping cream in a saucepan over medium heat until bubbles begin to appear around the edge of the pan. Slowly add sugar and cook stirring constantly about 3 minutes until sugar is dissolved. Immediately place the saucepan in a pan filled with ice and water. Cool to room temperature (be careful to not splash water into the cream!) Stir in vanilla, then chill in refrigerator at least 4 hours or until thoroughly chilled. Stir in 3 cups of the rhubarb sauce. Freeze in a 1 gallon ice cream freezer, according to manufacturer’s directions.
Rhubarb Sauce
Wash, trim and cut into ½ inch lengths the rhubarb. Put in a pan with ½ cup orange juice and 4 tablespoons sugar. Bring to a simmer and cook gently until the rhubarb and tender but still holding their shape (10 minutes or less). Taste and add more sugar if necessary. Remember, rhubarb should be a little tart!
Add a few strawberries, cut into quarters as you take the rhubarb off the heat for an even milder taste. Cooled, this makes a wonderful breakfast with a little cream or ice cream (Rob’s favorite) and some whole wheat toast.
