Cooking with Rhubarb

comments (1) August 4th, 2008

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by Liz Holland
April 1997
from issue #8

In my grandmother’s time, rhubarb was known as pie plant, and that’s probably still the use that comes most quickly to mind. For sure, it does make a great pie, but rhubarb’s uses don’t stop there.

One of my favorites is rhubarb conserve, which is fast, easy, and versatile. It goes into my strawberry rhubarb muffin recipe, but it’s also great spread on them, as well as on croissants, popovers, or even toast. Fold it into whipped cream and layer between baked squares of puff pastry, brush the top layer with some of the conserve or sprinkle it with powdered sugar, and you have a quick, elegant rhubarb Napoleon. Or you can use it to fill tiny tart shells, to go between the layers of a cake, or to top ice cream.

And if you have more rhubarb than you can use, just chop it up and freeze it in bags for an out-of-season treat.

posted in: rhubarb

Comments (1)

AlanWilkins writes: thanx for share
Posted: 1:56 am on May 29th
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