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There’s extra to this versatile stalk than pie. Get pleasure from Hudson Valley rhubarb in a conventional English dessert, in addition to a tangy French dressing.
Fresh rhubarb is in season at Hudson Valley farm stands for just a little longer (the season runs from April to July), so there’s no time like the current to rejoice. Search for agency stalks (the crimson ones are supposedly rather less tart than the inexperienced, though each want sweetening). Retailer them in a plastic bag within the fridge and use them inside every week or so. When the stalks get floppy, they’re not nearly as good. Simply in case you’re new to this: eat solely the stalks, for the reason that leaves are toxic.
Within the olden days, rhubarb was usually referred to as “pie plant,” for apparent causes — it makes a high quality pie, particularly when you marry it to strawberries. Mixing the stalks into crumbles, cobblers, and desserts is sweet, too. Nevertheless it needn’t finish there. You should utilize the seasonal ingredient in fruity drinks, to make chutney, relish, pickles, salsa, or jam – even chilly soups. Rhurbarbian reminiscences from my childhood embody my grandmother’s rhubarb wine, a beverage well-known in our household for its efficiency, so I wasn’t allowed to have any; and a candy idiot, that straightforward English favourite of sugary stewed rhubarb layered with heavy cream or yogurt — or, higher but, a mixture of the 2. Right here’s a foolproof recipe:
About 1 lb rhubarb, chopped
5 Tbs sugar
1¼ cups heavy cream
½ cup plain yogurt (Greek is finest)
Put the chopped rhubarb and sugar in a pan with a few tablespoons of water; cowl, and warmth gently till the rhubarb, stewing in its personal juices, is tender, about 10 or quarter-hour. Examine to ensure it’s not sticking, and add extra water if mandatory.
Take off the lid, flip up the warmth, and permit among the juice to evaporate. Drain, and reserve the remaining juice. Permit to chill.
Whip the cream till it types peaks, and stir within the yogurt.
Alternate layers of the rhubarb and cream-yogurt combine in a glass dish, and chill for not less than an hour. Drizzle the reserved juice excessive earlier than serving.
Rhubarb French dressing
Rhubarb French dressing makes a tangy dressing for contemporary greens, steamed asparagus, or different greens. There are dozens of recipes; this one is a pleasant stability of tart and candy with lemony highlights. When you like, you possibly can skip the lemon zest, or add a teaspoon or two of Dijon mustard. For a smoother dressing, mix the cooled combine earlier than slowly including the oil.
¼ cup honey
½ cup water
2 cups of rhubarb, thinly sliced
¼ cup raspberry or crimson wine vinegar
Zest of a lemon
¼ cup olive oil
Salt and pepper to style
Warmth the water and honey. When the combination begins to boil, add the rhubarb, and let it simmer over medium warmth for about 5 minutes, stirring usually to maintain it from sticking.
Stir within the vinegar and lemon zest, and prepare dinner from 5 to 10 minutes, till the rhubarb breaks down and the quantity is lowered by about half. Take away from warmth, and let cool.
Whisk within the olive oil, and season to style with salt and pepper.
Pleased rhubarb season!