What to do with an abundance of rhubarb

Rhubarb is a delicious, tart spring vegetable often treated like fruit in recipes.

1. Easy Rhubarb Compote
Ingredients:

• 3 cups chopped rhubarb
• ½ cup sugar (adjust to taste)
• ¼ cup water
• Optional: dash of vanilla or cinnamon

Instructions:

1. Combine all ingredients in a saucepan.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook until the rhubarb breaks down (about 10–15 minutes).
4. Serve warm or chilled over yogurt, pancakes, or ice cream.

2. Rhubarb Crisp
Ingredients:

• 4 cups chopped rhubarb
• ¾ cup sugar
• 1 tablespoon cornstarch (or flour)
• 1 cup rolled oats
• ½ cup brown sugar
• ½ cup flour
• ½ cup butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss rhubarb with sugar and cornstarch, then spread in a baking dish.
3. Mix oats, brown sugar, flour, and butter. Sprinkle over rhubarb.
4. Bake for 35–40 minutes until golden and bubbly.

3. Rhubarb Muffins
Ingredients:

• 1½ cups chopped rhubarb
• 2 cups flour
• 1 cup sugar
  
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• ¾ cup buttermilk (or milk + 1 tsp vinegar)
• ½ cup melted butter or oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk egg, buttermilk, and butter.
4. Combine wet and dry ingredients, then fold in rhubarb.
5. Fill muffin cups and bake 20–25 minutes until golden.

4. Rhubarb Gin
Ingredients:

• 4 cups chopped rhubarb
• ½ cup sugar
• ¼ cup water
• Optional: orange zest or a squeeze of lemon

Instructions:

1. Wash the rhubarb and trim the ends
2. Cut into 1-inch pieces
3. Combine with Sugar
4. Place the rhubarb in a large, clean jar or container with a tight-fitting lid
5. Add the sugar and mix to coat the rhubarb
6. Add the Gin
7. Pour the gin over the rhubarb and sugar
8. Add any optional flavorings (ginger or lemon peel) if desired
9. Seal the jar and shake gently to mix
10. Store in a cool, dark place for 3–4 weeks, shaking every few days to help the sugar dissolve and flavors develop
11. After 3–4 weeks (taste to see if it’s ready), strain the mixture through a fine sieve or muslin cloth
12. Pour into a clean, sterilized bottle
13. Serve chilled over ice, or mix with tonic water/ginger ale, or use in cocktails like rhubarb gin fizz or rhubarb martini.
    

5. Rhubarb Stew
Ingredients:

• 500g rhubarb stalks (about 4–5 medium stalks)
• 250g sugar (white granulated or caster sugar)
• 750ml gin (a good-quality London Dry gin works well)
• Optional: a small piece of fresh ginger or a strip of lemon peel for extra flavor

Instructions:

1. Combine everything in a saucepan.
2. Bring to a gentle simmer, stirring occasionally.
3. Cook for 10 minutes until rhubarb is soft.
4. Serve warm or chilled over oatmeal, toast, or desserts.

Tips
Use only the stalks, not the leaves.
Taste-test: rhubarb varies in tartness. Add more sugar if needed.
Rhubarb freezes well for later use. Chop it into small pieces, place in freezer bag, and freezer for up to 6 months.