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Friday, August 17, 2012!

SeaBlueLee asked for a Rhubarb dressing recipe...this is for her!

I picked a TON of Rhubarb last seems that it is finally getting the attention it deserves...beyond the ordinary strawberry rhubarb pie...I remember my Grandmother sending me out to the Rhubarb patch with a little bowl of sugar...I would sit and dip Rhubarb in that sugar in the spring sunshine til my lips puckered and I had a belly ache...wonderful memories...but what do you do with Rhubarb beyond the ordinary? I had 16 one gallon freezer bags full of it...

Well...I experimented...a lot! Hee Hee!

The first thing I made was a Rhubarb Salad dressing...OMG! It was so good!

Strawberry Rhubarb Salad Dressing...
1/8 cup honey
1/4cup water
1 cup sliced rhubarb (about 1-2 stalks)
1 cups chopped fresh strawberries
1/4 diced red onion
3 tablespoons cup white wine vinegar
Zest of 1 lemon
1/8 teaspoon Dijon mustard
1/3 cup olive oil

In a medium sauce pan, stir together honey and water. Bring to a boil and add rhubarb, strawberries and onions. Continue to boil for another 5 minutes, stirring often. Reduce heat and stir in vinegar and lemon zest. Simmer for 10 minutes or until reduced by half and rhubarb is tender. Remove from heat and allow to cool slightly.

I didn't use the lemon zest because I didn't have any...and I didn't use Honey because I didn't have any...I used regular syrup...AND I didn't have White Wine Vinegar...I used Apple Cider Vinegar...HEE HEE!

It not only tastes is really pretty! A light pink color with the consistency of  a regular store bought dressing...

Pour it on fresh spinach salad...with tomatoes, chopped onion, sharp cheddar cheese and carrots and you will fall over in bliss!

I used my Alpine strawberries...out of my takes A LOT of those little berries but since I have 31 plants and they grow all summer, it wasn't a problem....I have these little berries because someone told me they were impossible to germinate and grow....hmmmm...don't ever listen to someone when they say that...I poured all the seeds in a strawberry container from Wal Mart full of potting soil and stuck them in my living room window...they all germinated...and they ALL are growing still!  They are scrumptious but they have an amazing strawberry-y taste...AND they grow all season!

Alpine Strawberries lining beds...

I also made rhubarb's like apple sauce!  I put it in my Oatmeal...warm over Vanilla Ice Cream and spooned it into Vanilla Yogurt....

1 lb cubed Rhubarb
1/4 Cup water
1/2 C. Sugar
Combine all ingredients in a pot and stir together. Cover, and bring to a simmer over medium heat, stirring occasionally. Once the sauce is simmering, remove the lid, stir, and cook for about 5 more minutes until the rhubarb is soft. Let cool... Put it in a blender to make smooth if you can also add or decrease the sugar to taste...

And last but not least....Rhubarb Sauce for Pork Roast...

4 cups cubed Rhubarb
1/2 C. Honey
1/4 C. Water
1/8 tsp Ginger (more if you like)
1/8 tsp. Onion Powder
1/8 tsp Garlic Powder
Salt and Pepper to taste

Stew all ingredients together til Rhubarb is soft...mash with potato masher for a lumpy consistency for dipping or put in a blender for a smoother consistency...I used pepper like it was going out of style because I love the sweet/tart hot taste...

I glazed my roast with the sauce half way through the cooking time...LOVED it! with fresh carrots and oven roasted potatoes...

Rhubarb is just one of the many plants people tend to ignore, any more....but it is an amazingly adaptable vegetable that is usually free for the taking!


  1. Well, thank you, Lisa! I'm the only rhubarb eater in my family and promised 1 of my 3 mature plants to a friend. But that leaves me with a TON of rhubarb every year. These recipes might change some minds, and tastebuds, around my table next spring.

  2. I don't think I've ever eaten a rhubarb. In fact I don't know much about Rhubarb.

    the only thing I know is the line from the Batman Movie over 20 years ago (with Jack Nicholson) ...
    "Never rub another man's rhubarb"

    ...I'm going to see how well it grows here, what season and such-- and I'm pinning your recipes to my Pinterest!

    Oh and MY GOSH! THAT IS HUGE RHUBARB...does it always get that big?


  3. Lisa, thanks so much for the rhubarb salad dressing recipe - it sounds delicious and I can't wait to try it! I also like the way you altered it to use what you had on hand - that's the way I cook, too. Now, to find me some rhubarb....

    Thanks for visiting my blog today! It was great to see you there. :-)

  4. I AM NEVER, EVER, EVER gonna rub another man's rhubarb...LOL! I couldn't stop laughing at that one! Yes, the Rhubarb gets bigger every year! and I am so glad you guys liked the post on just doesn't get enough attention...Pat...Rhubarb is very tart but you add things to it like sugar or onions and it just has a taste all it's own! It has to have a cold spell to grow well...don't know if you can grow it in Texas or not...if you can, I will send you some seeds!

    If any of you love HAVE to go see Lee's self portrait series...they are fabulous! and fun! I think every woman should do a self portrait series on herself to behold how really beautiful and unique all the facets of ones self is!

    Lee, I couldn't afford Honey and I am not going to the store for a lemon so yes, using what you have on hand is greeeat! but it doesn't always work out...HEE HEE!

    Gilliane? I am so glad you are gonna try and change some minds about Rhubarb round your table! I am sure there are tons of recipes that you can use it in...I was gonna try and make jam out of it but didn't get to it....but it freezes well and there is always next year!


I love your comments and insights!