Rhubarb Juice Instead of Lemon Juice

Bring 2 cups of filtered water to a boil, add 2 cups of sliced rhubarb stalks. Cook for four minutes, then strain off the water into a measuring cup. Pour this juice into an ice cube tray and freeze, then bag the cubes for later use. Meanwhile, pour back any unused juice into the rhubarb and finish cooking for a few minutes until soft, stirring often so it doesn’t scorch.

Hot Pepper Rhubarb Sauce

This surprising combination makes a delicious savory sauce and is excellent with salmon or chicken. Amounts are approximate.

1/2 cup water
2 cups rhubarb stalks, sliced
1/2 cup diced onion
1 to 3 garlic cloves, minced
1/4 cup hot Hungarian pepper, diced
1/3 cup fresh mint leaves
1/2 teaspoon sea salt

Cook the rhubarb, onion, garlic and pepper in water, covered, until the rhubarb is soft, about 8 minutes. Add the mint and leave the covered pot on the burner for a couple of minutes, or add the mint during the last minutes or two of cooking. Cool and puree. Freeze any that isn’t used up right away.

Rhubarb Hibiscus Butter

This is a delicious way to use rhubarb, but I did find it time consuming for the amount of yield. It was a little sour, so I added stevia to taste. rhubarb-hibiscus-butter