Posts Tagged ‘rhubarb’

by Sarah Steimer

Rhubarb-almond scones

I made a few easy tweaks to the original recipe, but the basic concept is definitely one I will repeat in the future. I love rhubarb, and it was really great to enjoy it in a non-pie or non-crumble form — no disrespect to those versions, of course. (The rhubarb-ginger compote pictured here is not a necessary addition, but still pretty incredible. Interested in the recipe? Let me know if it would be worth posting!)


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by Sarah Steimer

Rhubarb Bee's Knees with tequila

The original recipe does call for gin, but I happened to have tequila on hand (OK, and I’m not much of a gin drinker). Use what you will, as long as you can highlight the rhubarb! This definitely became my spring cocktail of choice. Enjoyed on my deck during the warm days that have finally rolled around!


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by Sarah Steimer


After I made this, I realized how super similar it is to an awesome-looking cake that Caitlin made recently. So my tweaks? Add some nuts and cut it into little pieces! There isn’t a major variety for rhubarb recipes, so take all the ideas you can get. Have a rhubarb dessert party, or something.


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by Caitlin Saniga

Rhubarb cake

This rhubarb cake is super-moist thanks to the buttermilk, and it seems to appeal to fans and foes of rhubarb alike. And get a load of the cinnamon-sugar goodness on top. In this instance, I doubled the topping ingredients (1/2 cup brown sugar and 1 teaspoon cinnamon). If you do the same, tent the cake with foil about halfway through the bake time so the sugar doesn’t burn.


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by Sarah Steimer

The original recipe called for just rhubarb, which also sounds pretty great. But I only had two stalks of rhubarb and a whole pint of strawberries.

  • Juice of 1 lemon
  • 1/3 cup AND 1/2 cup sugar
  • 3-4 medium stalks rhubarb, cut into 1/2-inch pieces
  • 2 cups strawberries, hulled and cut into even-sized pieces
  • 1/2 cup (1 stick) butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup skim milk

In a small saucepan, combine lemon juice, 1/3 cup sugar, rhubarb and strawberries. Bring to a boil, reduce heat and let simmer until the mixture reaches a thick, jelly-like consistency. Remove from heat and let cool.

The strawberry-rhubarb sauce would be awesome on toast or yogurt as well.

In a large mixing bowl, cream together the butter and the 1/2 cup sugar. Add the egg and continue beating, followed by the vanilla extract. Gradually add the ground ginger, baking powder and salt. Stir in the flour and milk.

Fill prepared muffin tins – greased or lined – about 2/3 of the way full. Add about a spoonful of the strawberry-rhubarb mixture directly onto the center of each muffin.

Bake at 350 degrees for 18-20 minutes, or until the muffins are golden brown.

Makes 10-12 muffins. Store in an air-tight container in the refrigerator if you are not eating them immediately. Serve with leftover sauce (if you didn’t use it all).

Recipe adapted from: Pastry Affair

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by Sarah Steimer

This pie turned out very well – but I’ll admit that it wasn’t without some angry struggling. I’ve made this pate brisee crust a million times but was having a lot of trouble keeping it together in my too-hot apartment. If you think you may have the same problem, maybe consider a store-bought crust.

  • pate brisee crust (recipe)
  • 2 cups rhubarb, sliced 1/2-inch thick on a diagonal
  • 2 cups strawberries, hulled and halved
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

For the crumble topping:

  • 2/3 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Combine the rhubarb, strawberries, sugar, corn starch and spices to a medium saucepan over medium heat. Stir occasionally and allow the mixture to cook down to a jelly-like consistency; about 15 minutes. Remove from the heat.

I took this to a Memorial Day party and it disappeared pretty quickly. That’s either a good review or a party full of extremely polite people.

Combine the crumble topping either in a food processor, pulsing a few times until coarse, or by mixing with your hands until coarse crumbs appear.

Place the crust in a pie dish and fill with the strawberry-rhubarb mixture. Trim the sides of the crust if necessary. Top with the crumble topping, being sure not to cover the sides of the crust so you can see it brown properly. Bake at 375 degrees for 35 minutes, or until the crust is golden brown.

Recipe adapted from: Eats Well With Others

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by Sarah Steimer

I used duck eggs for the first time when I made this recipe. There's more protein in duck egg whites, so my whites whipped extra high.

  • 1/2 cup (one stick)  unsalted butter, melted
  • 1 1/4 cups confectioners’ sugar
  • 3/4 cup whole blanched almonds OR slivered almonds
  • 1/2 teaspoon baking powder
  • 3/4 cup cornmeal
  • 6 egg whites
  • 1/3 cup sugar
  • 3/4 cup rhubarb compote (recipe here)

In a food processor or blender combine the almonds, cornmeal, confectioners’ sugar and baking powder. Process until the almonds are finely ground, about one minute.

In a medium bowl or the bowl of an electric mixer, beat the egg whites until they are quite stiff, about three minutes. Slowly add the sugar. Beat for one additional minute. Add the tepid melted butter and beat gently to combine – BE GENTLE. I don’t think I was gentle enough.

Add the almond and cornmeal mixture in two batches and mix gently only until combined. Do not overmix.

Spread the batter in a buttered, 8×8-inch baking pan, and dollop the rhubarb compote on top. With a spoon, press down through the rhubarb compote gently to swirl it into the batter. Be gentle, as you do not want to deflate the egg whites.

Bake the cake at 350 degrees until it is golden brown and a knife inserted into the middle comes out clean, about 30 to 35 minutes.

Serve with additional compote.

Recipe: A little Zaftig

Photo: Sarah Steimer

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by Sarah Steimer

Bill and I had guests over one night, but the extreme evening heat made me rethink my oven appetizer. I threw these together last minute.

  • 1/2 baguette, sliced into 1/2-inch pieces
  • 8 ounces goat cheese

For the rhubarb compote:

  • 3 cups 1/2-inch pieces fresh rhubarb
  • 3/4 cup sugar
  • 1/2 lemon

In a medium sauce pan, combine the rhubarb, lemon juice and sugar. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. (I made this the day before for a different recipe and had it chilled.)

For a while our farmer's market basically just had piles of asparagus and rhubarb.

For the candied walnuts

  • 1/4 cup of sugar
  • pinch of salt
  • 1/2 cup of walnuts

In a saute pan, combine the sugar and salt over low heat. Stirring occasionally, let the sugar melt down until it resembles a brown sauce. Toss the walnuts in and mix quickly until coated. Pour the candied walnuts on a piece of wax or parchment paper and pull apart with forks (melted sugar is HOT, avoid touching it). Let cool completely.

Place about a tablespoon of goat cheese on each piece of bread. Top with rhubarb compote and a walnut or two.

Makes about 2o servings.

Recipe (or idea, I suppose): Sarah Steimer

Rhubarb compote recipe: Epicurious

Candied walnuts recipe: Chicagoist

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by Sarah Steimer

That jar of cumin you see? That's not even half of what I bought at a spice store. I have noooo idea why I bought so much.

  •  olive oil
  • 2 tablespoons dijon mustard
  • 2 1/2 teaspoons cumin
  • 3 tablespoons minced ginger
  • 3 cloves of garlic, minced
  • 1 medium red onion, chopped (1 1/2 cups)
  • 1/2 cup golden raisins
  • 1 cup brown lentils, rinsed and drained
  • 3 1/2 cups vegetable broth
  • 1/2 pound rhubarb, chopped
  • 6 cups fresh spinach
  • 1/2 cup cilantro

Heat oil over a large skillet, add onion and raisins, sauteing until the onions are translucent. Add lentils and 3 cups broth and bring to a boil. Reduce heat to medium-low and simmer for about 25 minutes. Stir in rhubarb and remaining 1/2 cup broth and cook for about 6 minutes.

Add mustard, cumin, ginger and ginger. Add spinach, cover, and cook for 6 more minutes. Serve garnished with cilantro.

Makes about six servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

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