Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately. After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems.I first stewed some roughly cut stalks with aromatic spices, such as star anise, cardamom and cloves, sweetened them with maple syrup, and loved the result. This was served at room temperature, as a light refreshing dessert, after a fairly heavy dinner.
My next version was to cook thinly sliced rhubarb with blueberries, to the point they broke down into a sauce. To thicken it further, I used a bit of tapioca flour. This tasty thickened sauce, with a deep purple color from the blueberries, is to be served cold for breakfast/brunch, with or without a bit of yogurt on top.
Both options will delight any rhubarb fan. Try them and enjoy.
Notes:
* Make sure not to use the leaves of the rhubarb, as they contain oxalic acid, which can be harmful if consumed in large quantities.
Spiced Stewed Rhubarb With Maple Syrup
Makes: 8
Prep time: 10 minutes
Cooking time: 10-15 minutes
Ingredients:
4 cups roughly cut rhubarb stalks
½ cup water
1/3 cup maple syrup
1 star anise
4 whole cloves
6 cardamom pods, cracked
Dash salt
1. Mix all the ingredients in a large pot. Cover and bring to a boil, over medium-high heat. Lower the heat to medium and cook for 5 minutes.
2. Uncover, mix gently, and cook for another 5-10 minutes, until the rhubarb is soft but still keeps its shape. Taste and adjust flavors if needed. Serve at room temperature.
Stewed Rhubarb and Blueberries with Tapioca Flour
Makes: 8
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients:
4 cups thinly sliced rhubarb stalks
1 cup blueberries
½ cup sugar
½ cup water
1 tsp vanilla paste
Dash salt
2 Tbs Tapioca flour mixed with 2 Tbs water
For serving (optional): plain yogurt
1. In a large pot, mix the rhubarb, blueberries, sugar, water, vanilla and salt. Bring to a boil over medium high heat. Lower the heat to medium and cook, mixing occasionally, for 10 minutes, until the rhubarb breaks down. Taste and adjust flavors if needed.
2. Mix in the tapioca slurry, bring to the boil, and cook for 5 minutes, mixing, until the mixture is thick and shiny. Serve cold, as is, or with plain yogurt.
Looks yummy!
Oh migosh, the leaves contain oxalic acid? Thanks for the info!
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Thank you, I’m glad you liked the recipe and found the post helpful. 🙂
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These look like refreshing dishes. I haven’t had rhubarb in years and that needs to change!
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Thank you Bob, I’m glad you liked the recipes. Hope you’ll find rhubarb and enjoy it. 🙂
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I love rhubarb. I grow it in my Finnish garden.
Thanks for sharing. Happy blogging, Ronit!
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Thank you Luisella, it’s my pleasure to share. How great it is, to have rhubarb from your garden! 🙂
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Love the spices you have chosen and maple syrup – oh yes! I have only made strawberry/rhubarb pie and never cooked it on its own. I bet I would like the it with the blueberries 🙂
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Thank you Judi, I’m glad you liked the recipes. I also used rhubarb mostly in baking, but stewing it this way turned out so well. No doubt I’ll be making a few more experiments before the season is over. 🙂
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🤟😜👊 marvellous👍
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Thank you! 🙂
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For me these are interesting suggestions. As in Finland noted above the Estonian table is also full of rhubarb, in the form of desserts usually. Hated them in childhood and have not cooked much with rhubarb since I could pick my own meals 🙂 ! Well, I shall retry soonest, especially the spiced version with maple syrupL love using star anise . . . I may just be back putting it on my fruit order , , ,
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Thank you Eha, I’m glad you liked the recipes. Hopefully when you’ll try rhubarb now it will be a more enjoyable experience than what it was in childhood. 🙂
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That is very good to Know. Here in Italy we use rhubarb mostly for making liquors due to its digestive properties. I’ll make these recipes for sure!!!
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Thank you Matteo, I’m glad the recipes. How interesting to know that there’s a rhubarb liqueur. I had no idea it existed. I’ll definitely be looking for it! 🙂
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Yes, it’s a very famous “amaro” here. One of those liquors we have after a heavy meal to help digestion.
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Good to know. I had one that was made from artichoke, which was excellent.
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Yes, Artichokes are one of the ingredients for the Amaro. There is a substance in the artichokes leaves called Cynarina. It’s very good to help digestion
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Yes, that’s the one. 🙂
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This is so amazing
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Thank you Tina, I’m glad you liked the recipes. 🙂
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These both sound great, I especially love the first one because it has cardamom, such a great idea to add that to rhubarb. 👌
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Thank you Myra, I’m glad you liked the recipes. I’m also a big fan of cardamom, so use it often. It worked really well here. 🙂
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I love rhubarb!! For some reason I could not get any this year.
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That’s a shame! Hope you’ll still be able to get some. 🙂
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Hope so too
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I have eaten rhubarb a few times long ago but was not a fan. Should try it again.
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Hope you’ll enjoy it this time! 🙂
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These rhubarb recipes look amazing…I have yet to experiment with it! Your post has inspired me to do so:))
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Thank you Shay, I’m glad you liked the recipe. Rhubarb is such a great ingredient. It’s a shame its’ season is so limited. 🙂
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