Recipe Page: Rhubarb

Rhubarb and Strawberry Crisp

Duration: 60 minutes

A sweet treat made perfect with tart rhubarb.

Utensils

  • Baking dish

Ingredients

  • 4 cups rhubarb, chopped
  • 2 cups strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, cold and diced
  • Vanilla ice cream for serving (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine chopped rhubarb, halved strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well and transfer to a baking dish.
  3. In another bowl, combine rolled oats, all-purpose flour, brown sugar, and diced cold butter. Use your fingers to crumble the mixture over the rhubarb and strawberry filling.
  4. Bake in the preheated oven for 35-40 minutes or until the top is golden brown, and the filling is bubbly.
  5. Allow the crisp to cool for a few minutes before serving. Serve warm, optionally topped with vanilla ice cream.

Rhubarb and Goat Cheese Flatbread

Duration: Varies based on pizza dough used

A tasty flatbread with uniquely delicious toppings.

Utensils

  • Baking sheet

Ingredients

  • 1 sheet pre-made pizza dough
  • 1 cup rhubarb, thinly sliced
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup chopped walnuts
  • 1 tablespoon honey
  • Fresh arugula for garnish
  • Olive oil for drizzling

Instructions

  1. Preheat the oven according to the pizza dough package instructions.
  2. Roll out the pizza dough on a baking sheet.
  3. Evenly distribute the thinly sliced rhubarb, crumbled goat cheese, and chopped walnuts over the pizza dough.
  4. Bake in the preheated oven until the crust is golden and the toppings are bubbly and slightly caramelized.
  5. Drizzle honey over the hot flatbread and let it cool slightly and garnish with fresh arugula before serving. Drizzle with olive oil just before serving.

Rhubarb and Berry Compote

Duration: 30 minutes

A sweet, tart compote made with only the most delicious things.

Utensils

  • Saucepan

Ingredients

  • 3 cups rhubarb, chopped
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Vegan vanilla ice cream or coconut whipped cream for serving

Instructions

  1. In a saucepan, combine chopped rhubarb, mixed berries, sugar, and lemon zest.
  2. Cook over medium heat until the fruits release their juices and the rhubarb becomes tender.
  3. Stir in the cornstarch-water mixture and continue to cook until the mixture thickens into a compote.
  4. Remove from heat and let it cool to room temperature. Serve the rhubarb and berry compote over vegan vanilla ice cream or with dollops of coconut whipped cream.