Stalking Rhubarb

Rhubarb is the darling of spring. These sour stalks are techincally a vegetable, but their tart taste lends them to applications more common with fruit. What can you do with it? What can't you do? Here's a whole bunch of ideas.

Canned Rhubarb
Canned Rhubarb
Can the stalks in syrup to have on hand for multiple purposes in the future, like pies, ice cream and cocktails. (Image via One Tomato Two Tomato)
Freezing Rhubarb
Freezing Rhubarb
Or, just freeze it off in chunks, and scoop out as much as you need. (Image via Delectable Musings)
Dried Rhubarb
Dried Rhubarb
Rhubarb can also be dehydrated, to make it shelf stable (and take up less space besides.) (Image via Little Miss Cruciferous)

Rhubarb Jam
When jamming up that rhubarb, consider pairing it with other fruits and flavors like the classic strawberry, some zesty ginger, or plump blueberries to make blubarb. (Image via Leite's Culinaria)
Rhubarb Fruit Leather
Rhubarb Fruit Leather
The pulp from rhubarb makes a chewy, tangy fruit leather. (Image via Sweet Domesticity)
Rhubarb Jelly
Rhubarb Jelly
Naturally rosy rhubarb makes a shimmering jelly that's perfect on toast ... or in donuts. (Image via Autumn Makes and Does)
Rhubarb Compote
Rhubarb Compote
Looser than a jam, compote makes a great condiment in morning yogurt, over shortcake or even alongside meats. (Image via Simple Bites)
Rhubarb Curd
Rhubarb Curd
Tangy rhubarb offsets creamy curd curiously well, perfect with scones or over pavlova. (Image via Apt. 2b Baking Co.)
Rhubarb Chutney
Rhubarb Chutney
Punchy, zippy chutney is the perfect vessel for rhubarb's assertive tartness. Serve this up alongside spicy dishes. (Image via Liz the Chef)
Rhubarb Salsa
Rhubarb Salsa
Or keep the flavors fresh with a salsa, matched up with strawberries and cilantro, or kissed with jalapeño heat. (Image via The Tomato Tart)
Rhubarb Mostarda
Rhubarb Mostarda
A tangy, tart condiment from Northern Italy. Rhubarb and lingonberries make this ruby red sauce so pretty and feisty, but most any fruit will do! (Image via What Julia Ate)
Pickled Rhubarb
Pickled Rhubarb
Crunchy, tart and acidic pickled rhubarb adds spark to a wide range of dishes, from salads to appetizers and much more. (Image via Phickle Fermenter)
Rhubarb Ketchup
Rhubarb Ketchup
Think beyond the tomato and make ketchup with tangy rhubarb. You may never go back. (Image via My Living Nutrition)
Rhubarb Barbecue Sauce
Rhubarb Barbecue Sauce
That's right: Rhubarbecue! BBQ isn't just for tomatoes. An early spring twist on a grilling staple, this canning recipe combines onion, raisins, and spices with a hefty helping of rhubarb for a sweet, savory little sauce. (Image via Righteous Bacon)
Rhubarb Syrup
Rhubarb Syrup
Extract rhubarb's bright flavor into a sweet syrup (also known as rhubeena) for sodas and cocktails. (Image via Hungry Tigress)
Rhubarb Shrub
Rhubarb Shrub
Enhance the tartness of rhubarb by making it into a shrub, or drinking vinegar. Mixed with sparkling water, you might be surprised how refreshing it is. (Image via Petite Kitchenesse)
Fermented Rhubarb & Honey Soda
Fermented Rhubarb & Honey Soda
Making probiotic soda at home is really fun and easy. This rhubarb and honey soda is like a rosy, fizzy lemonade. (Image via And Here We Are)
Rhubarb Wine
Rhubarb Wine
This wine comes out like a nice rosé, and although simple to make, is a wine you can definitely be proud of!(Image via And Here We Are)
Rhubarb Liqueur
Rhubarb Liqueur
Rhubarb liqueur is light, refreshing, and seasonably pink. If it doesn't make you think spring, we don't know what will. (Image via Blue Kale Road)
Rhubarb Bitters
Rhubarb Bitters
Make your own bitters with ever-present and already bitter rhubarb. Then use it for a wide variety of summer cocktails, such as the Charmane's Star. (Image via Cooked Animals)

 

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