Need fool-proof [read: idiot-proof] recipe for a untried, virgin ingredient: rhubarb!

M

marilynfl

Moderator
I've managed to survive 6 decades and yet have never cooked/baked with rhubarb, having read it was extremely bitter. Then Angie (I miss her!) sent me rhubarb jam and it was WONDERFUL.

This morning I visited the Asheville Tailgate Farmer's Market and picked up rhubarb stalks and fresh NC strawberries. Also picked up some pastry strudels (to see the competition should I try to sell Mom's here) but they used a very good short pastry wrapped around tasty fillings....so more a pasty yet shaped like a strudel.

No comparison to home-made, hand-pulled strudel dough as these are two different animals completely. However, his were quite delicious...I bought two savory versions: a rift on a Cuban sandwich with pork and cheese and a SPICY beef version that would be perfect for appetizers. He was a professional caterer and went to culinary school.

I also tried a cheese scone from one stand and a croissant from another. Both were so-so and I ditched them rather than eat all those calories. Again, I'm surprised my own home versions are meeting and sometimes beating the professionals out there.

Oh, at the scone stall, which was packed on three sides with various pastries, the woman in front of me asked for a chocolate shortbread (shaped like a deck of cards). The counterperson took one and the woman said: "No. I want all of them" so the girl packaged all 5 pieces. A woman standing next to me laughed and said: "Hopefully, none of the rest of us wanted those" laughed again and I laughed with her.

Whoa. The shortbread purchaser turned around and gave BOTH of us the stink eye. I mean, really. We were all in line for happy Saturday morning pastries and I'm SURE the woman who said that meant it kindly and in a humorous way. But it wasn't taken that way. I smiled at her, but just got another stink eye look.

I really hope she enjoys those cookies.

 
T&T rec: Anne Dimock's Straight-Up Rhubarb Pie

I was the rhubarb virgin until last year when I made this pie. OMG, to find what I’ve been missing all of these years! I think this now might be my favorite pie.

I used dorie’s good for anything pie crust in t&t.


Makes: 1 9-inch pie; serves 6-8

For the crust

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening (Dimock uses non-hydrogenated brands like Spectrum or Earth Balance, but use another fat like butter or lard if you prefer)
About 6 tablespoons ice water
For the filling

5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
2 pinches cinnamon
1 1/2 tablespoons butter (optional)

Heat the oven to 425 degrees F. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the shortening disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.

Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and shift it into place. Place in the freezer while you make the filling.

Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter, if using.

Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents.

Bake for 15 minutes; reduce the temperature to 350 degrees F and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.VH cvxhv CBC comes. n

https://food52.com/recipes/17516-anne-dimock-s-straight-up-rhubarb-pie

 
Use this recipe but do half and half Rhubarb and Strawberries. Delicious.

Rhubarb is something I really miss. Grew it everywhere I lived until Hawaii- too warm here. We used to have so much I would blanch and put in the freezer for pies in the Winter. Love Rhubarb pie especially Rhubarb and Strawberry.

 
Very good but I suggest using vanilla rather than lemon zest. Too much competition for acid. So easy

 
Rhubarb Upside-Down Cake..............luv this

Rhubarb Upside-Down Cake

Choose bright red fresh rhubarb for this wonderful spring Dessert — elegant enough for company, homey enough for Sunday Brunch — and cover it with our stunning pink sauce.

3 T butter, melted
2/3 c. granulated sugar
1 lb trimmed rhubarb
1 ½ t. grated orange rind

CAKE:
Use smallest size for grating orange & do not overdo quantity1/ c. butter, softened
3/4 c. granulated sugar
2 eggs
1 t. vanilla
1 ½ c. ap flour
1 ½ t. baking powder
1 t. baking soda
1 t. grated orange rind
1/4 t. salt
1 c. plain yogurt

Grease sides of a 9" springform pan; pour in butter and sprinkle with sugar. Cut rhubarb into 2" pieces. Arrange in tight rows in bottom of pan. Chop remaining pieces coarsely; sprinkle on top along with orange rind. Set aside.

Cake:
In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, and vanilla. Stir together flour, baking powder and soda, orange rind and salt. Stir half of flour mixture into creamed mixture’ stir in yogurt and remaining flour mixture. Spread carefully over rhubarb, mounding higher at edges. Wrap foil around bottom of pan and set on baking sheet. Bake in 350 F oven for about 1 hour or until cake springs back when lightly touched. Let cool on rack for 15 minutes.

Invert cake onto serving platter; serve pieces warm topped with sauce. Makes 8-10 servings.

Sauce:
5 c. chopped rhubarb
½ c. gran. sugar
1/3 c. water
1 T. cornstarch

In saucepan over medium heat, bring rhubarb, sugar and water to boil, stirring; simmer for 5 minutes or until tender. Set aside 2 T rhubarb pieces; press remaining rhubarb in sieve to extract 1 c. juice; discard pressed rhubarb (I sure didn’t). Dissolve cornstarch in 1 T. Of the juice. Bring cornstarch mixture and remaining juice to boil in saucepan. Cook over medium heat, whisking constantly, for 3 minutes or until slightly thickened. Stir in reserved rhubarb. Cover and refrigerate until serving. Sauce can be refrigerated for up to 1 week. Makes 1 cup.
Canadian Living, May 1991

 
Rhubarb Ginger Cheesecake

Rhubarb Ginger Cheesecake
4 c. chopped fresh rhubarb, about 8 stalks
1/2 cup sugar
2 scant T. finely-chopped crystallized ginger, VERY fine
red food colouring (optional)
whipped cream (optional)
Mint leaves
Crust (depends on how thick you like this crust)
1 - 1½ cup gingersnap cookie crumbs
1/4 - 3/8 c. melted butter
2 T. brown sugar
Filling
1 1/2 envelopes of plain gelatin
1/4 cup orange juice
1 pound cream cheese softened
1/2 c. sugar
1 t. vanilla
½ c. sour cream
In non-reactive saucepan over medium heat combine rhubarb and sugar, cook stirring until sugar dissolves and rhubarb is barely tender, about 5-8 minutes. Transfer to bowl: add chopped ginger. Let cool completely. Stir in a few drops of food colouring if desired.
For Crust:
In bowl, combine crumbs, butter and sugar; spread evenly into 9" springform pan.
Filling:
In small saucepan stir gelatin into orange juice; let stand 1 minute. Stir over low heat until dissolved. Remove from heat.
In bowl and with electric mixer beat cream cheese until smooth. Beat in sugar and vanilla. Add gelatin mixture beating until blended, scraping down side of bowl as needed. Add sour cream; blend on low speed. Fold in rhubarb mixture until blended but do not break up pieces. Spoon over prepared crust; cover and chill to set, at least four hours or overnight. Before serving garnish with whipped cream and mint leaves.

 
Rhubarb Sabayon or Zabaglione

CHILLED RHUBARB SABAYON PARFAIT
Serves 4
1cup (250 ml)chopped rhubarb, fresh or frozen, thawed
1/3cup + 1 tbsp (90 ml) granulated sugar
5tbsp (80 ml)white wine, divided
5egg yolks
3/4cup (190 ml)whipping cream
4cup (1000 ml)fresh strawberries, trimmed and quartered

Start by preparing an ice-water bath in a large bowl and set aside.
In a small saucepan over medium heat, add rhubarb, sugar and 1 tbsp (15 ml) white wine. Stir until sugar dissolves before allowing to simmer, uncovered, until rhubarb is so tender it starts to fall apart, about 5 minutes. Transfer mixture to a blender and purée until smooth.
In a large metal bowl set over a large saucepan of simmering water, combine yolks, remaining 4 tbsp (60 ml) white wine and rhubarb purée. Whisk constantly until mixture is very thick and warm and has expanded in volume, about 7 minutes. Place bowl in ice-water bath and let mixture cool completely.
In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cooled rhubarb mixture. Cover with plastic wrap and refrigerate at least 20 minutes.
To serve, layer strawberries and chilled Rhubarb Sabayon Parfait in serving bowls or martini glasses.
GREAT PAIRINGS
SUMAC RIDGE - PRIVATE RESERVE GEWURZTRAMINER 13/14
FRESITA - SPARKLING WINE INFUSED WITH STRAWBERRIES

 
Yes, I await rhubarb each spring. It is just leaving our stores now. See...there it goes.

There it goes just a stalking down the street, singin' ooh wa diddy diddy dum diddy do.

 
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