110 replies to this topic

[CaliPoutine]

The only thing I like better than rhubarb is buttermilk.  I'm there, as soon as I can get some.  I think I'll do a buttermilk smoothie with my rhubarb sorbet.

Try a cardamom lassi sometime, delish.

Randi, your pie is supreme.  No matter how many times I do them, I have to follow a picture to do a lattice.  I'm dyslattix.

Thanks. I sat by the computer reading the instructions to Robin as she wove the lattice top. I dont think we'd be able to do it again without instructions.

[hummingbirdkiss]

Hey, Chufi! Is the rhubarb season really over in Holland already??? 

I tried another rhubarb and coconut dessert today, this time Coconut Creams with Poached Rhubarb. Delicious, again:



(You cannot see, but there are lots of vanilla seeds in the rhubarb compote. MMmmm.)

I made these yesterday and I am just overwhelmed at how well coconut and rhubarb taste together and the taste and textures of this simple very easy to make ...
four of us ate it and four of us really love it ..

it is a very nice dessert

thank you so much

actually everyone thank you ..the rhubarb is coming in nice big handfuls and picking up speed as we speak ...

such a nice season

Linda cardamom would be good in this lassi with the rhubarb for sure great idea thanks!

[Chufi]

Bumpbumpbump!!

few things make me more excited than the season´s first rhubarb.
Last weekend I was in London, and at the Borough Market I spotted the first rhubarb I´ve seen this season.. beautiful big piles of pinkpink luminous rhubarb:






I was sooooo sad I couldn´t buy some and cook it. But, fortunately, I had lunch at Hereford Road where, on the day of my visit, there was a dessert of rhubarb jelly and rhubarb sorbet on the menu:



Back in Amsterdam.. I had to look for a bit, and go to several markets and stores, but finally found some rhubarb today.

Those first precious stalks will just be a simple compote, to have with joghurt tomorrow morning for my favorite breakfast.

After that, it´s time for experimenting.

Anyone else cooking with rhubarb yet?

[bluechefk]

that rhubarb gelee is absolutely gorgeous! i'm going to try making something like that as soon as possible!

as i've posted elsewhere (extensively...because i'm so excited about it ), i've received my copy of the PH macaron book, and while i'm waiting for my recently ordered almond flour to arrive in the mail, i'm busy trying to decide what kind of macaron to make first. this thread made me wonder about a strawberry-rhubarb macaron - seems like it could be a perfect match, since the tart rhubarb will make a nice foil to the sweet macaron. i happen to have a bunch of dried strawberry powder on hand, so figure i'll use that to flavor the macaron. but what about rhubarb for the filling? - what form should it take? rhubarb curd? rhubarb-white chocolate ganache?

all suggestions are welcome!

kerry

[nakji]

This picture made me moan out loud! And not just because it's a pretty picture. It's been seven years since I last ate rhubarb. I'm going to e-mail my mother and ask her to put some rhubarb in the freezer for me as soon as it pops up in Nova Scotia.

as i've posted elsewhere (extensively...because i'm so excited about it biggrin.gif), i've received my copy of the PH macaron book, and while i'm waiting for my recently ordered almond flour to arrive in the mail, i'm busy trying to decide what kind of macaron to make first. this thread made me wonder about a strawberry-rhubarb macaron - seems like it could be a perfect match, since the tart rhubarb will make a nice foil to the sweet macaron. i happen to have a bunch of dried strawberry powder on hand, so figure i'll use that to flavor the macaron. but what about rhubarb for the filling? - what form should it take? rhubarb curd? rhubarb-white chocolate ganache?

My mother-in-law used to make the most fabulous stru-barb tea cake, which somehow involved whole chunks of rhubarb and a packet of strawberry jell-o. I think rhubarb-white chocolate ganache would be excellent with strawberry macarons, because even with a lot of sugar, rhubarb is still intensely tart. Or - could you make a rhubarb-infused custard as a filling? They go together really well.

[Peter the eater]

It's been seven years since I last ate rhubarb. I'm going to e-mail my mother and ask her to put some rhubarb in the freezer for me as soon as it pops up in Nova Scotia.

Erin, after seven rhubarb-free years you must be itchin'. I've got tons in the yard, but it hasn't sprouted yet and it's under 10cm of snow.

[Peter the eater]

Anyone else cooking with rhubarb yet?

Klary, please make something colourful and sour, and then photograph it for us to admire. It's looking like a tough week ahead.

[Chufi]

This picture made me moan out loud! And not just because it's a pretty picture. It's been seven years since I last ate rhubarb. I'm going to e-mail my mother and ask her to put some rhubarb in the freezer for me as soon as it pops up in Nova Scotia.

nakji - I wish I could send you some! I can't imagine what seven years without rhubarb feels like!

kerry - rhubarb curd sounds delicious. I might play with that later this week...
a rhubarb strawberry macaron sounds really good, although to be honest, I prefer rhubarb on its own or paired with something that's also a bit tart, like raspberries or grapefruit.

peter.. colourful and sour coming up soon. Stay tuned....

Edited by Chufi, 24 March 2009 - 01:26 AM.

[Chufi]

Rhubarb: the first 3 days

When it has just arrived, I want to enjoy as it is - experimenting will come later. So I make a simple compote. I had some pink grapefruit juice in the fridge so I used that as a liquid. I´ve made rhubarb/grapefruit jam in the past, but had forgotten how good this flavor combination is.

The compote is eaten with something soft and creamy.

The perfect breakfast: rhubarb, granola, joghurt:


dessert #1: a simple vanilla pudding topped with rhubarb and toasted almonds


dessert #2: coconut panna cotta with rhubarb

(for this one, I added some more grapefruit juice to the compote to make it almost soupy).

Edited by Chufi, 24 March 2009 - 09:36 AM.

[bluechefk]

a rhubarb strawberry macaron sounds really good, although to be honest, I prefer rhubarb on its own or paired with something that's also a bit tart, like raspberries or grapefruit.

for my personal taste, i agree with you completely unfortunately, the city i live & work in is all about the sugar - i'm making the macarons at work, so have to be accommodating. i think i'll end up with a strawberry macaron, filled with a rhubarb-lemon curd, and a beautiful, deep pink cube of poached rhubarb hidden inside. at home, i may try a all-rhubarb-all-the-time version!

[nakji]

Oh, sweet rhubarb!

nakji - I wish I could send you some! I can't imagine what seven years without rhubarb feels like!

Erin, after seven rhubarb-free years you must be itchin'. I've got tons in the yard, but it hasn't sprouted yet and it's under 10cm of snow.

How unbelievable is this? After I posted this, I went into work, and stopped by the depaichika on my way, as is my custom. What were they selling? Strawberry rhubarb cheesecake!!!!!!!!!! Inconceivable!

Of course, I fell on it, despite the fact it was 900 yen. We had it for dessert last night, but I find, I must agree with Klary and bluechefk - it's best on its own, isn't it? I found the strawberry overwhelmed it with sweetness. I like my rhubarb like I like my friends - the tarter, the better. Oh, well, it took the edge off.

i'm making the macarons at work, so have to be accommodating. i think i'll end up with a strawberry macaron, filled with a rhubarb-lemon curd, and a beautiful, deep pink cube of poached rhubarb hidden inside. at home, i may try a all-rhubarb-all-the-time version!

This sounds gorgeous - especially the cube of poached fruit. Please post a cross-section photo when you're done!

[Tri2Cook]

Through the generosity of a neighbor, I have about 5 lbs of the first rhubarb of the year for my area. Not sure what I'm going to do with it yet but I'm happy to have it.

[David Ross]

It's delicious cooked in little crocks using a basic pie filling recipe-then top each individual crock with a basic streusel topping. For about the last 30 seconds of baking, turn on the broiler to crisp the top.

[Genkinaonna]

Wanna hear something crazy? I didn't try rhubarb for the first time until about a month ago. That's thirty one and half years of perfectly good rhubarb eating time wasted! Well, maybe thirty, since I'm pretty sure you need teeth to really enjoy it...

Anyways, I had an amazing rhubarb crumb cake from one of my favorite bakeries and now I'm hooked. Who knew something that looks like mutant red celery could taste so good? Well, everyone here, obviously...

I just made the roasted rhubarb from Around My French Table, a butter cake, and some lovely vanilla pastry cream. When they meet, they will be dessert...

Edited by Genkinaonna, 10 June 2011 - 06:40 PM.

[RWood]

This is a dessert I had featured in Carmel Magazine. Chilled vanilla bean rhubarb soup with creme fraiche panna cotta, candied pistachios, strawberries and a strawberry lace tuile. I still get lots of requests for it when rhubarb is in season.
I was never a fan of rhubarb until I had it roasted with vanilla bean, and that changed my mind :).

Attached Images

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[Genkinaonna]

Here's how my dessert turned out last night it tasted pretty yummy...and I totally second the roasting with vanilla approach.



The cake is the Vistandine cake from Around My French Table. It's buttery, vanilla-y and very springy, a perfect foil for the rhubarb and pastry cream.

[David Ross]

That looks absolutely delicious. Another idea for rhubarb-a Rhubarb Upside Down Cake.

[Kouign Aman]

I have not seen rhubarb in the store this year. Did I miss it?
My own little rhubarb plant is just that - little.
Still, it has all summer to recover - is it still good to harvest once the stems are going green? Or does it need to be new and bright red stems only?

My first rhubarb each year is simply stewed, then served with heavy cream. I dont have to share unless my parents are visiting. :)

[FrogPrincesse]

Kouign Aman - There is currently rhubarb in the stores in San Diego! I got a bunch in my CSA last week and also spotted it at Ralphs in Hillcrest.

I decided to make a pie using the recipe from Ruhlman's Ratio, The Bebop-A-Reebop rhubarb pie wih lattice crust. It was wonderful. I love all things tart and I was very happy with this dessert!



One little thing can revive a guy
And that is a piece of rhubarb pie
Serve it up, nice and hot
Maybe things aren't as bad as you thought

From The Prairie Home Companion

[Kouign Aman]

I found it about a week after my post. As always, I didnt have to share so I had two pounds of rhubarb, stewed, with heavy cream. Wonderful breakfast, lunch, dessert.

A classic at our house growing up was rhubarb pie served with liquid custard (creme anglaise-ish).

Crumble is good.

I very much dislike the combination of strawberry with rhubarb.

[Kouign Aman]

Its getting to be that time! I'll be getting my fix from the grocery again, because my own little plant is just not enough. Oddly, the leaves that would poison us dont bother the d*mnd snails at all.