First off, luckily for me, rhubarb stalks will keep a week or two in the crisper drawer. That said, once I got a few strawberry rhubarb pies out of the way here's what else I did.
I decided to try out a sweet-tart-savory compote since I've read several recipes/articles about them. I just made up my own recipe though.
Start with a bunch of cut up rhubarb
Chuck it into a pan, add the juice and zest of two oranges, about 1/2 cup sugar, a tsp of salt and two or three star anise pods. Cook it until it is golden and jamy.
Then cool slightly and ladel into jars. The chutney is sweet/tart/spicy and very very yummy.
Stop for a minute and admire the beautiful rhubarb. Isn't it pretty? I love the red-green speckled stalks, so crisp and colorful.
Finally, try out a new recipe.
Sunken Rhubarb Cake
This is the recipe I used right here.You roast the rhubarb, then place the rhubarb pieces on top of the cake batter and bake.
The rhubarb, orange and almond all compliment each other really well, the cake is crumbly, moist and not too sweet. Definitely a winner.
|sunken rhubarb cake|
|sunken rhubarb cake slice, tempting, no?|