Delicious Rhubarb Fluff Recipe (2024)

FAQs

How do you enhance rhubarb Flavour? ›

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

Because of its inherent tang, rhubarb shines when cooked with sugar. You'll find the fruit stewed into rhubarb compote, diced and tossed into a pie, or sliced into thin strips and layered on tarts or upside-down cake (swap it for lemons in this recipe).

Roasting even the saddest of fruit is a brilliant trick. Because the roasting draws out and evaporates the water, you are left with a much more concentrated flavour. Roasting rhubarb not only gives great flavour, it also leaches out the most fabulous princess-pink juice.

In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.

The fiber in rhubarb helps keep things moving through your digestive tract, preventing problems such as constipation. It also contains compounds called sennosides, which act as natural laxatives. The tannins in rhubarb also provide anti-diarrheal effects.

Rhubarb is a good source of antioxidants, vitamin K, and fiber. It's also rich in calcium oxalate, so if you're prone to kidney stones, it might be best to avoid. Rhubarb is a vegetable known for its reddish stalks and sour taste. In Europe and North America, it's cooked and often sweetened.

Wash rhubarb with cool tap water, but do not soak.

To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.

Is rhubarb a fruit or veggie? ›

Rhubarb is a vegetable often thought to be a fruit. There's actually a good reason for this confusion: in 1947 the USDA classified it as a fruit because the tariffs on bringing fruits into the country were lower on fruits than vegetables. In actuality though, rhubarb is a vegetable - a member of the buckwheat family.

To overcome the tartness, poach rhubarb in light sugar syrup or stew it with other fruits. You can cook rhubarb in a small amount of water over moderate heat for about 20 minutes or until soft.

Not only does rhubarb need sweetness to temper its tart flavor, the sugar helps break down the fibrous, stringy stalks. A good starting point is to use a scant 1 cup granulated sugar for 4 cups of chopped rhubarb. Adjust according to your preferences.

Adding a bit of baking soda to a recipe can help reduce the acidity of your baked rhubarb dish. Rhubarb has versatility for sweet and savoury applications; for instance, it is often part of Iranian and Afghan stews and is used as you would use spinach.