5 Ways to Use Your Garden Rhubarb

When I was a kid, rhubarb was around every summer. My grandmother used to make the best rhubarb pies and muffins and would bring them over when she would babysit us. I remember that punchy, zippy flavour and how sour it was. I also remember the colour. There was a beautiful pink tone of the inside of the cake and from the pie leaking out onto the plate.

The flavour of rhubarb always bring me back to summer memories and to my childhood. Memories of playing in the grass and smelling the outside, while the sun warmed my face.

I currently do not have a rhubarb patch in my garden, but I am planning to plant one next year. For now I am being gifted with packets of rhubarb from other gardeners and putting it to good use.  

Last week I was gifted a whole bunch of rhubarb, so I created some things I wanted to share with you all to use it. Some of these creations also feature other ingredients that are in season and come together to make beautiful treats.

Here’s some ways you can use Rhubarb this season

Rhubarb Crumble (doesn't look like much, but it sure is delicious and easy to make)

*I used strawberry and made a little mixture of oats, brown sugar and grape seed oil for the topping. Baked it in the oven until golden brown and crunchy. This is a perfect snack for after dinner or something that could be eaten with a little yogurt topping in the morning before rushing off to work.

Rhubarb Compote with Strawberries

*I sometimes don’t have the patience to make jam the proper way, so I cheat and make compote instead. It’s thick enough to put on toast and you can also use it with a cheese plate. This is not shelf stable so it needs to be refrigerated. I only use sugar and a splash of lemon juice and cook it until thick. Once cooled, I blend it and put it in a container for the fridge.

Rhubarb Syrup with Ginger

*This one was the first time I made this and I have to say that I think it’s a great way to use the plant for something that isn’t just dessert. I combined the rhubarb with ginger and sugar and left it on the shelf for 3 days before blending it and straining it (add enough sugar to cover all the rhubarb and ginger you are using to make this). Now I use it for mocktails and cocktails on the patio. I like to add a little bit of it to sparkling water with ice. You can taste the zippiness from the rhubarb and also the tang from the ginger. Very refreshing!

Use it in Loafs of Muffins

*Top loafs and cakes with the rhubarb for colour and flavour. It can also be folded into the fixture so that it cooks down and becomes tender. Next time you make a cake, save the rhubarb to the end and use is as a topping since the colour is so beautiful. You can make different designs and place it however you want.

Use the stems of the Rhubarb and Berry scraps in water to infuse flavour

*This is something that you may not have thought of, but we in the kitchen do this in the summer when it’s hot outside and we need a refreshing drink in the back. Trim the rhubarb ends and whatever other berry scraps you are working on and add it to water and let it sit for a half hour. Strain out all the fruit and add ice. Very refreshing and you are using something that would be thrown out.