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Rhubarb is a vegetable with a unique, tart flavor. It is often sweetened with other ingredients to make it more enjoyable. The simplest ways to cook rhubarb are to stew or roast it with sugar. Rhubarb pie is perhaps the most popular rhubarb recipe and is fairly simple to make. [1] X Research source
Things You Should Know
- To make stewed rhubarb, cut small chunks, coat with sugar and water, and for 15 minutes, heat in a saucepan.
- For roasted rhubarb, cut your pieces, coat with sugar, refrigerate for 2 hours, and bake for 20 minutes at 300 °F.
- To bake rhubarb pie, pour your rhubarb, cinnamon, four, and sugar mixture over pastry dough, cover the mixture with more pie pastry, and bake for 20-30 minutes.
- Be sure to discard rhubarb leaves, as they are not edible and toxic when ingested.
Ingredients
- 6 cups (approximately 600 g) of chopped rhubarb
- 1 cup (200 g) of sugar
- 2 tablespoons (30 ml) of water
- Pinch of cinnamon (optional)
Yields about 3 cups.
- 1 pound (450 g) of chopped rhubarb
- 1 cup (approximately 200 g) of white sugar
Yields about 2 cups.
- 6 cups (approximately 600 g) of chopped rhubarb
- 3/4 cup (150 g) of white sugar
- 1/3 cup (40 g) of flour
- A pinch of cinnamon
- 2 unbaked pie crusts
Makes 8 servings.
Steps
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Choose firm, healthy rhubarb stalks to cook. Inspect your rhubarb and throw away any stalks with large blemishes or bruising. These pieces are likely unhealthy and may have an unpleasant taste. Instead, choose healthy-looking stalks that are solid but snappable, which is an indication of freshness. [2] X Research source
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Remove and discard all rhubarb leaves. Rhubarb leaves are poisonous and should not be consumed under any circumstances. [3] X Research source Using a sharp cutting knife, remove the tops of your rhubarb stalks where the leaves emerge. Dispose of the leafy stem tops and prepare the remaining stalks for cooking. [4] X Research source
- You can use rhubarb leaves as garden mulch or compost them. [5] X Research source
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Rinse rhubarb under cool water and pat it dry. Before cooking it, wash your rhubarb in the sink under a stream of cool water. With your fingers, gently rub away any debris on the outside of the stalks. Pat them dry with a clean paper towel. [6] X Research source
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Chop 6 cups (approximately 600 g) of rhubarb. Place clean rhubarb stalks on a cutting board. Chop the rhubarb stalks into 0.75–1 inch (1.9–2.5 cm) pieces. Measure out 6 cups (approximately 600 g) of rhubarb and put it into a large bowl. [7] X Research source
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Add 1 cup (approximately 200 g) of sugar and 2 tablespoons (30 ml) of water. After adding the sugar and water to the bowl containing the rhubarb, stir the mixture with a large spoon or spatula to combine the ingredients. [8] X Research source
- As an optional seasoning, add a pinch of cinnamon to the mixture.
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Heat the mixture in a saucepan over medium-low heat for 15 minutes. Pour the contents of the bowl into a large saucepan and place it on the stove. Set the temperature to medium-low and let the rhubarb simmer for 15 minutes until the sugar dissolves and the rhubarb breaks down. [9] X Research source
- Stir the mixture with a heavy spoon or spatula every few minutes to help the rhubarb cook.
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Let the stewed rhubarb cool before serving it. Do not serve your stewed rhubarb right away as it will be burning hot. Let the rhubarb sit until it cools to around room temperature or slightly warmer. Serve it over ice cream, cake, or other desserts. [10] X Research source
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Cut about 1 pound (450 g) of rhubarb into pieces. After trimming and washing your rhubarb stalks, place them on a cutting board. Chop the rhubarb into 0.5 inches (1.3 cm) chunks. Place the pieces in a large bowl. [11] X Research source
- For thinner pieces, try chopping your rhubarb on a diagonal.
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Coat the rhubarb with 1 cup (approximately 200 g) of white sugar. Using a large spoon or spatula, stir the rhubarb pieces to coat them with sugar. Make sure the sugar is evenly distributed. [12] X Research source
- To make it easier to coat the rhubarb pieces, try sprinkling a few drops of water over them before adding the sugar.
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Refrigerate the coated rhubarb in a baking dish for at least 2 hours. Your roasted rhubarb will turn out better if you allow the sugar to dissolve before cooking it. Transfer the coated pieces to a 9 by 5 in (23 by 13 cm) baking dish. Place it in the refrigerator for 2 hours or more to marinate. [13] X Research source
- If the sugar is not dissolved after a few hours, try leaving it in the fridge overnight.
- Cover the dish with plastic wrap before refrigerating it.
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Cover the rhubarb and bake it for 20 minutes at 300 °F (149 °C). Preheat your oven then remove the rhubarb from the fridge and cover it with a piece of parchment paper. Bake it for 20 minutes, then check to see if it is cooked by removing it from the oven and piercing it with a fork. [14] X Research source
- If the fork does not pierce the rhubarb easily, put it back in the oven in 5-minute increments until it is cooked through.
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Cool the rhubarb on a wire rack before serving it. Carefully remove your baking tray from the oven. Place it on a wire rack to cool down. Serve roasted rhubarb with meats, fish, vegetables, or other foods as a flavorful side dish. [15] X Research source
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Cut up about 6 cups (about 600 g) of rhubarb into pieces. After cleaning your rhubarb stalks, place them on a cutting board. Chop them into 1 inch (2.5 cm) chunks, then transfer approximately 6 cups (about 600 g) of rhubarb into a large bowl. [16] X Research source
- As you start to prepare your pie ingredients, preheat your oven to 375 °F (191 °C).
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Add 1/3 cup (40 g) of flour, 3/4 cup (150 g) of sugar, and a pinch of cinnamon. To make your pie filling, combine sugar, flour, and cinnamon with your rhubarb pieces. Stir them together with a large spoon or spatula until they are evenly combined. Put the filling aside. [17] X Research source
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Line a 9 in (23 cm) pie plate with a pie pastry dough. Prepare pie crust or purchase refrigerated, unbaked pie crusts from a grocery store. Carefully lay the pastry on top of the pie plate. Trim the pastry around the edge of the plate if it hangs over. [18] X Research source
- Pre-made pie crust will usually be sold in packages of 2.
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Pour in the pie filling and top it with more pie pastry. Transfer your pie filling into the middle of the pie plate and use a spatula to smooth it down evenly. Lay a second pie crust on top of the pie plate. Seal the 2 crusts together by pressing down on the entire edge of the pastry with a fork, merging the 2 crusts together with the indentations. [19] X Research source
- If desired, dip a pastry brush in milk and coat the top of the pie with it. Sprinkle it with a pinch of granulated sugar.
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Cover the pie and bake it for 25 minutes. Place a piece of aluminum foil around the edge of the pie to keep the crust from burning. Put the pie in the oven on the center rack. Let it bake for 25 minutes. [20] X Research source
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Bake it for another 20-30 minutes uncovered. Remove the pie from the oven. Take off the aluminum foil and place it back in the oven. Bake it for another 20-30 minutes, or until it is golden brown and the filling is bubbly. [21] X Research source
- Let the pie cool on a wire rack before serving it.
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Community Q&A
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QuestionI want to eliminate some of the water from rhubarb before using it in a pie. How can I do this?Community AnswerDon't add any water to begin with. Put the cut pieces directly into the pie shell. You can use some flour or tapioca to thicken the juice. If using flour, coat the fruit before putting it into the pie shell. If using tapioca, sprinkle on top of the fruit before putting the top pie crust on.
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QuestionDo I have to peel the rhubarb for making a pie?Community AnswerNo, you do not.
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QuestionCan I use green rhubarb or does it have to be red?Community AnswerYou can certainly use green rhubarb. The Victoria variety is green with few red streaks, but the flavor rivals the reddest of rhubarbs.
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Things You'll Need
- Knife and cutting board
- Large bowl
- Large spoon or spatula
- Large saucepan
- 9 in (23 cm) by 5 in (13 cm) baking dish
- 9 inches (23 cm) pie plate
- Cooling rack
Tips
- You can store chopped rhubarb in the freezer in an airtight container for up to 9 months. [22] X Research sourceThanks
- Rhubarb stalks can be stored in the refrigerator for 5- 7 days in an airtight plastic container or zipper-lock bag.Thanks
- Rhubarb is usually the freshest around April or May.Thanks
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Warnings
- The consumption of rhubarb leaves can cause nausea, vomiting, abdominal distress, and sometimes death. [23] X Research sourceThanks
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Expert Interview
Thanks for reading our article! If you'd like to learn more about cooking rhubarb, check out our in-depth interview with Ollie George Cigliano .
References
- ↑ https://www.thekitchn.com/rhubarb-tips-257870
- ↑ https://www.bbcgoodfood.com/videos/techniques/how-cook-rhubarb
- ↑ https://www.bbcgoodfood.com/videos/techniques/how-cook-rhubarb
- ↑ https://www.youtube.com/watch?v=YWyTKdPze9Q&feature=youtu.be&t=15
- ↑ https://learningandyearning.com/rhubarb-leaves/
- ↑ https://www.youtube.com/watch?v=YWyTKdPze9Q&feature=youtu.be&t=1
- ↑ https://www.aprettylifeinthesuburbs.com/easy-stewed-rhubarb/
- ↑ https://www.aprettylifeinthesuburbs.com/easy-stewed-rhubarb/
- ↑ https://www.aprettylifeinthesuburbs.com/easy-stewed-rhubarb/
- ↑ https://www.aprettylifeinthesuburbs.com/easy-stewed-rhubarb/
- ↑ https://www.foodandwine.com/blogs/5-ways-use-fantastic-roasted-rhubarb-recipe
- ↑ https://www.foodandwine.com/blogs/5-ways-use-fantastic-roasted-rhubarb-recipe
- ↑ https://www.foodandwine.com/blogs/5-ways-use-fantastic-roasted-rhubarb-recipe
- ↑ https://www.foodandwine.com/blogs/5-ways-use-fantastic-roasted-rhubarb-recipe
- ↑ https://www.foodandwine.com/blogs/5-ways-use-fantastic-roasted-rhubarb-recipe
- ↑ https://www.bhg.com/recipe/pies/rhubarb-pie/
- ↑ https://www.bhg.com/recipe/pies/rhubarb-pie/
- ↑ https://www.bhg.com/recipe/pies/rhubarb-pie/
- ↑ https://www.bhg.com/recipe/pies/rhubarb-pie/
- ↑ https://www.bhg.com/recipe/pies/rhubarb-pie/
- ↑ https://www.bhg.com/recipe/pies/rhubarb-pie/
- ↑ https://www.recipetips.com/kitchen-tips/t--1110/all-about-rhubarb.asp#baked
- ↑ https://hortnews.extension.iastate.edu/1997/5-2-1997/rhubarbsafe.html
About This Article
Article Summary
X
To cook rhubarb on the stove, remove and discard all of the leaves, then rinse the rhubarb under cool water and pat it dry. Chop the rhubarb into 1-inch pieces until you have about 6 cups, then place the pieces into a large saucepan and add sugar and water. Simmer the rhubarb over medium-low for about 15 minutes or until the sugar dissolves, stirring every few minutes. Let the stewed rhubarb cool for a few minutes, then serve it over ice cream, cake, or other desserts. If you want to roast your rhubarb, read on!
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Reader Success Stories
- "Received very clear and very simple instructions on how to cook rhubarb grown by our new neighbor. Have close to zero cooking experience, so clarity and simplicity of instructions are VERY important to me. The Cook Rhubarb entry gets 5 stars from me." ..." more
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"Received very clear and very simple instructions on how to cook rhubarb grown by our new neighbor. Have close to zero cooking experience, so clarity and simplicity of instructions are VERY important to me. The Cook Rhubarb entry gets 5 stars from me."
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"We have never planted rhubarb until this year. Is the weather and temperature in central Virginia conducive to growing rhubarb? If so, then next year I'll be asking for recipes. Thank you, this article was very helpful."
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"Good recipe. I had always peeled my rhubarb, but after reading your article no longer do so. I find that if you grate plenty of ginger into the pan with the rhubarb and serve with ginger, the yogurt is really tasty."
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"We are staying at a cottage in Scotland and the garden in the back has a huge bed of rhubarb. Never having cooked with rhubarb before, this article and the Community Q & A told me everything I needed to know. "
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"Specific cooking directions; info about color of stalks; info about how to add flavor with other natural ingredients. Clear photographs. Overall useful article that gets straight to the point. Thanks."
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