Ten Ways to Use and Preserve Spring Rhubarb

I have a confession to make. As much as I’m enjoying this book tour (and truly, every step of it has been a total delight), I am ready to go home, see my husband, and cook in my little kitchen again.

To tide me over until Tuesday, when I’ll be home for a longer stretch than 12 hours, I’ve been digging back through the archives, to remind myself of what I like to cook this time of year. The thing that’s popping out at me most? Rhubarb! Here are nine ways that I’ve preserved and loved rhubarb in the past.

My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor.

Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I come back to about every other year.

For summertime cocktails and vinaigrettes, cook yourself up a little bottle of rhubarb syrup. Next time I make it, I’m going to plunk a little bit of ginger in for extra zing.

If you want less sugar, I find that a fruit butter is always the ticket. I’ve got both Rhubarb Butter with Orange and Strawberry Rhubarb Butter to choose from.

For something slightly more herbaceous, there’s always Rosemary Rhubarb Jam.

If you can bear to turn on your oven, how about some Roasted Rhubarb Compote (this link will take you to the Mrs. Wages site, but I promise, the recipe is still all mine).

And finally, the small batches! Strawberry Rhubarb Jam. With roseflower water.

And if you’re not up for preserving at all, but want something tasty, may I suggest this rhubarb cake? It uses up the last of a jar of preserves you’ve got laying around, along with runny yogurt and whole wheat pastry flour. It’s one of my favorites for spring brunches.

Related Posts:

Good Things to Can in Autumn
Links: Rhubarb, Granola, Pickles, and a Kootsac Winner
Small Batch Strawberry Rhubarb Jam with Rose Flower Water