1356575791 facebook 1356575809 twitterInstagram icon

Rhubarb Bruschetta

Published in Weekly Recipes
Rhubarb Bruschetta
Prepared for us by Kim: thefamilypracticeblog.com
Prep Time: 5 min Cook Time: 3 min Serves: 2-3 easily doubled
3/4 Cup Rhubarb, diced
1/4 Cup Water
1/2 Tbsp Honey
1/2 Cup Strawberries, diced
1/2 Cup Roma Tomatoes, diced
3 Leaves of Basil, chopped
French Bread
Balsamic Vinaigrette
Heat rhubarb with water and honey in a skillet over medium-high heat for about 3 minutes until softened.
Transfer to a bowl and add in strawberries, tomatoes, and basil. Stir until rhubarb has formed a slight paste and all is well combined.
Toast bread and top with a spoonful of Bruschetta. Lightly drizzle with balsamic and enjoy.
**Would also be excellent with goat cheese and makes for a perfect spring time treat at a BBQ or family gathering.

Rhubarb Mojito

Published in Weekly Recipes

makes 1 small cocktail

1 oz white rum
2 oz rhubarb syrup (recipe below)Rhubarb mojito5 (or so) mint leaves
1 Tablespoon lime juice
lime zest

In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.


Rhubarb Syrup
This is enough syrup to make plenty of cocktails. If alcohol isn’t for you a couple ounces of this syrup added to sparkling water and a squeeze of lime makes a delightful non-alcoholic version of this drink.

 8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)

Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.
The syrup will keep covered in the fridge for two weeks.

Rhubard Cherry Pie

Published in Weekly Recipes


★      2 cups chopped rhubarb

★      1 (21 ounce) can cherry pie filling

★      3/4 cup white sugar

★      2 1/2 teaspoons quick-cooking tapioca

★      1 recipe Pastry for double-crust pie (9 inches)

★      1 tablespoon white sugar


1.     Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.

2.     Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.

3.     Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

Rhubarb Upside Down Cake

Published in Weekly Recipes


★                  1 (18.25 ounce) package yellow cake mix

★                  6 cups chopped rhubarb

★                  1 cup white sugar

★                  3 cups miniature marshmallows


1.     Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2.     Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.

3.     Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.

4.     Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.

Rhubarb Crunch

Published in Weekly Recipes


  • 3 cups diced rhubarb
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick cooking oats
  • 1 1/2 cups all-purpose flour
  • 1 cup butter 


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
  3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
  4. Bake in preheated oven for 40 minutes. Serve hot or cold.