posts tagged with 'rhubarb'
With all the rhubarb that's growing in the garden the rhubarb patch is a lush and inviting spot. Maybe that's why the dogs chose to wallow in it the other day. Or it could be they were fighting, I'm not sure. All I know it that, in the aftermath, there were lots of smushed leaves and broken stalks. Of course I salvaged what I could, and then I was faced with the question of what to do with it all. Pie is delicious but with only Harvey and I eating them a third in two weeks would maybe be a little excessive. I also thought of rhubarb crisp; but it seemed like that would give rise to the same problem, only more so. So I made a rhubarb cake.
That wasn't a perfect solution. First, I was making up the recipe—adapting it from my favorite cake base—and I didn't make allowances for all the rhubarb when considering the cooking time. So the cake was a little underdone. That, combined with the fact that all the rhubarb sank towards the bottom of the bundt pan and made a solid layer, meant that when I tipped the pan over to get the cake out, all of what was meant to be the top crust stayed in the pan. I scraped it out and blobbed it on top anyway, and then put on the glaze. It almost looks like I did it on purpose...
The second problem is that, still, only Harvey and I were interested. Zion and Elijah are committed to avoiding rhubarb entirely. Their loss! The cake was delicious: basically a brown-sugar cake, with a texture like a pineapple upside-down cake, with hints of rhubarb and ginger. Plus the delicious lemon glaze! We happily ate it for three desserts—dinner, lunch, dinner—but there was still plenty left. Then yesterday evening, after the table was cleared of everything but half the cake, I went back into the dining room and surprised Blue standing up on the bench chowing down on the glazey top. I suppose it's nice to know that someone else appreciated it too!
Wait a second—do you think he planned the whole thing?!
Last year a garden reorganization brought all the rhubarb in our yard into one garden row, united from various far-flung and suboptimal spots. Since it was newly installed we didn't harvest much last year, but this year the plants are working at peak capacity and I have to keep picking to keep them healthy. So we're using lots of rhubarb. Besides a pie a week, I also made rhubarb syrup the other day. Some of us had it on pancakes (others objected vehemently to the very idea). Then yesterday after a hot afternoon of working outside we cooled off and re-hydrated with some rhubarb soda—syrup and tonic water on ice. Delicious! I just wished I had some lime to go with it.
This morning I was going to make rhubarb muffins, but we had some pear that needed to be used up. Pear muffins were good but it was sad to break the streak. Harvey and I could eat (and drink) rhubarb-sugar concoctions all day. The other two boys aren't as enthusiastic. Oh well, it'll be strawberry season soon. The strawberries plants, in the row next to the rhubarb, are looking good! Do you think they'll like strawberry rhubarb pie?
It's past time for my annual rhubarb appreciation post!
The last few days I've been appreciating a new recipe for rhubarb crisp. I made it for our friends who come over for dinner on Fridays:I wanted something to go with the leftover butter crunch ice cream we had in the freezer and went with the best-looking of the first few search results for rhubarb crisp, Allrecipes' Ginger Rhubarb Crisp. It's a winner, and I'll definitely be making it again. Maybe not right away though, since I'm the only one in the house who likes it—and it's a 9-by-13 pan so I've been able to like it a lot!
Of course, I wouldn't be making it at all if I didn't have a couple of big healthy rhubarb plants in the garden. The eight cups of rhubarb the recipe calls for would set me back between $10 and $15, the way prices are around here now. It's good, but it's not that good! But as it stands I have plenty to go around for free, so I'm always on the lookout for new applications. Sunday morning I made muffins.
And of course, there's pie (the one pictured below from a couple weeks ago).
If you have a year-round garden and don't have rhubarb in it, you totally should. Come by in the fall and I'll give you a little clump to get started!
It's no secret I love perennial crops. Rhubarb is another early season favorite, and after adding some new plantings of it last year we have plenty to go around.
I picked the first few stalks maybe ten days ago, and cooked them into syrup that I mixed with sparkling water to make a refreshing rhubarb soda; yesterday's harvest went into some muffins. Not till this morning, though, did this year's crop reach it's true purpose and perfection.
This particular pie came with us to a lovely cookout, where we spent about six and a half enjoyable hours chatting with old and new friends and eating lots of food, but not much rhubarb pie—I had to taste it of course, but I limited myself to a thin slice to make sure there was enough for the rest of the crowd. But as I said, there's plenty of rhubarb in the garden to go round; there'll be lots more pies to come!