Two easy ways to prepare rhubarb

I just love the tart flavour and subtle pink colour of rhubarb. There is only a small window in the springtime when rhubarb can be found in abundance at the grocery store, so it’s a great time to take advantage of the bounty.

These recipes make small batches, so they’re prefect for those times when you have leftover rhubarb from making Rhubarb Coffee Cake or our amazing Gluten-Free Strawberry Rhubarb Pie.

If you’re a rhubarb newbie, experimenting with a small-batch recipe is perfect because you don’t need to worry about buying a ridiculous amount of rhubarb – you’re really only buying enough to get your feet wet. The best part is that you can make these recipes ahead of time and then squirrel them away in the refrigerator for whenever you need a rhubarb fix.

Quick Rhubarb Pickles and a Rhubarb Yogurt Parfait made with 4-Ingredient Rhubarb Sauce

 

4-Ingredient Rhubarb Sauce

(Makes about 2 cups.)

This all-purpose sauce is a great topping for pound cake or scones, but I also love to make a yogurt parfait topped with this sauce and some crunchy granola, and I serve it on top of my favourite morning pancakes, too!

Here’s what you’ll need:

5 cups sliced rhubarb (1/2-inch/1-cm thick slices)
2/3 cup granulated sugar
Pinch salt
2 tsp grated lemon zest

In saucepan over medium heat, stir together rhubarb, sugar and salt. Stir frequently, until rhubarb sugar has dissolved and rhubarb breaks down, about 10 minutes. Remove from heat; stir in lemon zest. Set aside to cool. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)

 

Quick Pickled Rhubarb

(Makes about 1 cup.)

Who doesn’t love pickles? I am notoriously impatient, so the quicker I can eat them, the better! Enjoy these deliciously simple tart pink pickles with your favourite hard cheese, on top of a salad or a burger, or with grilled pork or fish.

Here’s what you’ll need:

1/3 cup cider vinegar
1/4 cup granulated sugar
2 tsp black peppercorns
1 cinnamon stick
1 bay leaf
1 tsp kosher salt
1-1/4 cups sliced rhubarb (1/4-inch/5-mm thick slices)

In saucepan over medium-high heat, stir together vinegar, 2/3 cup water, sugar, peppercorns, cinnamon stick, bay leaf and kosher salt until dissolved. Bring to boil; reduce heat and simmer for 10 minutes. Strain.

Meanwhile, pack rhubarb tightly into 1-cup jar. Pour hot liquid into jar. Seal with lids; let cool. Refrigerate for at least 2 hours or for up to 2 weeks.

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