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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    How to Cut, Cook and Bake with Rhubarb

    May 18, 2009 by Erin, The $5 Dinner Mom 31 Comments

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    how to cut and cook rhubarb

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    Got Rhubarb? But Not Sure How to Cut the Rhubarb? Or How to Cook Your Rhubarb?

    Rest assured, I can help with that…

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    A friend recently gave me some rhubarb. And well, there’s just but one thing to do with rhubarb…and that is make Strawberry Rhubarb Pie.

    But wait.  Perhaps there is more you can do with rhubarb!

    While on a hunt for the best pie recipe, I ran across a few other recipes that called for rhubarb that I wanted to try. I had enough rhubarb and strawberries to make 1 pie, 4 mini tartlets, an 8×8 crumble, and a batch of jam!

    After some cutting and prep work, the strawberries and rhubarbs were ready for action!

    How to Cook Rhubarb

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    Peeling rhubarb is not necessary, but I peeled some of the skin off each stalk, just as you would peel the strings out of a celery stalk.

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    Quarter the strawberries. Place the strawberries on their heads, after cutting off the stems. Cut a cross into each strawberry. Quick and easy!

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    4 quarts of strawberries and 5 stalks of rhubarb ready to go!

    Strawberry Rhubarb Pie

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    So the first pie I ever made was just after I graduated from college. I saw an Oprah episode where someone made a strawberry rhubarb pie…so I jumped in the car, ran down to the store to get the ingredients and came home to make it. And it was delicious! I jumped on Oprah.com, knowing that that recipe from 8 years ago would still not be there, but figured she had another one and she did! It was Cindy Crawford’s favorite Strawberry Rhubarb Pie recipe. So if it’s her favorite, it must be low cal, right? Ha!

    UPDATE: since then I’ve made my own version of Spiced Strawberry Rhubarb Pie here!

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    This pie will be frozen and brought to our Memorial Day BBQ and Party this weekend with our dear friends!

    Strawberry Rhubarb Mini Tartlets

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    For these little pieces of heaven, I used the same filling recipe from Cindy’s recipe and just wrapped the filling up in smaller cirlces of pie crust. 

    Here is a Raspberry Rhubarb Tart recipe I would have used, had I had some raspberries!

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    These will be eaten with dinner tonight!

    Strawberry Rhubarb Crumble

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    While browsing around, I found a crumble recipe that called for just rhubarbs, but since I didn’t have enough rhubarb pieces left, I threw in the rest of the strawberries, and oh boy!  Delish!!!  I never eat dessert after lunch, but I did today!

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    Strawberry Rhubarb Crumble with vanilla ice cream. 

    The baby was really begging to have a taste 😉

    Strawberry Raspberry Rhubarb Jam

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    Get my recipe for Strawberry Raspberry Rhubarb Jam here!

    There you have it. A morning up to my elbows in strawberries and rhubarbs!

    Now we can enjoy every bite of these delicious treats!

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    How to Cut and Prepare Rhubarb for Cooking and Freezing on $5 Dinners

    See more $5 Dinners Cooking Tutorials here

    211 shares
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    Filed Under: Baking, Dessert Recipes, How To Cook, Meal Type Tagged With: Cooking Tutorial Cutting, strawberries

    Comments

    1. Cari says

      May 18, 2009 at 12:33 pm

      Yum, Yum, Yum! Thank you for sharing!

      Reply
    2. Lisa @ Stop and Smell the Chocolates says

      May 18, 2009 at 12:34 pm

      Yum – I am drooling now! I grew up having a rhubarb plant and often having pie and rhubarb sauce (like apple sauce). And strawberry and rhubarb go so well together. I’ll have to keep that pie recipe in mind – I do see rhubarb in the store.

      Reply
    3. Melissa says

      May 18, 2009 at 1:27 pm

      I was just getting ready to harvest our Rhubarb and needing a good pie recipe. I’ve bookmarked it. Can’t wait to try.

      Reply
    4. Alea says

      May 18, 2009 at 2:19 pm

      Saving these recipes for when my rhubarb is ready to harvest. Thank you!

      Reply
    5. Stephanie (aka The Passionate Homemaker) says

      May 18, 2009 at 3:08 pm

      Thanks so much for this post and for tweeting it. My strawberries are sitting in the sugar now 🙂

      Reply
    6. Val says

      May 18, 2009 at 3:24 pm

      Do you have any recipes without strawberries? My husband can’t eat them but he loves rhubarb desserts.

      Reply
    7. Vikki says

      May 18, 2009 at 6:28 pm

      You left out the biggie: dehydrating! Only my Hubby likes rhubarb but we have a huge bush in the backyard. This week I’m cutting off some of the many stalks, chopping into 1-inch dices, and placing in the dehydrator. They will get fairly crispy. I’ll take half and powder them so that I can later sprinkle it on homemade strawberry preserves. The other half I will leave in dried chunks, store in a cool area, and add to Hubby’s strawberry desserts. There is plenty fresh for him to cook up for himself. Vikki at http://www.backyardgrocerygarden.blogspot.com

      Reply
    8. Crystal says

      May 18, 2009 at 6:41 pm

      Looks delicious! I’ve never eaten rhubarb, it gets too hot here in Mississippi to grow it properly.

      Reply
    9. Amanda @ The Mom Crowd says

      May 18, 2009 at 9:50 pm

      These are awesome. We made some rhubarb stuff after watching a Jamie Oliver show that was devoted to rhubarb. We made this jam with it with sugar and OJ. We poured it over some vanilla ice cream and it was awesome. Also made some cinnamon and sugar pastry chips to dip in the rhubarb jam stuff. Mmm. I am going to have to try the crumble. 🙂

      Reply
    10. Crista says

      May 18, 2009 at 11:13 pm

      Have been “craving” rhubarb for a while now, don’t have access to any :o( This just made me want it more! I’m going to be on the hunt now!

      Reply
    11. Cheryl says

      May 19, 2009 at 7:43 pm

      Thank you for the great recipes! I am going to try them. I have 10 plants of rhubarb (they were here when we moved here) and have been afraid to use it. But these have inspired me!
      Thank you!

      Reply
    12. Andrea says

      May 19, 2009 at 11:29 pm

      You know, I’ve never been gutsy enough to try anything with rhubarb in it. Ever! Where I live, we’ve got at least 2-3 weeks before the strawberries are ready to pick also, and I’m down to one jar of jam from last year!! *sigh*

      Maybe this year I’ll change that….Thanks for the pics and great recipes!

      Reply
    13. Kelly says

      May 20, 2009 at 8:07 am

      Hi Busy Lady,
      Just wanted to let you know the Dole Package arrived yesterday evening! What a great giveaway-5 4pks of fruit snacks, a jar of tropical fruit, hat, cookbook and 5 coupons for free items! so very nice-thank you! my kids are currently eating fruit cups and popping bubbles from the shipping box-bonus!

      thanks again for all your hard work and for the great giveaway!
      kelly

      Reply
    14. Mariam F. says

      May 20, 2009 at 8:29 pm

      hmm i’ve never tried rhubarb! But before I read your post, I was flipping through the June issue of All You magazine and they had a recipe for Rhubarb Crisp..I’m assuming it’s similar to your crumble. The pics look so yummy!

      Reply
    15. Denise H says

      May 22, 2009 at 9:16 am

      I love all things rhubarb and when you add strawberries to the mix, food just doesn’t get any better.

      There is one more recipe that you can make with rhubarb. My Mom used to cook it down so it had the consistency of applesauce. That was always a favorite treat in the spring.

      I just found your website. Thanks for putting it together.

      Reply
      • Erin says

        May 22, 2009 at 9:19 am

        You are right about the strawberry rhubarb combo! Can’t wait to eat the pie this weekend!

        Reply
    16. Valerie says

      May 23, 2009 at 9:56 am

      I love rhubarb! We grew up with a rhubarb patch and some has been transplanted to my house. My mom has recipies for rhubarb crisp and rhubarb cake and rhubarb coffee cake. We also do rhubarb stew. Which is just rhubarb microwaved until mushy and some liquidy then add sugar to taste ( at least 1 cup in 1.5 quarts if not 2 cups) optional to sub a red jello for some of the sugar.

      VERY IMPORTANT! If you have a rhubarb patch, please note that rhubarb leaves are poisonous. Do not eat, and watch kids and pets around them. Not a good idea to compost them either because of this.

      Reply
      • Erin says

        May 23, 2009 at 9:58 am

        Thanks for that valuable information Valerie!

        Reply
    17. Jennifer says

      May 26, 2009 at 5:22 pm

      Thanks for the great recipes.

      Do you happen to have a recipe to make pinto beans?? I’ve tried everything and mine just don’t taste good? So if you’re able to help, that would be great.

      Reply
    18. Katie Finefrock says

      May 26, 2009 at 7:30 pm

      Erin, Thanks for the great recipes. You have the best photos for showing step by step. I love baking pies and have tried to teach daughters, daughters-in-law and granddaughters the art. But when they are far away it is tough, so your photos are fantastic to show how to get it done.

      Reply
    19. Susan (A Happy Heart at Home) says

      June 1, 2009 at 11:22 pm

      Mmm, I love rhubarb!

      Reply
    20. Margaret says

      June 3, 2009 at 10:05 pm

      My favorite way to eat rhubarb is stewed. Just slice and put in a large pot with enough water to cover and simmer until all the fibers are soft (about half an hour). You can then add sugar or honey to taste and eat like applesauce – delicious! (or use instead of applesauce in recipes). I’ve even used this as a liquid to bake with fish, which is also quite good.

      Reply
    21. Pam says

      June 4, 2009 at 1:37 pm

      Why does everyone excpt me ( and a few others) feel it’s necessary to add strawberries to rhubarb? Rhubarb makes a great pie, jam, etc. – ALL BE ITSELF! Let’s see some good recipes for RHUBARB pie, RHUBARB jam, RHUBARB everything! Thank you!

      Reply
    22. CashAholic says

      June 8, 2009 at 10:53 pm

      The pie sounds delicious. I am going to try and make it when I have some free time. Thank you for the step by step instructions.

      Reply
    23. Darlene says

      June 18, 2009 at 9:31 pm

      I made the jam but did not have fresh strawberries so used a package of frozen I had. it turned out great. I didn’t thaw the straberries first so was able to cut them smaller. love this website and check everyday for something new to try. my husband and I both have lost our jobs so need to save where we can.

      Reply
    24. Andrea Lambert says

      June 29, 2009 at 10:32 am

      I love how you used Jello instead of fruit pectin, I would of never of thought of that. Thanks for the tip!

      Reply
    25. Kasee says

      June 30, 2009 at 9:55 am

      Have you every made Rhubarb Crisp? It’s super simple, and ABSOLUTELY delicious warm or cold…add some vanilla ice cream or cool whip topping and it’s perfect. If you want the recipe, send me an email and I’ll send it your way.

      Reply
    26. Charlene says

      April 28, 2011 at 12:54 pm

      Have you tried Rhubarb iced tea? And I also have made a rhubarb sauce for chicken.

      Our rhubarb won’t be ready to pick for a few more weeks. The stalks currently are about 2″ long.

      Reply
    27. Darlene Smith-Gianelli says

      May 28, 2018 at 12:43 pm

      I’ve made rhubarb/raspberry and rhubarb/blueberry pies as well. Love the tangy zip they add when you add minimal sugar. That really lets them shine!

      Reply
    28. Joanne says

      June 30, 2019 at 11:56 pm

      Chef’s tip–after removing the stems, I use a hard-boiled egg slicer to cut the strawberries…

      Reply

    Trackbacks

    1. Eat Well and Spend Less with Spring Produce | Life As Mom says:
      March 26, 2013 at 11:11 pm

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

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