Last week I tried posting an ingredient on Tuesday and a recipe on Friday and I failed. Didn’t get the recipe up until yesterday. So this week I am combining both. After you find out the fun facts about rhubarb you will get my favorite recipe for rhubarb
Rhubarb: Once I had my first rhubarb tart I was hooked. I savor rhubarb as a spring ingredient. Though you can find it in the winter because it is a cold winter crop I prefer it with strawberries so I wait until those two season overlap. I had a pleasant surprise this spring when a strange plant started sprouting in a corner of my yard. I was so excited to realize that it was rhubarb. I waited patiently for it to get big enough to harvest and through it into a crisp. If you want to have it in the winter try is as a pear rhubarb crisp when pears are at their height. It is another delicious combination.
Season: late winter-early summer, height of the season is April-June
What to look for when you buy: Cherry red stalks and green leaves (if the leaves are still attached) will indicate field grown rhubarb vs hothouse rhubarb. Field grown supposedly has a stronger flavor. The stalks should be crisp like celery and not flimsy when you pick it up.
How to store it: It doesn’t last long so buy or pick it the day you are going to use it for best results. You can wrap it tightly in a plastic bag and it should hold for 3 days.
How to prepare it: Because of its extreme tartness, think sour patch kid on steroids, it will need lots of sugar. Either add a large amount of sugar or pair with a very sweet ripe fruit like strawberries.
Links to some great recipes I want to try:
- French rhubarb cake
- Skillet Chicken with rhubarb
- Rhubarb lemonade
- Grilled fish with savory rhubarb sauce
- Rhubarb lentil soup
My favorite recipe for rhubarb:
- 3 cups halved strawberries
- 3 cups diced rhubarb
- 1 1/4 cups sugar
- 1 Tablespoon lemon juice
- 5 teaspoons cornstarch
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter room temperature
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 1 cup crushed ginger snaps
- 1/2 teaspoon salt
- preheat oven to 375 degrees
- Combine filling topping and stir until mixed well and transfer into a buttered dish, preferably an 8-inch square
- In a large bowl, use a mixer, beat butter and brown sugar on medium until light , fluffy and blended.
- Add flour, crushed ginger snaps and salt. With your hands mix until pea-sized pieces form.
- Scatter over the top of the filling and bake for 30 minutes. Tent loosely with foil and cook for 10-20 minutes more, until center is bubbling.
- Let cool for 20 minutes before serving
