Steaming Rhubarb: The Perfect Technique In Your Oven

Rhubarb is a versatile ingredient that can be used in a variety of sweet and savoury dishes. While it can be eaten raw, it is usually cooked with sugar or another sweetener to balance its tangy flavour. One way to cook rhubarb is by steaming it in an oven. This method helps retain the vegetable's vibrant colour and flavour while making it tender and juicy. Here is a guide on how to cook rhubarb in a steam oven, along with some serving suggestions.

Choosing the right rhubarb

When it comes to choosing the right rhubarb, there are a few things to consider. Firstly, there are two types of rhubarb: forced and outdoor. Forced rhubarb is grown in the dark and is usually ready at the end of January; it has bright pink stalks. Outdoor rhubarb, on the other hand, tends to have thicker, brighter red stems. While the colour doesn't indicate ripeness or sweetness, it is important to consider how you will be using the rhubarb in your cooking. For example, if you're making a rhubarb jelly or an open-faced tart, you might opt for the brighter red stalks to achieve a rosy hue. However, if the rhubarb will be less visible in your dish, such as in a double-crust pie, you could use speckled or green rhubarb.

When buying rhubarb, look for firm, unbent, and bruise-free stalks with a slight sheen. If the rhubarb still has leaves attached, make sure they haven't wilted or started to rot, and always remove and discard the leaves before cooking as they are poisonous. The ideal length for rhubarb stalks is between 10 and 18 inches, and they should be about 1/2 to 1 inch wide.

While the colour of the stalks doesn't indicate sweetness, the thickness of the stalks does; thinner stalks tend to be sweeter and more tender than thicker ones. If you're looking for a sweeter variety of rhubarb, consider Canada Red, which is known for its bright red stalks and sweet taste. Victoria, a popular choice for pies and sauces, is characterised by its tender stalks and tart flavour.

When harvesting your own rhubarb, it's important to wait until the plant has matured, which can take two to three years. Once the rhubarb is ready, harvest by pulling and twisting the stalks instead of cutting them to avoid damaging the plant. Remember not to harvest more than one-third of the plant at a time to allow it to retain enough foliage to continue growing.

Preparing the rhubarb

First, you will need to select good rhubarb. Look for firm, snappable stalks with no blemishes or signs of bruising. There are two types of rhubarb: forced, which is grown in the dark and comes out at the end of January, and outdoor, which tends to have thicker stems and a brighter red colour.

Next, wash the rhubarb stalks and remove the leaves and the bottom of the stalks—these are poisonous and should never be eaten. Then, cut the rhubarb into small pieces. The smaller the pieces, the faster they will cook.

Now you are ready to cook the rhubarb. Place the chopped rhubarb into a pot and add water, sugar, and, optionally, cinnamon, lime juice and zest, or orange juice and zest. Stir the mixture. You can also add a splash of water and simmer gently for 8 minutes until soft, or longer if you want a puree or compote.

Leave the rhubarb to simmer on low to medium heat for about 10 to 20 minutes, stirring occasionally. The rhubarb is ready when it has broken apart and formed a thick sauce with small chunks of fruit. If you prefer a smoother sauce, you can cook it for longer until all the fruit has broken apart, or use an immersion blender to make it completely smooth.

Taste the rhubarb and adjust the sugar level if needed—some rhubarb may be more tart than others, so you might need to add more sweetness. Simply stir in a little more sugar and let it dissolve into the sauce.

Cooking methods

There are many ways to cook rhubarb, including stewing, roasting, and simmering. Here are some detailed instructions for cooking rhubarb in a steam oven:

Firstly, select fresh rhubarb stalks that are firm, snappable, and free from blemishes or bruising. You can use any type of rhubarb, but the red variety tends to be thinner-stemmed and has a brighter pink colour, while the outdoor variety has thicker stems and a brighter red colour. Wash the rhubarb stalks and cut them into small pieces, about 1/2-inch to 1-inch in length.

Next, place the chopped rhubarb into a steam-proof dish or container. You can also add other ingredients to enhance the flavour of the rhubarb. Some popular pairings include vanilla, ginger, orange, and star anise. For a sweeter dish, you can add sugar, honey, or maple syrup. You can also add a splash of water to the dish to create a sauce or compote.

Place the dish in the steam oven and set the temperature to medium. Steam the rhubarb for about 15-20 minutes, or until it is soft and tender. The cooking time may vary depending on the consistency you prefer. For a smoother sauce, steam for a longer period until the rhubarb breaks down completely.

Once cooked, you can serve the rhubarb as it is or use it in various dishes. It goes well with vanilla ice cream, pancakes, yogurt, cakes, or even savoury dishes like grilled pork chops. You can also use it as a filling for pies or tarts.

Rhubarb is a versatile ingredient that can be cooked in many ways. Steaming is a healthy and gentle method that preserves the flavour and nutrients of the rhubarb. Experiment with different recipes and enjoy this delicious and unique vegetable!

Flavour combinations

Rhubarb is a versatile ingredient that can be used in both sweet and savoury dishes. When it comes to flavour combinations, rhubarb plays well with a variety of ingredients. Here are some ideas for flavour pairings:

• Vanilla: A classic pairing, rhubarb and vanilla complement each other perfectly. Try using vanilla ice cream, custard, or yoghurt to balance the tartness of rhubarb.
• Ginger: Both fresh and ground ginger work well with rhubarb. The spicy kick of ginger can be used in both sweet and savoury applications, such as a rhubarb and ginger crumble or a tangy sauce for braised meat.
• Citrus: Citrus fruits such as orange, lemon, and lime can add a bright, tangy note to rhubarb. A splash of citrus juice or zest can enhance the flavour of rhubarb in desserts or savoury dishes.
• Spices: Various spices can be paired with rhubarb, including cinnamon, cardamom, star anise, and nutmeg. These spices add warmth and depth of flavour to rhubarb dishes.
• Fruits: While strawberries are a classic pairing, other fruits such as raspberries, blackberries, blueberries, apples, and pears also go well with rhubarb. These fruits can be used fresh or cooked alongside rhubarb in desserts or savoury dishes.
• Sweet flavours: Rhubarb's tartness can be balanced with sweeter ingredients such as honey, maple syrup, or agave syrup. Additionally, sweet spices like cinnamon and cardamom can enhance the flavour profile.
• Savoury notes: Rhubarb can also take on savoury flavours. Try pairing it with onions, soy sauce, or black pudding for a unique twist.
• Herbal notes: Lavender and elderflower can add a delicate, floral note to rhubarb dishes. Just be cautious with lavender as too much can make a dish taste soapy.
• Nuts: Nuts such as pistachios, hazelnuts, and almonds can add crunch and depth of flavour to rhubarb dishes. Try using nut-based liqueurs or syrups, or simply chop up your favourite nuts and add them to your recipe.
• Tropical twist: Coconut and tropical fruits like pineapple, mango, and papaya can add a sweet, sunny twist to rhubarb. Try folding shredded coconut into cakes or sprinkling it over crumbles for a taste of the tropics.

Serving suggestions

Stewed rhubarb is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to get you started:

• With Vanilla Ice Cream: One popular way to serve stewed rhubarb is over vanilla ice cream. The sweet, creamy ice cream pairs well with the tangy rhubarb, making for a delicious and elegant dessert. You can also infuse the ice cream with cinnamon for an extra flavour dimension.
• On Pancakes: For a decadent breakfast or brunch option, serve your stewed rhubarb on pancakes. The warm, soft rhubarb makes for a tasty topping that will elevate your pancake stack.
• With Yogurt: If you're looking for a healthier option, try serving your stewed rhubarb with Greek yogurt. The tanginess of the rhubarb complements the creaminess of the yogurt, making for a delicious and nutritious treat.
• As a Topping: Stewed rhubarb can also be used as a topping for a variety of other dishes. Try it on waffles, French toast, cheesecake, or even with granola or muesli. It adds a burst of flavour and colour to your breakfast or dessert.
• On Its Own: Stewed rhubarb is delicious on its own, too. Enjoy it by the spoonful as a sweet treat, or serve it as a simple dessert when you're looking for something quick and easy.
• With Other Fruits: Rhubarb goes well with other fruits, so consider serving it with fresh berries or using it as a topping for mixed fruit dishes. The combination of flavours and textures can create a delightful taste experience.
• In Bakes: You can also incorporate stewed rhubarb into your baking. Try using it as a filling or topping for tarts, cakes, or pies. It adds a unique flavour and moisture to your baked goods.

These are just a few ideas to get you started. The versatility of stewed rhubarb means that you can experiment with different serving suggestions and create your own unique combinations. Enjoy exploring the possibilities!

Frequently asked questions