Rhubarb is one of my boyfriend’s favorite treats. All winter long he asks “Is it rhubarb time yet?”
Well, it is finally rhubarb time. Coming from the West Coast, I wasn’t too familiar with rhubarb initially. Maybe it was there and I didn’t see it, but when I moved to the East Coast it is everywhere. My boyfriend is from England, where he grew eating it regularly. A purist when it comes to rhubarb, he allows no strawberries or other berries to mask the flavor of rhubarb’s pure essence.
It’s long, very tart stalks range in light pink to vibrant red. The leaves are toxic and you will most commonly see they have been removed.
Rhubarb can be used in a wide variety of different desserts, jams or marmalade. You can also pickle it or use it in savory dishes. We are big rhubarb fans and if you are too, try this is simple and delicious recipe that doesn’t require more then a handful of basic ingredients.
Nicole Franzen is behind one of our go-to sites for beautiful photography
- 1 lb rhubarb, any leaves removed, rinsed and cut into 1/2-inch slices
- 1 orange(zest and juice)
- 3/4 cup organic pure cane sugar
- 1/4 cup unbleached all-purpose flour
- 1 stick butter, softened
- 1 cup oats
- 1/2 cup organic pure cane sugar
- 1/2 cup unbleached all-purpose flour
Preheat oven to 375 degrees F. Place the rhubarb in a large bowl and add the zest and juice of one orange. Add the sugar and flour and mix well to combine. Place ingredients into an 8-inch baking dish.
In another bowl combine the butter, oats, sugar, and flour. Mix well and place a layer on top of the rhubarb. Bake for 40-50 min until golden and bubbly. Server warm with ice cream or with lightly sweetened whipped cream.