Rhubarb Recipes

It makes an excellent jam, a delicious pie, and has other uses, but many people still have never prepared or eaten rhubarb, a vegetable that as one person put it, "plays as a fruit." News On 6 at Noon welcomed Tulsa People Magazine food editor Judy Allen to share some recipes for rhubarb.

Monday, May 12th 2008, 2:36 pm

By: News On 6

Stewed Rhubarb
Delicious hot, warm or chilled and served over warm buttermilk biscuits with whipped cream, over hot waffles or pancakes or alongside roast pork or chicken.

Slice 2 pounds of rhubarb stalks into ¾-inch pieces and place in a saucepan with ½ cup sugar and 2 tablespoons water.

Cover and simmer, stirring occasionally, until the rhubarb is tender, 6 to 8 minutes.

Rhubarb Fool
A "fool" is a classic English dessert made by folding cooked and chilled fruit into billowy whipped cream.

Whisk 1¼ cups of cold heavy cream until soft peaks form.

Fold in 2 cups of chilled stewed rhubarb.

Spoon into serving glasses and chill until ready to serve.

Rhubarb Pie Filling
Bake filling in your favorite pie crust, or pour filling into a baking dish and top with your favorite crumb topping mixture.

Bake both until bubbling, one hour to 75 minutes.

Heat oven to 375°. Stir together 2 pounds of rhubarb chopped into ½ inch pieces, 1¼ cups sugar, ¼ cup cornstarch, 1 teaspoon grated lemon or orange zest, 1 tablespoon of lemon juice and a pinch of salt.

Fill bottom crust with mixture and dot with 2 tablespoons of chopped butter.

Top with remaining pie crust, seal and brush with an egg yolk beaten with 1 tablespoon heavy cream.

Sprinkle crust with sugar and bake.