Rhubarb Hunting #cultivatingfoodies

As we all know Baby John is a tiny man with many talents.  He can now add “rhubarb hunter” to his resume.  As you will soon see he went rhubarb hunting with a few of his extended family members this past week.

Now rhubarb is an illusive and obscure plant, it keeps its small and fragile sprouts shielded from the outside world to avoid detection.

Rhubarb Hunting #cultivatingfoodies

Fortunately Baby John had a mighty and fearless guide in his older cousin Jax who was able to find the hiding place of the great rhubarb colony.

If you have never hunted rhubarb before you will need to know that it is not for the faint of heart…. Some tears were shed.  Big boys apparently do cry.

Rhubarb Hunting #cultivatingfoodies

But the mighty hunter Baby John fought back valiantly, and the battle was epic.

rhubarb hunting #cultivatingfoodiesMan down! Rhubarb Hunting #cultivatingfoodies

With the fight over, and the kill loaded the weary hunters headed back to camp {aka Grandma’s house and everyone got a juice box.  Score!}


Fortunately for baby John, his mamma chef knows exactly how to butcher and prepare the mighty rhubarb.

Rhubarb crumbleRhubarb crumble #cultivatingfoodies

As you can see the fight was worth the spoils in the end…

rhubarb crumble #cultivatingfoodies

If you are brave enough to seek out rhubarb in the wild here is how I suggest you prepare it:

Rhubarb Crumble:

4 cups cubed rhubarb

1/2 cup sugar {unless you are a sweet tooth then add way more}

3 Tablespoons flour

3/4 cup COLD butter

1/2 cup raw pumpkin seeds

1 cup steele cut oats

1/2 cup crunchy granola


Place rhubarb cubes in a large saucepan with the sugar and let simmer until cubes are slightly tender.

Put flour, butter and oats in a food processor and do a few quick pulses to bring it together.  You want your butter to be just larger than pea size by the end.  {If you do not have a food processor you can use a pastry blender, if you do not have one of those you must take two butter knives, wrinkle your forehead, get a good Dutch accent going and chop the butter into pea size bits in a rapid motion.  I learned this technique from my Grandmother.  Best results if done while wearing a Sunday dress and nylon stockings}

Once you have reached the butter size we are looking for, stir in the pumpkin seeds and crunchy granola.

Take the soft rhubarb and place in a pie dish or baking pan and top with the crumble.  Put it in the oven at 350 F for 25-30 minutes and enjoy!

– Stephanie

Check me out on instagram @cultivating_foodies

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  1. Reblogged this on Chef james parker.

  2. April Hubers says: Reply

    and you must save the rhubarb juice to mix with various fruit concentrates to make Oma juice (best served in small textured glasses).

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