Rhubarb Inspired Recipes

Quick-Pickled Rhubarb Salad

-2 medium rhubarb stalks sliced thinly at an angle

-1 cup red wine vinegar

-1/2 cup sugar

-1 and 1/2 tsp kosher salt

-1 fennel bulb, thinly sliced (use bok choy or endive as substitute)

-3 celery stalks, thinly sliced diagonally


--put slice rhubarb, fennel, and celery in jar

--bring vinegar, salt and sugar to boil (brine)

--pour brine into jar with veggies

--seal and wait 1 hour or until cool

--serve with drizzled olive oil and black pepper

Recipe referenced from epicurious.com

Strawberry-Rhubarb Sorbet

-3 medium rhubarb stalks

-4 tbls honey

-4 tbls water

-14oz (14-16) chopped strawberries

-1/2 a lime


--simmer rhubarb, honey, water for 10 minutes

--add strawberries, simmer another 10 minutes

--remove from heat, add lime juice

--strain mixture of seeds and rhubarb fibers

--freeze for 3 hours, stirring every 30 minutes

Recipe referenced from kitchensanctuary.com


Strawberry-Rhubarb Cheesecake Bars

Crust and Crumb Topping
-2 1/2 cups all purpose flour-1 cup light brown sugar
-1 cup chopped, toasted pecans
-1 cup butter, chilled, cut into pieces


-4 cups chopped rhubarb

-2 cups chopped strawberries

-3 Tbsp corn starch

-2 8 oz bricks cream cheese, room tempurature

-2 cups sugar divided

-2 eggs

-1 tsp vanilla extract

--Preheat oven to 350 degrees.
-- In the bowl of a stand mixer (or with hand mixer), mix together flour, brown sugar, pecans, and butter on medium speed until butter is pea-sized and mixture looks like coarse crumbs.
--Pour half of the mixture into a parchment-lined 9x13" pan. Press into pan and bake for 10-15 minutes or until lightly browned around edges.

--In medium-sized bowl, mix together rhubarb, strawberries, corn starch, and 1/2 cup sugar. Set aside.

--In the bowl of a stand mixer, mix together cream cheese and remaining 1 1/2 cups sugar until light and fluffy. Add eggs and vanilla on medium until smooth.

--Pour cream cheese mixture on top of crust and spread evenly. Evenly pour strawberry mixture on top of cream cheese. Top with remaining crumb topping.

--Bake for 40-45 minutes or until edges are browned and middle is slightly wobbly when shaken. Cool on cooling rack for 1 hour then refrigerate for 3 hours or overnight. Refrigerate leftovers.

Recipe referenced from goldenbarrel.com