Or maybe it’ll be “A Year In Rhubarb”, given the voracity with which I am acquiring stalks for the kitchen. I can’t help it: there are so many plump juicy stems for sale… I have to make up for years of deprivation, you know: there was no rhubarb growing on the tropical island where I spent my childhood.
I am hearing from growers that this year’s wet cool spring has done wonder for rhubarb. Unfortunately, the cool spring is ending this week as we not-so-gently steam and wilt with the thermometer reaching 90 degrees ( 32 C). The wet part is still on though with copious rain showers every day – rather tropical, really. What that will do for rhubarb is anybody’s guess, but I am furiously buying rhubarb. Close to 30 pounds to date, and few weeks to go still…
It’s been fun. I’ve made ice-cream (several batches and settled on proportions I like), sorbet, syrup, cordial, compote, tartelettes, fresh strawberry & ginger rhubarb tart, jam (some with elder blossom cordial, some with vanilla bean and some with fresh ginger root), rhubarb strudel (or was that baklava?) as well as fresh rhubarb chutney (delicious with a rack of lamb). And frozen a bunch, should I suddenly have a craving for rhubarb. It could happen.
It’s about time I share some recipes… so… on today’s episode we’ll learn to cook rhubarb once and make no less than 4 dishes! We’ll delve into the secret lives of rhubarb (oh… wait… we did that already!). Oh, well, then we’ll … learn how to coax the juice from those stalks without turning them into mush and we’ll make first a happy rosy syrup, and then a sweet and even happier little cordial. Read more