Pucker up to Rhubarb

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Pucker up to Rhubarb | Photo 02

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uploaded by Patricia Turo

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Our backyard was a small apple orchard in New England. Way back in the yard under some crab apples tree grew several large wild rhubarb plants completely untouched and uneaten by my family. We had no idea of what to do with them. 

Rhubarb is actually a vegetable with a very tart flavor. Probably why we never ate them.  Since New England is cold in the winter, the plants disappeared and began growing in the spring. The stalks are glossy red, very tall and sturdy. It was rare to find rhubarb in market at that time, but today they are available in most markets and because they now are also grown in hot houses they can be found year round. Some varieties are red (and a little sweeter) and some green (a little sturdier). For cooking except for color, there is no difference. It is used in hair color, medicine or desserts, sauces, relishes and even to clean pots and pans. It grows in cool places so it begins to show up in markets in the spring. This is the first sign of spring in my house and it starts off with a rhubarb tart.

How rhubarb is linked to baseball-Thanks to the Romans, the word "rhubarb" takes its name from the Latin rha barbarum. Rhubarb grew along the banks of the river Rha, the ancient name of the Volga. Back then, the region was considered foreign, or barbarian territory. Thus, rhubarb literally means "from the barbarian, Rha."

The use of the word "rhubarb" dates back to the early days of Shakespearean theater, a use that carried forward to present day. Dictionaries first define rhubarb as the lovable, edible plant that it is. Then the slang definition follows. To prepare you, let's get the feeling behind it. Say RHU-barb with attitude. Now you can see how the word became synonymous with a heated argument or squabble. One dictionary even went so far as to link rhubarb to baseball, where a rhubarb meant sparks were flying between the umpire and the pitcher (from www.plantea.com/rhubarb).

Recipes are available for cobblers, pies, jams, relish, cakes & muffins, ice creams, yogurts and even salad dressing and soups. It can also be used for cleaning pots & pans, hair coloring and medicinal purposes. Check out www.rhubarbinfo.com for a world of information on this versatile vegetable.

When selecting rhubarb in your market, it is important that you select the stalks that have been plucked instead of cut. This will insure that the rhubarb has not dried out. The stems should have a few leaves still on the stalks, which should also be stiff and glossy. Rhubarb leaves are poisonous so it is important to remove all the leaves.

I love the tart flavor of rhubarb with orange.  Muffins, cobblers and pies are my favorite.  I use it in salsas to serve with meats, usually venison and lamb or fish. Again, I flavor it with either orange or lemon and a little ground fresh ginger and lots of sugar. This is not a vegatable for the diabetic; it is so tart that you can’t eat it without lots of sugar. The Strawberry Rhubarb Tart is a favorite.

Strawberry Rhubarb Tart

Patricia Turo                                                      

Recipe Summary Prep time: 30 minutes Cook time: 25 minutes Yield:  10 servings Tart shell

2 cups all purpose flour

1 pinch of salt

1 1/2 sticks unsalted butter

1 egg yolk

1/4 cup ice cold water or less

PREPARATION

Prepare the tart shell by mixing the butter, flour and salt in a food processor. Add in the egg yolk. Add about 1/4th cup or less of ice water a little at a time until it forms a ball. Cover it with plastic wrap and place it in the refrigerator for 30 minutes.

Remove it from the refrigerator and roll out the tart shell and put it into a false bottom tart pan or tart-baking dish. Prick the bottom with a folk Place it in the freezer until the filling is done.

Place a piece of foil or parchment paper at the bottom of the tart shell. Cover the bottom with dried beans or rice. This will prevent the dough from puffing up. 

BAKING

Bake the tart shell for about 12 minutes at 425ºF. remove the beans and lower the heat to 350ºF for another 7-10 minutes or until the shell is golden brown. Remove it from the oven and allow it to cool completely before adding a filling.

FILLING

2 lbs. fresh rhubarb, cut into cubes

1 orange, zest and juice

1 teaspoon vanilla

4 leaves of gelatin, soaked in cold water 

1 cup sugar (more can be added if you prefer less tartness)

TOPPING

1 1/2 pounds large fresh strawberries cut lengthwise

Sweetened whipped cream or ice cream can be served on the side

GELATIN

Place the strips of gelatin in cold water until you are ready to mix it into the rhubarb mixture.

FILLING

When selecting the rhubarb, be sure that it still has some of the leave stems still on and it has been plucked rather then cut.  This will insure that the rhubarb is not dried out. The stalks should be stiff. 

Cut the bottom and top sections off and cut them into 1” slices.  Place the cut rhubarb in a deep pan with the vanilla, sugar, orange juice and zest.  Cook it on top the stove on medium-hi heat for about 15 minutes or until it has broken down. Taste to make sure it has enough sugar.

Take the gelatin out of the water and squeeze the water out. Mix it into the rhubarb mixture until it has dissolved. Pour the mixture into the tart shell and refrigerate until it has set and is cold. 

TOPPING

Slice fresh strawberries and decorate the top. Add sweetened whipped cream either around the outside of the tart, or serve it with a dollop of whipped cream.