Garden goodness - rhubarb

There are few goodies in the garden I like harvesting more than rhubarb. I get such a thrill from snipping the stalks off the plant with my garden shears and removing the big, broad leaves to bring the long pieces into my kitchen to be made into something delicious. Rhubarb makes every pie, crumble, and muffin a tart-tinged masterpiece. Summed up, it's a stick of awesomeness.

My latest rhubarb harvest, the second this year, was fifteen large stalks off one plant! I don't know what it is about the cool start to summer here on the island, but my rhubarb is growing like crazy. The more the better, I say!

I used my latest rhubarb to make a crisp, but there was enough left over to pop in the freezer for future use. There's so much that can be made with rhubarb. Here are a few yummies I've made in the past:

I love rhubarb prepared many ways, but so far my kids' favourite way to eat rhubarb is simply hand-held and straight from the garden.
What is your favourite thing to make with rhubarb? Leave a comment and share your recipes!


  1. I made your crumble and it is SO GOOD. My favorite, though, has to be my grandma's rhubarb crisp. I haven't been able to recreate it just like she used to make it, but I've come close. But then again, nothing is as good as Grandma used to make.

    (PS: We also ate raw rhubarb, straight from the garden, dipped in sugar, when I was a kid!)

    1. Rarely is anything as good as Grandma's :)

  2. I love rhubarb so much! I just planted my own bush this year so sadly I probably won't have a harvest until next year. I just bought some from the farmer's market though, chopped it all up and is ready to use. First up, rhubarb crisp!

    1. Once it gets its root system going, it may surprise you! I started a third rhubarb plant with a single leaf with root, and, after spending about a month seemingly doing nothing, it's now taking off. Keep me posted!

  3. I LOVE rhubarb too!

    Rhubarb Crunch - kind of like a crisp but with a crispy bottom.
    1 cup flour
    1 cup oats
    1 cup brown sugar
    1 tsp cinnamon
    1/2 cold shredded butter
    4 cups diced rhubarb
    1 1/3 cups sugar
    2 tbsp corn starch
    1 cup water
    1 tsp vanilla

    Combine flour to cinnamon in a bowl. Cut in butter until pea sized. Press half the mixture into a greased 8" square dish. Set aside remaining. In a saucepan combine sugar, water and cornstarch. Over medium heat cook and whisk until it begins to boil. Whisk in vanilla. Sprinkle rhubarb over crust and pour over liquid sugar mixutre. Sprinkle remaining flour mixture over the top. Bake in a 350F oven for 1 hour.

    I love it on its own warm or cold for dessert or breakfast but it is good with ice cream on top too!