How do you get the most Flavour out of rhubarb?

"Once you let it simmer, and it's soft, let it sit overnight. Now you have these tender ribbons that you can jar up, or you can put them on anything." Removing the first layer of skin will take away its "rubbery taste" and bring out the stalk's most appealing flavors , and the brown sugar will temper the tartness.

What is the best sweetener for rhubarb?

To keep it sugar free you could use a little stevia , for a low fructose option you could use either rice syrup or coconut nectar, or if you're a honey fan, a little raw honey would combine beautifully with the ginger and vanilla.

What makes rhubarb grow better?

The best soil for rhubarb is well-drained . Loamy soils are better for rhubarb growth than sandy soils. They are more water-retentive and can provide more nutrients to the plant. Soil pH is not important.

Do coffee grounds help rhubarb?

Rhubarb prefers a pH below 7.0 (neutral to acidic — adding peat moss, compost, coffee grounds and Espoma Holly-Tone organic fertilizer can help acidify soil ).

Is rhubarb good for your bowels?

Rhubarb is an essential traditional Chinese medicinal herb applied to clinical practice for relieving constipation . A majority of current research on constipation has focused on motility enhancement.

Why shouldn't you pick rhubarb after July?

Rhubarb is good to eat in spring or early summer months, so before late July, to be exact. However, during the late summer months, rhubarb stalks tend to become more fibrous and start to lose their characteristic natural flavor . So, it's better not to eat rhubarb in the late summer.

What are the tips and tricks for rhubarb?

Watering and feeding Established rhubarb plants – water only during prolonged dry periods in summer or in very light, free-draining soil . Growth will slow down and even stop if conditions are too hot and dry. Rhubarb in containers – water regularly throughout the growing season, as the compost will dry out quickly.

How do you reduce the acidity of rhubarb?

Tips for cooking with rhubarb In recipes, keep cooking liquids to a minimum quantity because it will dilute the colour of the rhubarb. Adding a bit of baking soda to a recipe can help reduce the acidity of your baked rhubarb dish .

What is the best way to cook rhubarb?

Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape .

Why is my rhubarb so tart?

Rhubarb varieties The stalks come in two different colors, red and green. It is said that the green varieties are a bit more tart and have a sharper taste than the red types.

Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest Recipe on Food52 (2024)

Make Ahead

by: Denise

April26,2010

5 Ratings

Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest Recipe on Food52 (1)

Serves 6 fairly indulgent servings

Jump to Recipe

Author Notes

The last time I purchased rhubarb there was a fellow shopper eagerly inquiring as to how I prepared my rhubarb. She explained how the crimson stalks had always left her feeling baffled. During my prior purchase I was met by another shopper who explained how rhubarb had always intimidated her. She wanted to know what I did with mine.

I just assumed everyone knew what to do with rhubarb. I thought I was the last to embrace the crimson stalks. Not so. So this post is for all of you rhubarb virgins.

I am on a mission to spread the simplicity of fine (and simple) rhubarb preparation far and wide.

I've been especially inspired by Tara's tribute to rhubarb on Tea & Cookies, Molly's recent rhubarb post on Orangette, and by Ruth, my next door neighbor in Point Reyes Station, who spoke of her rhubarb plant so lovingly.

Sweet cool cream on warm chunks of rhubarb and apple infused with Earl Grey tea, cardamom, and orange...mmm. This recipe came after experimenting with several variations on this theme. I've decreased and increased the sweetness. Dark brown sugar was substituted for white and then white for dark. Vanilla was added and then subtracted. I tried a version with star anise and one with juniper berries before settling on Earl Grey tea, cardamom, and orange zest. This is, without a doubt, my favorite so far.

It is good cold too. I just checked. It thickens as it cools and I prefer the cooled texture (and color), but I would not give up that first warm taste with the cool melting ice cream. No no no. This is a big batch, eat it both ways.

Rhubarb atop pancakes with powdered sugar and a bit of lemon zest is another delicious serving suggestion. I'm sure this recipe would also be wonderful beside some fresh ricotta, served over oatmeal with a bit of cream, topping a bowl of Greek yogurt, or with shortcake and lightly sweetened whipped cream. So many possibilities. Let me know how you decide to serve yours.

I will continue to experiment. I hope you will be experimenting too. Don't be shy, rhubarb is very forgiving (and oh-so-tasty). - chez danisse —Denise

Test Kitchen Notes

Rhubarb and Earl Grey are a natural pairing, and one best left relatively unadorned. Chez danisse tosses tart chunks of rhubarb with pieces of apple, a little sugar, a pinch of cardamom, some Meyer lemon juice and some orange zest before adding the tea and gently softening everything in a 350 degree oven. The fruit mellows and grows tender without falling apart, and it emerges from the oven swimming in a subtle, tea-infused broth, which thickens into a light syrup as it cools. If you want this less juicy, cut back to 1/2 cup tea -- we liked the subtlety of these proportions, especially with the vanilla ice cream, which is a must. - A&M —The Editors

Test Kitchen-Approved
Your Best Rhubarb Contest Finalist

What You'll Need

Ingredients

3 cupsroughly chopped (1-inch pieces) rhubarb, from about 6 long thin ribs (just under 1 lb)
3 cupsroughly chopped (1-inch pieces) Braeburn apple, from 2 peeled apples
Juice of 1 small Meyer lemon
¹/₂ cupplus 2 tablespoons pure cane sugar
Seeds of one green cardamom pod crushed well with mortar and pestle
2 bags of Earl Grey tea steeped in 3/4 cup just-boiled water for 3 minutes and then cooled
Zest of 2 Valencia oranges
Vanilla ice cream (!)

Directions

Pre-heat oven to 350 degrees.
Place chopped rhubarb and apple in a medium casserole dish or oven-safe pot.
Add remaining ingredients (retaining the zest of one orange and vanilla ice cream for later) and gently toss. I advise tasting one chunk of apple and one chunk of rhubarb at this stage. They will both be nicely sugar-coated and crisp.
Bake uncovered for 15 minutes. Stir (it will smell so good). Bake an additional 15 minutes. Fruit should be tender and kitchen should smell even better than it did the first time you opened the oven door.
And...that is it. You are done. Can you believe it's that easy?
I let this batch cool slightly (5-10 minutes), spooned some into a bowl, and topped it with a small scoop of vanilla ice cream. I ate the rhubarb as the ice cream melted on top. Superb! My husband had fallen asleep at this point (my experimenting went a little late), but I woke him and gave him a bite. He liked it too. He even held his eyes open for a couple additional tastes. I went to sleep satisfied.

Tags:

American
Rhubarb
Orange
Fruit
Make Ahead
Spring
Dessert

Contest Entries

Your Best Rhubarb

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Änneken
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Jesse Mojica
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Popular on Food52

40 Reviews

stefi July 6, 2019

Amazing and simple. Made it a zillion times already! I agree with upping a little the cardamom.

Denise July 7, 2019

So good to know! It’s been far too long since I’ve made it myself. Thanks for your note, it’s serving as a reminder to make this again.

Änneken June 5, 2019

Great flavor combo! I think I'll up the cardamom just a tad next time.

Denise June 5, 2019

Glad to know you enjoyed the combo. Let us know how upping the cardamom goes.

NorthwoodsDan May 27, 2017

I've adapted this recipe into a jam and it is delicious. We have seven rhubarb plants that grow like weeds so we can jams for friends and family every year and this is now the jar/variety everyone asks for in the spring. Thank you. :)

Denise May 27, 2017

So cool! I bet it's delicious as a jam.

Megan May 21, 2017

This was very good. However, I baked it for much longer because my apple pieces were not soft enough for my taste after 30 min and there was a great deal of liquid that I hoped would thicken up. It did thicken somewhat after cooling, but was a little more liquid-y than I was expecting. It is truly delicious with vanilla ice cream. I also made these biscuits to serve with them which were outrageously good: https://food52.com/recipes/17661-james-beard-s-strawberry-shortcakes
For me, though, with all the citrus, the apples, and warm flavors from the cardamom this felt more like a winter dish and wasn't quite what I was going for to mark the beginning of rhubarb season. Rhubarb was not the dominant flavor here- it was more citrusy. This would be a truly excellent dessert to make with frozen rhubarb in the colder months.

Denise May 27, 2017

I hope you enjoy it more made with frozen rhubarb during a colder month.

j May 16, 2016

Wow, is this dish amazing! My only tweak was to use only 1/2 C sugar and I loved how tart the dish came out. Thankfully I have two very prolific rhubarb plants in my garden because I will definitely be making this again. Probably tomorrow. It's great on its own, with yogurt, with yogurt + granola, and hopefully soon I'll know how it is with ice cream. As others have noted, this would be fantastic adapted into a galette, crumble, etc. Definitely a keeper!

Denise May 17, 2016

Bravo! I've been cutting sugar in many recipes lately. I'll probably use less the next time I make this rhubarb. So happy you enjoyed it. :)

Jesse M. April 12, 2014

YUM. I adapted this recipe into a galette. So many words. But the first that come to mind are THANK YOU. I closed my eyes and did the "mmmm" noise when I took a bite.

Denise April 13, 2014

A galette. Yum! Well done.

Kitchen B. May 8, 2013

Absolutely superb! I turned this into the base for a crumble, using Lady Grey (the citrus version of the Earl) and finely chopped clementine zest and juice. After poaching the fruit for 15 minutes, I drained off the excess liquid, which was reduced to a syrup and then topped the fruit with a spiced crumble (chinese five spice, cardamom) and finished off with oats.

Outstanding.

I ended up having it with vanilla ice-cream for dessert, and with greek yogurt for breakfast.

Its amazing how well it went with both. Unbelievable. My sister's husband, a self-confessed rhubarb hater......for its tartness fell deep in love! Thank you for your selfless experimenting and a wonderful recipe!

Denise April 13, 2014

I like your crumble idea, and a convert--bravo!

piacere April 24, 2013

Wonderful aroma filled the entire house as this baked. Fabulous flavors. It was great topped with a big dollop or two of plain Greek yogurt. Thanks for sharing the recipe. This will be a "keeper" to make again and again. Next time I'll add in a little extra rhubarb and maybe brew the tea a little stronger so the wonderful Earl Grey flavor is retained with a little less liquid used.

Denise April 13, 2014

I adore rhubarb season and Greek yogurt is one of my favorite rhubarb toppings.

Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest Recipe on Food52 (2024)

Make Ahead

Author Notes

Test Kitchen Notes

Ingredients

Directions

Contest Entries

Popular on Food52

40 Reviews

FAQs

How do you get the most Flavour out of rhubarb? ›

References