Treat your taste buds by adding rhubarb to the cabin menu.
You’ve probably tried rhubarb in pies and in other delectable sweets, or even indulged in a full glass of rhubarb wine on occasion, but the recipes presented here will encourage you to try it in new and exciting ways. The plant has a rich history and many uses. See if you can resist adding it to your weekend meal roster.
The beauty of quesadillas is that they’re quick to prepare and easy to adjust to individual tastes. The balance of tart, sweet, hot and cheesy flavors can be varied with each tortilla. Makes 4 servings.
8 (8-inch) flour tortillas
2–3 cups shredded cheese, farmer
¾ cup finely chopped rhubarb
½ cup finely chopped pineapple,
2–3 seeded and minced
- This isn’t a recipe so much as a formula, so these are ballpark figures. For each quesadilla, plan on 2 tablespoons or so each of rhubarb and pineapple, with jalapeños to taste, along with a half cup of shredded cheese. Lightly coat one side of each tortilla with cooking spray and place one, oiled side down, on a hot griddle. Top with a quarter cup of cheese, the rhubarb, pineapple, and peppers, and then another quarter cup of cheese. Cover with a second tortilla, oiled side up.
- Cook until the bottom of the tortilla begins to turn golden and the cheese is melting. Carefully flip the quesadilla over to brown the other side.
- When golden, remove to a cutting board and slice into wedges. Repeat process with remaining ingredients.
Kim Ode, author of “Rhubarb Renaissance” (and creator of three of these recipes), has a friend who lent her an old cookbook from “the good cooks of Litchville, N.D.,” that was full of rhubarb recipes. Most were familiar, but one was a variation on the savory Yorkshire puddings served with roast beef. That cook had made it into a dessert, but this variation returns it to side dish territory. Makes 6–8 servings.
¾ cup milk
¾ cup flour
½ teaspoon salt
½ teaspoon dried thyme, or 1 teaspoon fresh
2 slices of bacon, cut in half-inch pieces
1½ cups rhubarb, cut in half-inch pieces
¼ cup packed light brown sugar
- In a blender, combine eggs, milk, flour, salt and thyme. Process until smooth. Set batter aside for 30 minutes.
- Preheat oven to 425°F.
- Slowly fry bacon in a 10-inch oven-safe pan (cast iron is ideal). Remove bacon from pan and drain on paper towels.
- Reheat the rendered bacon fat until sizzling. Pour blended batter into the pan. Scatter rhubarb over the batter then sprinkle with brown sugar and bacon.
- Bake 25–30 minutes, until crust is nicely browned. Cut in wedges and serve alongside any roasted meat or poultry.
Slow Cooker Stewed Rhubarb with Ginger and Honey
Stew rhubarb perfectly in your slow cooker over the course of the day. This is a wonderful starter recipe with a multitude of uses. Eat it “as is” or spooned over yogurt or ice cream. It can be added to punch with sparkling water and juices … the possibilities go on and on.
The amount of honey is kept to a minimum to allow the tart rhubarb flavor to come through. You can add more after cooking if you prefer. Makes 6 (½-cup) servings.
6–8 cups sliced rhubarb
½ cup water
½ cup local honey
¼ cup minced fresh ginger
Recipe by Nancy Guppy, a Registered Dietitian living in northeastern Ontario.
Find more of her recipes at www.chapmanslanding.blogspot.ca.
- Remove the stem ends and wash rhubarb under cold water. Slice into 1-inch pieces.
- Add rhubarb with rest of ingredients to slow cooker. Stir and cover.
- Cook on low setting for 6–8 hours or until rhubarb is falling apart.
Pork Loin Chops with Rhubarb Stuffing
Rhubarb takes the place of celery in the bread stuffing for this satisfying supper. You can use boneless or bone-in pork chops. Makes 4 servings.
1 tablespoon canola oil
1½ teaspoons dried thyme, divided
1½ teaspoons salt, divided
¼ teaspoon pepper
4 boneless pork loin chops, ¾-inch thick (about
3 cups bread, preferably sourdough, cut in half-inch cubes
2 cups rhubarb, cut in half-inch pieces
½ cup packed light brown sugar
¼ cup finely chopped red onion
2 tablespoons flour
¼ teaspoon allspice
- Preheat oven to 350°F.
- In a large saucepan, heat oil. Mix together 1 teaspoon thyme, ½ teaspoon salt, and pepper and sprinkle evenly over chops.
- Brown chops in oil, about 5 minutes per side.
- While chops are browning, combine remaining ingredients, including the remaining ½ teaspoon thyme and 1 teaspoon salt, in a large bowl, tossing well.
- When chops are just browned, spread 1/3 of the rhubarb mixture in the bottom of a 9x9-inch pan coated with cooking spray.
- Arrange pork chops on top. Cover with remaining rhubarb mixture. Cover pan with foil and bake for 20 minutes.
- Remove foil and bake for 15 minutes more.