rhubarb

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rhu·barb

(rū'barb),
Any plant of the genus Rheum (family Polygonaceae), especially R. rhaponticum, garden rhubarb, and R. officinale or R. palmatum; the last two species or their hybrids, deprived of periderm tissues, dried, and powdered, are used for their astringent, tonic and laxative effects.

rhubarb

(ro͞o′bärb′)
n.
1. Any of several plants of the genus Rheum, especially R. rhabarbarum, having long edible green or reddish leafstalks that are usually cooked and sweetened. Also called pie plant.
2. A preparation made from the dried rhizomes and roots of any of several plants of the genus Rheum, especially R. palmatum or R. officinale of East Asia, used as a laxative.
References in periodicals archive ?
Note that rhubarb leaves cannot be eaten became they contain oxalic acid.
When you get the hang of cooking with rhubarb, start thinking of the plant as an alternative to lemon juice, then try experimenting with combinations of meat and rhubarb, such as rhubarb and duck, or even rhubarb and fish (herring, for example).
STEP 2: PREPARE THE LAMB 5 tbsp unsalted butter 2 medium onions, cut in half lengthwise, then sliced paper thin 2 pounds lamb cut into bite-size pieces 1 1/2 tbsp flour (preferably rice flour) 1 1/2 tbsp ground coriander 1 quart prepared lamb stock (see Step 1) 1 cup parsley, chopped 4 tbsp mint, chopped 3 cups rhubarb, chopped, stringy parts removed Salt and pepper to taste 1/2 cup unsalted pistachios, toasted Heat 2 tablespoons of butter until it foams, then add the onion.
My quest led me to a few--very few--recipes using rhubarb in main and side dishes.
With that inspiration, I delved into the savory sensibilities of rhubarb and came up with the following pleasing dishes, as well as a few favorite sweet recipes.
SPRING POTAGE WITH POTATO AND RHUBARB 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 large onion, diced (about 1 1/2 cups) 3 large potatoes, peeled if desired, diced (5-6 cups) 1 large of 2 medium stalks of celery, sliced crosswise (about 1 1/2 cups/ 5 large cloves garlic, minced 2 large or 3 medium stalks of rhubarb, sliced crosswise (about 2 cups) 4 cups hot vegetable stock 2 of 3 fresh bay leaves 1 to 2 teaspoons fresh minced thyme of sweet marjoram, or I teaspoon dried, crumbled thyme or sweet marjoram Salt and freshly ground pepper 2 cups whole milk of 1 cup heavy cream [1] Melt butter with olive oil in nonreactive soup pot over medium heat.
CURRIED LENTILS WITH RHUBARB AND ROOT VEGETABLES This Indian-inspired dish can be made with whatever vegetables you have on hand, The tang of the rhubarb works well with the sweetness of the root vegetables, and the curry complements the dish, Adjust with a little more heat from cayenne or other hot peppers, Cooking times for lentils will vary depending upon how old they are--generally they should cook in 30 to 40 minutes, covered, over medium heat.
Put the rhubarb, sugar, ginger and lemon juice into a stainless steel saucepan.
Whisk cream until it starts to form a slightly thick ribbon, then gently fold into the rhubarb together with the yoghurt.
Cut rhubarb into 3cm pieces and spread onto a baking dish, sprinkle with sugar, then pile crumble mix on top
500g rhubarb chopped; 250g sugar; juice of half a lemon