Post by Atticus Pizzaballa on Jun 23, 2021 9:51:38 GMT -5
What should you do with lots of rhubarb?
Tis the season for rhubarb to trot its feisty magenta self out on farmers market tables, and ’tis the season for me to get a flurry of texts from friends asking what they should do with the ten pounds of rhubarb they bought just because it was so pretty. (Who can blame them, really?)
My first suggestion is always this recipe for rhubarb cobbler, which, aside from being delicious, is exponentially easier to make than pie. (Strawberry rhubarb pie is great, but it’s not the only use for rhubarb out there, people.)
Another recommendation is to roast a few stalks, then keep them in the fridge to nosh on during the week. Big chunks of roasted rhubarb go great in salads, small pieces are a mighty fine addition to a fancy grilled cheese sandwich, and medium pieces can go wherever your heart desires. Once you taste roasted rhubarb, it will tell you everywhere it needs to be.
My final piece of advice is to fill the freezer with small containers of rhubarb puree (recipe below) so that you’ll be able to enjoy its flavor long after peak rhubarb season ends. Rhubarb doesn’t actually need to be cooked before freezing—you can simply chop it into bits and store it in a freezer bag—but I prefer pureeing it for two reasons: one, it takes up a lot less space (leaving more room in my freezer for pudding pops), and two, rhubarb puree can easily be stirred into sweet and savory recipes of all sorts. Since it’s already been cooked and prepped by the time I freeze it, it’s easy for me to pull out a container at any time to play around with in the kitchen.
Whenever the mood strikes me, no matter what season it is, I can add rhubarb’s electric tartness to vinaigrette, barbecue sauce, marinades, mustards, and dip. I can stir a spoonful or two into cocktails, mocktails, and drinks of all sorts. (Wait until you see how a mug of rhubarb hot chocolate can make you feel in the dead of winter.) Give yourself the ability to add a little bit of rhubarb to just about anything, and you’ll never need to text someone for ideas on what to do with it.
Rhubarb Puree
Start with as many rhubarb stalks as you like. Chop the rhubarb into small pieces and rinse under cold water, then put in a large microwave safe bowl. Partially cover the bowl with parchment or plastic wrap, then microwave in two-minute increments until soft and mushy.
Next, use a food processor or blender to puree the rhubarb until somewhat smooth, then divide into reusable baggies or small plastic containers and freeze.
To use, remove from freezer, bring to room temperature, and try adding it to vinaigrette, barbecue sauce, marinades, mustards, dip, beverages, sandwiches, or anything else you desire.
www.msn.com/en-us/foodanddrink/restaurantsandnews/what-should-you-do-with-lots-of-rhubarb/ar-AALlCay?li=BBnb7Kw
I love rhubarb. Never thought of roasting it. Must try that or pureeing and freezing it for other uses. Bet it is good included in a vinaigrette dressing.
From farm to oven: The basics of roasting fruit
thetakeout.com/how-to-roast-fruit-1846740827
Rhubarb Cobbler
Note: I do not expect you to precisely measure the rhubarb or citrus juice, because no one can control the yield of fresh produce, nor should anyone throw away any rhubarb because they had half-a-cup “too much.” Cobbler is very forgiving.
For the rhubarb:
Roughly 4-5 cups rhubarb (3 large stalks)
3/4 cup sugar
1 Tbsp. honey
1 tsp. salt
Roughly 3/4 cup freshly squeezed grapefruit or orange juice
Zest of the aforementioned grapefruits or oranges
1 Tbsp. freshly grated ginger
1 Tbsp. cornstarch
1 Tbsp. tap water
2 Tbsp. butter
For the dough:
2 1/3 cups flour, plus a bit extra in a bowl for dusting your hands
1 Tbsp. baking powder
1 tsp. kosher salt
6 Tbsp. cold butter
1 tsp. freshly grated ginger
1 tsp. grapefruit zest
1 cup milk
Honey, for drizzling (optional)
For the whipped cream (what’s cobbler without whipped cream?):
1 cup heavy cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract
First, get your stuff together
Preheat the oven to 425 degrees. You can bake this cobbler in a rectangular or square baking dish, a cake pan, or a cast iron skillet—the baking time will be a bit different for each, which brings us to our first rule of baking: all times in all recipes are approximate! Always check on your baked goods (like this cobbler) five minutes earlier than your recipe instructs, then keep an eye on things and use visual cues to tell you when they’re done. Whatever baking vessel you’re using, put it on top of a sheet pan to catch drips in the event the cobbler bubbles over (not a bad thing, but certainly a messy one).
Then, make the rhubarb
Trim the tops and bottoms off the rhubarb, then cut it into 1/2" slices. In a medium saucepan, stir the sugar, honey, salt, and citrus juice together and put over a high flame, stirring occasionally; when the sugar dissolves, add the rhubarb, ginger, and half the citrus zest. Bring to a boil, then reduce the heat to medium. In a small bowl, stir together the cornstarch and water until smooth, then stir into the rhubarb and cook for about one minute until it begins to thicken. Turn off the heat, add the butter, and stir until it melts. Pour the contents of the pot into your baking dish.
Next, make the topping
Put the flour, baking powder, and salt into a large bowl. Using a sharp knife, cut the butter lengthwise into four planks, then cut each plank into four sticks, and then cut the sticks into tiny cubes and throw them into the bowl. Give everything a quick toss with your hands to break up all the butter, then use your fingertips to pinch every butter cube to flatten them (it’s okay if you miss a few). Make a well in the center of the bowl and add the milk, ginger, and the remaining zest. Use a fork to mix them together well, then begin stirring in the flour mixture; keep stirring until there are no dry spots left.
Dust your hands with flour, grab pieces of dough, and plop them right on top of the rhubarb. Do not worry about the pieces being even, do not worry about everything looking nice, do not worry if anything overlaps. Once your cobbler is fully assembled, slide it into the oven and set your kitchen timer for 20 minutes.
When your timer goes off, crack open the oven a little bit and take a look. Your cobbler isn’t done yet, but from this point on, keep an eye on it, checking every 2 minutes or so. You want the dough to become a beautiful golden brown—when it looks like a cobbler that you want to eat, then it’s done. Pull it from the oven, put it on top of the stove, and let it cool down for about 10 minutes.
While the cobbler cools, make the whipped cream
If you want to bother breaking out the mixer, then just throw the cream, sugar, and vanilla into the bowl, turn the mixer to medium, and let it go for a few minutes until you have whipped cream. I don’t like breaking out my mixer for this recipe, though, because when I eat cobbler I like my whipped cream to be soft, custardy, and practically pourable. To do this, I put the cream, sugar, and vanilla into a jar (or any resealable container) and then just shake the hell out of it for a few minutes until it’s as thick as I like it.
Cobbler is best served warm, but it’s also good at room temperature, or cold. I mean, it’s cobbler. How can it ever be bad?
thetakeout.com/rhubarb-cobbler-recipe-1843421406
Tis the season for rhubarb to trot its feisty magenta self out on farmers market tables, and ’tis the season for me to get a flurry of texts from friends asking what they should do with the ten pounds of rhubarb they bought just because it was so pretty. (Who can blame them, really?)
My first suggestion is always this recipe for rhubarb cobbler, which, aside from being delicious, is exponentially easier to make than pie. (Strawberry rhubarb pie is great, but it’s not the only use for rhubarb out there, people.)
Another recommendation is to roast a few stalks, then keep them in the fridge to nosh on during the week. Big chunks of roasted rhubarb go great in salads, small pieces are a mighty fine addition to a fancy grilled cheese sandwich, and medium pieces can go wherever your heart desires. Once you taste roasted rhubarb, it will tell you everywhere it needs to be.
My final piece of advice is to fill the freezer with small containers of rhubarb puree (recipe below) so that you’ll be able to enjoy its flavor long after peak rhubarb season ends. Rhubarb doesn’t actually need to be cooked before freezing—you can simply chop it into bits and store it in a freezer bag—but I prefer pureeing it for two reasons: one, it takes up a lot less space (leaving more room in my freezer for pudding pops), and two, rhubarb puree can easily be stirred into sweet and savory recipes of all sorts. Since it’s already been cooked and prepped by the time I freeze it, it’s easy for me to pull out a container at any time to play around with in the kitchen.
Whenever the mood strikes me, no matter what season it is, I can add rhubarb’s electric tartness to vinaigrette, barbecue sauce, marinades, mustards, and dip. I can stir a spoonful or two into cocktails, mocktails, and drinks of all sorts. (Wait until you see how a mug of rhubarb hot chocolate can make you feel in the dead of winter.) Give yourself the ability to add a little bit of rhubarb to just about anything, and you’ll never need to text someone for ideas on what to do with it.
Rhubarb Puree
Start with as many rhubarb stalks as you like. Chop the rhubarb into small pieces and rinse under cold water, then put in a large microwave safe bowl. Partially cover the bowl with parchment or plastic wrap, then microwave in two-minute increments until soft and mushy.
Next, use a food processor or blender to puree the rhubarb until somewhat smooth, then divide into reusable baggies or small plastic containers and freeze.
To use, remove from freezer, bring to room temperature, and try adding it to vinaigrette, barbecue sauce, marinades, mustards, dip, beverages, sandwiches, or anything else you desire.
www.msn.com/en-us/foodanddrink/restaurantsandnews/what-should-you-do-with-lots-of-rhubarb/ar-AALlCay?li=BBnb7Kw
I love rhubarb. Never thought of roasting it. Must try that or pureeing and freezing it for other uses. Bet it is good included in a vinaigrette dressing.
From farm to oven: The basics of roasting fruit
thetakeout.com/how-to-roast-fruit-1846740827
Rhubarb Cobbler
Note: I do not expect you to precisely measure the rhubarb or citrus juice, because no one can control the yield of fresh produce, nor should anyone throw away any rhubarb because they had half-a-cup “too much.” Cobbler is very forgiving.
For the rhubarb:
Roughly 4-5 cups rhubarb (3 large stalks)
3/4 cup sugar
1 Tbsp. honey
1 tsp. salt
Roughly 3/4 cup freshly squeezed grapefruit or orange juice
Zest of the aforementioned grapefruits or oranges
1 Tbsp. freshly grated ginger
1 Tbsp. cornstarch
1 Tbsp. tap water
2 Tbsp. butter
For the dough:
2 1/3 cups flour, plus a bit extra in a bowl for dusting your hands
1 Tbsp. baking powder
1 tsp. kosher salt
6 Tbsp. cold butter
1 tsp. freshly grated ginger
1 tsp. grapefruit zest
1 cup milk
Honey, for drizzling (optional)
For the whipped cream (what’s cobbler without whipped cream?):
1 cup heavy cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract
First, get your stuff together
Preheat the oven to 425 degrees. You can bake this cobbler in a rectangular or square baking dish, a cake pan, or a cast iron skillet—the baking time will be a bit different for each, which brings us to our first rule of baking: all times in all recipes are approximate! Always check on your baked goods (like this cobbler) five minutes earlier than your recipe instructs, then keep an eye on things and use visual cues to tell you when they’re done. Whatever baking vessel you’re using, put it on top of a sheet pan to catch drips in the event the cobbler bubbles over (not a bad thing, but certainly a messy one).
Then, make the rhubarb
Trim the tops and bottoms off the rhubarb, then cut it into 1/2" slices. In a medium saucepan, stir the sugar, honey, salt, and citrus juice together and put over a high flame, stirring occasionally; when the sugar dissolves, add the rhubarb, ginger, and half the citrus zest. Bring to a boil, then reduce the heat to medium. In a small bowl, stir together the cornstarch and water until smooth, then stir into the rhubarb and cook for about one minute until it begins to thicken. Turn off the heat, add the butter, and stir until it melts. Pour the contents of the pot into your baking dish.
Next, make the topping
Put the flour, baking powder, and salt into a large bowl. Using a sharp knife, cut the butter lengthwise into four planks, then cut each plank into four sticks, and then cut the sticks into tiny cubes and throw them into the bowl. Give everything a quick toss with your hands to break up all the butter, then use your fingertips to pinch every butter cube to flatten them (it’s okay if you miss a few). Make a well in the center of the bowl and add the milk, ginger, and the remaining zest. Use a fork to mix them together well, then begin stirring in the flour mixture; keep stirring until there are no dry spots left.
Dust your hands with flour, grab pieces of dough, and plop them right on top of the rhubarb. Do not worry about the pieces being even, do not worry about everything looking nice, do not worry if anything overlaps. Once your cobbler is fully assembled, slide it into the oven and set your kitchen timer for 20 minutes.
When your timer goes off, crack open the oven a little bit and take a look. Your cobbler isn’t done yet, but from this point on, keep an eye on it, checking every 2 minutes or so. You want the dough to become a beautiful golden brown—when it looks like a cobbler that you want to eat, then it’s done. Pull it from the oven, put it on top of the stove, and let it cool down for about 10 minutes.
While the cobbler cools, make the whipped cream
If you want to bother breaking out the mixer, then just throw the cream, sugar, and vanilla into the bowl, turn the mixer to medium, and let it go for a few minutes until you have whipped cream. I don’t like breaking out my mixer for this recipe, though, because when I eat cobbler I like my whipped cream to be soft, custardy, and practically pourable. To do this, I put the cream, sugar, and vanilla into a jar (or any resealable container) and then just shake the hell out of it for a few minutes until it’s as thick as I like it.
Cobbler is best served warm, but it’s also good at room temperature, or cold. I mean, it’s cobbler. How can it ever be bad?
thetakeout.com/rhubarb-cobbler-recipe-1843421406
