The Rhublog

Bistro Zinc adds Rhubarb

Bistro Zinc has joined the lineup of the 4th Annual Lenox Rhubarb Festival on June 10, 2017. They will be incorporating rhubarb into their menu, and offering a delicious rhubarb cocktail.

Set in the heart of historic downtown Lenox, Bistro Zinc is a modern French bistro that boasts fine cuisine and a refined but welcoming atmosphere.

3rd Annual Lenox Rhubarb Festival

The 3rd Annual Lenox Rhubarb Festival, on Saturday, May 28, 2016, drew 1250 visitors.  It included:

  • the first ever Rhubarb Pancake Breakfast,
  • the Rhubarb Chili Contest starring the culinary creations of six local chefs, and
  • the Rhubarb Celebration and Sale featuring rhubarb pies and other treats, rhubarb soda,  rhubarb ice cream, recipe books, rhubarb plants, and fresh rhubarb.

Check out the recipes for some of the chilis on our Rhublog.

Thank you to all of our fantastic volunteers, vendors, and especially to the roughly 1,250 attendees.  We hope to see you all again next year!

Church on the Hill Chapel in Lenox Massachusetts

First Annual Rhubarb Pancake Breakfast

A traditional pancake breakfast, with a twist

The day began at 8:00 am with a Rhubarb Pancake Breakfast, hosted by the Church on the Hill next door to their chapel at 55 Main Street, Lenox. They offered pancakes with rhubarb sauce, as well as sausages, juice and coffee. Adults were $5, Children under 10, $3. The breakfast was such as success that they ran out of pancake batter before 10:00 am.


A photo of rhubarb tarts

3rd Annual Rhubarb Celebration and Sale

So much to see, taste and enjoy

Rhubarb pies, cookies, muffins, cupcakes, bread pudding, jams, jellies, preserves, ice cream and sorbet were available for purchase, along with fresh local rhubarb, rhubarb recipe booklets and rhubarb plants, from these vendors:

2016 Participating Vendors:

Scott Harrington of Lenox, horticulturalist and local rhubarb expert, was there to answer general questions about rhubarb. He also had plants for sale and advice on growing rhubarb.

“Great Rhubarb Recipes” by Nancy C. Ralston, published locally by Storey Press was offered for sale.

3rd Annual Rhubarb Chili Contest

Congratulations to our winners!

This year’s Rhubarb Chili Contest ran from 10:00 am until nearly 2:00 pm in Library Park, 18 Main Street, Lenox. Six chefs from Lenox restaurants offered a variety of unique takes on chili, ranging from the traditional to the very different.

The winners this year, with a tie of 43 spoons each, were:

These Lenox restaurants also contributed delicious rhubarb chilis:

You can find recipes for some of the chilis in The Rhublog.

Haven Café’s Rhubarb Chicken Chili

Chef: Matthew Schweizer

2 lbs rhubarb, roughly chopped
2 quarts strawberries
1 white onion, medium dice
2 Jalapeños roughly chopped with seeds
1 chipotle pepper, chopped
2 cup sweet chili powder
3 quarts chicken stock
1 cup honey
Salt and pepper to taste

2 lbs chicken, small dice
1 cup cilantro, minced
½ cup scallions, sliced thin


In a large pot, combine first 9 ingredients. Cook over medium heat until

tender, about 20 minutes. Purée. Add the diced chicken and simmer over

medium-low heat for 45 minutes. Remove from heat and add cilantro and

scallions. Ready to serve. Can also be served chilled.

Download PDF

Kripalu’s Black Bean & Rhubarb Chili

Chef Jeremy Rock Smith

4 cups rhubarb, diced
¼ teaspoon allspice
¼ teaspoon cinnamon
2 tablespoon olive oil
2 tablespoon coconut oil
1 cup onion, diced
1 cup green pepper, diced
2 cup sweet potatoes, diced
1 cup corn
3 12 oz. cans black beans
2 tablespoon chopped chipotle peppers in sauce
1 tablespoon chili powder
½ tablespoon cumin powder
½ tablespoon coriander powder
2 garlic cloves, minced
1 cup tomato puree
2 cup diced tomatoes, canned
3 cups veg stock
¼ cup cilantro, chopped

Toss rhubarb with 1 Tablespoon olive oil, cinnamon, allspice and a sprinkle of sea salt. Roast until lightly browned. Set aside. Place coconut oil in a medium sauce pot. Sweat onions on low until translucent then raise the heat to medium and lightly caramelize. Add green peppers, sweet potatoes, corn and black beans stir to combine and cook for 8 – 10 minutes. Add garlic, chili, cumin, and coriander and let bloom for two minutes. Add tomato products, vegetable stock and rhubarb. Simmer for 45. Season with salt & black pepper and add cilantro.

Download PDF

Savory Rhubarb Salsa

Serves: 6 to 8
Prep time: 10 mins
Cook time: 30 mins
  • 1 tablespoon olive oil
  • 1/2 medium onion
  • 4 cups diced rhubarb
  • 1/2 cup brown sugar
  • 1/4 cup golden raisins
  • 1/2-1 teaspoon chipotle powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup apple cider vinegar
  • salt and pepper

Heat a large pot over medium heat, add olive oil. Stir in onions and sauté until the onions become translucent, 4 to 5 minutes. Stir in rhubarb and continue to cook until rhubarb softens , time varies depending on if you are using fresh or frozen.

Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring salsa to a boil, then reduce to a simmer. Let cook for 15-20 minutes. If you want smoother salsa, use an immersion blender (or a regular one) to puree.

Taste and adjust seasonings as desired. Serve warm or store in refrigerator for up to a week.

Note: This salsa sits on the tart/spicy side. You may need to adjust the brown sugar- this recipe is very forgiving in that nothing really needs to be exact.

Noodles with Kale and Spicy Rhubarb Sauce

Vegetarian Main Course

Serves: 2-4
Prep time: 10 mins
Cook time: 25 mins
  • 1 tablespoon oil
  • 1/4 cup green onion
  • 1 teaspoon minced ginger
  • 2 cups rhubarb
  • 1/2 teaspoon dried chilies, crushed
  • 1/4 cup water
  • 2 tablespoons honey
  • pinch of salt
  • 4 oz udon or soba noodles
  • 2 handfuls of kale
  • cilantro and lime wedges for topping
 In a sauce pan, heat olive oil over medium heat. Add in onions and ginger, cooking for 1-2 minutes. Next, stir in rhubarb, water, honey, and chilies. Let simmer until rhubarb has broken down and sauce comes together. Add a pinch of salt and taste to adjust seasonings (if you want it sweeter, add more honey or if you want it spicier, add more chiles.)

Prepare noodles according to directions, drain, and set aside.

Shred kale and place in a large bowl. Once noodles and rhubarb are done, toss with kale to slightly wilt. Top with cilantro and lime wedges to serve.

From: Naturally Ella