Using Rhubarb in Four Dishes

1. 1

   Pick out rhubarb stalks that are solid and healthy before using them in a dish. Check your rhubarb for large blemishes or bruises and discard those stalks. These snacks are probably unhealthy and might even taste bad. Select stalks that are firm but snap when bent; this is an indication of freshness. [2]

2. 2

   Take off and throw away the rhubarb leaves. There is no safe way to eat rhubarb leaves. [3] Cut off the leafy tops of your rhubarb stalks using a sharp knife. Get rid of the leafy tops and get the stalks ready for cooking. [4]

   • Mulch your garden with rhubarb leaves or throw them in the compost bin. [5]

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3. 3

   Pat the rhubarb dry after rinsing it under cold water. Rinse your rhubarb under cold running water before using it in a recipe. Rub the outside of the stalks with your fingers to remove any dirt or dust. Use a dry paper towel to pat them down. [6]

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1. 1

   Roughly chop 6 cups (or 600 grams) of rhubarb Prepare a cutting board by laying clean rhubarb stalks on it. Rhubaba stalks should be cut into 0 75–1 inch (1 9–2 5.25-inch (approximately Gather 6 cups (or about 600 grams) of rhubarb and place it in a deep dish. [7]

2. 2

   One cup (or about 200 grams) of sugar and two tablespoons (or about 30 milliliters) of water Stir the rhubarb and sugar and water together with a wooden spoon or spatula after adding the sugar and water. [8]

   • Add a dash of cinnamon as a flavoring, but it's not required.

3. 3

   For 15 minutes, heat the ingredients over low heat in a saucepan. To prepare, transfer the contents of the bowl to a large saucepan and set it over medium heat. Turn the heat to medium and let the rhubarb simmer for 15 minutes, or until the sugar has dissolved and the rhubarb has broken down and the sauce has thickened. [9]

   • Help the rhubarb cook by stirring the mixture with a heavy spoon or spatula every few minutes.

4. 4

   Allow the rhubarb to cool in the stew before serving. The rhubarb you've stewed will be extremely hot, so wait a little while to serve it. Rest the rhubarb for a while, until it reaches a temperature that is comfortable to the touch but not cold. The sauce is perfect for topping off desserts like ice cream and cake. [10]

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1. 1

   Prepare 1 pound (450 g) of rhubarb by cutting it into small pieces. Place your washed and trimmed rhubarb stalks on a cutting board. Rhubaba into tiny pieces. A distance of 1 inch (5 inches) chunks (3. The pieces should be deposited in a big bowl. [11]

   • Cut the rhubarb diagonally to make it thinner.

2. 2

   Sprinkle the rhubarb with a cup's worth of white sugar (about 200 grams). Mix the rhubarb pieces with the sugar using a large spoon or spatula. Be sure the sugar is spread out evenly. [12]

   • The rhubarb pieces can be coated with sugar more easily if you sprinkle a little water over them first.

3. 3

   Chill the rhubarb in the refrigerator for at least two hours after coating. If you let the sugar dissolve before roasting the rhubarb, the end result will be much more satisfying. Coat the pieces and place them in a 9-by-5-inch (23-by-13-centimeter) baking dish. Marinate it for a minimum of two hours in the fridge. [13]

   • Leave it in the fridge overnight if the sugar hasn't dissolved after a few hours.
   • Wrap the dish in plastic wrap and store it in the fridge.

4. 4

   In a covered baking dish at 300 degrees Fahrenheit (149 degrees Celsius) for 20 minutes, the rhubarb will be tender. Remove the rhubarb from the refrigerator, and place it on a baking sheet lined with parchment paper. Wait 20 minutes, then remove from oven and use a fork to test for doneness. [14]

   • The rhubarb is done when a fork can be inserted without resistance; if it doesn't, return it to the oven for another 5 minutes.

5. 5

   Serve the rhubarb after letting it cool on a wire rack. Take your baking sheet out of the oven very carefully. Make sure it cools off on a wire rack. Roasted rhubarb makes a tasty addition to a wide variety of entrees, including meats, fish, vegetables, and more. [15]

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1. 1

   Prepare roughly 600 grams (about 6 cups) of chopped rhubarb. Put your washed rhubarb stalks on a cutting board. Reduce them to one-inch (two-centimeter) chunks. Cut the rhubarb into 1-inch (2.5 cm) cubes, then transfer it to a large bowl. [16]

   • Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius) as you gather your pie's ingredients.

2. 2

   Stir in a pinch of cinnamon, sugar, and sugar, plus 3/4 cup of flour (40 g). Mix your rhubarb pieces with sugar, flour, and cinnamon to make the pie filling. Use a wooden spoon or spatula to mix them together thoroughly. Save the filling for later. [17]

3. 3

   Prepare a pie crust and place it in a 9-inch (23-centimeter) pie plate. Make or buy unbaked pie crusts from the refrigerator section of the supermarket. Place the pastry lid gently over the pie dish. If there is excess pastry around the plate's rim, trim it. [18]

   • Most stores sell pre-made pie crust in 2-packs.

4. 4

   Fill the pie shell and cover it with more pastry. The filling should be placed in the center of the pie plate and leveled off with a spatula. Cover the pie plate with another crust. Press the entire edge of the pastry down with a fork to seal the two crusts together, blending the indentations of the crusts. [19]

   • You can brush the pie with milk if you like. Add a little bit of regular sugar to it.

5. 5

   Bake the pie for 25 minutes covered. Don't want your pie crust to burn? Wrap some aluminum foil around the edge. Center a baking sheet in the oven and bake the pie. Leave it in the oven for another quarter of an hour. [20]

6. 6

   Leave it in the oven uncovered for another 20-30 minutes. Take the baked pie out of the oven. Put it back in the oven without the foil. Add another 20-30 minutes to the baking time to achieve a golden crust and bubbling filling. [21]

   • Place the pie on a wire rack to cool completely before serving.

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