Baked Sticky Rhubarb Pudding Recipe (2024)

FAQs

What can I do with too much rhubarb? ›

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats like pork and duck well. Try it with pork chops, rhubarb & grains in a new twist on a traybake, or raw and finely chopped as a salsa to go with pan-seared duck breasts and greens.

Sennoside A and other dianthrone derivatives are reported to be the active ingredients causing rhubarb's laxative effect (6). They are metabolized by β-glucosidase of enterobacterial origin and are converted into rhein anthrone, which produces the purgative activity.

Symptoms caused by rhubarb leaf ingestion

According to the U.S. National Library of Medicine at the National Institutes of Health symptoms can include: Breathing difficulty. Burning in the mouth. Burning in the throat.

Rhubarb is good to eat in spring or early summer months, so before late July, to be exact. However, during the late summer months, rhubarb stalks tend to become more fibrous and start to lose their characteristic natural flavor. So, it's better not to eat rhubarb in the late summer.

Depending on the variety, they may be only 12 inches long, or as long as two feet. To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.

Raw: Before you do any cooking with rhubarb, you ought to at least try it raw. (Note: Be sure to remove all the leaves, as they are poisonous.) Many suggest dipping the stalk in sugar or some other sweet, such as honey, maple syrup or agave nectar, to mellow its tartness a touch.

Rhubarb has numerous health benefits. It can remove toxins from the body and is a natural laxative. Its anti-bacterial and anti-inflammatory properties protect the body from many health issues, including the risk of developing cancer, heart diseases, and others.

Cut away and discard any tough, woody, or bruised parts of the stalks. Wash the stalks thoroughly and scrub with a vegetable brush. You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.

Can rhubarb be frozen for later use? ›

You can freeze rhubarb raw, blanched or fully cooked. Regardless of which stage you choose to freeze at, the rhubarb will break down more as it defrosts, so it's best used in dishes where you don't need neat sticks of it.

Spread a single layer of cut rhubarb on trays, freeze until firm (1 to 2 hours), then put in air tight bags or containers. Rhubarb may also be frozen with sugar or syrup. For a sugar pack, mix 1 part sugar and 4 parts rhubarb and allow to stand until sugar is dissolved before packing into freezer containers.

Rhubarb is one of the best things to freeze because you can use frozen rhubarb just as you would fresh. Because of the blanching step, the color of recipes made with frozen rhubarb will match the rosy color of the fresh leafstalks—and the tangy flavor will be just as terrific.