All Things Rhubarb

Owner of Golden Fig Fine Foods, Laurie Crowell, stopped by the TCL studio to share fun rhubarb recipes perfect for warm weather.

Try it at home!

Overnight Oats with Rhubarb Vanilla Sauce

1/2 C Old Fashioned Rolled Oats
1/2 C Milk
1 TB Greek Yogurt
1 tsp chia seeds
1/2 tsp maple syrup
1/2 tsp. Vanilla bean paste
Place ingredients in jar. Stir well, cover and place in fridge overnight

Rhubarb Vanilla Sauce

2 C rhubarb,  chopped
1/4 C sugar
1/2 C water
1 tsp vanilla bean paste
Orange zest

Place all ingredients except orange zest in a medium saucepan. Simmer for 6-8 minutes until rhubarb is just tender. Let cool, serve a few spoonfuls on top of each oatmeal. Zest a little orange over the top.

Rhubarb Simple Syrup

2 C rhubarb, chopped
1/2 C sugar
1/2 C water
1 vanilla bean or 1 tsp vanilla bean paste
Zest of 1 lime
Place all ingredients in a saucepan. Bring to a boil, reduce to simmer and cook for 20 minutes (or until thickened).
Let cool, place fine mesh seive over bowl and strain out solids. Resist the urge to press down..if you do the syrup will be cloudy.
Pour into clean jar. Can be kept in the fridge up to 1 month. Tasty in cocktails, delicious in club soda,  yummy to sweeten lemonade.

Strawberry Rhubarb Sundae

*Strawberry Rhubarb Sauce
4 C strawberries, quartered
4 C rhubarb, diced
1 lemon, juiced and zested
1/2 to 1 C sugar based on your desired sweetness
1/4 C water
1 tsp vanilla bean paste
1/2 tsp cinnamon

In large saucepan, bring all ingredients to a boil.
Reduce heat to medium low and simmer 35-45 minutes.
Will keep in fridge up to two weeks.

Strawberry Ice Cream
Whipped cream
Fresh mint (for garnish)

Scoop ice cream into dishes. Top with sauce, then whipped cream and a sprig of mint.
This sauce is also yummy warmed up and served on French toast or pancakes.

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