Let's stalk about Rhubarb:
Pie, Cake, Bars, Muffins, Cobbler, Crumble...
By Cynthia Bowan
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This month's subject is Rhubarb (or, as I refer to it, the okra of the fruit kingdom).
Let's face it - have you ever enjoyed a dish of either of these ingredients after they have been stewed? Slime City!!! The texture is usually unpleasant, and the taste leaves something to be deeply desired.
Ah, but blend rhubarb with strawberries, or bake with it, and you enter a different world of delights. (I don't think I can say that about okra, even if I do love slices of it battered and deep-fried - that's about it!)
I supposed my fear of stewed rhubarb goes back to my early childhood. My Grandmother Bacon stood about 5 feet in her stockings, but she ruled my tall Grandfather and the rest of us with an iron hand. Grandma came from the Mantheys in Fond du Lac, Wisconsin, of good German stock. Every year, when rhubarb was either ready in her back yard or on the grocery shelves, Grandma prepared a big batch of stewed rhubarb. Each of us, children, parents and grandparents, had to eat a bowl of the stuff.
Grandma insisted it was necessary to "thin our winter-thickened blood".
If that was the case, I made the mistake of stating to her one time, then I preferred my blood be thick. My parents tried to shush me, but I ended up eating the stuff anyhow - with a piece of her famous pound cake to help make it palatable.
Just as I learned to eat dark chocolate when I was older, I also came to appreciate the qualities of rhubarb. It is a wonderful versatile ingredient, blending well with strawberries especially, and can be the central ingredient in many baked items.
Actually, if you have to get picky about it, rhubarb is not a fruit, but rather, a vegetable. It is the fleshy leaf stalk of the plant that we use, and it is a relative of sorrel and dock. The stalks are too sour to eat raw, and the leaves contain oxalic acid, which make them highly poisonous.
So what happened to the first person who tried to eat the stuff? Inquiring minds wish they could know! But I digress.
Rhubarb has significant amounts of calcium, potassium, and thiamine (vitamin B1) (and it has laxitive properties, which makes me think maybe my grandmother was lying about our blood...)
When buying rhubarb, look for crisp, firm stalks that look bright and release sap when you snap them. Rhubarb can be stored for a few days in the bottom of your refrigerator, but wilts quickly.
Unlike most fruit, it must be cooked to be edible. It also must be sweetened, mostly needing sugar to do that job. The sugar can be added when you start to cook it, or when it has been cooked and is tender. Use a stainless steel pan and only a spoonful or so of water. Poach gently until the fruit is tender. Rhubarb makes a wonderful pie or tart filling, and a delicious crumble (these recipes and more follow). Pureed rhubarb can be made into ice cream, sorbets/sherbets, mousses and fools. It goes well with preserved ginger.
So for those of you who have bitter memories (pun intended) or just avoided rhubarb all these years, I offer the following (including my most favorite, Strawberry-Rhubarb Bars), which should hopefully change your mind as they did mine.
May you Enjoy! this harbinger of Spring, and as always, CYH - consider yourself hugged.
Strawberry-Rhubarb Pie
1 1/2 c. sugar
3 T. quick cooking tapioca
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
2 T. butter
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 tsp. vanilla
pastry for a 9" double crust pie
Sift together sugar, tapioca, nutmeg and salt. Mix rhubarb and strawberries. Add sugar
mixture to rhubarb and strawberry mixture; add vanilla. Toss to coat fruit. Let fruit
mixture stand for 15 minutes. Fill pastry lined pie plate with strawberry-rhubarb mixture; dot with butter. Adjust top crust; seal and flute edge. Cover edge of pie with foil; bake at 375F., for 25 minutes. Remove the foil from the edges of the pie and bake for 25 minutes more, until golden.
Strawberry-Rhubarb Mousse Pie
1 lb. rhubarb, cut into 1" chunks (3-1/2 cups)
1 c. sugar
1/4 c. water
2 envelopes unflavored gelatin
1/2 c. cold water
1 pt. strawberries, hulled
1 T. lemon juice
2 c. shortbread cookie crumbs
(about 36 1-1/2" square cookies, like Lorna Doone's)
6 T. butter, melted
1/2 pt. heavy or whipping cream
mint sprigs and strawberries for garnish
In a 2-qt. saucepan, heat rhubarb, sugar and water to boiling over high heat, stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is very tender, about 10 minutes. In food processor, with knife blade attached, blend rhubarb until smooth; return it to the saucepan.
Sprinkle gelatin over cold water; let stand 2 minutes to soften. In bowl, with potato masher or fork, mash strawberries. Stir softened gelatin, mashed strawberries and lemon juice into rhubarb; cook 3 minutes. Pour rhubarb mixture into bowl and refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon (about 2-1/2 hours). For quicker setting, place the bowl of rhubarb into a larger bowl of ice water and stir every 10 minutes for about 1 hour.
Meanwhile, preheat oven to 350F. In a deep-dish pie plate, with hands, mix cookie crumbs with butter. Press mixture onto bottom and up sides of pie plate. Bake 15 minutes or until golden; cool on wire rack.
When rhubarb mixture is ready, beat cream until stiff peaks form. With spatula, fold whipped cream into rhubarb mixture until blended. Spoon the mixture into pie shell. Refrigerate 3 hours or overnight until pie is well chilled and set. Garnish with mint and strawberries to serve. Makes 10 servings. (Taste of Home magazine, April/May '96)
Rhubarb Cheesecake Pie
Graham cracker crust
3/4 c. sugar
7 T. sugar
3 T. cornstarch
4 c. rhubarb, cut in 1" pieces
6 oz. cream cheese, softened
2 large eggs
1/2 tsp. vanilla
1 c. dairy sour cream
In a 2-3 quart pan, mix 3/4 c. sugar and cornstarch; add rhubarb and 1T. water. Stir often over medium heat until mixture comes to a full boil. Pour rhubarb mixture into crust.
With a mixer or a food processor, smoothly blend cream cheese, eggs, vanilla and 6 T. sugar. Pour mixture over rhubarb.
Bake at 350F., until filling appears set in center when pan is gently shaken, about 20 minutes. Mix sour cream with remaining 1 T. sugar; spread evenly over filling. Bake until topping is set when gently shaken, about 5 minutes. Let cool; then cover and chill at least 2 hours or until next day.
Cut into wedges to serve.
Strawberry-Rhubarb Bars
Crust:
1 3/4 c. flour
2 T. powdered (confectioner's) sugar
1/2 c. margarine or butter
Filling:
1 1/2 c. granulated sugar
1/4 c. flour
1/4 tsp. salt
6 egg yolks
1 c. whipping cream
4 c. sliced rhubarb
1 c. sliced strawberries
1/2 tsp. lemon juice
Meringue:
6 egg whites
1/2 c. granulated sugar
Preheat oven to 350F. Mix 1 3/4 c. flour and powdered sugar in medium bowl. Cut in margarine until mixture resembles fine crumbs. Press the mixture into 13x9" pan. Bake until golden, 10-12 minutes.
Mix 1 1/2 c. sugar, 1/4 c. flour and salt in large bowl. Lightly beat egg yolks, stir yolks and cream into dry ingredients. Stir in rhubarb, strawberries and lemon juice. Spread this over crust. Bake until firm, about 1 hr.
Beat egg whites in bowl until foamy; beat in 1/4 c. sugar, 1 T. at a time, until stiff peaks form. Spread over rhubarb mixture. Bake until light brown, 10-15 minutes. Cool in pan on wire rack. Cut into squares.
Rhubarb Upside Down Cake
1/4 c. vegetable shortening (like Crisco)
1 c. sugar
1 egg
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 c. peeled, diced rhubarb (about 1/2" dice)
1 c. light brown sugar, packed
2 T. butter
Melt butter in a skillet or a heavy baking pan. Add brown sugar and diced
rhubarb. Cook until the rhubarb is barely tender and take off the heat.
To make the batter:
Cream shortening and sugar together, add eggs and beat until smooth. Sift
flour; measure and add baking powder and salt. Sift again. Add dry ingredients
to the egg mixture, alternating with the milk. Pour the batter over the rhubarb
and bake at 375F for 40 minutes. Turn upside down on a plate to serve. Serve
with rich milk or cream.
This is an old Mennonite family recipe. It is best when baked in an 9" cast
iron skillet!
Strawberry-Rhubarb Muffins
1 3/4 cups flour
1/2 cup sugar
1 egg
3/4 cup milk
2 1/2 teaspoons baking powder
1/3 cup oil
1 teaspoon vanilla
1/2 teaspoon cinnamon
3/4 cup minced rhubarb
1/2 cup sliced strawberries
Topping:
2 T. brown sugar
1/2 teaspoon. cinnamon
6 strawberries, halved
Combine egg, milk, oil, vanilla and cinnamon in small bowl. Add to flour, sugar, powder mixed in large bowl. Fold in fruits. Fill greased tins. Sprinkle mixed topping over each muffin, gently place one strawberry half on each muffin. Bake at 400F., for 20-25 minutes. Posted by Dee on BakersDozen@yahoogroups.com
Rhubarb-Strawberry Cobbler
1 1/4 lb. rhubarb, cut into 1" chunks (4 c.)
3/4 c. plus 1 tsp. sugar
1 T. cornstarch
1 pint strawberries, each hulled and cut into quarters
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
4 T. butter (1/2 stick)
3/4 c. plus 1 T. heavy or whipping cream
Prepare filling: In 3-quart saucepan, heat rhubarb and 1/2 c. sugar to boiling over high heat, stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.
In a cup, mix cornstarch with 1/4 c. water. Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. Remove from heat.
Meanwhile, preheat oven to 400F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 c. sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Add 3/4 c. heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from side of bowl.
Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2" thick. With floured 3" cookie cutter, cut out as many biscuits as possible. Re-roll trimmings and cut as above to make 8 biscuits in all.
Reheat rhubarb filling until hot; pour into shallow 2-quart casserole or 11" by 7" glass baking dish. Place the biscuits on top of rhubarb. Brush biscuits with 1 T. cream and sprinkle with 1 tsp. sugar. Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking. Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly. Cool slightly on wire rack to serve warm, about 15 minutes.
Strawberry Rhubarb Almond Crumble
2 pounds strawberries, hulled and halved
6 cups rhubarb, cut in 1/2-inch pieces
1 2/3 cups sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
12 tablespoons unsalted butter at room temp
1 can (7 ounces) almond paste
2 cups all purpose flour
Heat oven to 400F.
Mix strawberries, rhubarb, 1 cup sugar, cornstarch and lemon juice in large bowl. Toss well. Pour into a 13x9" glass baking dish.
In the food processor mix butter, almond paste and remaining 2/3 cup sugar until well blended. Transfer butter mixture to medium bowl. Add flour and use your fingers to work flour and butter mixture until moist clumps form. Sprinkle almond mixture over rhubarb and strawberries. Bake for about 45 minutes or until fruit bubbles and topping is golden brown. Serve warm with vanilla ice cream. Serves eight.
Nutrition values per serving: 606 calories, 25 g fat, 92 g carbohydrates, 6 g fiber, 7 g protein, 47 mg cholesterol, 11 mg sodium.
Rhubarb Coffee Cake
Vegetable cooking spray
2 c. flour
1 c. white sugar
1/3 c. butter
4 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 egg
1 c. buttermilk
1/4 c. vegetable oil
2 tsp. vanilla
2 c. chopped fresh or frozen rhubarb (thaw and drain if frozen)
2 T. sugar
1/4 tsp. cinnamon
Preheat oven to 350 F. Lightly grease a 9" round cake pan. In medium bowl, combine flour, sugar, butter, baking powder, cinnamon, and salt. In large bowl, whisk egg, buttermilk, oil, and vanilla. Add flour mixture and blend. Stir in rhubarb. Pour batter into pan, spreading evenly.
In small bowl, combine remaining sugar and cinnamon. Sprinkle evenly over cake. Bake 45-50 minutes or until golden brown. Let cake cool in pan on wire rack 15 minutes. Serve warm, cut into 10 wedges (1 wedge per serving).
By Cynthia Bowan
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Strawberry-Rhubarb Pie | Strawberry-Rhubarb Mousse Pie | Rhubarb Cheesecake Pie |
Strawberry-Rhubarb Bars | Rhubarb Upside Down Cake | Strawberry-Rhubarb Muffins |
Rhubarb-Strawberry Cobbler | Strawberry Rhubarb Almond Crumble | Rhubarb Coffee Cake
