One of my favorite child hood memories is walking barefoot through the dry, chalky dust, munching on a stalk of rhubarb from the garden. My sister and I would spend sun-kissed days eating the tart treat and the little girl who made the pucker face first, lost the game. Our grandmother would make a strawberry-rhubarb pie to enjoy later in the evening and with the addition of sugar, our faces held smiles instead of sour puckers.
April through September is prime rhubarb growing season and each time I see a recipe it brings to mind those long gone hot summer days. It’s a versatile ingredient that can be used in meals, desserts and oh yes, cocktails.
Rhubarb Shortcakes by Bon Appetit. This is a delicious recipe, using roasted rhubarb, which can be prepared up to 5 days ahead, cooled and chilled. The ingredients list is simple; Filling: Rhubarb, sugar, red wine and vanilla bean Biscuit: Flour, baking powder, sugar, salt, heavy cream and butter Full Recipe here
Rhubarb Muffins with Almond Streusel by Saveur Magazine. These little gems are filled with flavorful goodness. The recipe is basic and you may have all the ingredients in your pantry with the exception of the rhubarb.
- ½ cup flour
- ½ cup sugar
- 2 tbsp. packed light brown sugar
- ½ tsp. lemon zest
- ½ tsp. kosher salt
- ¼ tsp. almond extract
- 4 tbsp. unsalted butter, cubed
- ½ cup chopped almonds
- Unsalted butter, for greasing
- 3 cups flour, plus more for pan
- 2 tsp. baking powder
- ½ tsp. kosher salt
- ¼ tsp. baking soda
- 1 cup sour cream
- 1 cup sugar
- ½ cup packed light brown sugar
- ½ cup canola oil
- 2 eggs, lightly beaten
- 1 vanilla bean, seeds scraped and reserved
- 12 oz. rhubarb (about 2 medium stalks), cut into ¼” pieces
You can find the full recipe and method here.
Early Summer Strawberry-Rhubarb Crumble by Andrew Zimmern. A short time ago, Food and Wine showcased Andrew Zimmern’s fabulous, strawberry-rhubarb recipe. Although the recipe is fairly basic, the addition of toasted almonds in the crumble is magnificent and the sweet and tart combination of the filling is invigorating and delicious. Full Recipe here and you can visit Andrew’s site here.
“Our grandmother would make a strawberry-rhubarb pie to enjoy later in the evening and with the addition of sugar, our faces held smiles instead of sour puckers.”
Rhubarb Tips and Tricks;
To ensure optimum freshness, choose rhubarb stalks that are firm. Limp or soft stalks are a sign that the rhubarb stalks aren’t as fresh.
Remove tough and stringy fibers on the stalks before cooking or eating.
Do not eat the leaves, they are poisonous. You can find more information here.