How To Have Rhubarb Year Round

How To Have Rhubarb Year Round

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This is one of my favorite times of the year here in Maryland. The early crops are ready to harvest and we are getting closer to summer!

Agriculturally speaking, I live in a great area to stock up on fresh fruits and veggies to have on hand all year round.  This past weekend was the beginning of the neighborhood Farmers Market. This is a great place to pick up fresh fruits and vegetables. Although I did not make it this time, I usually go on a regular basis throughout the summer and into early fall.

Having missed the Farmer’s Market, I decided to head to the produce stand down the street for some rhubarb.  I wanted to get enough to make a rhubarb dish with dinner and to put some in the freezer for use throughout the year.

I was able to get 6 bunches of rhubarb which was plenty to get my freezer stash started and to make a rhubarb scone to go with dinner.

 

The process to freeze is very easy:

  1. Start by washing and removing the leaves.
  2. Dice rhubarb into 1  inch pieces
  3. Blanche for 90 seconds in boiling water
  4. Drain 20-30 minutes until almost dry
  5. Put in airtight container (I put 2 cups in each )
  6. Place in freezer

I will be picking up some more at the Farmer’s Market next weekend  to add to the freezer.  All you need to do when you are ready to use is pull it out and thaw if you are baking with it.

Usually, I would make strawberry rhubarb crisp for dessert. Today, I tried my hand at making Rhubarb Scones. They were a hit and the family really enjoyed them. Best of all, they were not hard to make.

 

Rhubarb Scones

Ingredients

5 1/2 oz rhubarb

1 tbsp sugar

2 cups all-purpose flour

3/4 tablespoon baking powder

1/4 cup sugar

1/4 tsp salt

zest of 1 orange (I have used lemon as well)

1/3  cup cold butter

3/4 cup heavy cream

1 large egg

1 tsp vanilla extract

1 cup confectioners sugar

1/2 tsp vanilla extract

1-2 tbs milk

Directions:

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
  2. Mix rhubarb with one tbsp of sugar, set aside
  3. Mix baking powder, sugar, salt and zest of orange. Add butter and mix until you have small crumbs.
  4. In separate bowl mix egg, vanilla, and heavy cream. Add to flour mixture and mix until blended. Add rhubarb and fold in. If sticky add additional flour.
  5. Place dough on floured baking sheet and shape into a 1 inch thick disk and cut into 8 triangles
  6. Bake for 15-18 minutes until golden brown. Let cool.
  7. Mix confectioner’s sugar, vanilla, and milk to make glaze. Drizzle over scones and let dry.

What are some of your favorite rhubarb recipes?

12 Comments

  • Bethany

    May 10, 2017 at 1:11 am Reply

    I am so intimidated to cook with the rhubarb. This is a great post to motivate me to try. Those scones sound delicious !

    • happyhomeacre

      May 10, 2017 at 1:47 am Reply

      Strawberry rhubarb crisp is good too😊

  • RM

    May 10, 2017 at 1:21 am Reply

    These are great tips! I garden so I’m always looking for the best ways to can or freeze 🙂

    • happyhomeacre

      May 10, 2017 at 1:48 am Reply

      Thank you! Hoping to grow some rhubarb next year!

  • Jackie

    May 10, 2017 at 2:44 am Reply

    I’ve never had rhubarb before! If everyone says they’re delicious then I will have to try!

    • happyhomeacre

      May 11, 2017 at 12:12 pm Reply

      It’s a little tart by itself, but if you put it in a recipe it is delicious (at least I think so) 🙂 !

  • mandy

    May 10, 2017 at 8:15 am Reply

    I never fully understood the blanching process when it comes to freezing fruits and veggies.
    Do I basically boil the fruit or veggie and then put on ice to cool?
    I do love attending farmers markets and stocking up on the in season produce at a decent price.

    • happyhomeacre

      May 11, 2017 at 12:15 pm Reply

      Hi Mandy,
      Yes. That is about it. Put the veggies in boiling water for alotted time and then into ice water.

      I love Farmers Markets too 🙂

  • Esmeralda

    May 10, 2017 at 1:51 pm Reply

    Those scones look uhhh mazing 😍
    I’ve never cooked with rhubarb but now I’m so interested! Will have to take you up on these helpful tips!

    • happyhomeacre

      May 11, 2017 at 12:16 pm Reply

      Great! I hope you like it 🙂

  • Christine

    May 25, 2017 at 12:54 pm Reply

    I love rhubarb – we make all kinds of foodstuffs with it – Strawberry Rhubarb Jam, Rhubarb Cake, Rhubarb Crisp. I also freeze and store it because there’s no way I’m letting that good stuff go to waste! 😊

    • happyhomeacre

      May 25, 2017 at 5:56 pm Reply

      Fresh rhubarb is the best! I love rhubard crisp!

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