For the Love of Rhubarb

I am so thankful I was able to get one harvest from our rhubarb before a hail storm destroyed it! I have always loved strawberry rhubarb crisp, but have never explored the other uses of rhubarb until this year. I have fallen in LOVE with it! There is so much more you can do with it than just add it to strawberries. I went to the High Altitude Rhubarb Farm and found this wonderful cookbook, The Joy of Rhubarb. At the farm, I learned that you can red rhubarb is more tart than green, therefore it’s better in jams and your greener stuff is better for pies. The greener rhubarb tastes a bit like granny smith apples, when eaten raw! Did you know that?! This girl didn’t! Then I found the cookbook and saw that you can use it in your typical baked goods – pies, crisps, cobblers, cakes – BUT you can use it soups, salads, with main dishes, in beverages, in sauces  – the list goes on and on! My mind was blown! I became entirely too excited about the possibilities of rhubarb! I will be planting a whole lot more. I decided to give you a few of my favorite recipes, so far. Hope you enjoy them as much as I have!

Strawberry Rhubarb Crisp

Preheat oven to 350 degrees

4 cups fresh or frozen rhubarb (4-5 stalks) cut into 1″ pieces
4 cups fresh strawberries, halved (or quartered, if large)
1 1/4 cup granulated sugar
1 Tbsp. cornstarch
1 tsp. vanilla extract

1 cup all-purpose flour
1/2 cup packed brown sugar
1 cup quick-cooking oats (not instant)
1/2 tsp. salt
1 tsp. cinnamon
12 Tbsp (1 1/2 sticks) cold butter, diced

Butter a 9×9- inch baking dish. Toss the rhubarb and strawberries with 3/4 cup of sugar and pour into the baking dish.

In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, cinnamon, vanilla and oats. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake at 350 degrees for 1 hour, until the fruit is bubbling and the topping is golden brown.

Serve this deliciousness with ice cream or pour a little almond milk on it!

Rhubarb Salsa (from The Joy of Rhubarb)

2 cups fresh or frozen rhubarb, finely diced
1/2 cup sweet red pepper, chopped
1/2 cup sweet yellow pepper, chopped
1/2 cup fresh cilantro
3 green onions, finely chopped
1 chili pepper, minced and seeded
2 Tbsp. fresh lime juice
1 Tbsp. brown sugar (or honey)
1/2 tsp. black pepper
1/4 tsp. salt

Bring 1-2 quarts of water to a boil and add rhubarb (if fresh) for 10 seconds (in a strainer and immerse into boiling water). Cool and drain. In a blender, mix the rhubarb with the remaining ingredients. Store in the refrigerator no longer than 1 week.

Makes about 2 cups

Serve with chicken or fish.


*You are welcome to link back to my blog, but please do not use my words without written permission. All photos on this blog are the property of Prairie Gulch Farm.*

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a website or blog at

Up ↑

%d bloggers like this: