This easy rhubarb bread recipe combines fresh rhubarb, yogurt and a touch of cinnamon for a moist, delicious loaf. If you're a fan of quick breads, you'll want to add this recipe to your list.
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.
If you'd like to give an easy homemade wine a try, this recipe is for you. (Look here for rhubarb growing tips.) [Read more…] about Rhubarb Cherry Wine – A Fun Twist on Rhubarb Wine
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 dairy free if you like) and uses less refined sugar than most crisp and cobbler recipes. (You can even use all honey if you prefer.)