Rhubarb Love


Hello there! Hope you have all been enjoying whatever season you are in. Here in the Pacific Northwest we are enjoying a lovely Spring with warmer than usual temperatures. With that, the plants responded by exploding with growth and required me to abandon my blog for a bit to take care of things in the garden.


I was given a rhubarb plant from my sister-in-law many years ago and I’ve lost count as to how many times I have divided it to place more plants here and there in the garden, and to give some away too.


As a result I have 3 major clumps of rhubarb and they all exploded with incredible growth. So naturally I began experimenting with various rhubarb recipes.


Two items I’ve made so far are a lovely soup (yes soup w/ rhubarb!) and a sorbet.


Lemongrass Soup with Rhubarb and Radishes


This soup was posted on Edible Seattle Magazine’s website. It was super easy to make and oh so light and delicious. Really tasted like Spring. You can get the recipe HERE


Rhubarb Sorbet with Lemon Polenta Biscuits


I made this sorbet as a dessert for a luncheon that wound up being cancelled. All Brian had to say to that was “Oh goody, more for us”!


The Lemon Polenta biscuits that I made to go with the sorbet I found on the internet from a Chef (who’s name I’ve forgotten) from the UK. So beware, the recipe is in grams not ounces. Get your scales out! You can find the recipe HERE

Here’s my recipe for Rhubarb Sorbet

1 lb. fresh rhubarb, cut into 1-inch pieces

1 cup plus 2 tablespoons sugar

1 cup water

3 tablespoons fresh lemon juice

2 tablespoons light corn syrup

Combine sugar, water and lemon juice in large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to a boil. Add rhubarb. Simmer until rhubarb is tender, about 10 min. Transfer mixture to processor and puree until smooth. Stir in the corn syrup. Refrigerate mixture until very cold. I like to let it sit overnight in the fridge.

Transfer rhubarb mixture to ice cream maker and process according to it’s instructions. Freeze.

That’s all I have for today. Just a brief post. I do have more to share with what we’ve been up to so will get on that next week.

In the meantime, thanks so much for stopping by. Have a lovely day my friends.


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About Carol

Thank you in advance for respecting my art. All the images and text posted to this blog are owned my me and protected by copyright law. Copying any of the content here without permission is against the law and you know, not cool. Many thanks again.
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8 Responses to Rhubarb Love

  1. Karen Olson says:

    Wow, I have never seen such large rhubarb! Love your pics Carol. And such an imaginative way to use the rhubarb.

  2. Nice to see you in your garden which you know I love. My favorite here of you and your bumper crop is the one showing your eyes because they are so blue and thoughtful. Have a perfect weekend.

    Oh really now I have to do Math before I have my second cup of coffee, well maybe I better go and get another cup before I post! 🙂

  3. Susan Bolton says:

    Wow, now thats a lot of rhubarb! Your photos are outstanding, Carol! Thanks so much for sharing the recipes!

  4. I wait patiently for you blog postings…and they never disappoint. Just wonderful! You are so giving!

  5. Sarah C says:

    Now THAT is a rhubarb plant! The sorbet looks delish!

  6. Barbara Carroll says:

    Had to show these beautiful photos to my rhubarb loving husband. He was curious about the leaves. Are they edible?

  7. Becca says:

    So amazing Carol! I just love seeing your rhubarb posts! Wow!

  8. Aina says:

    This is so great, great rhubarb serie, that soup and Ice looks delicious

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