Episode 13: Rhubarb

We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet–and even raw. (Well, sort of.) Join us on an odyssey to the grocery store and back, and find out, once and for all, what happens when you eat a poisonous rhubarb leaf. Recipe: Rhubarb sherbet. www.spilledmilkpodcast.com

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10 thoughts on “Episode 13: Rhubarb

  1. Beks

    I loved this episode. I have never eaten rhubarb, but you may have inspired me to eat it.

  2. Denise | Chez Danisse

    Oh the pie plant, one of my favorite things. I’d never even considered pickling. This I’ll have to try. I would love to know how Molly pickles her rhubarb. Maybe there will be a post one day. Until then, I’ll try and dream something up. I’ve eaten really good raw rhubarb (dipped in sugar) and terrible stringy raw rhubarb. I guess it is always a gamble…

  3. Carol

    I grew up eating the raw rhubarb stalks dipped in sugar in Nova Scotia.
    I didn’t think it was that unusual. In my memory it was like eating “fun sticks’–the sweet candy sticks that you dipped into a tart candy powder but I haven’t done it in years. I think we’d always go for the red stalks, and not the green ones as they were definitely more tart.
    This year I have been making the baked rhubarb that Molly wrote in
    her blog, and love it with the white wine and vanilla bean.
    Was wondering if you were going to post the compote recipe you mentioned that you would post? Would love to try that too.
    Thanks for the shows

  4. Joshua

    I grew up in Sioux City, Iowa and my grandparents grew rhubarb in their back yard. I remember my sister and I picking it and dipping it in sugar and eating it every summer. Apparently my mother and her sisters grew up doing this also. I remember it being tart and sweet. My sister and I used to eat so much we used to get sick.

  5. Gwyn

    Loved this podcast–and love rhubarb. I grew up in South Dakota and we had a rhubarb plant in the yard. My sister and I ate it dipped in sugar all the time. We’d use the biggest leaves as fans and pretend we were Southern Belles. Well, it was “South” Dakota. Now I’m thinking since rhubarb and strawberries as so good together, and strawberries and balsamic vinegar are so good together, maybe a touch of balsamic in rhubarb would give it a similar depth. Perhaps on fish? Going to the store now…..

  6. Nettie

    what kind of rhubarb were you eating?!
    I really enjoyed this episode, but i felt I needed to weigh in on the raw rhubarb as well here…
    Could it be some very old, pale, sad, store rhubarb? I know that this tasty sugar dipped treat was always the best in early spring when we’d munch on the first few bright red stalks that came up. (only about 3 centimetres in diameter) and I don’t know why I’m writing in past tense, because I just had some this spring, and I think I might just sneak into my back yard and see if there are any young stalks left right now!
    To those who haven’t braved the ‘barb, you’ll love it! plus as an added bonus, I do believe rhubarb is very high in iron, so you can tell yourself that sugary treat is good for you!

  7. Andi

    I recently had a burger with rhubarb mayonnaise! It was a concoction from the head chef of the best restaurant in Madison, and he says his mayo included vanilla bean. It sounds strange, but man, it was a fantastic burger – balanced by the sweet and sour-ness of the rhubarb. (I also tried a burger with sweet onion and rhubarb compote.)

  8. Pingback: rhubarb {two ways} « Whitney in Chicago

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