Rhubarb? What do I make with that?


This article could also be called the CSA challenge. I got a bunch of rhubarb in my CSA box and didn’t know what to do with it. I’ve never cooked it and I’ve never eaten it unless it was accidentally. I also had a feeling that it wasn’t going to work with my throw in with some tofu and quinoa that I usually do when I’m not sure what to do with a food item.

And then I discovered that rhubarb is used with desserts. Oh joy! I like a good piece of chocolate but I’m not a ‘sweet’ person. I don’t care for pies, cakes, and ice cream. I know, I know – weird.

I didn’t want the rhubarb to end up in the compost bucket so I looked around for a recipe that I might like and found Holly B’s Rhubarb Bette on Dana Treat’s website. Dana Treat has a wonderful site with vegetarian and baked goods recipes. I highly recommend checking it out.

If you like rhubarb and if you like desserts, I am sure you will like this recipe. I do not care for either and while I’m sure my creation is quite tasty, I didn’t care for it. Now I need to figure out what to do with an entire Rhubarb Better when before I was simply trying to get rid of some rhubarb ;-)

It sure is pretty though.

Rhubarb Bette

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  1. says

    Oooh, I do love rhubarb! I would eat all your bette, oh yes I would. That recipe sounds a lot like the rhubarb cake I make sometimes.

    Do you think you’ll get more next week?

  2. sandra says

    As for what to do with your Bette, you could donate it to the local homeless shelter’s kitchen – they usually welcome it when people provide homebaked goods. That’s what I used to do when I got something in my CSA box my family didn’t care for – make it up into something tasty and healthy and drive it over.

    BTW, a wonderful thing to do for rhubarb is partner it with strawberries. I have a recipe for a strawberry rhubarb compote I spoon over vanilla yogurt. Yummy!

  3. says

    we love rhubarb just because it is not so sweet….tart yes! but our garden bunch is just a bust with all this rain, about a pencil width for some and just laying on the ground for the other kind.

    My box today was filled with broccoli and carrots and salad greens – but my CSA’s ducks got killed by some predator last night so we are sad…though we don’t eat duck our selves…

    What I do when I don’t make Rhubarb crisp for company who like sweet, is I mix it with about 1/2 cup of water and a pint of strawberries and bring to an easy boil, cooking until it is sauce. On hot cereal for breakfast it is just sensational – one child adds maple syrup because she loves sweet. I freeze a lot of it, because it is just cozy hot in the winter.

    Lucky you
    .-= Patricia´s last blog ..A New Thank You =-.

    • says

      Hi Patricia – Sorry about the ducks.

      A lot of people have suggested using strawberries with the rhubarb.

      Maybe I just need to get used to it – there isn’t much I don’t like.

      • says

        Kim, I think it is because of the long days. I had four plants that needed harvesting every week. Maddy and I ate a lot of rhubarb pies! Finally I started bagging it and putting it out on the front lawn with a “free” sign!

        .-= George Angus´s last blog ..The Cursed Cursor =-.

  4. says

    I’m sorry I’m so late with this comment, but my favorite pie of all time is Strawberry/Rhubarb Pie. It’s the best combination of sour and sweet out there.

    Food for thought………………………..
    .-= LisaNewton´s last blog ..Los Angeles Free Friday =-.

  5. Rafael Moslin says

    Only one thing to do with Rhubarb for a Yorkshireman, and that’s make a crumble! The best “champagne” Rhubarb is force grown in the dark, try it for a much more subtle flavour and tender shoots, quite the change from the tough stalks of the old field grown types which is best used in a Rhubarb fool.

    The base:
    1lb of Rhubarb
    4-6oz Granulated sugar (depending on taste)

    The crumble:
    6oz Plain flour
    3oz Butter
    3oz Caster Sugar (finer than granulated but not icing sugar)

    Chop rhubarb into 1″ pieces and place in the bottom of a heatproof dish in layers sprinkling each with sugar.
    Rub butter into flour finely, add sugar and toss lightly together to mix. Sprinkle thickly and evenly over the fruit base, press down lightly with palm of hand and smooth the top with a knife.
    Put into the middle of a hot oven (190c/375f or Gas No 5-6) for 15 minutes, then reduce to moderate (180c/350f or Gas No 4-5) for 45 minutes or until the top is lightly browned.

    Serve with vanilla ice cream, cream or best of all hot custard!

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