It is rhubarb season! Rhubarb is a wonderful perennial plant to have in the garden – so easy to grow and care for.
If you have an abundance of rhubarb and no time to use it, you can easily chop up the stalks and freeze it for later use, but let’s talk about some delicious and easy ways you can use it now while it is fresh!
A very simple way to enjoy rhubarb is by roasting it. You can then keep a dish of roasted rhubarb in the fridge to use over the next several days or you can freeze the excess in single-serving sizes. Here is a lovely way to roast rhubarb.
Roasted Rhubarb with Ginger
- 4 lbs rhubarb, cut into 1-inch chunks
- ½ cup whole brown sugar or natural palm sugar (or more depending on your own taste and how sweet your rhubarb variety is)
- ¼ cup of Rancho Vignola sweetened diced ginger
- Optional: freshly grated lemon or orange zest
Put all ingredients into oven-proof casserole dish and bake at 350˚ for 30 minutes or until soft.
That’s it! So simple and good. You can enjoy it just like this (warm or cold) or try it in several different ways.
- I like to have it on my morning oatmeal with a shake of cinnamon and a handful of walnuts or pecans.
- It is delicious swirled into plain yogurt and then served with a sprinkling of ground flax seed, chia or hemp seeds.
- It makes a delightful seasonal topping for ice cream – turn plain ice cream into a seasonal sundae with this topping along with nuts and shredded coconut.
- Try it out as a topping on pancakes, waffles or as a filling for crêpes. A little maple syrup and cinnamon to go with it adds even more flavour!
- Many people enjoy roasted rhubarb as a condiment with roasted meat.
- If you mash it up a bit, it can also be used as a spread on toast – either on its own or over cream cheese.
Now, here is a favourite way to use this roasted rhubarb and ginger recipe to make a special (and simple) dessert.
Rhubarb Ginger Syllabub
- Half of the recipe of roasted rhubarb with ginger
- One 500-ml container of whipping cream
- Sugar for whipping cream (to taste)
- 1 tsp vanilla
- ⅔ cup pecans or walnuts, chopped
- Sprinkle of cinnamon
- Drizzle of maple syrup
- Optional: sweetened diced ginger
In bowl, combine whipping cream and a small amount of sugar (to sweeten to your taste) and vanilla. Whip until it forms soft peaks.
Now you are going to layer the roasted rhubarb and ginger with the whipped cream.
Into clear glass jars or glasses, put a generous layer of the rhubarb, then a layer of the whipped cream and another layer of the rhubarb. Top with a dollop of whipped cream. Sprinkle generously with nuts, then drizzle a tablespoon of maple syrup onto the top of each and finish with a sprinkle of cinnamon. If you especially love ginger, you can even top with some additional crystallized diced ginger or sweetened ginger chunks. There you are, roasted rhubarb and ginger syllabub!
Enjoy the seasonal abundance.
~ Heather M.