Spring means a bounty of rhubarb, so don’t limit it just to pies.
RHUBARB ISN’T JUST FOR PIES ANY LONGER
No matter how our weather fluctuates, long rosy stalks of rhubarb in the market are a sure sign that spring will eventually arrive. Although rhubarb is usually associated with juicy pies or sweets, rhubarb is a vegetable so it’s no surprise that it’s tart flavour is great in savoury dishes like the salad below.
Notes: Field grown rhubarb (available in June) has greener leaves, redder stalks and is tarter than the hothouse rhubarb that’s available now. Do not eat or cook with rhubarb leaves as they can be harmful.
UPSIDE DOWN RHUBARB DESIGN CAKE
The modern art design on this upside- down cake is a sure way to impress guests. But the cake is easy and delicious with or without the pattern so don’t worry if the design isn’t perfect — everyone will love it.
❚ 1/4 cup butter, cut into pieces
❚ 1/2 cup brown sugar
❚ 1 1/2 lbs fresh rhubarb, cut as directed in t he recipe Cake:
❚ 1/2 cup butter
❚ 3/4 cup sugar
❚ 2 eggs
❚ 1 tbsp pure vanilla extract
❚ 1 1/2 cups all-purpose flour
❚ 1 1/2 tsp baking powder
❚ 1/2 tsp baking soda
❚ 3/4 cup buttermilk, sour cream or yogurt
❚ 1/2 tsp kosher salt
1. Place 1/4 cup butter in an 8” or 9” baking dish. Place in a 350F oven for 4 to 5 minutes or until butter melts. Sprinkle evenly with brown sugar.
2. If you are using a 9” pan, cut rhubarb into 3” lengths. If you are using an 8” pan cut rhubarb into 2.5” lengths. Arrange in a nine-square pattern with rhubarb pieces alternately placed from square to square as shown in the photo. Place the rounded sides down. ( Don’t worry if squares are uneven, or if stalks are not the same width or colour.) Chop remaining rhubarb and add to cake batter or use in salad recipe below.
3. Cream butter in a large bowl with a mixer or wooden spoon and beat in sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla. In a separate bowl whisk flour with baking powder, baking soda and salt. Stir flour into butter alternately with buttermilk just until combined. Stir in remaining chopped rhubarb if using.
4. Spread batter evenly over rhubarb in pan. Bake 35 to 40 minutes for a 9” cake or 40 to 45 minutes for an 8” cake, or until a cake tester or toothpick comes out clean when inserted into centre of cake. Cool on wire rack for 10 to 15 minutes. Carefully invert onto a flat serving plate. Makes 9 squares.
RHUBARB AND BEET SALAD WITH GRANOLA
Tart crunchy raw rhubarb tastes great in a salad especially when the dressing is slightly sweet.
❚ 1 lb ruby beets, trimmed, cleaned and diced
❚ 1 tbsp each extra virgin olive oil and maple syrup or honey
❚ 1/4 tsp kosher salt
❚ 1 thick stalk rhubarb
❚ 6 cups arugula or mixed lettuces
❚ 2 tbsp chopped fresh mint
❚ 3 oz feta or goat cheese, broken up
❚ 1/ 3 cup granola or chopped toasted almonds or hazelnuts Dressing:
❚ 3 tbsp apple cider vinegar or rice vinegar
❚ 1 tbsp maple syrup or honey
❚ 1 clove garlic, grated or pressed
❚ 1/2 tsp kosher salt
❚ freshly ground black pepper to taste
❚ 1/3 cup extra virgin olive oil
1. Combine beets with olive oil, maple syrup and salt. Spread in a single layer on a parchment paperlined baking sheet. Roast in a pre- heated 400F oven 25 to 30 minutes or until tender. Cool.
2. Slice rhubarb as thin as possible on the diagonal.
3. Whisk vinegar, maple syrup, garlic, salt, pepper together. Whisk in olive oil. Season to taste.
4. To assemble, combine greens with mint in a serving bowl. Top with beets and rhubarb. Dot with cheese and sprinkle with granola or nuts. Drizzle with half the dressing, toss and add more dressing if necessary. ( Extra dressing keeps about one week in the refrigerator.) Makes 4 to 6 servings.
BUMBLEBERRY CRISP
Bumbleberry sounds delicious but it isn’t actually a berry. It refers to a combination of fruits and berries — usually mixed berries with rhubarb and apples. Serve as is or with vanilla ice cream.
❚ 1 lb rhubarb, trimmed and cut into 1” pieces (about 4 cups)
❚ 2 cups halved strawberries or a mixture of berries
❚ 2 apples, peeled, halved, cored and coarsely chopped (2 cups)
❚ 1 1/2 cups all-purpose flour
❚ 1/2 cup white granulated sugar
❚ 1/2 cup brown sugar
❚ 1/2 tsp cinnamon
❚ 1/2 tsp kosher salt
❚ 3/4 cup butter, cold, cut into small chunks
1. Combine rhubarb, strawberries and apples in a buttered 9” x13” baking dish.
2. Combine flour, sugars, cinnamon and salt in a large mixing bowl. Stir well. Add butter and cut in with a pastry blender or your fingertips until butter is in tiny bits. Sprinkle on top of fruit. (Place pan on a baking sheet if you think it may bubble over.)
3. Bake in a preheated 350F oven 45 to 50 minutes until topping is browned and fruit is bubbling.
4. Serve warm or at room temperature. Makes 8 to 10 servings.