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How do you like to eat rhubarb? I mostly know it from rhubarb pie

• askonomm 3y ago
  I grew up eating the Rhubarb plant by tipping the root side (stem?) In sugar and just eating it like that. It's very sour like that, which as a kid I loved.
  • askvictor 3y ago
    Same here - the sugar offsets the sourness just enough. Is it a Polish/Eastern European thing?
    • sdflhasjd 3y ago
      I don't think so, that's a thing in England too.
    • talideon 3y ago
      It's done in Ireland too, and I would assume anywhere rhubarb is grown, given it's the one of the most trivial ways to turn it into a treat.
• Serenacula 3y ago
  The classic is rhubarb crumble, a baked dessert typically eaten with custard. It's delightfully sweet and sour, a favourite of mine as a kid.
• conradfr 3y ago
  Also rhubarb jam.
• wsc981 3y ago
  In The Netherlands ate Rhubarb for dinner. Cooked with crumbled rusk (beschuit [0]) mixed with sugar and eaten with cooked potatoes. And some meat (e.g. steak or sausage). The crumbled rusk is meant to give the cooked rhubarb a thicker structure and the sugar is meant to counter the sourness. Quite delicious imho. ——— [0]: https://en.m.wikipedia.org/wiki/Rusk#Netherlands_and_Belgium_(Flanders) https://en.m.wikipedia.org/wiki/Rusk#Netherlands_and_Belgium...
• tonyedgecombe 3y ago
  It needs a lot of sugar to become palatable.
• bakuninsbart 3y ago
  Since it is quite sour and fresh, apart from sweet dishes like pie or crumble, it pairs quite well with heavy meat dishes like venison. Basically you make a glaze with the rhubarb and can use the stems as a garnish/veggie side. Still needs quite a bit of sugar to tone down the sourness, but it is great. In general you can often use it as an alternative for lemon zest or juice. I'd say though that it is one of those veggies you buy when it grows locally. I love rhubarb, but if you have to import it, there is probably a better local alternative.
• maxweylandt 3y ago
  I recently learned of, and attempted, an Iranian savory stew of beans, herbs, and rhubarb. I enjoyed it! https://cooking.nytimes.com/recipes/1023153-khoresh-rivas-savory-rhubarb-and-bean-stew?smid=ck-recipe-android-share https://cooking.nytimes.com/recipes/1023153-khoresh-rivas-sa...
  • pineaux 3y ago
    https://archive.is/XX7yN https://archive.is/XX7yN
• Genmutant 3y ago
  In Germany it's eaten either as a pie - which is usually quite dry and with crumble or meringue on top [0] - or as a compote. [0] https://de.wikipedia.org/wiki/Rhabarberkuchen#/media/Datei:Rhabarberkuchen_mit_Streuseln_retusche_c.jpg https://de.wikipedia.org/wiki/Rhabarberkuchen#/media/Datei:R...
• bregma 3y ago
  Rhubarb pie. Rhubarb cake. Rhubarb bread. Rhubarb cookies. Rhubarb crisp/crumble/grunt. Rhubarb jam. Rhubarb chutney. Stewed rhubarb (used anywhere you'd use applesauce including standalone in a bowl, with plain yogurt, swirled into rice pudding, or baked over pork chops). Raw rhubarb dipped in sugar. We have a very productive rhubarb patch. Right beside the zucchini patch.
• ndsipa_pomu 3y ago
  I just stew it and then eat it with custard. Chop it into pieces, put it in a pan with some sugar and possible a little bit of water. Heat it up and the sugar should help draw out some liquid and cook it until the pieces become soft or disintegrate. Takes about 5-10 minutes.
• lmc 3y ago
  Stewed, with Greek yoghurt and honey.
• noefingway 3y ago
  Pie, jam, crumble, stewed over vanilla ice cream and (best of all) Slingsbury Rhubarb Gin!