I’ve spent the last few weeks totally fixated on rhubarb. Before I move on to something new (there were cherries at the market last Saturday), I thought I’d gather together all the different crap on my computer desktop into one convenient spot. These are the highlights from the great rhubarb extravaganza of 2012.
I’ve made many, many jars of this basic rhubarb jam that I posted a few weeks ago. It’s a simple recipe that uses rhubarb, sugar and lemon juice, and it’s the perfect blank canvas for experimenting with different add-ins like vanilla beans, lavender, rosemary, cardamom…. (As the rhubarb season has progressed, the jams have gone from bright red to pale pink to greenish-brown….. )
Know what makes me really happy? Greek yogurt + rhubarb jam + a drizzle of honey + granola. You gotta do it. It’s like dessert, but healthier.
Rhubeena, from The Hungry Tigress, should be considered a pantry staple like tomato sauce. It’s that good. Before the rhubarb season is over, I also need to make this Rhubarb-Lime syrup, from Hitchhiking to Heaven, because citrus sounds like the perfect partner for rhubarb.
Rhubarb Mojitos: a classic mojito pumped up with rhubarb syrup
Rhubarb Granita Cocktails: ridiculously good frozen cocktails made with rhubarb granita, vodka and soda. (The other night, while I was drinking one of these, I decided that they’re the best fruity cocktail that I’ve ever had in my life, ever. I love these. They’re dangerous.)(We’ve also made Local Kitchen’s Rhubarbitas, because apparently, you know, I drink a lot and really like rhubarb. I love me a fruity pink cocktail, what can I say).
Rhubarb Fruit Leather:
Making rhubarb syrups means that you’ll end up with some leftover cooked rhubarb pulp. It depends on how long you’ve cooked the pulp, but sometimes there’s still a lot of flavor left in there. I was pleasantly surprised by the way the rhubarb leather turned out; the flavor in the pulp that was definitely a bit on the bland side concentrated in the oven and came out perfectly sweet, tart and bright by the time it was finished dehydrating. You don’t need to own a dehydrator to make leather — it comes out fine in the oven using a cookie sheet with raised sides.
Cook Time: 8 hrs. or so
- a couple cups of cooked rhubarb pulp leftover from other recipes
- lemon juice to taste
- cooking spray or neutral flavored oil
Heat the oven to 150 degrees or the lowest setting available. Use a blender to puree the rhubarb pulp. Taste it, and add a splash of lemon juice if it needs some brightness. Add a bit of sugar to taste, but remember that the flavors will concentrate and sweeten in the oven, so be careful not to overdo it or it will come out really sweet. Lightly grease a cookie sheet with neutral oil or cooking spray, and then pour the rhubarb puree onto it. The puree layer should be about 1/4″ thick. Put it in the oven until it’s dry and looks like fruit leather, somewhere from 6-8 hours. (Check it more often when it’s almost done so it doesn’t get too dry).
When it’s done, peel it off the cookie sheet and cut it into convenient sized pieces. Theoretically, it will keep for a long time at room temperature in a jar or a tupperware, but we ate ours in just a couple days.
Everyone knows about rhubarb pie, but there are so many other sweet treats that you can make with rhubarb. Like this cake (or is a tart? or a pie?):I give you: strawberry rhubarb kuchen, which is what happens when you stumble onto this recipe for Rhubarb Krack from the Hungry Tigress (which is an adaptation of Cakewalk’s Rhubarb Kuchen recipe) and realize that you don’t have enough rhubarb to make it but if you just substitute some strawberries for part of the rhubarb, things could still work out well….There’s not really much point in writing the recipe out again since two other talented ladies have already done it. The only information that really matters is that you can substitute some strawberries for the Tigress’ recipe if you don’t have enough rhubarb, but that it’s probably wise to reduce the sugar since strawberries are pretty sweet on their own. I used 1 c. of sugar for the filling instead of 2 c. and it was plenty sweet for my taste. (I also used all-purpose flour, not the whole wheat pastry flour that the recipe calls for, but it was only because I didn’t have the whole wheat on hand.)
I’m pretty sure this recipe would be amazing with any ripe fruit. I’d love to try it with peaches, or pears, or plums…. That custardy fruit layer is really just everything I could ever want out of a dessert.
I wish I could say that I’m done working on rhubarb recipes, but I’m totally not. (I definitely still want to make the rhubarb mostarda from What Julia Ate and this Rhubarb Custard Pie from Saveur.) and I really haven’t experimented enough with all of rhubarb’s savory applications…. It’s a vicious cycle of rhubarb, it’s true.
Okay, I gotta go get a slice of that pie….