Rhubarb is incredibly versatile with many culinary uses and there are hundreds of Rhubarb recipes when you browse around. In this blog post I will be sharing 3 tasty and time tested Rhubarb recipes- scones, jam & chutney. Scroll down for a printable recipe card for the scones.
Although rhubarb is a vegetable, rhubarb is often put to the same culinary uses as fruits. You can eat the stalks raw but rhubarb is usually cooked with sugar to use in pies, crumbles and other desserts. Rhubarb has a strong tart taste. Remember, only the stalks are edible, don’t eat the leaves or roots. The leaves and the roots are high in oxalates, which is why while harvesting Rhubarb, we cut out the leaves.
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Rhubarb Recipes : Rhubarb-Ginger Jam
This jam has been our favorite since I discovered it from Swissmilk.ch. I have been making this tasty jam now for more than a decade. I have already posted Rhubarb-Ginger Jam recipe last year. Click on the link below. The Jam is very easy to make. Because the jam has been a hit at home, I like to share our garden bounties in a jar. Which is another reason why I have been adding the jam into my Christmas baskets.
Rhubarb Mixed Fruit Chutney
This Chutney recipe is very versatile and can be adapted to any fruit of your choice. This recipe is also a good way to use up all those over ripe fruits lurking on your kitchen counter. Especially those ripe bananas which no one wants to eat.
Rhubarb Scones Recipe
One of the tastiest scones because Rhubarb adds to the tart taste. Traditionally you serve scones with clotted cream, since clotted cream is not available in Switzerland, I have improvised by using Mascaporne cheese instead.
Rhubarb Recipes Video Tutorial
Other Rhubarb recipes you may like
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Printable Recipe Card
Mix in 1 tblsp of caster sugar into the chopped Rhubarb and set it aside. Roll the dough to 2 cm thickness onto a lightly floured surface. Cut into circles of about 12 cm in diameter. Place them on a baking tray with about 2 cm gaps between. 
Ingredients
Instructions
Mix in the baking pd, salt and sugar into the flour.
Halve the vanilla and extract the pod and mix into the flour.
Rub the butter into the flour. Mix in the rhubarb with the milk and bring it together. Do not knead.
Cover and set it in the fridge for 30 min.
Bake in a preheated oven at 200 deg centigrade for 25 min until golden brown in the mid