Rhubarb usually hits markets in the springtime, but its season can actually extend into the early fall season depending on where you live. If you’re still spotting rhubarb in your neighborhood, don’t write it off as good for summer only! Here are 6 fall ideas for easy rhubarb recipes, so you can savor the last of rhubarb season while ringing in the autumn season.
- Compote: Combine 2 cups chopped rhubarb with 1 cup sugar and a splash of orange juice in a medium saucepan. Bring to a boil and reduce to a simmer; cook gently until mixture is thick and fruit has broken down, stirring occasionally, about 10 minutes. Serve warm or chilled—in place of jam, spooned into yogurt, or sauced over roasted meats.
- Pie: Simply substitute rhubarb for apple in your best apple pie recipe—no other substitutions required! Rhubarb pie may come out a tad less sweet (and more tart) than your apple pie otherwise would, so if you’d like a sweeter treat increase the sugar called for in the recipe by a ¼ cup or so, to taste.
- Galette: A galette is a type of pie where the fruit is placed in the center of a dough circle, and the dough is folded up around the sides of the fruit before being baked. The result is a wonderfully rustic, freeform open-faced pie. Once again, here you can sub in rhubarb for apple or any other fruit galette recipe you have on hand. Top off your warm galette with whipped cream or crème fraiche.
- Wine-poached: Combine a few cups (eyeball it) red or white wine, a cup or two (eyeball it again) juice of choice—apple, cranberry, orange, mango, your pick!—and a couple cinnamon sticks in a medium stockpot. Bring mixture to a boil and reduce to a gentle simmer. Add 1 pound large pieces chopped rhubarb and gently simmer until rhubarb is soft, about 15 minutes. Serve warm or chilled with vanilla ice cream or crème fraiche. Store leftovers in poached liquid in the fridge.
- Rhubarb syrup: Combine a couple pounds of rhubarb, chopped, with a couple cups of water in a medium stockpot; simmer until rhubarb is broken down and mushy-soft, about 20 minutes. Strain rhubarb and return liquid to stockpot; add 1 cup sugar and simmer until sugar has completely dissolved, whisking occasionally, about 10 minutes. This gorgeously-hued pink simple syrup can be used in cocktails in place of regular simple syrup. Or use it in place of juice in the batter for cake, cupcake, and pie recipes. Or boil it down to be a bit thicker and pour over ice cream and other sweet desserts
- Bruschetta: Bruschetta is a savory Italian salsa traditionally made from tomatoes, basil, and olive oil, but here it gets a makeover with rhubarb and rosemary. Sauté finely chopped rhubarb, a small bit of minced onion, and a pinch of rosemary leaves in olive oil and salt until softened. Add a splash of wine vinegar or apple cider vinegar and cook until liquid had absorbed. Serve over soft or toasted French bread sliced and top with a smear of goat cheese or mascarpone.
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