Rhubard - This is the Season

Rhubarb dessert



Quick post today. I found rhubard at the Farmer's Market and made rhubarb compote. All you have to do is cut your rhubard, add sugar to taste and cook until your rhubard is very soft and begins to fall apart, about 20 min. Rhubard can be frozen, I did in small Mason jars. When I want to eat rhubard I just microwave it for 50-60 seconds.

Ideas to serve your rhubard:
-Lemon poppyseeds muffins
-Vanilla ice cream
-Yogourt

Rhubarb

41 Comments
Tweets
Comments

41 comments:

  1. It really must be the season! I've seen about a dozen posts on various blogs lately with rhubarb recipes. I've never eaten it, but I think I'm getting a message here that I really ought to give it a try. If there isn't any in my produce share Saturday I think I'll buy some to try!

    ReplyDelete
  2. Oh, I totally LOVE rhubarb! I have to find a good source this summer because I refuse to pay good money for it at the store when I know people have it growing in their yards and can't give the stuff away!

    ReplyDelete
  3. Helene- This looks so fantastic. I love the layers, it is so pretty. I bet its just delicious!

    ReplyDelete
  4. So easy! I bet that compote would be good on ice cream...or even ice cream and angel food cake!

    ReplyDelete
  5. There's nothing like the taste of rhubarb and it's time I went and got some before the season fades away. Yours looks great.

    ReplyDelete
  6. Oh Rhubarb, beautiful, vibrant color and delicious!

    ReplyDelete
  7. Wow so easy and serves as a perfect topping! Though I have had only once I have loved it ever since.

    ReplyDelete
  8. I love rhubarb! Can't wait to pick some up from the farmers market.

    ReplyDelete
  9. I'm not familiar with rhubard. Definitely would love to try it :)

    ReplyDelete
  10. bahhh oui oui bien sur je parle francaise!! j'ai passe une annee entiere a paris l'annee dernier ou j'ai attende l'universite catholique de paris. mon pere vient de Montreal, donc tout ma famille parlent francaise--c'est pourquoi j'ai decide de l'apprendre.

    j'aime bien le post de Quebec City, et le sticky buns!!! trop belles!!!

    ReplyDelete
  11. Great photos! I love that spoon in the top photo. I haven't liked rhubarb when I've tried it before but should give it another chance.

    ReplyDelete
  12. I love this! Your photos are so beautiful Helen.

    ReplyDelete
  13. I am a big rhubarb fan! that dessert looks very tempting and delicious!

    Cheers,

    Rosa

    ReplyDelete
  14. How did you freeze thzm fresh or after cooking.
    I had fresh rhubarb left over last time and just got wasted.
    Next time when I have rhubarb i will make this as my father in law loves made like this .

    ReplyDelete
  15. Ooooh ooohhh! Love those vibrant and cheerful colours! Love rhubarb... never know what out of it. Problem solved! LOL

    Lovely idea, presentation and all...

    ReplyDelete
  16. the only rhubarb i've ever eaten has been in combination with strawberries. i need to give it a chance on its own!

    ReplyDelete
  17. The female half of this Duo has never had rhubarb. :( Sounds like it'd be great on those lemon poppyseed muffins though.

    ReplyDelete
  18. This post inspires me to give rhubarb a try in recipes. It looks so simple yet delicious. This is a great post, Helene!

    ReplyDelete
  19. Very quick recipe but a nutritious cum tasty one.

    ReplyDelete
  20. Hi, I am hosting an event called 'The potluck - chicken' . Expecting your suggestions , support and yummy dishes . Hearty welcome dear.
    http://elitefoods.blogspot.com/2009/05/announcing-event-express-potluck.html
    Thanks.

    ReplyDelete
  21. What a pretty parfait! And, your lemon poppy seed muffins look fantastic too.

    ReplyDelete
  22. Bonjour Hélène, la compote et la confiture de rhubarbe sont une belle récompense au printemps.

    Tes petites coupes ont l'air vraiment appétissantes.¸

    Passe une belle journée.
    Josée

    ReplyDelete
  23. What a pretty presentation! I made something similar last year and paired it with crisped up pieces of puffed pastry and cinnamon sugar - totally to die for!

    ReplyDelete
  24. Those are some lovely pictures! I need to try rhubard soon :)

    ReplyDelete
  25. Your pictures look fabulous! Perfect lighting and gorgeous colors.

    ReplyDelete
  26. Helene, that is mouth watering and beautiful picture!...not to mention your sticky buns...awesome..looks like you have been enjoying your recent cooking!..:)

    ReplyDelete
  27. It's so beautiful! I bet it's yummy, too!

    ReplyDelete
  28. I do so love the vivid colors here-- very pretty :) Looks delicious, Helene! :)

    ReplyDelete
  29. I have no idea what rhubard is??
    is it a fruit?? I never seen it..
    but it's looks sweety dessert :)

    ReplyDelete
  30. This is absolutely gorgeous! Lovely photos :)

    ReplyDelete
  31. Man, those muffins look delicious. I've never baked with rhubarb. I'm going to have to give it a try.

    ReplyDelete
  32. I confess I've never baked with rhubarb. This recipe is going to change all of that.
    Sam

    ReplyDelete
  33. It's really the season for rhubarb, I've been seeing rhubarb recipes everywhere! Looks delicious!

    ReplyDelete
  34. I've never cooked with rhubarb before, but I love the taste. I must admit, this looks quite easy, so I need to give it a try.

    ReplyDelete
  35. I can't believe it but I've never tried rhubarb!! This looks delicious, I may have to try it soon.

    ReplyDelete
  36. Love it Helene, just love it. No rhubarb here, but I'm in love with the idea!!! Have a good weekend my dear dera friend...xoxoxo

    ReplyDelete
  37. I love rhubarb so much and this just looks beautiful!!!

    ReplyDelete
  38. I still have yet to try rhubarb. I suppose I better get on the bandwagon

    ReplyDelete
  39. I have been enjoying the rhubarb as well. The rhubarb compote and yogurt combo is a nice way to enjoy the rhubarb!

    Those muffins look great!

    ReplyDelete
  40. I LOVE Rhubarb. I always wonder why more people do not grow it! It is sooo easy to grow, and can grow on even the smallest properties as part of the landscape! I have begun a website devoted only to rhubarb, and am having a lot of fun making rhubarb recipes every week:)

    ReplyDelete

Please note that comments will be moderated. Thanks for your comments!