Cooking with: Rhubarb

We are always down for some good, fresh produce for our clients and we take whatever we can get. There is a shortage of fresh produce donations and sometimes, we get items that not everyone knows what to do with.


• Rhubarb is actually a vegetable but its thick stalks are treated as fruit despite their tart flavor
• Try eating it raw with sugar close by

Storing – Rhubarb wilts quickly so store in the fridge.
Cleaning – Ensure all of the leaves are removed as they are poisonous! Once cut off, rinse the stalks with water.
Preparing – Cut into desired size. Stew or boil rhubarb for about 10 minutes. Roast rhubarb for about 15 minutes.
Nutrition – Rhubarb is one of the least calorie vegetables. It holds some vital phyto-nutrients such as dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins. Further, its petioles contain no saturated fats or cholesterol. The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.


Rhubarb Pie


  • 2 1/2 cups all-purpose flour
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1 cup cold, unsalted butter, cubed
  • 4 to 5 tbsp ice-cold water


  • 7 cups chopped fresh rhubarb, cut into 1/2-in. pieces, about 750 g
  • 1 cup granulated sugar
  • 1 tbsp vanilla
  • 1 egg, beaten
  • 1 tbsp water
  • 1 tsp coarse sugar


  1. WHIRL flour with 2 tsp granulated sugar and salt in a food processor. Add butter. Pulse until finely crumbled. With machine still running, add water, 1 tbsp at a time, through the spout and continue whirling until a ball forms, 30 sec. Divide pastry in half. Form into 2 discs. Wrap each with plastic and chill in refrigerator for 30 min.
  2. COMBINE rhubarb with 1 cup granulated sugar in a large saucepan and set over high. Boil, then reduce heat to medium. Cook, stirring often, until mixture is very thick and reduced to 2 1/2 cups, 20 to 35 min. (Time will depend on water content of rhubarb.) Stir in vanilla and cool slightly, 5 min.
  3. POSITION rack in lower third of oven. Preheat to 375F.
  4. BEAT egg with water in small bowl. On a lightly floured surface, roll out 1 pastry disc into a 13-in. circle. Lift onto a 9-in. metal pie pan set on a baking sheet. Press dough over bottom and up sides of pan, leaving 1-in. overhang. Scrape rhubarb mixture into pastry. Brush overhang with egg wash. Roll out second pastry disc into a 12-in. circle, about 1/8 in. thick. Cut into 12  3/4-in. strips.
  5. BRUSH lattice and overhang with egg wash. Sprinkle with coarse sugar. Bake in lower third of oven until golden brown, 50 to 60 min. Transfer pie to a rack to cool completely, 1 hour.

Spring salad with rhubarb vinaigrette


  • 142-g package mixed greens
  • 1/2 cup sliced toasted almonds
  • 454-g package strawberries, quartered, about 3 cups
  • 1 cup chopped fresh rhubarb, about 120 g
  • 1/4 cup water
  • 2 tbsp maple syrup
  • 1 tbsp red-wine vinegar
  • 2 tsp Dijon mustard
  • 1/4 cup olive oil
  • 1 tbsp poppy seeds


  1. BOIL rhubarb with water in a small saucepan over medium, until rhubarb is tender, about 5 min. Scrape into blender along with maple syrup, vinegar, Dijon and oil. Blend until smooth. Stir in poppy seeds.
  2. TOSS mixed greens with 1/2 cup of dressing (or more to taste), almonds and strawberries in a large bowl until combined.

Raspberry-rhubarb compote


  • 2 cups rhubarb, chopped
  • 1/3 cup granulated sugar
  • 170-g package raspberries
  • 1 tbsp amaretto, if desired


  1. COMBINE rhubarb with sugar in a medium saucepan and set over medium. Cook, uncovered, stirring occasionally, until water evaporates, about 10 min. Stir in raspberries and continue cooking until warmed through, 1 more min. Remove from heat and stir in amaretto, if desired.

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