The rhubarb in our home garden started appearing in early March and I still have 20 cups of it (cleaned and chopped) frozen from last year’s harvest. Year after year I make dozens of jars of strawberry-rhubarb jam and apple-rhubarb jam and today I’m in the mood for something new. After some time spent searching the internet, I created a collection of 6 recipes that piqued my interest. I intend to give 1 or 2 of these a try this week!
- Rhubarb BBQ Sauce
- Rhubarb Simple Syrup
- Stewed RhubarbÂ
- Spicy Rhubarb Chutney
- Rhubarb Butter
- Rhubarb Kimchi (Fermented)
If you have a favorite rhubarb recipe not listed, please let me know in the comments.
Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.
A great collection! And thanks for including me– an honour 🙂
I’m happy to, it’s a great recipe! 🙂