Rhubarb is a perennial vegetable used for both sweet and savory recipes. The crisp, tart stalks are one of the first harvests of spring. Like asparagus, a well-tended rhubarb patch may last for decades, so it pays to start your plant out right. We’ll walk you through growing rhubarb, from planting to harvest, and share tips to keep your plants healthy producing an abundant harvest for years to come.
When rhubarb is abundant, I like to use it in recipes like rhubarb pudding cake and rhubarbade, but I hadn't tackled rhubarb wine. When looking through my favorite old school winemaking book, I came across a rhubarb cherry wine recipe that looked like a perfect combination to use the rhubarb harvest and the stash of Door County cherries in my freezer. (You could use canned cherries, but the color won't be as bright.) I think it's fun to add some color to a basic rhubarb wine recipe, too.
Rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling. This easy rhubarb custard pie recipe can be made with one crust or two. (Heck, you could even skip the crust and just make the rhubarb custard.) It only has four ingredients in the filling, so it's super simple to make. You may use a purchased pie crust if you like, but I prefer made from scratch pie crust.
Strawberries and rhubarb are a wonderful sweet/tart combination, and come together in an easy and yummy fashion in this strawberry-rhubarb crumble. It's gluten free (and diary free if you like) and uses less refined sugar than most crisp and cobbler recipes. (You can even use all honey if you prefer.)
Do you have an abundance of fresh rhubarb, or maybe some leftover rhubarb in the freezer? Here's a quick and easy way to use up extra rhubarb and get in some of those rhubarb health benefits. Rhubarbade and strawberry rhubarbade are two versions of “rhubarb lemonade” style rhubarb drink recipes. They're easy to make, and work fairly well as sugar free drinks when you sweeten with liquid stevia.