It’s Rhubarb Season

I have a confession to make. (Warning: if you’re waiting for a big, juicy “chisme,” you’ll most likely be disappointed, but that’s not important right now.)

The confession: Up until last week, I had no idea what rhubarb tasted like or what you could even do with it. (I know. Shut up.) I think I had heard somewhere that rhubarb pie was a thing, but still, not a clue what it was all about. Please forgive my ignorance. Rhubarb is not a thing in my circle of life.

I appreciate that my friends over at Melissa’s Produce send me a box of fruit and veggies every few weeks and I get to participate in a challenge every month.

We start with a question: What shall we make with______________? (insert whatever produce is in season)  

The box we received had papaya (easy!), butternut squash (also easy), jicama, tangerines – see this post where we made Sweet Tangerine Scones –  and even some artichokes. We decided to challenge ourselves to make something with the rhubarb. 

So then the research begins. (I wish I had some cutesy theme music here.)

What does it taste like? Lots of comparisons to Granny Smith apples. So, tart rather than sweet. In fact, I read lots of suggestions to add something sweet to the rhubarb to cut the tart taste.  

Also, handy safety tip: Cut off the leaves and flowers because they’re a little poisonous. Now we’re having some fun! 

So we (when I say “we,” I mean Amy.) developed not one but TWO recipes using the rhubarb. (no leaves, please. Thankyouverymuch.) 

The first a Butternut Squash Rhubarb Soup. We’re calling it Butter-Barb Soup. (where is that cutesy music??)

The second was a lovely Strawberry Rhubarb Cobbler. 

Without further ado, here are the two recipes. I hope you’ll try them, so you can say,

“Oh rhubarb? Yes. It’s tart like a Granny Smith apple. It’s very good in a soup or a crumble. But be sure to remove the flowers and leaves. They could be hazardous to your health.” 

Ya tu sabes.

Rhubarb Recipe #1:

BUTTER-BARB SOUP RECIPE

INGREDIENTS

• 1 tbsp butter
• 1 shallot (chopped)
• 3 cloves of garlic (chopped)
• 1-2 rhubarb stalks (1.5 cups diced)
• 1 qt chicken stock
• 1 pack Melissa’s cooked butternut squash
• 1 tsp turmeric
• 1 tsp sage
• 1 tsp salt
• 1/2 tsp pepper

1. In a medium soup pot, sauté shallot, rhubarb, and garlic in butter until shallot and rhubarb are soft.

2. Add the rest of the ingredients and bring to boil, stirring occasionally.

3. Remove from heat and let cool 10-15 minutes.

4. We used an immersion blender, but you could use a regular blender. The goal it to get the soup smooth.

5. Spoon into bowls and serve with a side of your favorite bread or crackers.

We were fortunate enough to have sourdough bread, fresh from the oven at Lucy’s house. I’ll share about that later. We decided it tasted slightly Meditarreanean (not a bad thing). It was probably the turmeric.

Please enjoy your delicious sopita. And for dessert, enjoy the next rhubarb recipe.

MORE RHUBARB? YES, PLEASE! 

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STRAWBERRY RHUBARB COBBLER RECIPE

INGREDIENTS

• 1 lb. fresh strawberries, sliced
• 1 lb. rhubarb, about 4 stalks
• 1 cup plus 3 Tbsp. sugar – divided
• 3/4 stick butter – softened (not melted) & divided
• 1 Tbsp. Cornstarch
• 1 tsp. vanilla extract
• 1 cup all purpose flour
• 1 egg
• 1/4 tsp salt

INSTRUCTIONS

1. Preheat the oven to 400° F. 

2. Coat 8 inch square baking dish with cooking spray. I used two 6 inch baking dishes and I’m quite pleased with how they turned out. 1 for us. 1 to share. 

3. In a large bowl, combine strawberries, rhubarb, 1 cup sugar, 2 Tbsp. butter, cornstarch, and vanilla. Mix well, then pour into baking dish.

4. In a medium bowl, combine the flour, egg, salt, the remaining sugar, and the remaining butter. 

5. Mix until crumbly, then sprinkle over fruit mixture.

6. Bake at 400° F from 40 to 45 minute, or until bubbly and topping is slightly golden. Serve warm.

We decided we liked the cobbler served over vanilla ice cream. The ice cream gives it just the right finishing touch.

That’s everything I have to teach you about rhubarb.

Thanks for coming to my TED Talk. *takes bow*

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(Disclaimer: Melissa’s Produce sent me a box of fruit and veggies to enjoy. I was not otherwise compensated for this post. Opinions are my own.)

Can’t get enough of that rhubarb? Try these fun recipes.

Rhubarb Strawberry Simple Syrup Recipe

https://dandelionwomen.com/2020/04/strawberry-rhubarb-cheesecake-bars/

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