rhubarb

crimson red stalks of this crisp, tart, flavorful vegetable are creeping into our lives. rhubarb is quite the mid-western tradition. it's rich history is one of crisps, pies, & crumbles. every child has endured rhubarb sauce and rhubarb bars. i remember my grandmother handing us little dishes of sugar, straight-up, to dip our stalks of fresh picked rhubarb into. not everyone is a fan. not everyone is celebrating. soon, we will all be deeply engulfed by the masses of rhubarb that folks kindly, but concerningly bring us, free of charge, by the armloads.

i would just like to share a few comforting ideas. if i can bring calm and peace to even a few folks, or if i could regenerate a new generation of thinking about this bumper crop, i will feel a little more at ease. rhubarb is magnificent paired with a multitude of ingredients. fresh ginger, vanilla beans, black pepper and pinot noir are spectacular rhubarb companions. fresh berries add a helping hand, and even fresh rose petals, orange zest, and cornmeal can liven up the unrulely rhubarb. armed with this insight, you can turn the standard rhubarb fair into rhubarb wonders!

rhubarb compote & jams are much better when a splash of pinot noir and a vanilla bean are added during the cooking down process. the vanilla bean makes the rhubarb gentle and kind, while the pinot noir adds depth and excitement and rounds out the flavors. spoon your wonderful compotes over homemade shortcakes or slather into warm crepes and top with a dollop of honey- greek yogurt. your rhubarb dissing days are over! when making rhubarb chutney, don't forget the fresh ginger. rhubarb and ginger are friends, and they shine together in chutneys. grilled pork chops nestled in warm rhubarb chutney- can your day get any better?

crisps & crumbles are perfect vehicles for rhubarb. often rhubarb is rightly paired with fresh spring berries such as strawberries and raspberries. if you still have a few blueberries from last picking season tucked away in your freezer, they too would love to share in the crisp and crumble fun. i've included a crisp/ crumble recipe for you to experiment with. crisps & crumbles are perfect when thrown together at the last minute with simple ingredients that are on hand. fresh rose petals from your garden would add a fragrant and lovely touch. make sure you are only using fresh, organically grown roses. roses from a florist are typically sprayed and treated to preserve their freshness. orange zest mingles greatly in the crisp & crumble mixture too!

a few last minute rhubarb ideas: thinly shave fresh rhubarb and ginger over beef at the very end of cooking. it will sort of melt and meld into the beef adding a unique and tasty flavor. try whipping up a simple rhubarb dressing for a fresh spring greens salad. whirl fresh rhubarb, olive oil, red wine vinegar and a hearty amount of black pepper and smoked sea salt in a blender. pair with the beautiful bunches of watercress that just arrived at the co-op. yum-o!


Strawberry Rhubarb Crumble

1/2 cup whole wheat pastry flour
1/4 cup cornmeal
3/4 cup rolled oats
1/2 cup pine nuts, lightly toasted
1/2 cup natural cane sugar
a few twists of fresh cracked pepper
pinch of sea salt
1/3 cup butter, melted

1 tablespoon cornstarch
1/2 cup natural cane sugar
1/2 lb. fresh strawberries, halved or quartered
12 ounces rhubarb, trimmed and sliced into 1 inch pieces
1/4 cup pinot noir

Preheat oven to 375F. Butter a 9x9 square baking dish.

Combine the flours, pine nuts, oats, sugar, salt, and pepper together in a bowl. Stir in the butter until crumbles occur. Set aside.

Make the filling by whisking together the cornstarch and sugar in a large bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait a few minutes, add the wine, and toss again. Transfer the filling to the prepared pan,crumble the topping across the top of the filling- make sure you have big and small bits.

Bake for 30 minutes, or until the topping is deeply golden brwon and the fruit juices are vigorously bubbling. You'll want to let things cool slightly before serving. Top with a dollop of honey-greek yogurt or maybe some ginger ice cream....

*you can substitute spelt or maybe buckwheat flour for the wholewheat flour. brown sugar would probably add a lovely flavor instead of the natural cane sugar. play, play,play!