All-purpose pie plant
I am blessed to have such dedicated followers; your engagement, feedback and stories make this your page too. Your rhubarb recipes submissions have been delightful.
I have a note to pass along from Ester. Ester submitted the “rhubarb dessert” recipe, published last Tuesday, July 6. “So sorry. The amount of rhubarb should have been 5 1/2 cups and the water – 2 cups. Sometimes my keys stick…”
This week’s offerings include my very own Rhubarb Martini recipe. A note of caution, they go down very easily, so sip and don’t drive.
Rhubarb Martini Ingredients: RHUBARB SYRUP
• 2 cups water
• 1 cup white sugar
• 2 cups thinly sliced rhubarb
FOR THE MARTINI:
• 3 shot glasses of rhubarb syrup
• 1 shot glass of vodka
• squeeze of lime juice
• Ice and fresh mint
INSTRUCTIONS
Add the water, sugar, and rhubarb to a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until the rhubarb is softened and stringy. Strain the rhubarb using a cheesecloth or strainer into a large glass jar. Discard solids. Cool and refrigerate the syrup. To make the martini, combine the rhubarb syrup, vodka, lime juice, and ice in a shaker. Shake until frosty and serve in a martini glass. Garnish with lime.
PS: I like to crush a little mint in the
bottom of the shaker before adding the liquids.
There are many rhubarb crisp recipes out there, but this one submitted by Edna Park included strawberries. Yum, they are in season, so pick up some local berries and give this one a try:
Strawberry Rhubarb Crisp Ingredients:
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1¼ cups granulated sugar, divided 1½ teaspoons grated orange zest 1 tablespoon cornstarch (see note) ½ cup freshly squeezed orange juice 1 cup all-purpose flour
½ cup light brown sugar, lightly packed
½ teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal
12 tablespoons (1½ sticks) cold unsalted
butter, diced Vanilla ice cream, for serving
Directions:
Preheat the oven to 350 degrees.
For the fruit, toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice; mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for one hour until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.