Rhubarb Desserts
I had never eaten rhubarb, much less Rhubarb Desserts, much before I was 15. That year, my parents bought a house in Connecticut where the previous owners had planted a garden replete with lettuce, tomatoes, and rhubarb. The latter threatened to take over the garden.
Of course, Mom decided that it would be good idea to find plenty of rhubarb recipes. While none of the recipes she tried are in today's post, this is in remembrance of my parents, Mom, for cooking up the rhubarb, and Dad, who posted a sign in the garden that named the small patch of land "John's Pea Patch."
Mom and Dad, in New York (pre-veggie garden)
Check out the Rhubarb Ice Cream with a Caramel Swirl, the Rhubarb Crisp, and the rest of today's yummy desserts. Enjoy!
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
RHUBARB-ALMOND CAKE
This is from Alison Roman at Bon Appétit, and begins, "It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!"
To view this online, go to https://www.bonappetit.com/recipe/rhubarb-almond-cake.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1-1/4 cups all-purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 cup plain Greek yogurt or sour cream
Special Equipment
One 11x8" tart pan or one 9"-diameter tart pan with removable bottom
Preparation
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
ROASTED RHUBARB AND STRAWBERRIES
This is from LadyStiles at Food52. (You can also view her blog here, though it looks like it might not have been updated for a while.)
Anyway, the recipe begins, "The more I shop at the local farmers' market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables, and good-quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I'm regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully, is not one of those sugar-laden dishes. The rhubarb is delightfully roasted, holds its shape, and is complemented with a delicious syrup. Simplicity at it its finest."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes About 5 cups
To view this online, go to https://food52.com/recipes/12406-roasted-rhubarb-and-strawberries.
Ingredients
3 cups coarsely chopped rhubarb
2 cups hulled strawberries, cut in half
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt
Directions
Place a rack in the middle of the oven; heat to 350°F. Line a rimmed baking sheet or large baking dish with parchment paper (this is a juicy dish and you don't want the delicious juices all over your oven).
In a large bowl, mix the rhubarb and strawberries. In a small bowl, whisk the maple syrup, vermouth, vinegar, and salt. Pour over the rhubarb and strawberries, gently tossing to coat.
Spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. Roast for about 40 minutes, until the juices are thickened and the rhubarb is tender to the touch.
Transfer to a serving bowl and serve warm.
Do Ahead: The fruit can be roasted 1 week ahead. Store in an airtight container in the refrigerator.
RHUBARB CRISP
This yumminess is from Jeanine and Jack on their wonderful site, Love & Lemons. (Hint: If you've never checked out their site, now would be a great time to do so. Absolutely worth checking out!)
Anyway, this starts off, "Step aside, strawberry rhubarb pie! This rhubarb crisp recipe is my favorite spring dessert.
"I love it because it’s so easy (HUGE bonus points for not requiring pie crust), but it’s still completely delicious. A layer of fresh rhubarb bakes to jammy, sweet-tart perfection, and a brown sugar and oat crumble crisps up beautifully on top. I’m personally incapable of eating it without a scoop of vanilla ice cream, but hey, you do you."
To read the rest of what Jeanine and Jack have written about this yumminess, and see the recipe on their site, go to https://www.loveandlemons.com/rhubarb-crisp/.
Prep Time: 15 minutes minutes; Cook Time: 15 minutes minutes; Total Time: 30 minutes minutes; Serves 6
Another note from the recipe: "Rhubarb's season is fleeting, lasting just from April through June. Make the most of it with this rhubarb crisp recipe! It's a delicious spring dessert, featuring a layer of tart, jammy rhubarb with a buttery oat crumble on top. Serve it with a scoop of vanilla ice cream for the perfect balance of sweet and tangy flavors."
Equipment
8x8 Ceramic Baking Dish (I've loved this Le Creuset one for years)
Ingredients
2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh orange juice
1 teaspoon orange zest
Vanilla ice cream, for serving
Topping
1/2 cup almond flour
1/2 cup brown sugar
1/2 cup whole rolled oats
1/2 cup crushed walnuts
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup firm coconut oil, or butter
Instructions
Preheat the oven to 375°F and grease an 8x8-inch baking dish.
In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, 1/4 teaspoon at a time, until the mixture starts to hold together when pinched.
Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
STRAWBERRY-RHUBARB FLUMMERY
This was in the May/June 2006 issue of Vegetarian Times (page 63), and begins, "Layers of a fast fruit compote and coconut whipped cream make this traditional Irish dessert a fantastic warm weather finale when you want something light. The longer the coconut-cashew cream is left to chill, the thicker it gets, so make it a day or two ahead, if possible."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-rhubarb-flummery/.
Ingredients
1 cup raw cashews
1 15-oz. can unsweetened coconut milk
1 cup cane or maple sugar
1-1/2 tsp. vanilla extract
3 stalks rhubarb, cut into 1/2-inch pieces (3 cups)
2 tsp. lemon juice
2 pints fresh strawberries, hulled and quartered (3 cups)
1/2 cup rolled oats
Preparation
Grind cashews in food processor or blender until powdery. Add coconut milk, 1/4 cup sugar and 1/2 tsp. vanilla. Process 5 minutes, or until creamy, stopping once or twice to scrape down sides of bowl. Cover and chill overnight or up to 2 days.
Combine rhubarb, 3/4 cup sugar and lemon juice in medium saucepan. Simmer 10 minutes over medium heat, or until rhubarb begins to soften, stirring occasionally. Add strawberries and cook 3 to 4 minutes more, or until strawberries are soft, but not mushy. Remove from heat, and stir in 1 tsp. vanilla. Transfer to bowl, let cool to room temperature, then cover and chill.
Toast oats in small skillet over medium heat 3 minutes, or until light brown, stirring often. Remove from heat, and cool.
To serve: Spoon 1/4 cup compote in bottoms of 6 wine or parfait glasses. Top with 2 Tbs. coconut-cashew cream, and sprinkle with oats. Repeat layering to fill glasses. Serve immediately.
Of course, Mom decided that it would be good idea to find plenty of rhubarb recipes. While none of the recipes she tried are in today's post, this is in remembrance of my parents, Mom, for cooking up the rhubarb, and Dad, who posted a sign in the garden that named the small patch of land "John's Pea Patch."
Mom and Dad, in New York (pre-veggie garden)
Check out the Rhubarb Ice Cream with a Caramel Swirl, the Rhubarb Crisp, and the rest of today's yummy desserts. Enjoy!
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
RHUBARB-ALMOND CAKE
This is from Alison Roman at Bon Appétit, and begins, "It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!"
To view this online, go to https://www.bonappetit.com/recipe/rhubarb-almond-cake.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1-1/4 cups all-purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 cup plain Greek yogurt or sour cream
Special Equipment
One 11x8" tart pan or one 9"-diameter tart pan with removable bottom
Preparation
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
ROASTED RHUBARB AND STRAWBERRIES
This is from LadyStiles at Food52. (You can also view her blog here, though it looks like it might not have been updated for a while.)
Anyway, the recipe begins, "The more I shop at the local farmers' market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables, and good-quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I'm regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully, is not one of those sugar-laden dishes. The rhubarb is delightfully roasted, holds its shape, and is complemented with a delicious syrup. Simplicity at it its finest."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes About 5 cups
To view this online, go to https://food52.com/recipes/12406-roasted-rhubarb-and-strawberries.
Ingredients
3 cups coarsely chopped rhubarb
2 cups hulled strawberries, cut in half
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt
Directions
Place a rack in the middle of the oven; heat to 350°F. Line a rimmed baking sheet or large baking dish with parchment paper (this is a juicy dish and you don't want the delicious juices all over your oven).
In a large bowl, mix the rhubarb and strawberries. In a small bowl, whisk the maple syrup, vermouth, vinegar, and salt. Pour over the rhubarb and strawberries, gently tossing to coat.
Spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. Roast for about 40 minutes, until the juices are thickened and the rhubarb is tender to the touch.
Transfer to a serving bowl and serve warm.
Do Ahead: The fruit can be roasted 1 week ahead. Store in an airtight container in the refrigerator.
RHUBARB CRISP
This yumminess is from Jeanine and Jack on their wonderful site, Love & Lemons. (Hint: If you've never checked out their site, now would be a great time to do so. Absolutely worth checking out!)
Anyway, this starts off, "Step aside, strawberry rhubarb pie! This rhubarb crisp recipe is my favorite spring dessert.
"I love it because it’s so easy (HUGE bonus points for not requiring pie crust), but it’s still completely delicious. A layer of fresh rhubarb bakes to jammy, sweet-tart perfection, and a brown sugar and oat crumble crisps up beautifully on top. I’m personally incapable of eating it without a scoop of vanilla ice cream, but hey, you do you."
To read the rest of what Jeanine and Jack have written about this yumminess, and see the recipe on their site, go to https://www.loveandlemons.com/rhubarb-crisp/.
Prep Time: 15 minutes minutes; Cook Time: 15 minutes minutes; Total Time: 30 minutes minutes; Serves 6
Another note from the recipe: "Rhubarb's season is fleeting, lasting just from April through June. Make the most of it with this rhubarb crisp recipe! It's a delicious spring dessert, featuring a layer of tart, jammy rhubarb with a buttery oat crumble on top. Serve it with a scoop of vanilla ice cream for the perfect balance of sweet and tangy flavors."
Equipment
8x8 Ceramic Baking Dish (I've loved this Le Creuset one for years)
Ingredients
2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh orange juice
1 teaspoon orange zest
Vanilla ice cream, for serving
Topping
1/2 cup almond flour
1/2 cup brown sugar
1/2 cup whole rolled oats
1/2 cup crushed walnuts
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup firm coconut oil, or butter
Instructions
Preheat the oven to 375°F and grease an 8x8-inch baking dish.
In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, 1/4 teaspoon at a time, until the mixture starts to hold together when pinched.
Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
STRAWBERRY-RHUBARB FLUMMERY
This was in the May/June 2006 issue of Vegetarian Times (page 63), and begins, "Layers of a fast fruit compote and coconut whipped cream make this traditional Irish dessert a fantastic warm weather finale when you want something light. The longer the coconut-cashew cream is left to chill, the thicker it gets, so make it a day or two ahead, if possible."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-rhubarb-flummery/.
Ingredients
1 cup raw cashews
1 15-oz. can unsweetened coconut milk
1 cup cane or maple sugar
1-1/2 tsp. vanilla extract
3 stalks rhubarb, cut into 1/2-inch pieces (3 cups)
2 tsp. lemon juice
2 pints fresh strawberries, hulled and quartered (3 cups)
1/2 cup rolled oats
Preparation
Grind cashews in food processor or blender until powdery. Add coconut milk, 1/4 cup sugar and 1/2 tsp. vanilla. Process 5 minutes, or until creamy, stopping once or twice to scrape down sides of bowl. Cover and chill overnight or up to 2 days.
Combine rhubarb, 3/4 cup sugar and lemon juice in medium saucepan. Simmer 10 minutes over medium heat, or until rhubarb begins to soften, stirring occasionally. Add strawberries and cook 3 to 4 minutes more, or until strawberries are soft, but not mushy. Remove from heat, and stir in 1 tsp. vanilla. Transfer to bowl, let cool to room temperature, then cover and chill.
Toast oats in small skillet over medium heat 3 minutes, or until light brown, stirring often. Remove from heat, and cool.
To serve: Spoon 1/4 cup compote in bottoms of 6 wine or parfait glasses. Top with 2 Tbs. coconut-cashew cream, and sprinkle with oats. Repeat layering to fill glasses. Serve immediately.
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