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Rhubarb Recipes

May 14, 2020 By marketeditor

Provided by Cornell Cooperative Extension
Saratoga County (518) 885-8995
www.ccesaratoga.org

Rhubarb Chili: A Tangy Twist to a Classic Recipe
2 pounds tomatoes (about 3 cups)
1 large onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 pound ground beef (optional)
3 cups low sodium vegetable broth
1/3 cup raisins
1 tablespoon chili powder
1/4 teaspoon allspice
2 cups rhubarb, diced
30 ounces canned black beans

To prepare tomatoes, blanch, remove skin and chop. In a large sauce pan on medium heat, sauté onion and garlic with olive oil and ground beef, if desired. Drain fat, if necessary. Add broth, blanched tomatoes, raisins, chili powder and allspice. Bring to a boil, reduce heat and simmer for 20 minutes. Stir in rhubarb and black beans and simmer for another 15 minutes.

Makes 8, 1 ¼ cup servings, 10 servings if made with beef.

Nutrition per serving without beef: 190 calories; 3 g fat; 0 g sat. fat; 9 g protein; 510 mg sodium; 32 g carbohydrate, 9 g fiber. Nutrition bonus: Vitamin C (40% daily value), Iron (15% daily value).

 

Rhubarb Apple Crumble Bars

1 cup chopped fresh rhubarb
1 cup peeled, chopped apple
1 cup packed brown sugar, divided
4 tablespoon water, divided
1 teaspoon lime juice
4 teaspoons cornstarch
1 cup old-fashioned oats
3/4 cup flour
1/2 cup flaked, unsweetened coconut
1/2 teaspoon salt
1/3 cup butter, melted

Preheat oven to 350 F°. Grease an 8-inch square baking dish and set aside.

In a medium saucepan, combine rhubarb, apple, 1/2 cup brown sugar, 3 tablespoons of water and the lime juice. Bring to a boil and then reduce heat and simmer for about 5 minutes or until rhubarb is tender.

Combine the cornstarch with and the remaining 1 tablespoon of water until smooth. Gradually stir into the rhubarb mixture and bring back to a boil for about 2 minutes or until thickened. Remove from heat and set aside.

In a large bowl, combine oats, flour, coconut, salt and remaining 1/2 cup brown sugar. Pour in the melted butter and stir until mixture is crumbly.

In a greased 8-inch square pan, pour in half the oat mixture and press down lightly with the back of a spoon. Top with the rhubarb mixture and then spread the remaining oat mixture on top. Bake at 350 F° for 25-30 minutes or until golden brown. Remove from oven and let cool on a wire rack.

Makes 12 servings.

Nutrition per serving: 299 calories; 10 g fat; 4 g sat. fat; 3 g protein; 162 mg sodium; 51 g
carbohydrate, 3 g fiber. Nutrition bonus: Vitamin C (40% daily value)

 

Rhubarb Almond Muffins
½ cup low-fat vanilla yogurt
2 tbsp butter, melted
2 tbsp vegetable oil
1 egg
1 1/3 cup all-purpose flour
¾ cup brown sugar
½ tsp baking soda
¼ tsp salt
1 cup rhubarb, finely diced

Topping
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup sliced almonds, crushed
2 teaspoons butter, melted

Preheat the oven to 350 degrees F. Grease a muffin tin, or line with paper liners.

In a medium bowl, stir together the yogurt, 2 tbsp of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full. In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly. Bake for 25 minutes (20 minutes for mini-muffins), or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Makes 1 dozen muffins or 2 dozen mini-muffins.

Nutrition per serving: Calories:170; fat:6g; sat fat:1.5g; sodium:125mg, carbs:28g.

 

Strawberry-Rhubarb Sauce

1 pound Rhubarb, cut into 2 inch pieces
1 pint Strawberries, quartered
1 cup sugar
2 teaspoon vanilla (optional)
Shortcake biscuits

Place rhubarb in a medium sauce pan. On medium heat slowly warm rhubarb. After the rhubarb cooks and releases water, cover and simmer for 5 minutes. Add strawberries and sugar. Simmer for an additional 5 minutes. Remove from heat and stir in vanilla, if desired. Allow to cool slightly. Serve over shortcake biscuits or vanilla ice cream.

Makes about 4 cups sauce. Makes 8-10 servings.

Filed Under: News, Seasonal Recipes Tagged With: CCE, Cornell Cooperative Extension, june, may, rhubarb, spring

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Today is the day for the Monday Market! Start you Today is the day for the Monday Market!

Start your week with us in Clifton Park from 2 pm to 5 pm for fresh produce and great finds. 

We are your stop to support locally grown and produced foods/items and we love all of our weekly visitors!

#cliftonparkfarmersmarket #cliftonparkny #saratogafarmersmarket #saratogafarmersmarket🔆 #supportlocallygrown #supportlocallyproduced
Here we are….it’s officially fall! Check out Here we are….it’s officially fall!  Check out this week’s recipe at our site and head over to grab the fresh products at the market to give it a try…

What’s happening at the market today? We have live entertainment as you wander, explore and discover …

Saratoga Farmers’ market 9 am to 1 pm

Pumpkin Painting 11 am to 1 pm

Saratoga Pumpkin Festival 11 am to 4 pm

https://www.saratogafarmersmarket.org/category/seasonal-recipes/

#saratogafarmersmarket #saratogafarmersmarket🔆 #pumpkinrecipesplease #fallishere🍁 #giantpumpkinfestival
Market days are some of the best days and we are h Market days are some of the best days and we are here for it from 9 AM to 1 PM this Saturday at High Rock Park.  This week is extra special as we celebrate the Pumpkin Fest. 

Here's the schedule:

9 am to 1 pm Saratoga Farmers' Market
11 am to 1 pm Pumpkin Painting
11 am to 4 pm Giant Pumpkin Festival

Learn more here: https://www.saratogafarmersmarket.org/celebrating-fall-at-the-8th-annual-pumpkinfest/

This is a collaborative effort with Saratoga County Chamber of Commerce and @saratogacitycenter 

#saratogafarmersmarket #saratogafarmersmarket🔆 #shoplocalsaratoga #supportlocallygrown #supportlocallyproduced #saratogapumpkinfest #giantpumkinfestival
We are also hosting a children’s pumpkin paintin We are also hosting a children’s pumpkin painting event from 11 am to 1 pm for ( $8 donation). The Saratoga Farmers’ Market is a 501(c)3 and these small fundraisers help to support our free educational programming, intern program, emergency farm fund, etc 

Our activities are in conjunction with the Saratoga Pumpkin Festival this weekend - Saturday, September 23rd!

What’s happening?

Saratoga Farmers’ market 9 am to 1 pm

Saratoga Pumpkin Festival 11 am to 4 pm

This is a free family event that starts at the Saratoga City Center parking garage on High Rock Avenue and continues down to the Saratoga farmers Market.  This is a community collaboration with the Saratoga county chamber of commerce, Saratoga Springs city center and the Saratoga Farmers’ Market.

We look forward to seeing you Saturday!

#saratogafarmersmarket #saratogafarmersmarket🔆 #saratogapumpkinfest #saratogapumpkinfestival #giantpumpkinfestival #giantpumpkinfestival2023

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