Rhubarb Chicken (Savory Rhubarb Recipe) (2024)

FAQs

How do you prepare rhubarb before cooking? ›

To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.

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.

Stew or poach (8-10 mins) or roast (15 mins for forced, 20 for maincrop) rhubarb. Use it to make crumbles, pies or jam. Roast and purée to make rhubarb fool. Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats like pork and duck well.

Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

So, in conclusion: You don't have to peel rhubarb before eating it. Of course, you can if you want to. But doing it means that some of the lovely red flavor is going to disappear. I usually just prepare rhubarb by rinsing it and then cutting it into thin slices!

Rhubarb is best stored in the refrigerator. “Ideally, remove and throw away the leaves, then store fresh, unwashed, rhubarb stalks in the refrigerator wrapped in a food-grade plastic bag,” says Margarethe A. Cooper, PhD, assistant professor of practice and Victor P.

If you already have kidney disease, avoid rhubarb. Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb.

Incorporating coffee grounds into the soil around rhubarb plants can improve soil structure, promote microbial activity, and enhance overall plant health. Also, coffee grounds can help deter certain pests, such as slugs and snails, which may damage rhubarb foliage.

Earlier harvests of sweeter, tender, pale stalks can be produced by covering rhubarb plants with a forcing jar, tall bucket or dustbin in mid-winter, so the stems form in the dark. Choose an early variety, such as 'Timperley Early', and only use a strong, healthy plant.

How do you use raw rhubarb? ›

Rhubarb is a wicked good way to kick up the crunch factor in salads, too. Its sharp flavor makes a mouthwatering foil in sweet fruit salads, but it's a delight in green salads, especially when paired with fennel. You can even add thin strips of raw rhubarb to a slaw.

Rhubarb grows best in an open, sunny site with fertile, moist but free-draining soil. It will also cope in light shade. Avoid ground that gets waterlogged, as plants are liable to rot. If your soil is heavy, plant in raised beds or large containers.

Filling – Rhubarb does not need to be pre-cooked to be used as a delicious filling. You can use it alone or combine it with other fruits and bake in pies, crisps, and/or tarts. It goes particularly well with peaches, lemon, apples, pears, and berries.