Spring’s officially in full swing, and with it come two of my favourite edibles: asparagus and rhubarb.
Having dealt with asparagus in a recent column, this week I’m launching into all things rhubarb.
Though technically a vegetable, rhubarb is usually featured in recipes for fruit desserts and baked goods (often in tandem with rhubarb’s BFF, strawberries). To prepare rhubarb before cooking, trim off any leaves and discard them (they contain poisonous substances, but are OK to compost). Trim off the ends of the stalks and give the stalks a quick rinse.
Fresh rhubarb keeps in the refrigerator for at least a week or two. While it may go a little bit limp, since you’re going to cook it until it’s soft anyway it’s still perfectly good. And when rhubarb’s in season, buy several pounds, cut it into bit-sized pieces and freeze it in plastic food bags to use during those dismal winter months when a taste of spring will be more than welcome.
Rhubarb Crumb Cake
Filling:
½ lb rhubarb, ends trimmed
¼ cup sugar
2 tsp cornstarch
½ tsp ground ginger
Crumb topping:
1⁄3 cup brown sugar
1⁄3 cup granulated sugar
1 tsp cinnamon
½ tsp ground ginger
1/8 tsp salt
½ cup butter, melted
1¾ cups all-purpose flour
Cake:
1⁄3 cup sour cream
1 large egg plus 1 large egg yolk
2 tsp vanilla
1 cup all-purpose flour
½ cup sugar
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
6 Tbsp softened butter, cut into 8 pieces
Preheat oven to 325° F. Grease an eight-inch square baking pan with butter.
Filling: Slice rhubarb into half-inch pieces; place rhubarb in a medium bowl, add the sugar, cornstarch and ginger, and toss to combine; set aside. Crumbs: Place melted butter in a large bowl; add both sugars, cinnamon, ginger and salt and whisk mixture until smooth. Add the flour and stir with a wooden spoon. The mixture will look like a solid dough. Set aside.
Cake: In a small bowl stir together the sour cream, egg, egg yolk and vanilla. In the bowl of an electric mixer, whisk together the flour, sugar, baking soda, baking powder and salt. Add the butter and a large spoonful of the sour cream mixture; with the mixer on low mix until flour is moistened, then increase speed to medium and mix for 30 seconds. Add the remaining sour cream mixture in two parts, beating for 30 seconds after each addition and scraping the sides of the bowl a couple of times.
Scoop out about a half of a cup of the batter and set it aside. Scrape the remaining batter into the greased pan; spoon the rhubarb filling evenly over top, then dollop the half cup of reserved batter over the rhubarb. With your fingers, break the crumb mixture into clumps about one-half to three-quarters of an inch in size and sprinkle them over the cake batter.
Bake until a toothpick inserted in the centre comes out with no batter attached (toothpick might be a bit moist from the rhubarb), about 45 to 55 minutes. Cool until just barely warm or completely cool before serving. Makes six to eight servings.
Strawberry Rhubarb Cobbler
Filling:
4½ cups sliced rhubarb (about one-inch pieces, trim ends of rhubarb before slicing)
1½ cups sliced hulled strawberries
½ cup granulated sugar
1 Tbsp cornstarch
1 tsp finely grated orange zest
Topping:
2 Tbsp granulated sugar
1 cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
¼ cup cold butter, cut into half-inch cubes
¼ cup milk
1 egg, lightly beaten
Softly whipped cream or vanilla ice cream for serving
Filling: In a large bowl, mix together the rhubarb, strawberries, sugar, cornstarch and orange zest; toss to combine. Let sit at room temperature for 30 minutes.
Preheat oven to 350° F. Make the topping while oven is heating: In a medium bowl, combine the sugar, flour, baking powder and salt. With a pastry blender cut the butter into the dry ingredients until mixture resembles coarse crumbs. Stir the egg and milk together in a measuring cup then stir them into the flour-butter mixture until it is just moistened.
Pour the fruit mixture into a two-quart glass baking dish then drop large spoonfuls of the topping evenly over the fruit. Bake until crust is golden brown and fruit is bubbling, about 35 minutes. Serve with whipped cream or ice cream if desired. Makes six servings.
Rhubarb Floats
1 lb rhubarb, trimmed and cut into one-inch slices
1½ cups granulated sugar
1½ cups water
Sparkling mineral water
Vanilla or strawberry ice cream
To make the rhubarb syrup, combine the rhubarb, sugar and water in a large saucepan. Simmer over medium heat, stirring occasionally, for 15 minutes, or until rhubarb is very tender.
Let mixture cool then strain it through a fine sieve into a bowl; discard solids. Chill syrup until using (keeps in the refrigerator for at least a week).
To make a float, pour some syrup into a tall glass and add sparkling water to fill glass two-thirds full (use as much syrup as needed to make mixture the strength and sweetness you desire). Top with a scoop of ice cream, add a straw and serve immediately.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
