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.
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The stalks can be eaten raw but they are most commonly cooked with sugar and used 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.
If you have a recipe to add to this collection or a comment on a recipe please feel free to do so. Now lets dive into the recipes.
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. 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.
3 stalks of Rhubarb chopped
Fruits of your choice all diced into cubes.
1 stick of ginger
2 sticks of cinnamon sticks
1 tsp of ghee
3- 4 tea spoons of brown sugar or jaggery
Heat a heavy bottom pot on medium heat and add the ghee and the spices.
Mix in all the fruits and a little water.
Cover the pot and cook for about 10 min.
Add in the sugar, stir and cook for 5 min. Serve hot.
Rhubarb Scones Recipe
One of the tastiest scones because Rhubarb adds the tart taste. Not even so sweet and the butter in the recipe is just an added bonus. Traditionally scones are served with clotted cream, but since clotted cream is not available in Switzerland, I improvised with Mascaporne cheese.
Rhubarb Recipes Video Tutorial
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. Instructions for Cream cheese Mix all the ingredients and serve with scones.
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 middle rack of the oven.
Serve with clotted cream or cream cheese.
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.
Instructions for Cream cheese
Mix all the ingredients and serve with scones.