Best Rhubarb Desserts You Need for Summer and Fall

So, you want to get your family to eat more veggies. Rhubarb desserts are a delicious and healthy way to get your family to eat more vegetables.

Let’s face it; kids can be combative when it comes to trying new vegetables. Furthermore, research shows that kids need to be introduced to new foods 8 to 15 times before they can appreciate an unfamiliar flavor.

However, there are a variety of kid-friendly rhubarb desserts that will them eating more veggies in no time. And, they won’t even know they are eating rhubarb unless you tell.

But, before we get to that, let’s talk rhubarb for a couple of minutes.

6 Fun Facts About Rhubarb

Can you name a vegetable that’s eaten as a fruit? If you answered rhubarb, you are correct. Here’s a list of six additional fun facts about rhubarb.

  1. Biologically, rhubarb is a vegetable. Nevertheless, in 1947 the U.S. Customs Court in Buffalo, New York ruled that rhubarb is a fruit since that is how it’s usually used.
  2. There is debate regarding who introduced rhubarb to North America. For example, the University of Minnesota gives Benjamin Frankin all the credit. On the other hand, the Thomas Jefferson Foundation reported that food historians acknowledge that Jefferson introduced rhubarb to American gardens.
  3. Rhubarb dates back to China in 2700 B.C., where it was used medicinally. However, Chinese rhubarb is different than our garden variety.
  4. The leaves of rhubarb contain chemicals that naturally repel insects. For that reason, they can be boiled, and people can make an insecticide that can be used in gardens.
  5. Rhubarb is low in both cholesterol and sodium. Also, it is a good source of calcium, dietary fiber, vitamins C and K, potassium, and more.
  6. Rhubarb leaves contain oxalic acid, which causes kidney failure in humans. For that reason, you should always discard the leaves. However, a fatal dose requires about 11 pounds of rhubarb leaves.

The Best Rhubarb Dessert Recipes for Summer/Fall

It’s time to discover our list of the best rhubarb desserts for summer and fall. This tart reddish vegetable can be prepared in a range of delicious dishes from pie to cobbler to bread.

Strawberry Rhubarb Pie

The first selection in our list of the best rhubarb desserts comes to us courtesy of Delish. There is nothing quite like serving up a beautiful homemade pie to family and friends. Above all, this rhubarb dessert is insanely delicious.

What you need

  • 2 basic pie crusts
  • 4 cup chopped rhubarb
  • 2 cups chopped strawberries
  • 3/4 cup granulated sugar, plus more for sprinkling
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice plus 1 teaspoon zest
  • Pinch kosher salt
  • 2 level tablespoons cold butter, chopped
  • 1 large egg, beaten
  • Vanilla ice cream, for serving

How you make it

Firstly, preheat the oven to 375 degrees Fahrenheit. Next, using a rolling pin, roll out both pie crusts to about 16-inch circles. Then, place one crust into a pie dish and set aside.

Secondly, using a large bowl, mix the rhubarb, strawberries, sugar, cornstarch, lemon juice, zest, and salt until juicy. Next, pour the fruit mixture into the pie dish and dot with pieces of butter.

Thirdly, cut the other sheet of pie dough into 3/4-inch strips. Next, weave the strips over and under each other to form a criss-cross lattice top, leaving a one-inch overhang. Then, crimp the edges together and brush the crust with egg wash and sprinkle with sugar.

Lastly, bake until the pie for about an hour until the crust is golden brown and the filling bubbles. Let the pie cool slightly and serve with a scoop of vanilla ice cream.

Notes

Feel free to add a tablespoon of orange juice and a teaspoon of cinnamon to the filling for an additional depth of flavor. Also, adding a quarter cup of corn starch helps firm up the filling.

Lastly, check the pie after about 30 minutes and if the crust is browning too fast, cover it with aluminum foil and return it to the oven.

Rhubarb and Apple Cobbler

The next selection in our list of rhubarb desserts comes to us courtesy of Good Housekeeping. This classic American dessert is the ultimate comfort food, sure to be a hit with the entire family.

What you need

  • 2 pounds rhubarb, diced into 1-inch cubes
  • 1 pound cooking apples, peeled, cored and diced into one-inch cubes
  • 6 level tablespoons powdered sugar
  • 4 level tablespoons all-purpose flour
  • 1 level tablespoon cornstarch
  • 1/2 level teaspoon ground ginger
  • A knob of butter
  • Grated rind of an orange
  • 1 1/4 cup all-purpose flour
  • 2 level teaspoons baking powder
  • A pinch of salt
  • 1/2 stick of softened butter
  • 3 level tablespoons powdered sugar
  • 1/2 cup buttermilk
  • 2 tablespoons heavy cream
  • 1 level teaspoon light brown sugar
  • vanilla ice cream, for serving

How you make it

Firstly, preheat the oven to 450 degrees F. Next, using a large bowl, mix the rhubarb, apples, six tablespoons of powdered sugar, four tablespoons of flour, the cornstarch, ginger, butter, and grated orange peel. Then, spoon the mixture into a three-quart baking dish and set aside.

Secondly, to make the cobbler dough, sift 1 1/4 cup flour, the baking soda, and a pinch of salt in another bowl. Next, cut in the butter until the mixture resembles fine breadcrumbs.

Then, add three tablespoons of powdered sugar and buttermilk and mix. To finish up, spoon the dough on top of the rhubarb mixture in lumps, making sure it doesn’t completely cover the filling.

Thirdly, mix the heavy cream with one teaspoon of light brown sugar and drizzle on top of the dough. Next, place the dish in the oven and bake for 10 minutes. Then, lower the heat to 375 degrees F and back for about 20 to 30 minutes until the dough is puffed and brown and the fruit is soft.

Lastly, remove from the oven and let cool for about 10 minutes. Serve warm with vanilla ice cream.

Notes

The original recipe calls for demerara sugar, which is not readily available in the United States. Therefore, we replace it with light brown sugar in the ingredients listing.

Also, for those unfamiliar with the term, a knob of butter is a British baking term that means a lump of butter. For our purposes, that equals between one and two tablespoons. Basically, you want enough to melt across the surface.

Lastly, if you don’t have buttermilk, you can add half a teaspoon of lemon juice to 1/2 cup of whole milk.

Rhubread

The final selection in our list of rhubarb desserts comes to us courtesy of Taste of Home. Your family will love this delicious, easy recipe. Best of all, there is no need for a mixer.

What you need

  • 3 cups coarsely chopped rhubarb (about 12 ounces)
  • 2 level tablespoons plus 1 3/4 cups sugar, divided
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 level teaspoon salt
  • A teaspoon baking soda, level
  • 1 level teaspoon ground cinnamon
  • 1/4 level teaspoon baking powder
  • 1/2 cup chopped pecans, optional

How you make it

Firstly, preheat the oven to 350 degrees F. Then grease and flour a couple of 8 by 4-inch loaf pans.

Secondly, using a medium-sized bowl toss the rhubarb with two tablespoons of sugar and set aside.

Thirdly, using a large bowl, beat the oil, eggs, vanilla, and remaining oil until well blended. Next, using another bowl, whisk the flour, salt, baking soda, cinnamon, and baking powder. Then gradually add the contents of this bowl to the oil mixture. Stir until blended and then stir in the rhubarb mixture and pecans, if desired.

Transfer the mixture to the prepared pans. And bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 10 minutes, then remove and place them on a wire rack to cool.

Notes

Feel free to substitute other nuts such as walnuts for the pecans.

What We Learned Today

We hope you enjoyed our list of the best rhubarb desserts for summer and fall. Everyone loves dessert.

And we suspect, that once you try these rhubarb desserts that you will want to prepare them year-round.

Now, we would love to hear from you. Using the comments tell us about your favorite rhubarb recipes.

And until we meet again, bon appetit.

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