I made a rhubarb clafoutis that might be the best rhubarb dessert I've ever had.
I diced around 1.3 pounds (weighed raw, untrimmed) of rhubarb into cherry-sized pieces and roasted them on a Silpat for 20 minutes at 350 degrees.
Then I followed Julia Child's original cherry clafoutis recipe from MTAOFC, substituting the rhubarb for the three cups of cherries, leaving out the vanilla, and upping the salt to a teaspoon. Took about 1'10" before it was brown on top, probably I should have used a larger dish. I hate powdered sugar so I didn't finish with that.
Recently I made rhubarb tartlets in a variety of flavors, so as to use up dregs of various preserves and jams. To my surprise, the best one was rhubarb with fig jam.
I use rhubarb in jello. Last week used strawberry sugar-free jello plus stewed rhubarb plus strawberry preserves, whirred with an immersion blender before setting. Very good. Sometimes I put flavored creamer into the blend, too. Tonight I will cook fresh rhubarb in apple cider, bloom plain gelatin in cold cider, heat it up, and combine the two. If once it cools enough to sample, I find it needs some more sweetness, I will add maple syrup..
I just made a Rhubarb Crisp by tweaking Ina Garten's Rhubarb and Strawberry Crisp on Food Network. I added pecans to the topping and just halved the recipe using only Rhubarb. It was very good! The only qualms that I had would be that I should have bought more Rhubarb. This was my first Rhubarb recipe and I did not take into account how much Rhubarb would be lost to "de-stringing" and I also ended up buying a stalk that had a crack in it:(. I will be making this again though, it was very good!
I often make this one. It is incredibly simple, but quite good. http://www.justhungry.com/2004/05/rhu...
You may be scared with the fruit filling consisting of just chopped rhubarb and nothing else. But the sweetness from the crumble topping melts into the rhubarb and is more than enough to sweeten the pie. Also, the rhubarb throws off quite a bit of liquid, so if you like a firmer filling, I would suggest tossing it with a bit of flour or other thickener of your choice. If the rhubarb isn't red, I mix in a few strawberries to enhance the color.
My former mother-in-law was an expert cook. She had cut her chops in New Orleans, even then a food town, where she had lived for several years. Her home was one where everyone knew they could expect to eat the good stuff. She even created a cookbook for her local Women’s Club.
This recipe for Rhubarb Crisp from her cookbook pops up in my kitchen every spring with adaptations I've made over the years. It is a perennial favorite of my children and is now being discovered by their very small children.
1 C corn flake crumbs (it comes packaged that way or you can put your own corn flakes in a blender and turn them into crumbs)
1 C sifted flour
¼ C brown sugar, firmly packed
1 T cinnamon
1 T sea salt
½ C melted butter
1 C sour cream (or fat-free yogurt)
1¼ C white sugar
3 T cornstarch
½ t cinnamon
3 cups (more is better) rhubarb, cut into bite-sized pieces
(Don’t use any leaves: they are poisonous)
Preheat oven to 325 F.
Combine cornflake crumbs, flour, brown sugar, 1 t cinnamon and butter. Mix well until you have a crumbly mixture. Press half evenly and firmly in the bottom of a 9”x9” pan, reserving the other half of the crumb mixture for topping.
Beat egg slightly and combine with sour cream or yogurt. Mix together the white sugar, cornstarch and ½ teaspoon of cinnamon. Stir into sour cream mixture, together with rhubarb.
Spread over crumb crust. Sprinkle with remaining crumb mixture.
Bake about one hour until a knife inserted into the center comes out clean.
Serve warm or cold. Serves 9.
If you are interested, there is more here, plus lots of photos: http://foodbeest.com/2011/06/12/keys-...
I love this rhubarb pudding cake. Make sure you cut the rhubarb super small, since it doesn't bake that long. The cake itself is moist and vanillay with a lovely crumb, and works with other fruits - but best with rhubarb: http://www.myrecipes.com/recipe/rhuba...
And then there's the rhubarb big crumb coffee cake on Smitten Kitchen, which is also phenomenal.
6 c. fresh peach slices, tossed w/ 1/3 c. sugar, 1/4 c. flour, juice of one lemon, dash salt, and cinnamon to taste. If I don't use cinnamon, I toss a tsp. of almond extract. Toss together; put in 8x8 baking dish. Streusel: 1 c. flour, 8 T. brown sugar, 8 t. butter, dash salt and 1/2 c. coarsely chopped almonds, walnuts or pecans - mix flour, sugar, salt; work butter in until mixture resembles coarse crumbs, work nuts in. Spread over peach mixture, and bake at 350 for 30 minutes. Turn oven up to 450 to let it brown and leave go 15 more minutes.
Best stuff in the world. I could eat it all day.
Rhubarb Pork Medley
Cut 2 pounds of boneless pork chops into 1 inch pieces
Cut 6 medium potatoes into 1 1/2 inch pieces
Peel one large onion, chop coarsely
Wash, peel and cut 1/2 pound of rhubarb into 1/2 inch pieces
Select 5 - 6 ounces of the rhubarb and set aside (that's all you'll need)
Melt 2 Tbsp. butter combined with 1 Tbsp veg. oil in bottom of cast iron skillet
Place all ingredients together in preheated skillet and toss to coat; seasoning to taste.
Place skillet in preheated 350 degree oven and book, stirring with spatula periodically, until pork is done and potatoes are tender; about 30 - 40 minutes.
Rhubarb Garlic Quick Bread
6 ¾ ounces all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tsp ground cumin
½ tsp garlic powder
1/2 cup vegetable oil
1 cup rhubarb puree
Remove and discard leaves from rhubarb, wash the stems thoroughly and cut into half inch lengths. Drop 2 cups of rhubarb pieces into boiling water and simmer for 15 minutes or until quite tender. Remove from heat, drain, cool slightly, then puree in food processor. Cool pureed mixture completely.
Grease and flour one 8 x 4 inch pan. Preheat oven to 325 degrees F
In bowl of stand mixer, combine flour, garlic powder, cumin, salt, baking powder, and soda.
In medium bowl of measuring cup, combine eggs, oil, and rhubarb, stir to mix and add to flour mixture in stand mixer bowl.
Mix with paddle attachment at medium/low speed just until all ingredients are combined and dry ingredients are hydrated (two to three minutes) and a smooth batter develops.
Pour into small lightly greased loaf pan (approx. 4x8x3 inches)
Bake for 30 - 40 minutes (more or less depending on your oven) or until internal temperature reaches 205 degrees or wooden toothpick inserted in the center comes out clean. Invert pan to remove bread to cooling rack and cool one hour before slicing and serving.