Mom/Gardener: Rhubarb extravaganza

So, since I haven't posted in a few weeks, here is a rundown of my spring/early summer project: using up the several tons of rhubarb that grows in my yard each spring.

rhubarb plants

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.

Orange-Rhubarb Compote
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

Here is 8 cups of it.
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.

Okay. So, still tons of rhubarb.  Good news, rhubarb freezes and thaws really well. So chop a bunch of it up and freeze in single layers on baking sheets, then place in freezer bags. Yay, rhubarb desserts for the rest of the year! (I have 3 gallon ziplock bags of it in my freezer as we speak)
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?

So there, that should keep me in rhubarb for awhile. Also, of course, I should mention the large amount of strawberry rhubarb jam I have made and will still make.