110 replies to this topic

[ludja]

Here's a link to a thread on the rhubarb brown butter almond cake recently prepared for the President of China during his visit to Seattle: click

[Kevin Weeks]

I make a rhubarb mousse that's mighty good: http://seriouslygood...arb-mousse.html

[Pontormo]

N.B. In response to Post #30: There is a thread on Savory Rhubarb in the other Cooking forum that you may wish to consult regarding chutney. I've roasted some cut stalks, coated in olive oil and studded with salt (for a different kind of recipe) and they softened quickly, yet remained nicely intact.

* * *
I tried Klary's method for making a compote in the oven and highly recommend it because the pieces retain a kind of structure that gets lost on the stovetop*. I recommend using orange juice--not too much--instead of water. My stalks were not as nubile as Klary's, so their water content may have been much, much higher. I found that I had added too much and with a lid on, they stewed a bit more than I wanted them to. Next time I will try making this without covering them, perhaps stirring them after ten minutes, if not sooner, so they are not quite at that state where they're about to melt into a dew.

*Also did this since I like to stir fresh strawberries into the puree just after taking it off the stove.

Edited by Pontormo, 09 May 2006 - 01:29 PM.

[chocklateer]

I made the rhubarb financiers from last month's Saveur for work this week. I made them on two separate days. I baked them in 3'' ring molds that had been lined with parchment in a 350 F oven until they were golden brown and an inserted skewer came out 'clean'. They tasted very buttery and yummy; however, both batches were a bit soggy(for lack of a better word)in the middle. Not doughy or raw though. And instead of being straight sided and pucklike in shape they seem to shrink (from the sides of the ring) at the top and middle and remain flush with the bottom of the ring. So presentation isn't as it should be. Does any body have any insight as to why this happened and/or how I could remedy this?
Thanks,

D.

[Lindacakes]

I made the rhubarb cake I posted above, again. It was ungodly good. Just cut it in four pieces, why mess with going back and forth?

Decided rhubarb cake was the perfect Mother's Day cake and vow to make it every year. Compelling, yet sour, especially full strength.

[Art]

The other day, I stewed up some rhubarb w/sugar and lots of water. When done, I strained it all and then froze it to make a rhubarb granita.

It was incredible !

I finished it up yesterday and am already looking forward to going back to the store so I can make some more. The perfect thing for a warm spring / summer afternoon.

-Art

[Pontormo]

Wow, Art, that sounds good!

This season, I have made a rhubard crumb, at least three rhubarb compotes and a rhubarb cake. I have almost reached the saturation point, but have about a pound in the fridge. It's hard to pass up when it's good.

So, what I think I would like to do is make rhubarb preserves or jam of some sort, to use as is on toast, but also, as part of a BBQ sauce to slather on a rack of spareribs that has already been subjected to a dry rub.

I found one recipe on epicurious.com which calls simply for rhubarb and crystalized ginger (plus sugar & water), but wanted to post this in case others have beloved recipes for rhubarb jam or suggestions of any kind.

Edited by Pontormo, 30 May 2006 - 01:09 PM.

[Kouign Aman]

rhubarb, sugar, gran marnier.
Simmer 'til desired texture / thickness
Store frozen.
Sometimes I use a bit of vanilla to add a roundness to the flavor without really being detectably vanilla.

Serve on blintzes, pancakes.
Use as syrup in making rhubarb margaritas or daquiris (I prefer the rum flavor with this 'fruit')

Yes, I know. Its a stem therefore not a fruit. And a tomato is not a vegetable. whaddevah.

[BeeZee]

I cooked a couple of stalks for the 1st time last week: 2 stalks (about .75 lb) chopped up, 1/2c sugar, one piece (quarter sized) crystallized ginger chopped up, a dash of cinnamon, a little water. Covered and simmered until soft (too soft, left it on too long and it pretty much dissolved). Anyhow, it was tasty to eat as rhubarb-sauce and I later mixed in a dash of salt and a tsp. dijon mustard into the remains and made a tasty sauce for grilled chicken!

[Chufi]

It's a glorious day, when the season's first rhubarb appears. Today was the day. I was at the market, and there they were, bright rosy-red stalks, right next to the muddy beets and black scorzonera. I said it out loud, like I always do, even though I'm shopping on my own, and people will think I'm crazy: YES! Rhubarb!

At 3 euro's for half a kilo, it's an expensive treat, but I can't resist. Isn't it the most photogenic of foodstuffs? I made a simple little rhubarb cake today. I see LOTS of rhubarb in the near future..

[Rhubarb]

Yes! Yesterday I tromped across town through a heavy snowstorm to pick up the first rhubarb of the season (shipped in from CA). Totally worth it...made chocolate crepes with yogurt creme and a savory rhubarb compote. Mmm.

[Lkfarkas]

Chufi,
Beautiful cake...did you use the recipe on the first page w/the crystallized ginger? I'd love to make your version, it's so pretty! Please share!

[Chufi]

Chufi,
Beautiful cake...did you use the recipe on the first page w/the crystallized ginger? I'd love to make your version, it's so pretty! Please share!

I put the recipe in RecipeGullet here
There's no gnger in this recipe, but i see no reason why you couldn't add it, rhubarb and ginger, mmmm

[Pontormo]

It's a glorious day, when the season's first rhubarb appears. Today was the day. I was at the market, and there they were, bright rosy-red stalks, right next to the muddy beets and black scorzonera. I said it out loud, like I always do, even though I'm shopping on my own, and people will think I'm crazy: YES! Rhubarb!

At 3 euro's for half a kilo, it's an expensive treat, but I can't resist.

I gave in 2-3 weeks ago, long before rhubarb appears in the markets, but straight from California, in a small, slim basket at Whole Foods for around 4 euros for half a kilo. I made a wee bit of compote to swirl into yogurt. I agree, pink bliss !

[Lkfarkas]

Thanks, Chufi....are you Hungarian? I love rhubarb, and can't wait to make up this cake....thanks again!

[Chufi]

Thanks, Chufi....are you Hungarian? I love rhubarb, and can't wait to make up this cake....thanks again!

Dutch, born & bred

No weekend without rhubarb, this time of year.
Rhubarb almond crumble, warm from the oven, with spoonfuls of cold homemade custard. I was hoping for leftovers for this mornings breakfast, but my guests ate it all yesterday

[mukki]

I made Rhubarb Cream Delight yesterday, which 2 of us polished off in one day. It has a buttery shortbread base, tangy rhubarb cream filling and meringue top, which comes together to create something quite delicious. Recipe can be found here.

[Chufi]

Hey, the rhubarb topic should not slip to the second page!

here's custard, topped with rhubarb compote and meringue. In the oven till the meringue was cooked, then cooled again.

[Yajna Patni]

I love Rhubarb too! Rhubarb fool is good, just stewed rhubarb and whipped cream.
I make Rhubarb and ginger jam every year. i put in a lot of lemon rind so it "jells" and it come out tasting very exotic and delicious.

[JeffR]

I love rhubarb pie, but I really like this, too:

Rhubard Cake with Candied Ginger

• 1 pound rhubarb cut into 1 inch chunks
• 1/2 cup (3 ounces) of crystallized ginger
• 1/2 to 3/4 cup maple syrup
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (4 ounces buttermilk)
• 1 egg
• 1/3 cup sugar
• 1/2 stick unsalted butter, melted


Preheat oven to 350.

Put cut rhubarb in an 8 x 8 glass baking pan. Add ginger and mix together. Pour maple syrup over the mixture. Bake, uncovered, for 25 to 30 minutes. Stir gently.

Blend flour, baking powder and salt in a medium bowl. In another bowl, beat buttermilk, egg and sugar. Whisk gently into dry ingredients and stir in the butter.

Spoon this batter over the rhubarb, and bake for about 30 minutes.

Serve upside down with whipped cream and diced ginger sprinkled on top.

I just baked this and it was lovely. Thank you



Burger buns in the background. Guess whats for dinner...

[Emily_R]

Hi all --

The best rhubarb I've ever had is in rhubarb peach crisp -- the combination is amazing! I used about 4 cups rhubarb and 1.5 cups peaches, added sugar and a bit of flour, and then topped with an oatmeal crisp topping (oatmeal, butter, little flour, brown sugar)... It is out of this world!

Emily

[Lindacakes]

On a whim I checked this today -- I'm glad you liked it, Jeff.

I always do mine in an 8 x 8, but next time I'll try the round.

[John DePaula]

Hey, the rhubarb topic should not slip to the second page! 

here's custard, topped with rhubarb compote and meringue. In the oven till the meringue was cooked, then cooled again.

That's so beautiful!

[LizD518]

Has anyone been watching Jamie Oliver's newest series that has been showing on the Food Network? I think it is Jamie at Home, but I'm not sure - it is on Saturday mornings.

He just did a complete show on Rhubarb - both sweet & savory applications. The Crispy Pork & Noodles with Rhubarb looked AMAZING! Unfortunately, the recipie is not on the Food Network. Does anyone have this cookbook? Is it in there?

[Chufi]

Just wanted to bump one of my favorite topics!
It is the season!
I have found early, pink rhubarb in exactly 1 store so far in Amsterdam. I've been eating rhubarb compote with joghurt for breakfast for days, and I'll be making a little rhubarb cake for dessert tonight. I LOVE it when the rhubarb season starts! What have you been doing with rhubarb?

[hummingbirdkiss]

really soon for us in the PNW of the US...Chufi!!! really soon!!! look at my babies just waiting ...soon I will have MONSTER plants filling a hill and all up under that bamboo

It is a war between the bamboo and the rhubarb now


I want to say my first spring pleasure from the garden is the very first stalk of rhubarb...yanked up ..washed and eaten like celery ..gives me shivers ..the good kind

then I love to make all kinds of things ...

I have yet to make a jelly and will have to try that!

purist here as well ..such a beautiful pie with all those leaves...no mixing! at least not until you have your absolute fill of all the 100% rhubarb goodness

nothing else tastes like this plant!

I do like to make at least one batch of syrup early on out of it ..for drinks!!!

Edited by hummingbirdkiss, 27 March 2008 - 10:01 AM.

[hummingbirdkiss]

[quote name='Chufi' date='Apr 12 2006, 05:07 AM']
Rhubarb and muscat wine jelly (Nigella Lawson recipe from How to eat):




I have to make this !!!

[eskay]

I found rhubarb in the store here! I used it to make a strawberry rhubarb pie for Easter

[Kouign Aman]

No weekend without rhubarb, this time of year.
Rhubarb almond crumble, warm from the oven, with spoonfuls of cold homemade custard. I was hoping for leftovers for this mornings breakfast, but my guests ate it all yesterday 

Fabulous! I could eat that every day for breakfast.
Recipe, please? Or I shall be forced to fake it, as soon as I find the red stems in the store.

[Chufi]

I made it some time ago and I don't really remember which recipe I used, but it could have been this one Delia's Rhubarb crumble.

I made a simple little rhubarb/ginger crumble yesterday, it was good but not great, the crumble mix was just butter/flour/sugar. I do like some oats or nuts in my crumble but I did not have any.
The combo rhubarb/ginger was divine as always though. I'll be getting more rhubarb tomorrow and do some rhubarb cooking this weekend!