March 8, 2006
MAKES ME SING:
Fresh From The Garden: Succulent rhubarb gives sauces and chutney a lovely tang (ANN LOVEJOY, , March 8, 2006, Seattle Post-Intelligencer)
To experiment with rhubarb, try it where you might use lemons. Whether red, pink or green, try succulent rhubarb stems in chutneys and savory sauces as well as desserts. Diced or chopped rhubarb adds a lovely sour tang to chicken or hot-and-sour soups.Posted by Orrin Judd at March 8, 2006 8:11 AMIf you love the bright, fresh flavor of rhubarb, you can freeze sliced raw stalks for up to three months. The huge leaves of all rhubarbs contain toxins, so never use them as food. [...]
RHUBARB BROWN BETTY
SERVES 4-6# 1 organic orange, juiced, zest grated
# 8 cups rhubarb, cut in 1-inch pieces
# 1/2 to 1 cup fructose or 1 to 2 cups sugar
# 6 cups fresh bread crumbs
# 2 tablespoons butter, softened
# 2 tablespoons walnut or vegetable oil
# 1/4 teaspoon nutmeg
# 1/4 teaspoon coriander
# 1/2 cup brown sugar
# 1/2 cup walnuts, chopped
# 1/2 cup hazelnuts, choppedIn a saucepan, combine rhubarb with fructose or sugar and orange zest and juice. Use the lesser amount if you prefer tart desserts and the greater amount for a sweeter one. Sprinkle with just enough water to keep from burning (start with 2 tablespoons). Cover pan and cook over medium heat until barely tender (8-10 minutes).
In a food processor or mixing bowl, blend bread crumbs, butter, oil, spices, brown sugar and nuts. Set aside.
Line a 9-by-13-inch baking dish with half the crumb mix and top with rhubarb mixture. Pat remaining crumb mixture over top of rhubarb. Bake at 350 degrees until golden brown (about 45 minutes). Serve hot.
Sounds delicious and we're not too far away from the season.
If you've got a space in the back yard and your summers aren't too hot or too long, do yourself a favor and plant a couple of rhubarb plants/rhizomes. It's a very hardy perennial that will handsomely reward you with a little care and division every few years. You might have to add a little lime to the (acidic) soil if you live in OJ's neck of the woods, but many already do for their grass and regular garden.
Posted by: Rick T. at March 8, 2006 9:02 AMI kike this a lot better, from the somewhat obnoxious "Emeril", what with St. Paddy’s Day and all
Mike
Strawberry-Rhubarb Irish Crumble with Irish Whiskey Butter
For the Irish Whiskey Butter:
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/4 cup Irish whiskey
For the Crumble:
5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
3/4 cup flour
3/4 cup old-fashioned oats
2/3 cup packed light brown sugar
Pinch salt
6 tablespoons cold unsalted butter, diced
To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners' sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue whipping, it will come together. Topping may be used at room temperature or chilled.
Preheat oven to 375 degrees F. Lightly grease a 7-by-11-inch baking dish and set aside.
In a medium bowl, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the strawberry mixture into the prepared baking dish.
In a medium, mixing bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour the crumb mixture evenly on top of the strawberry mixture.
Place the baking dish in the oven and bake for 40 minutes, or until the filling is bubbly and the topping is golden brown.
Serve warm with a spoonful of the Irish Whiskey Butter.