Rhubarb Oatmeal

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I didn’t exactly know what rhubarb was or what it tasted like when I bought this bag of frozen fruit vegetables at the grocery store:


I thought it would make an excellent smoothie mix-in, but I decided to try it in oatmeal as well.


I thought it was going to taste great.  What can go wrong with pink and green fruit?


My oatmeal contained:


  • 1/2 cup oatmeal
  • 1/2 cup vanilla rice milk
  • 1/2 cup water
  • 1/2 banana
  • 1 cup rhubarb, defrosted
  • Cinnamon and vanilla
  • Toppings: roasted sunflower seeds, brown sugar, flax


I was going for a sweet-salty combo.


EPIC fail.  Apparently, you can mess up oatmeal. 🙂 It was way too tangy and tart. 


I’m off to get some writing down.  My deadline is in three days, and although I have all my research done, I need to transcribe interview notes and actually write the article. 


What can you do with frozen rhubarb?



  • Madeline - Greens and Jeans March 10, 2010, 8:12 am

    Strawberry rhubarb pie? In my experience, rhubarb needs massive quantities of sugar to taste good.

    • Sara March 10, 2010, 10:25 am

      I couldn’t agree more- love anything strawberry rhubarb; but unfortunately it does need lots of sugar to make it taste yummy…at least in my experience.

  • Freya @ Brit Chick Runs March 10, 2010, 8:16 am

    Oh yeah, rhubarb is like cranberries I think – you have to add lots of sugar cos it’s so tart!
    My gran growns TONS of the stuff – my aunt makes it into jam (which is deliciious) and my mum makes a mean rhubarb crumble. It’s good to stew!!
    By the way, (like last time) I thought you’d understand my sheer joy when I say I RAN SIXTEEN MILES this morning!! Furthest ever 😀 I had to share with someone 🙂
    Have a great day!

    • caitlin March 10, 2010, 8:18 am

      that is awesome 🙂 you’re amazing!

  • Evan Thomas March 10, 2010, 8:20 am

    My first thought when I saw the rhubarb was “I hope she didn’t…” But you did, lol. It’s reall only good for pies, unless you’re willing to cook it down into a jam

  • Lindsay March 10, 2010, 8:20 am

    One of my teachers told me that people in theater say “rhubarb, rhubarb” over again in stage whispers when they want background conversation in a play. As far as I know it’s the only thing rhubarb is good for 🙂

  • Baroque Diva March 10, 2010, 8:23 am

    Hi Caitlin! Love your blog! 🙂

    I HATED rhubarb growing up… but now I like it once a year at Christmas when our old neighbor brings us her Apple Rhubarb Pie. We had this pie in the house every year since I can remember, and I tried it 2-3 years ago, and it’s really yummy!! But yeah… i’m sorry it was a mess in your oatmeal. Maybe in a smoothie to get the health benefits, but hide the bitterness with a banana? (I also read that the red stalks are sweeter than the green…, so maybe you could just toss in the most red pieces you can find in your frozen bag?)

  • Jess (Fit Chick in the City) March 10, 2010, 8:24 am

    I know nothing about rhubarb except the fact that there’s such a thing as rhubarb pie… I think?

  • Laura March 10, 2010, 8:25 am

    Another good use is strawberry/rhubarb crisp 🙂

    although, I could still see it working in oatmeal. i’d just simmer it over the stove for a bit with a bit of fruit sugar to help reduce it into sort of a rhubarb syrup — then add it to oatmeal. 🙂

  • Janelle March 10, 2010, 8:26 am

    Rhubarb is one of my favorites, but needs some serious sugar to move into the “edible” category. I think it is actually a vegetable – so bonus points for getting a veggie in for breakfast! I always go for strawberry-rhubarb or raspberry rhubarb pie, or bread…or cook it down with sugar and another berry for a jam/topping…
    But yeah, using it in a smoothie would be a brave move – anxious to see how that goes!

  • Amy March 10, 2010, 8:30 am

    I think everyone I know (i don’t like it) mixes with strawberries and ALOT of sugar!

  • Bridget March 10, 2010, 8:30 am

    My friend mixes rhubarb in smoothies with sweet fruits, like mangoes and bananas, and then adds honey and almond milk. I have yet to try it, but I think that there would be enough sweetness to counteract the tartness.

  • islandgirleats March 10, 2010, 8:32 am

    Make a nice rhubarb crumble. Yum! But be sure to put a lot of sugar on it!~

  • Michelle March 10, 2010, 8:37 am

    Rhubarb is great for baking, but I’m not so sure about trying it on oatmeal. I think everyone else has it right — you have to add sugar! Rhubarb pie, strawberry rhubarb pie, and rhubarb cakes are all delicious!

  • Jessica @ How Sweet March 10, 2010, 8:37 am

    Hmmm I actually thought rhubarb was a veggie…LOL! Shows what I know. I’ve never had it either, I’ve heard its a bit bitter!

  • Jessica March 10, 2010, 8:37 am

    My great grandma used to make strawberry rhubarb pie- but I think she had to put a ton of sugar in it to make it sweet. Anyway, I think mixing it in a smoothie might be good in the right proportion (aka- very little!), or mixing it with a sweet fruit like cherries, strawberries, raspberries, something like that. Also, like one reader suggested, stewing it with some sugar and water first to make it sweeter. Otherwise I’m not sure.

  • Jolene (www.everydayfoodie.ca) March 10, 2010, 8:40 am

    A strawberry rhubarb crisp or crumble is the best!!!

    If you ever buy the fresh stuff it is good with just some sugar sprinkled on it, and then you eat it raw.

  • Anna @ Newlywed, Newly Veg March 10, 2010, 8:40 am

    Not sure what you can do with frozen rhubarb, but fresh rhubarb makes the BEST pies, along with some strawberries!

  • RED March 10, 2010, 8:41 am

    Rhubarb is really good! But, fresh rhubarb is the best! When I was a kid we used to pick it straight out of the garden and just dip it in sugar! Mmm mmm good!

  • Britt @ Runnerbelle March 10, 2010, 8:42 am

    Ditto… great for baking, especially with strawberries!

  • Samantha Angela @ Bikini Birthday March 10, 2010, 8:42 am

    make a pie! the tartness of rhubarb pie is awesome.

    use rhubarb like you would cranberries.

    muffins would be an option too

  • Jessica March 10, 2010, 8:43 am

    We eat rhubarb a lot in the summer, but ALWAYS mix it with strawberries or a lot of sugar. I think if you add more sweetener, or at least an equal part of strawberries you’ll like it a lot more.

  • Rachel @ Suburban Yogini March 10, 2010, 8:44 am

    Classic British Rhubarb Crumble!!!! Want a recipe?

    • caitlin March 10, 2010, 8:44 am


  • Janna (Just Flourishing) March 10, 2010, 8:45 am

    Yeah rhubard is pretty tart. But my absolute favorite pie is strawberry rhubard. It’s divine. So I’m sure if you made a strawberry rhubarb pie or crumble it would taste delicious!

  • Paige (Running Around Normal) March 10, 2010, 8:46 am

    Gah! Looove me some rhubarb. Seriously all I do with it is cook it in a sauce pan with frozen strawberries, and eat it like a mush! lol Or you can use the “mush” to top your ice cream, pancakes, oatmeal, etc

    • Michelle March 10, 2010, 11:16 am

      oohh, this sounds like a super topping for oatmeal!! we always had rhubarb fresh growing up, I think it’s a really hardy plant! 🙂

  • Morgan @ Life After Bagels March 10, 2010, 8:47 am

    Hmmm I’ve never tried rhubarb, and perhaps it will stay that way after your glowing review 😉

  • Katie @ Two Lives, One Lifestyle March 10, 2010, 8:47 am

    Like lots probably already said, mix it with something sweeter. Rhubarb and raspberries or strawberries is delish. It’s definitely bitter!

  • Diana March 10, 2010, 8:49 am

    Samantha Angela just gave the best bit of advice – use it like you would cranberries.

    I don’t find I need a TON of sugar (just as I don’t need a ton when baking with cranberries), but a bit is needed in an apple rhubarb crisp and less in a strawberry rhubarb pie (which is inevitably served with a scoop of vanilla ice cream, no?).

    I’ve only had it fresh though (it grows like a weed around here), but I hope this helps!

  • Matt March 10, 2010, 8:53 am

    Ice cream for breakfast? I like it!

  • Ellen March 10, 2010, 8:53 am

    did you really put vanilla ice cream in there? that’s awesome!

    • caitlin March 10, 2010, 9:01 am

      hahah NO ohmigod. that’s suppose to say vanilla rice milk. big difference. how did i do that?!

  • Heather (Heather's Dish) March 10, 2010, 8:55 am

    yikes! i’ve heard rhubarb is really tart, which is why it’s good in compotes, pies, and preserves (lots of sugar!) that’s probably what i would use it for: strawberry rhubarb jam or something. i’d love to find that here…what store did you get it at?

    • caitlin March 10, 2010, 9:01 am


  • Catherine March 10, 2010, 8:56 am

    I’m with everyone else – strawberry-rhubarb pie! We used to grow it growing up and I used to love when my mom would make stewed rhubarb with sugar, cloves and other spices and spoon the warm mush over vanilla ice cream.

  • Jen March 10, 2010, 8:57 am

    My grandma used to make something she called “Spring Tonic” which was rhubarb mixed with a bag of frozen strawberries and about 2 lbs. of sugar! She would boil it all down until it made a compote and then serve it as is. I remember picking out all the rhubarb and just eating the strawberries. I still don’t know why it was called Spring Tonic, though.

  • Laura March 10, 2010, 9:00 am

    Oh your husband should have warned you! to add sweetener! Btw, Rhubarb from Yorkshire in the U.K. has just been given EU protected status?! I used to eat the stems raw from the garden, apparently missing the toxic bits- a girl with nine lives?! Rhubarb and raspberry are also a classic combination- you can even use it in trifle, crumbles, yogurt messes, baked oat bars etc. But if you make crumble you have to make custard- rhubarb and custard is a classic British combination…
    If you’re looking for recipes- try good old Delia:



    I hope its ok to post links, if not sorry!

    • Caitlin March 10, 2010, 9:02 am

      it’s great to post links, i just have to approve it manually because my computer thinks its spam 🙂

  • Sophie @ yumventures March 10, 2010, 9:01 am

    You should make rhubarb pie or rhubarb crumble! It is very popular in England, and super delicious!

  • Christie @ Honoring Health March 10, 2010, 9:01 am

    Thanks for the warning. I can’t eat fruit for a while due to health reasons and I have been tempted to try rhubarb in my oat bran. Now I know better. I will be interested to see what you do with the rest!

  • Denise @ Creative Kitchen March 10, 2010, 9:03 am

    I’ve been wanting to buy/try rhubarb as I’ve only had it in a pie as well….

    I enjoyed reading through all these great comments/suggestions of what to do with rhubarb! Got some great ideas here. I especially like the one of making in a smoothie. That way you can naturally sweeten it w/ sweet ripe bananas, strawberries, etc. Glad you shared…even though it was your breakfast that flopped.

    Also the cooking it down idea sounded great…you could probably do that with pure maple syrup or honey as your sweetener..just enough to make it sweet, and then add it to yogurt or make a yogurt parfait with it. Sounds YUMMY!

  • Carolyn March 10, 2010, 9:06 am

    I was listening to some radio show this morning and they were talking about how running long distances is bad for you. That anything over 3-5 miles was bad for your body. They also said it takes 6 weeks to recover from a marathon, i.e. no running for 6 weeks. Obviously these were not experts, but I’m interested in you opinion on people who put information like that out there.

    • Caitlin March 10, 2010, 9:15 am

      There is no way it takes 6 weeks to recover from a marathon if you train properly. If I didn’t hurt my foot, I could’ve run three days after mine without pain.

      I honestly hate people who make blanket statements like ‘running more than 3 – 5 miles is bad.’ what do they mean – is bad for your cardio system? bones? joints? i would need more details from them before i could refute what they are saying.

      that being said, i do NOT think most of our bodies are designed to constantly run double-digit distances all the time. hence, why i never really want to do another marathon.

      • ActiveEggplant March 10, 2010, 10:12 am

        Couldn’t agree more! As long as you train properly, I definitely don’t think you need to take WEEKS off after a marathon. Most marathoners I know give themselves a full week of no running – mostly for their mental sanity – then they’re right back at it! I think the key is easing back into it though…not running 20 miles your first post-marathon run.

  • Maya March 10, 2010, 9:07 am

    The Husband might know a thing or two about rhubarb, I think it’s a typical British food. I think it would be really good on oatmeal if made into a compote. This recipe looks really good:


    I haven’t made it, but I have done similar compotes. Hope you enjoy your next rhubarb creation!

  • Jessica @ the process of healing March 10, 2010, 9:11 am

    I’ve never had rubarb before. Too bad about the oats..sounds so good in theory too.

  • Holly B March 10, 2010, 9:19 am

    strawberry rhubarb pie!! The strawberries and sugar balance out the tangyness- but the combo of sweet + tart is to *die* for. It’s my fav in the summer time! :o)

    PS- I saw your tweet the other day about you and the hus having a fun competition over who has hotter ex’s. You seem so confident and secure in both yourself *and* your relationship. I would love to hear more about your perspective on relationships, jealousy, etc. It is somethinhg I struggle with from time to time and I know it stems (in part) from personal insecurity. Would love to hear your thoughts 🙂

    • Caitlin March 10, 2010, 9:23 am

      aww lol. yes, the husband and i have a pretty cool relationship.

      in my experience, holding onto someone too tightly only drives them away. i see us as two separate people who, although we are a couple, have our own lives and feelings. he is interested in things that i don’t personally care about, and its the other way around too. i think having separate interests is really good for us because we don’t feel like the other person is our sole source of emotional fulfillment. don’t get me wrong – i love him more than anything and would be so unhappy we weren’t together! we do have a lot in common and share the same values, too.

      is there any questions in particular you would like me to answer? a lot of people have said similar comments to me before but i’m not sure what you want to know!

  • Heather @ Side of Sneakers March 10, 2010, 9:20 am

    Rhubarb is SO tart! The only way I’ve ever had it is in pie. Kinda like apple pie. But with rhubarb.

  • Karla March 10, 2010, 9:21 am

    Make a pie! After all…
    Pi day is on Sunday… <– Nerdy I know!

  • Beth @ DiningAndDishing March 10, 2010, 9:21 am

    awww, very rarely is rhubarb eaten alone!! it definitely needs to be sweetened, so it’s often combined with strawberry or raspberry and sugar (of some sort)into a compote. a great way to sweeten it without using a ton of sugar is oj. i swear it is delish once done right!! 🙂

  • Nicole March 10, 2010, 9:22 am

    I have the exact same baggie of frozen rhubarb in my freezer from Publix! I picked it up because I’d never tried it and thought it’d be interesting.. I have yet to use it! I don’t know what the heck to do with it! HAHAHA!

    • Caitlin March 10, 2010, 9:24 am

      dont make oatmeal with it!

  • Danielle (Coffee Run) March 10, 2010, 9:23 am

    I’ve never tried rhubarb either! I guess I’m not missing anything 🙂

    I’ve seen it baked into desserts

  • Allie (Live Laugh Eat) March 10, 2010, 9:24 am

    Oh my goodness I’ve never seen frozen rhubarb before–I would get weak in the knees if I did. I’m slightly obsessed with rhubarb pie but haven’t had it in awhile.

    Pink and Green=the my bed sheets 🙂

  • Jenn @ Livewellfit March 10, 2010, 9:31 am

    Rhubarb!! A valiant effort if I can say. 🙂 I do believe it tastes the best in PIE = sugar, butter, flour makes everything nice.

    Write write away! Sending good thoughts!

  • Emily Eats and Exercises March 10, 2010, 9:31 am

    My mom used to make this strawberry rhubarb pudding which had tapioca in it. That would make a great oatmeal topper!

  • Joanne March 10, 2010, 9:32 am

    I am SO not a fan of rhubarb so I’m reluctant to make any suggestions. But if you have to, and if you aren’t going for “healthy”, make a Strawberry and Rhubarb Pie. My parents and sisters favorite. Not sure why, but hey…we all are different.

    Don’t you just hate it when you mess up a breakfast that you SO look forward to?

  • Shannon March 10, 2010, 9:38 am

    OMG, I am laughing….not AT you, I swear. But you can’t eat rhubarb unless it’s made into a dessert with tons of sugar. In my area of the country everyone has/grows rhubarb in the summer, but it’s not like other fruits! You make it into rhubarb jam or you make a rhubarb-strawberry pie with it. It’s also fine in muffins/quick breads, but those recipes must include plenty of sugar also. Sorry Caitlin! 😉

  • Tyler Ramey March 10, 2010, 9:38 am

    I’ve heard of Rhubarb Pie…but never tried it. It reminds me of celery….does it have a celery-ish consistency?!?!

    -Blogger Boy

  • Rose March 10, 2010, 9:40 am

    I bet you could make a pie. My grandma has a killer recipe.

  • Kelly @ Healthy Living With Kelly March 10, 2010, 9:43 am

    I have done the same thing…it wasn’t good at all!!

  • lauren (athlEAT) March 10, 2010, 9:46 am

    my grandmother makes a strawberry-rhubarb jam that is awesome. As most people above said – lots of sugar is needed. 🙂

  • Lisa March 10, 2010, 9:50 am

    I wish I could help, but like you, I don’t even know what rhubard tastes like!

  • sarah March 10, 2010, 9:50 am

    Rhubarb is so tangy! It makes my lips pucker just thinking about it!

  • skinnyrunner March 10, 2010, 9:51 am

    my mom used to make rhubarb pies. she grew her one even. us crazy alaskans…

  • Jo March 10, 2010, 9:55 am

    Laura – LOVING the links to delia… she’s the ultimate in cooking. My first cookbook was Delia’s and if I ever want a simple, decent recipe, I always consult her first (although the cheats cooking is a tad dubious).

    Rhubarb – I’ve never tried frozen rhubarb but it needs tons of sugar/sweetner to be bearable. I love it though – I stew it (and its delish in crumble).

  • Lisa March 10, 2010, 9:58 am

    like others, my mom used to grow rhubarb at our house when I was really young and would make pies with it. definitely strong, tart taste to it. You should give it another try in another dish. It can be very very good!

  • Michele March 10, 2010, 9:58 am

    Try mixing rhubarb with another super sweet fruit like strawberries… or use your favorite sweetener… honey, agave, whatever. It’s got to be sweetened.

  • Anne March 10, 2010, 9:59 am

    I love rhubarb -but it is sour! You can get it into oatmeal or a smoothie, it just needs a little prep work first. Simply stir together on your stove over medium heat, the rhubarb and a sweetener (sugar, honey, agave) and add some liquid (water, juice) and cook it down a little bit to get it sweetened up and sour out of it. Then use the mixture like a chunky jam in oatmeal, yogurt etc. Enjoy!

  • Kristen March 10, 2010, 10:00 am

    Rhubarb is definitely a tricky thing to use as it is very tart. My boyfriends family grows a ton of the stuff and I have made rhubarb strawberry sorbet (http://wp.me/pw2CH-2d) & rhubarb orange ginger jam. I am sure the frozen stuff will work well and get you in the mood for Spring!

  • Nikki T March 10, 2010, 10:07 am

    You need to mix it with strawberries!

  • Mara @ What's For Dinner? March 10, 2010, 10:09 am

    i make a fruit crisp with rhubarb thats delicious! Just mix together 1 c. flour, 1/2 c. oats, 1 stick butter, and 1 c. sugar to make a crumbly mixture. Then put rhubarb in a 9×13 baking pan, sprinkle with cinnamon and drizzle with honey, then top with the crumb mixture. YUM!

  • Amanda March 10, 2010, 10:10 am

    strawberry-rhubarb pie!

  • Jessica March 10, 2010, 10:20 am

    I make rhubarb pie during the summer all the time. I vary the amount of sugar in it based on how much juicy the rhubarb is. Also, rhubarb is amazing for a sweet-savory deal on some sort of protien (tofu, veggie burger, etc). You just break down the rhubarb by cooking it with water, some sugar and salt and pepper for a couple of hours until it becomes syrupy – it does not disappoint!

  • ellie March 10, 2010, 10:21 am

    Stewed rhubarb would be great in oats- it does need a lot of sweetening up, and goes great with ginger. My mom loves rhubarb and ginger jam. Your husband is British, right? Ask him about rhubarb crumble…it’s the most stereotypical dessert in British schools!

  • Shellybean March 10, 2010, 10:21 am

    I have a bag of frozen rhubarb in the freezer that I have no idea what to do with. Maybe I’ll stew it with some strawberries and sugar and try to add it to oats that way.

  • Christina March 10, 2010, 10:30 am

    You could make a strawberry-rhubarb topping for oatmeal. I also once made a rhubarb sugar syrup type concentrate that you mix with water to make a drink.

  • Run Sarah March 10, 2010, 10:42 am

    I’ve only had rhubarb in a pie with tons of sugar! I think that might help the tartness?

  • eatingRD March 10, 2010, 10:49 am

    oh no! 1 cup of rhubarb is quite a lot and it needs a bit of sugar! I actually just had strawberry rhubarb overnight oats this morning, but I used a dollop of strawberry-rhubarb jam I made a little while ago. And it sounds weird but I also added about 1 tsp of strawberry recoverite and it tasted like a strawberry milkshake! Pairing it with sweeter strawberries helps, as I’ve seen many have said too 🙂 Have a good day!

  • Beth March 10, 2010, 10:50 am

    When I was a kid my grandparents had a big rhubarb patch in their backyard. We used to pick the stalks and dip the end in sugar, take a bite, dip in sugar, take a bite, etc. As far as I am aware, you can’t do much with rhubarb that doesn’t also require a ton of sugar. Rhubarb pie or rhubarb crumble are what my grandma used her rhubarb for. She also made a sauce they ate over ice cream, but that had lots of sugar in it too.

  • Marina March 10, 2010, 10:55 am

    I have never tried rhubarb, I’m not sure you can even buy it anywhere here, anytime. But it looks cute, and I would really like to try it.

  • Christina March 10, 2010, 10:58 am

    My grandmother chops it and cooks it on the stove with strawberries and tons of sugar! It definitely needs the sugar 🙂

  • Allie March 10, 2010, 11:01 am

    oh my gosh, i love rhubarb. it’s like this huge treat for me when my mom makes it- i had no idea you could get it frozen??!! i’m totally stalking the frozen food aisle tonight. that said, i don’t think i would eat it in oatmeal…

  • The Linz March 10, 2010, 11:03 am

    Never seen rhubarb frozen like that before. I think your smoothie idea is a good way to go. Like everyone suggested throw in some strawberries and maybe some agave nectar. Sounds yumm-o! Now I want to make one! 🙂

  • Jacquie March 10, 2010, 11:04 am

    MUFFINS! I’ve made rhubarb and strawberry (or raspberry) muffins before and they were delicious. The rhubarb wasn’t as tart after baking and the other fruit balanced it well.

  • Courtney March 10, 2010, 11:17 am

    We always grew rhubarb on the side of our house growing up and I spent one summer making every single rhubarb recipe I could find. Generally you need to cook the rhubarb (pie, crisp, cobbler, etc) and add some sweetener and then rhubarb has a very tangy, very distinct taste that I do like!
    adventures in tri-ing

  • Amy @ Second City Randomness March 10, 2010, 11:19 am

    I’ve never liked rhubarb! My grandma used to always take fresh rhubarb that our neighbor grew and made pies with it… yuck. I can still smell them now… ewwww.

    I think she also made some kind of rhubarb jelly/spread? Wasn’t interested in that one, either…

  • Miriam March 10, 2010, 11:26 am

    You need to cook it a long longer!! I have rhubarb in my backyard, believe me! You need to cook it separatly and then integrate it in your oatmeal, you cook it in a pot with a little of water and need to add a little sugar to it for like 30 minutes (depending on the quantity and how frozen it is) on the stove top (you can also try the microwave method, a lot faster).

  • Ali @ Food, Fitness, Fashion March 10, 2010, 11:29 am

    Eh, your oatmeal is always amazing. So one fail is not too bad. I have no idea what to do with it…good luck!

  • Tammy March 10, 2010, 11:46 am

    Ooooo….I lOVE Rhubarb….Strawberry Rhubarb Pie is my fav..second fav, strawberry rhubarb preserves!!!

  • Tracey March 10, 2010, 11:55 am

    My sister makes a rhubarb pie that everyone seems to love. I’m not sure if she uses frozen but I’m sure it would work. I’ve never tried it before.

  • Christine March 10, 2010, 12:04 pm

    I adore rhubarb…rhubarb crumble is divine. Mmm.

    You just need to make it into a compote…boil it with a bit of sugar and water. Then it turns into sweet/sour goodness and is wicked mixed into yogurt, oatmeal, ice cream.

  • Kelsey (Vivaciously Vegan) March 10, 2010, 12:14 pm

    A rhubarb pie is definitely the way to go! I make one every year for my dad’s birthday. It’s his absolute favorite.

    This recipe is pretty good!


  • Erin March 10, 2010, 12:15 pm

    I’ve never eaten rhubarb since the day as a child I took a bite of rhubarb pie and about retched at how horrible it tasted. Obviously I am NOT a fan of rhubarb no matter how much sugar you put on it.

  • kalli@fitandfortysomething March 10, 2010, 12:25 pm

    never had rhubarb-the name scares me! are those your new placemats? super cute!

  • Lauren @ Eater not a runner March 10, 2010, 12:31 pm

    I kind of hate rhubarb, too sour!!

  • Madeleine March 10, 2010, 12:33 pm

    Rhubarb tastes fab if you stew it slowly with a sweetener (sugar, or honey if you fancy it) – its likely to be quite tart, but thats the nature of the beast! It works amazingly in crumble, and is a favourite over here in cookery!
    It tastes fab with custard. One of my favourite blogs has some baked goods here: http://thecakedcrusader.blogspot.com/search/label/rhubarb , and one of britain’s top cooks has a whole page of info here: http://www.deliaonline.com/ingredients/ingredients-a-z/ingredients-p-r/Rhubarb.html
    I find both sources to be very trustworthy and reliable, and will hopefully help you love rhubarb in its true nature. 🙂

    Madeleine. xx

  • KatieTX March 10, 2010, 12:43 pm

    My roommate in college bought frozen rhubarb and after one taste threw the whole bag away. She said it was inedible…good luck trying to find something to do with it!

  • TanyaS March 10, 2010, 12:45 pm

    We always had rhubarb growing in our garden. As a kid I would just grab a stalk, dip in in sugar and munch away.

    Rhubarb crips/crumble is the best and you can throw in any other fruits to match. Just sprinkle some sugar over top and top with oatmeal/brown sugar/butte/flour topping and bake away. Of course always best topped with vanilla ice cream!

  • TanyaS March 10, 2010, 12:46 pm

    I also love it diced fine and added to pancakes for a sweet/tart combo.

  • Hannah Hawley March 10, 2010, 12:47 pm

    Stewed with sugar to soften and sweeten it. Start with a smaller amount of sugar and then do a taste test! Plain stewed rhubarb with sugar is awesome in yogurt, underneath granola, in oatmeal, or on its own.
    You can also thaw it out and grate it, or pulse it in a blender and make bread with it, like a zuccini bread only with rhubarb instead of zuccini.

  • Cat March 10, 2010, 12:49 pm

    I pretty much agree with everyone else: you need lots of sugar to make it taste good! We had it in my garden when I was a kid and we always loved the once or twice a year we got strawberry/rhubarb pie!

    I’m sure it’d be easy to make a “healthier” version too with agave or stevia or other natural sweeteners!

  • Jenny March 10, 2010, 1:03 pm

    I would say the key to cutting the tartness of rhubarb is to cook it at a high temperature– whether baking it, or simmering/boiling it. In my opinion it does NOT need a ton of sugar… just a touch. I like rhubarb in muffins (it keeps them really moist) and in a crisp- just toss the rhubarb with a tablespoon or two of sugar, and top with a basic crumble topping.

  • Niki F March 10, 2010, 1:35 pm

    Oh my, I LOVE rhubarb. You just have to use the tartness to your advantage and it is SO good! I love making fruit crisps (from the Eat-Clean Diet cookbook) with it, usually pairing it with another sweeter fruit (strawberries, blueberries, apples, etc.)

    Here is my crisp-alicious post about it: http://nikislosingit.wordpress.com/2009/09/20/crisp-alicious

    I also like to stew it on the stove with a little water and something sweet (agave, Stevia, etc). Then I just serve with something white (whipped skim milk, whipped cottage cheese). YUM!

    Someone suggested rhubarb muffins. Oooh, I love these too!

    Ya, I just love rhubarb! Hope you find some recipes you love!!

  • Anna March 10, 2010, 2:21 pm

    Roast it! That way any natural sugars that are in it are caramelised and sweetened!

    It also goes really well with oranges, so stewing it with some orange juice and then adding sugar to taste is always a good move

    That said, I’m English, so I’m biased towards rhubarb’s amazingness 😀

  • Annie@stronghealthyfit March 10, 2010, 2:21 pm

    I can’t believe you’d never had rhubarb before! My mom has always grown it in her garden. It has these huge leaves attaches to it (which are poisonous by the way!). It is very tart, and is usually mixed with another fruit (strawberry is most common) to make pies and crumbles and muffins.

  • Karissa @ CardioFoodie March 10, 2010, 2:57 pm

    My mom makes a delicious rhubarb crisp! The stuff is tangy though, so I would imagine there is a ton of sugar involved.

  • Nicole, RD March 10, 2010, 3:01 pm

    Haha, that’s a little funny 🙂

    So is rhubarb a fruit or a vegetable…? I should probably know that 🙂

  • Natalie March 10, 2010, 3:35 pm

    If you want to have the rhubarb with cereal, you can make stewed rhubarb by cooking it on the stove with a tiny bit of water and a few spoonfuls of sugar. Keep cooking at a slow boil till the rhubarb is all soft (it will separate into strands). Sweeten to your taste. You can then store it in a bowl in the fridge — it will keep for weeks. You can use it to add a bit of tang and color to breakfasts and deserts.

    Apple and rhubarb crumble is a great desert http://www.annabel-langbein.com/tvCrumble.html (the apples are sweet so you don’t need to add so much sugar). Good for impressing the English relatives. 🙂

  • Lacey March 10, 2010, 3:49 pm

    My mother grows Rhubarb in her garden and uses it in many baked goods (even a Rhubarb coffee cake). Strawberry and lemon flavors mix well with Rhubarb as well.

  • Cara March 10, 2010, 4:26 pm

    I have never tried it rhubarb before, but good to know it is tart and not sweet!

  • a March 10, 2010, 5:11 pm

    I’m not a big fan of Rhubarb myself because of it’s tartness.
    If you want to go the oatmeal route, find an oatmeal based Apple Crispy recipe, and do half apple and rhubarb or all rhubarb ( maybe add more sugar) or maybe rhubarbs and strawberries.
    You could also take some puff pastry, sugar and butter and make simple turnovers or a lazy galette.

  • Gracie (complicated day) March 10, 2010, 5:16 pm

    We grew rhubarb for years. I remember using the dark magenta juice from the stem as “make-up” once as a tot and getting in major trouble! Besides drowing it in sugar, you can use rhubarb’s natural tartness in salsas, chutneys, and side dishes. I remember we used to sautee it with onions, garlic, and turmeric and add to lentils. You can also cook it with veggies for a tart taste. I know you’re vegetarian, but it’s great baked along side duck!

  • Laura @ Backstage Pass to Health & Happiness March 10, 2010, 5:42 pm

    Rhubarb is one of my favorite, uh, stalks (not sure if it’s a fruit or veggie)? But it definitely needs sweetener! I agree with the other commenters that it’s often best served alongside strawberries (will still need sweetener).
    I’d recommend stewing it, and then adding like you would applesauce to pancake or muffin batter. It’d probably be good to still add strawberries 🙂

  • John March 10, 2010, 6:06 pm

    I would throw it out or put it in the organic recycling 🙂

  • Sonia March 10, 2010, 6:18 pm

    I like rhubarb! I would boil it up with some agave maybe and have it on waffles? Or maybe if you incorporated it into a baked good it would come out sweeter. I know for rhubarb pie and stuff you have to add a TON of sugar…ehh

  • Karen March 10, 2010, 7:12 pm

    I love rhubarb! I had it on my porridge this morning. I added some nutella as well. That made the whole thing just sweet enough.

  • Lily @ Lily's Health Pad March 10, 2010, 10:28 pm

    Oh my gosh! I did the same thing a few years ago! People make pies with rhubarb, right? It should be sweet! Ummm…no.

  • Pitchies March 10, 2010, 11:54 pm

    I love rhubarb too! I stew it with about a tablespoon of brown sugar, some orange juice and the peel thrown in. It’s great with porridge or Greek yoghurt.

  • Amy March 14, 2010, 5:46 am

    I’ve always cooked rhubarb with apples! Just stew it up and you don’t even need to add sugar. Delish on icecream and in a crumble/pie…
    My mum ALWAYS cooks me rhubarb when I go to visit 🙂 It’s my favourite!

  • Lise March 29, 2010, 10:25 am

    I love rhubarb too ! Raspberry banana and rhubarb crumble is my favourite.

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