Rhubarb Recipes

Preparing strawberry-rhubarb pie today.

The season is turning, even though a spate of rainy days has kept off some of the expected summer heat. I'm glad there's still rhubarb to harvest -- it's the first crop of spring, most years, and doesn't always last all that long! Weather and "pests" (like snails) can easily take it out of commission.

Today is a strawberry-rhubarb pie day here, which reminds me that I promised to post rhubarb recipes after the local "Historical House & Garden and Rhubarb Café" event had concluded. (People who attended were offered a lovely booklet of the recipes!) So here are some to enjoy.

CHOCOLATE RHUBARB BROWNIES

Best if cut only as small as 9 servings, but we managed 25 for the event!

• 1 cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla
• ½ cup unbleached flour
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• 1 teaspoon espresso powder
• ½ teaspoon salt
• 1 cup rhubarb, diced small
• ½ cup dark chocolate chips

Preheat the oven to 375. Lightly grease an 8 x 8 inch baking pan.

In a medium-sized bowl whisk together the sugar, vegetable oil, eggs, and vanilla. In a large bowl whisk together the flour, cocoa powder, baking powder, espresso powder, and sea salt.

Stir the wet ingredients into the dry ingredients and mix them until they are just incorporated. Add the rhubarb and chocolate chips and mix until they are combined. The batter will be quite thick.

Pour the batter into the prepared baking dish and spread it out so that it is even in the pan. Bake in the preheated oven for 20-25 minutes, or just until a toothpick inserted into the middle comes out clean. Be careful not to overcook the brownies so they don't dry out! Cool completely before cutting. 

FROSTED RHUBARB COOKIES

Maked 5 dozen. I baked and froze mine a week ahead of time, then frosted them on the day I wanted to serve them.

Preheat oven to 350º. Lightly grease cookie sheets or line with parchment paper.

Stir together:

3 cups flour

1 tsp baking soda

½ tsp salt

Cream together in a large bowl:

¼ cup (1/2 stick) softened butter

¾ cup shortening

1½ cups firmly packed brown sugar

2 large eggs

Add flour mix to sugar/shortening/egg mix and stir well.

Stir in:

¾ cup flaked coconut

1½ cups diced fresh rhubarb (diced small)

Drop by tablespoonfuls onto baking sheets. Bake 12-15 minutes. Cool on rack.

Frost when cool.

Frosting

Beat together:

3 ounces cream cheese, softened

1 Tbsp butter, softened

3 tsp vanilla extract

1½ cups confectioner’s sugar

RHUBARB PUNCH

Cut in small pieces 3 pounds rhubarb (should make 2 dry quarts).

Add 2 quarts water and cook until fruit is soft. Drain through double layer of cheesecloth -- you will find a lovely pink juice released from the "green" mash!

Add 3 cups sugar and bring to a boil. Add 1 cup orange juice and 1/2 cup lemon juice.

Chill. Measure, and add equal volume of chilled ginger ale -- or for a lower sugar version, use a sparkling water like Perrier. Serve with crushed ice.