Last updated on May 11th, 2012
IN SPITE OF THE WACKY SPRING WE’VE HAD, my rhubarb crop has been phenomenal. I’ve already made my mother’s fabulous Custardy Rhubarb Pie, and this not-too-sweet, not-too-tart Rhubard Crisp. But I need other ways to use the tart, tender stalks. Can you help me out here? Mind sharing your own, favorite rhubarb recipe?
Oh. And if you have rhubarb in your garden, be sure to remove the flowering heads (pictured above). This will encourage the plant to keep producing edible stems until the weather turns hot.
Don’t be shy! Post (or link to) your favorite rhubarb-reveries below. I look forward to reading them.
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Related Posts:
How to Plant, Grow & Harvest Rhubarb
Luscious Cinnamon Rolls
Glazed Apple Tart
Barbara Pressley says
My Grandmother made sauce, similar to applesauce, and served it with hot biscuits. Repeated plantings have not been successful here in East TX so I am somewhat envious of your bumper crop. Enjoy!
Kevin Lee Jacobs says
Barbara – Mmmmm! I love hot biscuits and can only imagine them topped with a rhubarb-sauce.
ArtistryFarm says
On this farm, it’s simply cut into chunks, rinsed quickly, sugared lightly and simmered a very short while then stored in fridge to be eaten plain or my fav: over ice cream!
Kevin Lee Jacobs says
ArtistryFarm – Must try your easy method. I can practically taste the tart gooey-ness of simmered rhubarb on the sweet creaminess of ice cream!
Kate says
I love strawberry rhubarb pie, but before the strawberries come in I usually just simmer it with sugar or maple syrup and a little water until its nice and soft. Its great with plain yogurt for breakfast, or over vanilla ice cream while it’s still warm. I’ve never had it with biscuits, but that sounds delicious! I once made a rhubarb upside down cake from a Lydia Bastianich recipe that was a huge hit at a potluck. I’ll have to try your custardy rhubarb pie. Sounds great! My rhubarb should be ready to harvest in a couple weeks and I can’t wait!
Nancy Fopeano says
I make a Rhubarb confit similar to ArtistryFarm above, but I use mine as a base for various fruit tarts… especially a rustic tart using a single crust, a nice think smear of Rhubarb and the whole fruit of your choice… berries, apple slices, grapes, cherries, plum chunks, etc., mixed briefly with a little sugar, cinnamon or nutmeg, flour and dotted with butter. I fold in the crust around the edges and brush on some egg wash, sprinkle with sugar and bake at 375 for 35-45 minutes until the crust is golden and the fruit is bubbling. I keep the Rhubarb confit handy for whenever I have a fruit windfall. Enjoy!
Jessica Ahl says
I miss the rhubarb that used to grow in my backyard growing up in the Chicago area. Here in Phoenix, rhubarb doesn’t grow so well. My mom used to make Rhubarb Betty and Rhubarb Sauce. Yummy!
Tammy Lenski says
Goodness, Kevin, the rhubarb here in NH is healthy but nowhere near the size yet of the rhubarb in your garden!
After seeing your post today, I happened across this recipe for a rhubarb mojito on another blog I read. I’m going to give it a try and thought I’d pass it along to you too!
Elaine says
My rhubarb has also outdone itself this spring! One of our favorite jams is Strawberry – Rhubarb. I have been making it weekly and tucking it away for Holiday gifts. Just use the recipe on your Sure Jell box, or use your favorite strawberry jam recipe but substitute half rhubarb. There is nothing like it!!
Kevin Lee Jacobs says
Kate – Bastianich’s rhubarb upside down cake — delish!
Nancy Fopeano – a tart sounds perfect! Will try this week.
Jessica Ahl – I think Chicago has better rhubarb-winters than Arizona! Rhubarb Betty–yum.
Tammy – My rhubarb emerged at its usual time, but then it grew and grew with lightning speed. Off to check out that mojito!
Elaine – That jam sounds excellent. I’ll freeze some of the rhubarb until my strawberries are ready.
Ellen says
All of the (above) recipes sound deeeelisshh! I have just one more to add and it’s so easy – Rhubarb Fool – stew the Rhubarb with sugar (or sweetener of choice), cool and then blend on high. Whip up some heavy whipping cream and carefully fold into the Rhubarb (about 50/50 in volume cream/Rhubarb). A family favourite and can work for so many more e.g. Gooseberries, apples, all berries, just about any fruit. Light and fluffy, you can make a “Fool” out of all these.
Richelle says
Mine is a savoury one! Take 3 medium sized stalks, cut up in very fine pieces. 1 apple, likewise. 1 hot pepper, deseeded and cut in very fine pieces (or 1 tbsp of Sambal Brandal). Mix in small pot, add just a squirt of vinegar and cook at low temp until very soft. Stir often.
Try this to top a peanut butter sandwich!!
zsuzsi says
I make jam with rhubarb. Rhubarb with acacia honey and rosemary. Rhubarb and banana with orange and lemon zest. Rhubarb with orange and apple. They are much prettier if you can get your hands on some rhubarb with red stalks. I got the idea from a preserving book by Ferber.
Carol says
My rhubarb isn’t quite ready .
This post made my mouth water! I really look forward to that first rhubarb custard pie of the year
My recipe is very similar, yet different, now I really cannot wait..
Claire says
Last night I had a small dinner party to celebrate my big morel find and my purchase of asparagus and local wild ramps.
In keeping with the the Spring bounty theme I made a fresh rhubarb sauce and served with a dollop of creme fraiche. Yum!
Kevin Lee Jacobs says
Ellen – How foolish of me to forget Rhubarb Fool. Thanks for the reminder!
Richelle – At last, a savoury rhubarb concoction. Must try, and soon.
zsuzsi – Yes to all those jam-variations.
Carol – My mouth is watering, too!
Claire – What a marvelous dinner party that must have been. Did you collect the morels yourself?
Jen says
Oh, how I miss our rhubarb plant! It was enormous, but we had to leave it last summer, moving from Boulder to Chicago. Can’t wait to plant more this year. We’ll have to “borrow” from my mother in law in the meantime.
I always made rhubarb custard bars, strawberry/rhubarb jam, and desserts, but my favorite was rhubarb marmalade. So unexpected and sooo good.
Cary Bradley says
Terrific post and love, love, love reading your readers great ideas too! Kevin, my rhubarb plant is 3 years old and I am embarrassed to say I don’t know when it is ready to harvest. Can you help?
Sandy says
Rhubarb schnapps! Let the red stalks steep for a couple weeks, yum!
Kevin Lee Jacobs says
Jen – Orange and Rhubarb mamalade sounds exquisite.
Cary – You can start harvesting now. No need to wait for stalks to turn pink or red — even the thin, 10-inch-long green stalks are delicious. More details here.
Sandy – Rhubarb schnapps! Why didn’t I think of that?
Terry says
I made some rhubarb jelly yesterday that is really good.
Chop up 2 pounds rhubarb, add to a large saucepan with 1-2 cups of water. Cook until rhubarb is soft. Strain through jelly bag or a flour sack type towel overnight. You will have about 2 cups juice. Put the 2 cups juice in large pan along with 4 cups sugar and 2 tablespoons lemon juice. Bring to very hard boil. Add in 1 packet of liquid pectin (3 oz) and then boil hard 2 minutes. Skim off any foam. Pour into 5 jelly jars (1/2 pint). Put canning lids on and boil in hot water bath 10 minutes. Remove from water and cool. Will thicken as it sets. I added 2 drops of red food coloring to mine, but only because I also made violet jelly which was almost exactly the same color and I wanted them different by sight.
Kevin Lee Jacobs says
Terry – Thanks for sending the jelly recipe. On my to-do list. And of course I’m intrigued by the violet jelly you mentioned!
Terry says
Kevin for the violet jelly, I used 2 cups of violet blossoms soaked in 2 cups boiling water 24 hours. Strained the water and used in the above recipe with 1/4 cup lemon juice. It is a mildly flowery flavor, not much really, but a beautiful color! The liquid is blue green but when you add the lemon juice it turns bright pinky purple. I also made dandelion jelly and mint jelly to get rid of some of these invasive things that are growing in my yard!
Glenda Berman says
This is the motherload of rhubarb recipes. http://southernfood.about.com/od/rhubarbrecipes/Rhubarb_Recipes.htm
wendy briere says
Forget recipes, just grab a stalk and a cup of sugar, dip and munch, dip and munch…..
Velma says
We live in Canada in Alberta so our rhubarb is just getting started where we live. Here is a recipe I sort of invented myself and everyone loves it!
Rhubarb Cake
Filling
5 – 7 cups rhubarb cut up small
2 Tbsp Tapioca
Grated rind of one orange
1 cup sugar
Pastry
200g (1 cup) butter
200 g (1 cup) sugar
1 package or 1 tsp Vanilla sugar
1 egg
500 g (4 cups) flour
1 tsp baking powder
Mix together the ingredients for the filling and let stand while you make the pastry
Cream butter and sugar together. Mix in the egg. Add flour, baking powder and vanilla sugar. Put 2/3 of the mix into a greased 26 cm spring form spreading the mix across the bottom of the pan and up the sides, packing it into place until it is firm, Put in the filling and top with the rest of the pastry that you sort of crumble on top and sprinkle around.
Bake at 375 for 80 minutes, but watch it after about 60 minutes. It depends on if you go overboard with the filling or not, if it needs this long. It is best to put the pan in the oven with a piece of foil underneath it so it doesn’t leak all over the oven. I find the cake is really done when the rhubarb sort of bubbles under the crust. You may have to vary the baking time but it isn’t very nice if it isn’t well baked as the crust can then be doughy in the middle.
This cake freezes VERY well. I cut it in half and freeze each section wrapped in foil and then put in a plastic bag. When you need some, just take out of the freezer and warm slowly in the oven. It tastes just like fresh baked!!
The filling can be varied as seasonal fruit is there. I have made it with apples and raisins…raisins soaked for a time in rum. Also use peaches with lemon juice for flavoring. I find that it is a good idea to always add the tapioca to let the juices gel so it isn’t runny like a pie.
Diane says
My very favorite way to enjoy my rhubarb is all summer long with rhubarb iced tea! I use the old Martha Stewart rhubarb tea recipe, which calls for simmering 8 stalks of cut up rhubarb with 8 cups of water for 1 hour. Strain and add 1/3 cup of sugar.( I add almost twice as much.) It’s yummy with a sprig of mint, as is, and you can pop it in the freezer like that; but I steep 4 cups of strong Red Rose tea (sugared for me) at the same time, and combine the two. It’s lovely, iced, after working all morning in the garden, and I always freeze some to enjoy all summer long. I’ve also reheated it in the winter – delish that way, too. When I offer tea to friends, that’s the one they always request. That and the recipe… So easy. You’ll love it!
Elle says
Oh how I’d love to grow rhubarb! But with four dogs and rhubarb having very toxic leaves, I just can’t. I have three rhubarb recipes to share with you.
Strawberry Rhubarb Ice Cream: http://www.ellesnewenglandkitchen.com/blog/2010/6/15/strawberry-rhubarb-ice-cream.html
Raspberry Rhubarb Meringue Bars: http://www.ellesnewenglandkitchen.com/blog/2011/6/8/raspberry-rhubarb-meringue-bars.html
Roasted Strawberry Rhubarb Cheesecake Ice Cream:
http://www.ellesnewenglandkitchen.com/blog/2012/4/26/roasted-strawberry-rhubarb-cheesecake-ice-cream.html
Heather O'Shaughnessy says
Strawberry-Rhubarb pie, jam….yummm.
I have grown up eating rhubarb stewed with a bit of sugar…we eat it on toast or serve it over a scoop of vanilla ice cream
Amanda says
Have you seen this book? It has over 168 pages of rhubarb recipes and was written and illustrated by yours truly! 🙂
http://www.amazon.com/Every-Which-Way-With-Rhubarb/dp/0615393675/ref=sr_1_1?ie=UTF8&qid=1335725937&sr=8-1
Amanda says
http://www.amazon.com/Every-Which-Way-With-Rhubarb/dp/0615393675/ref=sr_1_1?ie=UTF8&qid=1335725937&sr=8-1
Ewa says
Rhubarb Gin… mmm…
Mix 5 cups of chopped rhubarb with 3/4 cups of sugar and some lemon zest – in a 4 litre jug. Wait for day. Add 1.5 litres of gin. Leave in a cool place for two weeks, swirling once a day . Drain through a coffee filter. Delicious! By itself or with a slice of lemon and sparkling water on the rocks.
Alice Mae says
Ooooohh!!! I’m sooooo envious!! My Aunt Mae used to bring us rhubarb from her farm up in Ohio. It doesn’t seem to do very well in Florida. ha ha All these recipe ideas here sound great. I’ve never mixed rhubarb w/ strawberries though. Just plain rhubarb pie with a meringue on top! Yummmy! Just like Granny used to make. I’ll have to find the “recipe” and send. Used to make lots of jelly and one of everyones favorites was a rhubarb upside-down cake. Haven’t thought of that in years. Thank you everyone for the flood of memories!!! Happy baking and eating to all!
Sarah @ Homestyle Cooking Around The World says
I just found your site a couple wks ago and really enjoy the articles and recipes. I’m looking forward to trying the popovers and enjoyed reading about everyone’s ways to use rhubarb. Taste of Home has tons of great recipes- a couple that I love are at these links- http://www.tasteofhome.com/recipes/Rhubarb-Coffee-Cake-with-Caramel-Sauce http://www.tasteofhome.com/recipes/Rhubarb-Custard-Cake
and a dessert sauce recipe given to me that is really good http://homestyleworldcook.blogspot.com/2011/01/rhubarb-dessert-sauce.html .
Your rhubarb is very big- ours is just getting started and seems to do be growing much better since we feed it w/horse manure the last couple early springs.
Beverly says
One year ago I found this recipe combining rhubarb with cream cheese as a filling for Crepes and as a sauce to go on top of the folded Crepes.. I have never enjoyed rhubarb so much as I did with this concoction. I did not change a thing in the recipe. The Crepes can be made ahead of time, or the rhubarb sauce can be made ahead of time. I had 2 Crepe pans going at once to speed things up. My husband levitated out of his dining chair with the first mouthful. Three times this recipe was flawless.
http://www.tasteofhome.com/Recipes/Creamy-Rhubarb-Crepes
My rhubarb stalks are not red, they are green, and they are equally delicious. I maintain the plant by smothering it with finished compost every fall. I divided it a few times over the years, boldly plunging a shovel in near the perimeter when new tips were emerging, sending the divisions to eager gardening friends.
One year I had a yard sale and pulled no less than 72 stalks of rhubarb at once. I bundled them in groups of 8 to sell to customers, 8 being about the average amount used in a pie or crumble recipe. All of them sold! And this enormous plant never skipped a beat – master performer.
To pull my rhubarb, I stand with feet wide apart, bend over to grasp the base of the stalk, push it in all four directions N-S-E-W, then tug firmly until it snaps off cleanly with a satisfying CRACK, leaving no broken stub to rot near the crown. (Never use a knife!) The giant leaves go right into the compost bins, they never even come into the house due to their poisonous personalities.
I am grateful to my elderly neighbor for sending me my first rhubarb division many years ago.
Linda Chalich says
Cousin Kevin – I like to rough chop rhubarb and place in the crock pot with steel cut oats for overnight oatmeal – use four to one water to oats proportion and you can add other dry fruits like straw/cranberries or apricots. Cook on low for 4 to 8 hours. Just have to add Silk vanilla soy milk in morning and refrigerate the rest for a quick breakfast another day. I rely on my retired boss, now a gentleman farmer, to bring me his surplus rhubarb but usually in mid to late June here in NW! I talked to your mom and dad tonight – doing well!
Miki Holden says
Try a Ritz cracker with a smear of cream cheese and a dollop of rhubarb sauce–a great favorite with company!
Cary Bradley says
Oh Kevin!!! Thanks so much for the link to your more detailed article. It is exactly what I needed. That and the fella at the Farmer’s Market on Saturday who I bought a bunch from :)! I wanted to buy something from him and had already committed when he pointed to the smaller stalks as his favorite. Exactly the same size as already in my garden!!! hohoho. My fav rhubarb sauce is Knott’s Berry Farm’s Cherry Rhubarb sauce. I always thought they added cherries to the sauce, and thought adding strawberries was weird. Only last year I found the Knott’s recipe and learned that cherry in the title refers to the color of the stalks!!! Isn’t that a hoot? Anyway, Knott’s great recipe is online and is just rhubarb chunks poached in sugar water. DEVINE!!! Happy day to you and all your terrific readers too!
Oriane says
Bonjour Kevin,
Here’s a recipe from the Flavors of France by Jean Conil:
Neige de Rhubarbe aux Framboises
(Rhubarb Snow with Raspberries)
Serves 4
1lb rhubarb, trimmed and cut into chunks
1 tea bag (black tea)
1 cup raspberries
1/2 cup plain yogurt
1/2 cup cottage cheese
12 drops liquid sweetener (I use liquid stevia)
2 egg whites
pinch of sea salt
Put the rhubarb in a saucepan of water, bring to the boil and cook until tender.
Remove from the heat and add the tea bag for 5 minutes, then discard the tea bag and leave to cool
When cooled, drain the rhubarb and place in a blender or food processor with half the raspberries; blend to a puree
Place the pureed rhubarb mixture in a bowl and beat in the yogurt and cottage cheese until smooth.
Stir in the sweetener to taste
In a separate bowl, beat the egg whites with the salt until stiff
Fold into the fruit mixture then pour in tall glasses and decorate with the remaining raspberries.
And since we are talking rhubarb, I recently found a fun old book at a used book store, if you ever stumble on a copy it’s great read (perfect with a glass of Cabernet)
Death by Rhubarb by Lou Jane Temple
A culinary mystery: When her ex-husband’s new girlfriend is served a deadly dinner, a dishy chef turns sleuth to save her restaurant. At Cafe Heaven, the souffles don’t fall but the bodies do.
Since it is a culinary mystery the book has recipes such as Risotto with mushrooms and asparagus, Artichoke hummus, Jicama Waldorf Salad, Tortilla Espanola.
Bon appetit!
Kirsten says
Here is the most AMAZING dessert recipe using rhubarb…seriously an awesome recipe, everyone loves it!
Strawberry-Rhubarb Hazelnut Crumble
INGREDIENTS
Crumble:
3/4 cup all-purpose flour
2/3 cup sugar
large pinch salt
6 Tbsp. cold unsalted butter, diced
1/2 cup old-fashioned oats
1/2 cup hazelnuts, husked, toasted, and chopped
Filling:
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 lb. strawberries, stemmed and quartered
12 oz. rhubarb, ends trimmed and chopped
vanilla bean ice cream, for serving
DIRECTIONS
1. Preheat oven to 375 F. Butter an 11×7 (I fit mine into an 8×8) baking dish.
2. To make the crumble, in a medium bowl whisk to combine flour, sugar, and salt. Add diced butter and rub with your fingertips until the mixture sticks together in clumps. Mix in the oats and nuts. Refrigerate until ready to use.
3. To make the filling, whisk to combine sugar and seeds scraped from half a vanilla bean in a large bowl. Add strawberries and rhubarb and toss to coat. Pour filling into the prepared baking dish. Sprinkle with the crumb topping.
4. Bake in preheated oven for about 45 minutes, until the filling is bubbling and the topping is golden brown (cover with foil partway through cooking if the top is browning too fast). Let cool 15 minutes. Serve warm with a scoop of vanilla bean ice cream.
Serves 6.
(Adapted from Bon Appetit)
Kevin Lee Jacobs says
Hey, Kirsten and everyone else who has posted here: I’ll wager I’m not the only one who is having a GREAT time reading your ideas and recipes. Keep ’em coming!
Abby says
Rhubarb – yum. http://www.eatingwell.com/recipes/crackle_topped_rhubarb_coffee_cake.html
This is called “Something Wonderful” at our house. Easy, easy, easy and not overly sweet. A number of folks have thought it was cherries.
MoLiver4u says
I want to try making pickled rhubarb on my own (even though my San Jose Rhubarb is nowhere near as prolific as yours.) I had it years ago and it was divine! I will cut mine into matchsticks and try this recipe:
http://www.seriouseats.com/recipes/2012/04/pickled-rhubarb-stalk-recipe.html
Has anyone else tried this?
Angie says
In my family we’re all about Rhubarb Pudding Cake! It’s a recipe that has been made for more than half a century.
Blend: 1 tablespoon softened butter with 1 cup of sugar
Add: 1 egg slightly beaten and 1/2 cup of milk; mix.
Add: 1 1/4 cups flour, 2 teaspoons baking powder and a pinch of salt; mix well
Add: 1 teaspoon vanilla and mix until all ingredients are well combined.
Pour batter into a 8×8 or 9×9 pan.
Sprinkle 2-3 cups of diced rhubarb, depending on your taste.
Next dissolve 1 cup of sugar in 1 cup of water and pour over the top. (this gives it a pudding like consistency)
Bake in 350 degree oven for 1-1 1/2 hours or until the crust is golden brown.
Serve warm or chilled with fresh whipped cream.
kris says
My rhubarb is not doing well short skinny stems what can I do to it to make it look better? kris
Grazyna says
Kevin, It took me while but I finally dug up my favorite recipe for a rhubarb preserve. We are just finishing our last jar from last year and I’ll be making a fresh badge by the end of the week:
Oriental Rhubarb Jam
Ingredients:
1 lb Rhubarb finely chopped
1/2 ts Five spice powder
Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice
Procedure:
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars.
Oriane says
Here’s another recipe I found in Mother Eath News magazine
Persian Lamb Stew with Rhubarb (serve over rice, couscous or pasta)
Step 1: Lamb Stock
2 quart water
1 pound meaty lamb bones
4 small (1 inch) pieces of fresh ginger root, cut in half, lengthwise
half of 1 onion
1 tbsp coriander seeds
4 garlic cloves, sliced in half lengthwise
1 slice of lemon
Combine all the ingredients and simmer for 40 minutes, then bring to a steady boil until reduced to one quart. Strain through a chinoise or fine sieve and set aside.
Since it takes time to prepare the stock it is recommended to prepare a few days before and keep in the refrigerator. It can be frozen. Great base for spring pea soup.
Step 2 Prepare the stew
5 tbsp unsalted butter
2 medium onions, cut in half lengthwise, then sliced paper thin
2 pounds lamb cut into bite-size pieces
1 1/2 tbsp flour (preferably rice flour)
1 1/2 tbsp ground coriander
1 quart prepared lamb stock
1 cup parsley, chopped
1 tbsp mint, chopped
3 cups rhubarb, chopped, stringy parts removed
salt, pepper to taste
1/2 cup unsalted pistachios, toasted
Heat 2 tbsp butter until it foams, then add the onion.
Cover and sweat 4 minutes over medium heat, remove the onion and set aside.
Dust the meat with the the flour and brown in the same pan used for the onion, then add the reserved cooked onion, coriander and stock.
Simmer 50 to 60 minutes uncovered, or until the lamb is tender and the stock has thickened.
Melt the remaining butter in a saucepan with the parsley, mint and rhubarb.
Cover and sweat 4 minutes or until the rhubarb is tender but not falling apart.
Add to the stew and adjust seasoning.
Serve immediately over rice and garnish with the pistachios
Serve 4 to 6
Bon Appetit!
Oriane says
Bonjour Kevin,
One more recipe from the New York Times:
Rhubarb Ice Cream with Caramel Swirl
Time: 1 hour 15 minutes, plus steeping, chilling, churning and freezing
Yield: 1 scant quart
1 1/2 cups whole milk
1 3/4 cup plus 6 tablespoons sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 1/2 cup sour cream (creme fraiche or yogurt can be used)
3/4 pound rhubarb, cut into 1/2 inch dice
1/2 cup heavy cream
1. In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, vanilla bean seeds and pod. Simmer gently until sugar disolves, about 5 minutes. Remove from heat, cover and steep 30 minutes. Discard vanilla pod and return mixture to a bare simmer.
2. Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
3. In saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
4. In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablesponns sugar and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown.
Pour in the cream and 2 tablespoons water(stand back, it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
5. Pour the chilled custard base into an ice cream machine and process according to manufacturer’s instructions. Add rhubarb compote for the last minute of churning.
6. Scrape a quarter of the caramel into a freezer-proof quart container. Top with a quarter of the icecream. Repeat layering until all the caramel and icecream has been used, ending with the icecream. Freeze util firm for at least 3 hours and up to 1 week.
Lenora Brown says
I don’t have a recipe but I stew some rhubarb then add frozen raspberries and whatever sweetener you like to the hot rhubarb and let it sit for a bit ~ then stir together. Hope it works for you if you try it. : )
Shelley says
Haven’t made this yet, but it’s in my recipe box for as soon as it’s hot enough here in Midway (KY) to sit on the patio, watch our 7 crazy hens and enjoy the beautiful springtime Bluegrass! http://buttercreamblondie.com/strawberry-rhubarbarita/
I have tons of asparagus and am thrilled to see all these recipes — thanks for making it happen!
Shelley says
hahaha — I said tons of asparagus, which I DO have (1/2 acre), but meant to say tons of rhubarb!!!
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