Tag Archives: Rhubarb

Asparagus, Goat Cheese, and Rhubarb Salad #SundaySupper

Asparagus, Goat Cheese and Rhubarb Salad

Welcome to Sunday Supper, where our theme is Welcome Spring!! This weekend is the first real, authentic, pleasant spring weather I’ve personally had, so I’ve spent most of my time outside by the Hoboken waterfront instead of writing up this post. Oops. I regret nothing.

Asparagus, Goat Cheese and Rhubarb Salad

If we’re talking spring in the culinary realm, which of course we are, nothing says spring more to me than two produce items: rhubarb, and asparagus. So combining them both in a light salad simply could not be more perfect for today’s theme. This salad is light yet filling, and incredibly delicious. The flavors marry perfectly, the texture is ideally contrasted to come together in one amazing bite – though you’ll take many more bites than one, trust me on that.

Asparagus, Goat Cheese and Rhubarb Salad

In short, I loved this. And now I’m going back outside before we get days upon days of April rains again. Enjoy! And be sure you check out the Spring recipes from my Sunday Supper crew!

Asparagus, Goat Cheese and Rhubarb Salad

Source: Girl in the Kitchen by Stephanie Izard

Ingredients:
1 cup white balsamic vinegar
½ cup granulated sugar
1 lb. rhubarb, sliced
¼ cup olive oil plus 2 tbs
2 lbs. fresh asparagus
Kosher salt and black pepper
4 cups baby arugula
2 oz. crumbled goat cheese
¾ cup slivered almonds, toasted

Directions:
Combine the vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved. Pour the hot liquid over the rhubarb in a medium bowl and let sit until the liquid has cooled and the rhubarb is slightly tender.
Strain the liquid from the rhubarb, reserving both. Make a vinaigrette by whisking 2 tbs of the rhubarb liquid with ¼ cup olive oil in a small bowl. Discard the remaining liquid or keep in the refrigerator for another use.
Preheat your grill or indoor grill pan to medium-high. Trim the asparagus spears and toss with the remaining 2 tbs olive oil. Season to taste with salt and pepper.
Grill the asparagus until tender, 5 to 7 minutes, turning once or twice. Let the asparagus cool slightly, then chop into 2-inch pieces.
In a large salad bowl, combine the asparagus pieces with the arugula, goat cheese, almonds and reserved rhubarb. Drizzle in the vinaigrette, toss to coat, and serve immediately.

Breakfast:

Appetizers:

Beverages:

Main Dish:

Side Dish:

Dessert:

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

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Pistachio Crumble Topped Strawberry Rhubarb Pie

Pistachio Crumble Topped Strawberry Rhubarb Pie

My apologies – I haven’t been posting as much recently – time-consuming changes are afoot in my house, specifically meaning a move across town (and technically to a different state, but state lines are quite blurry in the NYC area, so moving to a different state won’t really count until the inevitable day I’m held hostage at the DMV changing my driver’s license). We’ll move in two weeks, and we’ve found our new apartment, signed all the pertinent papers, and now are just trying to schedule out the movers and all the pesky little details that accompany any move. Our new place is about the same size as our current one, square footage wise, but a completely different layout. So some swapping of furniture is in order, plus rethinking some of the wall décor.

Pistachio Crumble Topped Strawberry Rhubarb Pie

I hope to be a better blogger for the summer than I have been this spring. I’m a bit disappointed to have only gotten in one rhubarb recipe before its season begins to wane, but this pie is so much better than nothing, and I’m very happy the one recipe I made was such a beauty.

pistachio crumble topped strawberry rhubarb pie

When it comes to fruit pies, I tend to not play favorites between crumble toppings and top crusts – both please my palate. But I was very intrigued to find a recipe that included pistachios in said crumble. If I’m ever forced to pick a favorite nut, it’ll be a toss-up between pecans and pistachios, so this recipe was right up my alley. And I thought the pistachios played very well with the flavor of the strawberries in particular.

Pistachio Crumble Topped Strawberry Rhubarb Pie

All in all, just a superb pie. The flavor combination of strawberries and rhubarb is a classic for good reason, and here they are nestled in a flaky crust (though feel free to sub in your own recipe if you have a favorite) and then topped with a crunchy crumble laced with pistachios that popped against the fruit’s sweetness. The thickness of the filling was perfect, as it held together and didn’t run all over the place (such a fruit pie pet peeve of mine!). I hope you enjoy it!

Pistachio Crumble Topped Strawberry Rhubarb Pie

Source: The Boozy Baker by Lucy Baker

Ingredients:

CRUST:
1 ½ cups all-purpose flour
1 tbs granulated sugar
¼ tsp salt
1 stick (8 tbs) unsalted butter, well chilled and cut into ½-inch cubes
1 tbs vodka
4-8 tbs ice water

FILLING:
1 ¼ lbs. fresh rhubarb, trimmed and chopped
1 cup granulated sugar
½ tsp ground cinnamon
½ cup strawberry liqueur, or a fruity port wine
¼ cup cornstarch
½ cup strawberries, hulled and sliced

CRUMBLE TOPPING:
½ cup all-purpose flour
2/3 cup rolled oats
¼ cup granulated sugar
¼ cup packed brown sugar
¼ tsp ground cinnamon
¼ tsp salt
¾ cup chopped unsalted pistachios
7 tbs unsalted butter, diced

Directions:
For the CRUST: combine the flour, sugar, and salt in a large bowl. Add the butter and use a pastry blender or two forks to work the fat into the flour mixture. The butter should be the size of peas. Sprinkle the vodka over the flour mixture, then sprinkle 4 tbs water over. Using a rubber spatula, work the liquid into the flour mixture, adding more water 1 tbs at a time as needed to get the dough to just come together. Use your hands to work the dough into a ball, getting the last little scraggles of flour in the bottom of the bowl, and then flatten it into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch regular pie plate and fold the edges under, then crimp the edges decoratively with your fingers or a fork. Put in the refrigerator while preparing the filling.
For the FILLING: combine the rhubarb, sugar, and cinnamon in a medium sauce pot. Cook over medium heat until the rhubarb begins to soften and the sugar dissolves, about 5 minutes.
Meanwhile, combine the strawberry liqueur and cornstarch and stir until smooth. Add it to the rhubarb mixture and bring to a boil, stirring constantly until thickened, no more than 5 minutes (this took me about 2 minutes – watch it carefully). Remove from the heat, transfer to the refrigerator and let it cool and chill for about 30 minutes.
For the CRUMBLE TOPPING: combine the flour, oats, sugar, brown sugar, cinnamon, salt, and pistachios in a medium bowl. Cut in the butter using either your pastry blender or two forks until it forms coarse crumbs. Set aside.
Preheat your oven to 375 F. Remove the crust and the rhubarb mixture from the refrigerator. Stir the strawberries into the rhubarb mixture, then pour into the pie crust. Sprinkle with the crumb topping (you likely won’t need all of it), then place the pie plate onto a baking sheet. Place the baking sheet in the oven and bake for 30-35 minutes, or until the crust is crisp and golden and the filling is bubbling. Let cool for a bit, then slice into wedges and serve. Keep in the refrigerator topped with aluminum foil.

Strawberry Rhubarb Sorbet

Strawberry rhubarb sorbet 029

In what I would presume to be very old news by now in foodie-land, celebrity chef Bobby Flay has opened his first new fine dining restaurant in years: Gato. I’ve followed his career for years now, so of course Matt and I snagged reservations as soon as we could after Gato first opened last month. We figured it would be a luxurious, romantic date-night-out-on-the-town kind of dinner. And if you can experience that sort of thing at 6:30 pm on a Tuesday, well, then that’s what it was!

making strawberry rhubarb sorbet 001

making Strawberry Rhubarb sorbet 004

In all seriousness, the meal was insanely delicious. Service was fantastic, the décor is beautiful, and the whole night was capped off with a celebrity sighting (Tommy Hilfiger) and dessert: for me, blackberry crostata with strawberry rhubarb gelato. Oh my. Simply *divine* (the dessert, not Tommy Hilfiger. I’m more of a Ralph Lauren girl myself). Anywho….

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I adored that gelato, and wanted to recreate it at home ASAP. But then I remembered that swimsuit season is rapidly descending upon us, and sorbet sounded better to my waistline. So Strawberry Rhubarb Sorbet it was! This little frozen treat is really wonderful, and so easy to pull off. The fruit really shines, and of course the color is stunning. This disappeared quite quickly in my house – I found we didn’t miss the cream of that gelato at all. Enjoy!

Strawberry Rhubarb Sorbet 039

{One Year Ago: Fried Green Tomatoes, Rhubarb Ginger Soda, Rhubarb Jam Tart}

Source: The Perfect Scoop by David Lebovitz

Ingredients:
12 oz. fresh rhubarb
2/3 cup water
¾ cup granulated sugar
10 oz. fresh strawberries, rinsed and hulled
½ tsp fresh lemon juice

Directions:
Wipe down the rhubarb stalks and trim the ends off. Chop or slice the rhubarb into ½-inch pieces.
Place the rhubarb, water, and sugar in a medium stockpot. Bring to a boil. Reduce the heat and simmer for 3-5 minutes, until the rhubarb is tender and cooked through. Remove from the heat and let it cool to room temperature.
Slice the strawberries and place them in your blender. Add the cooled rhubarb mixture and puree until very smooth. Chill in the refrigerator until thoroughly cold. Then churn in your ice cream maker according to manufacturer’s instructions.

Rhubarb Upside-Down Cake

Rhubarb Upside Down Cake 050

It’s official: rhubarb is here! Judging by the fact that my Whole Foods was nearly out today, and that the most popular page on my blog the past couple weeks (by far!) is Rhubarb Scones, I’d have to surmise that everyone is scrambling to get themselves some of the beautiful tart produce.

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Rhubarb Upside Down Cake 055

Fortunately I got my hands on some gorgeous rhubarb during last week and made this wonderful, humble little cake with my stash. I have a thing for upside down cakes. Their texture is thick and moist, and I always love baking with fruit.

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But I also have a little theory that anyone who seeks out to make an upside-down cake is really at heart an adrenaline junkie. Because they are always a risk, right? There’s always that chance the cake won’t flip properly. You always hold your breath a little and your heart rate speeds up just a bit as you make that flip. And then there’s the rush of reward when it works.

Rhubarb Upside Down cake 077

Well, anyone who knows me well can attest to my lack of risk-averseness and love of thrilling stuff like roller coasters. So maybe there’s a connection, who knows. No matter your feelings about sky diving and the like, you should give this cake a go while rhubarb is still in season. Enjoy!

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{One Year Ago: Linguine with White Clam Sauce, Lettuce, Bacon and Cherry Tomato Salad with Aioli Dressing}

Source: The Providence and Rhode Island Cookbook by Linda Beaulieu

Ingredients:
3 cups sliced rhubarb (about 1 lb.)
1 cup granulated sugar, divided
1/3 cup unsalted butter, at room temperature
1 ½ tsp baking powder
1 large egg
1 tsp vanilla extract
½ cup whole milk
1 ¼ cups all-purpose flour

Directions:
Preheat the oven to 350 F. Grease a 9” round cake pan. Set aside.
In a medium to large stockpot, combine the rhubarb and 2/3 cup of the sugar. Cook over medium-low heat, stirring frequently, until the sugar melts, but not until it caramelizes. Pour this mixture into your prepared cake pan and use a spatula to spread the rhubarb out into an even layer.
In a mixing bowl, beat the butter and remaining 1/3 cup of sugar and baking powder until fluffy. Beat in the egg and vanilla. Gradually add the milk, alternating with the flour, beating in between each addition. Spoon the batter evenly over the rhubarb layer.
Bake about 30 to 35 minutes, until a cake tester inserted into the center comes out clean, and it is lightly browned at the edges.
Cool in the pan for 5 minutes. Then run a knife around the edges. Place a plate upside down on the cake pan. Carefully and quickly flip it over 180 degrees and wait for a second. You should feel the weight shift. Then carefully remove the cake pan and the cake should be sitting pretty on the plate. Let cool, then slice into wedges and serve.

Rhubarb Scones

rhubarb scones

A few days after thinking I was done with rhubarb for the season, I walked into my grocery store, all naïve and unsuspecting, to find some unbelievably gorgeous rhubarb staring at me. It taunted and tempted me for the entire five seconds I spent debating whether to buy it. Yep, I was powerless to resist the beautiful rhubarb and it went straight into my shopping cart.

stalks of gorgeous rhubarb

Matt had recently seen an article on NPR’s website about cooking and baking with rhubarb, and it featured some rhubarb scones. And since I haven’t made scones in a few months (e-gads!), I suddenly knew what I would do with the awesome vegetable that doesn’t taste one bit like a vegetable.

rhubarb scones, unbaked

These scones were quite delicious – everything you want in a perfect scone. I wanted to blog them today, in the hopes that it’s still rhubarb season where at least someone lives, so maybe at least someone can go out and make them very soon.

Rhubarb Scones

I’m not sure how much longer I’ll have access to the beautiful stalks myself. And if rhubarb is done for another year where you live, then by all means, bookmark or pin this recipe for next year. Because you absolutely should not miss out on these amazing scones!

Rhubarb Scones

Source: adapted from Food52

Ingredients:
3 full stalks of rhubarb, trimmed and thinly sliced into 1/4-1/2″ pieces (if your rhubarb is pre-trimmed, you’ll want about 14 ounces)
2 1/2 cups flour
1 tbs baking powder
1/2 tsp salt
8 tbs unsalted butter
1/2 cup sugar
1/2 tsp vanilla extract
3/4 cup heavy cream

Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a medium bowl, toss rhubarb with 3 tablespoons of the sugar. Sift flour, 1/4 cup sugar, baking powder and salt together in a large bowl. Cut butter into flour mixture with a pastry blender until butter is the size of small peas. Add in sliced rhubarb, vanilla extract, and cream. Stir together with a rubber spatula until a soft dough forms. Flour your hands and knead for about 1 minute, until the dough completely comes together.
Transfer dough to a floured surface. Pat it down to a rectangle about 1/2″ thick. Using a sharp knife or bench scraper, cut the dough into 8 roughly even rectangles. Arrange on prepared cookie sheet and sprinkle the remaining sugar on top of each scone. Bake about 18 minutes or until golden on top.

Rhubarb Ginger Soda

Rhubarb Ginger Soda

Can you believe it is almost June 1st??? Ack! That little fact prompted me to post this recipe today. It’s my last rhubarb recipe for a while, and I definitely want to post it before rhubarb goes out of season, which for me will be in a few short weeks if not sooner.

chopping rhubarb

Homemade soda is really kind of cool. And no, I don’t have one of those fancy schmancy soda fizz-making contraptions you see on TV. You don’t technically need one to make soda at home. Soda (or pop, or coke, or whatever you call it) is really just a flavored, sweetened syrup combined with club soda or seltzer water. Easy!

rhubarb ginger syrup for soda

I loved rhubarb for this one since it’s in season right now, but I will certainly be playing around with the concept in the future. I see a big future for homemade sodas; you can control the ingredients, use less sugar than commercial cans (and no high-fructose corn syrup!), and you can actually use fresh ingredients. Woohoo! The types of syrups you can make are pretty much limitless, and I think it will be lots of fun.

homemade rhubarb soda

A few weeks ago I had a pickled jalapeno soda at a restaurant in Chelsea, I would love to try and recreate that one in my kitchen. I’ll let you know! In the meantime, see what you think of this homemade soda.

rhubarb ginger soda

Source: adapted from The Homemade Pantry by Alana Chernila

Ingredients:
½ lb. rhubarb, cut into 1-inch pieces
2 cups water
1 tbs fresh lime juice
1 coin fresh ginger
2 tbs sugar
Sprig of fresh thyme
2 cups club soda

Directions:
Combine the rhubarb and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and cook for 20 minutes, or until the rhubarb is almost dissolving. Use a slotted spoon to scoop out the rhubarb. Discard.
Add the lime juice to the rhubarb water, along with the ginger and sugar. Raise the heat to medium-high. Cook at a low boil, uncovered, for 20 minutes, or until the mixture is slightly reduced and thickened.
Remove from the heat, add the thyme, and cover. Let steep for 5 to 10 minutes. Taste and add sugar if needed (I found this step unnecessary). Strain through a fine-meshed sieve into a jar or bottle and let cool completely.
To serve, fill two tall glasses with ice. Add 1/3 cup of rhubarb syrup to each glass, then top each glass with 1 cup of the club soda. Serve immediately.

Rhubarb Jam Tart

slice of rhubarb jam tart

Happy Memorial Day everyone! I hope you’re all having beautiful weather, wherever you are, and that your day is fun, tasty and safe. Matt and I are chilling out with cold beers, spare ribs on the grill, and a cherry almond galette that we have almost demolished.

short bread dough

short bread dough fitted in tart pan

As promised last week, here is a delicious way to use up that leftover rhubarb jam. This tart is scrumptious, beautiful to look at, and it really could not be simpler to throw together. The crust is more like short bread than pie dough, so you don’t even need a rolling pin.

slicing a log of dough

The topping is so cool; it’s actually circles of the dough placed evenly across the jam, and it makes for such a pretty scalloped looking tart. The instructions said to roll the dough into a log and then thinly slice it into rounds. I did that, and my slices weren’t completely cooperative. I had to smash some down with my fingers because I hadn’t sliced them thin enough, and for whatever reason I found it difficult to roll the log into an even circular round, so my slices were a bit misshapen.

rhubarb jam in tart shell

I think it might have been a little friendlier to just roll out the topping dough and stamp out circles with a small biscuit cutter. But since I did not do it that way, I couldn’t say for sure. And if I tell you to do that, I’ll be breaking my no-rolling-pin-needed promise. But next time, I think I will try that. And if you try it that way, please let me know how it goes.

Rhubarb Jam Tart

Rhubarb Jam Tart

I’ll conclude this Memorial Day post by saying a huge and sincere thank you to all our men and women in uniform. Your service is greatly appreciated. And thank you to your families for enduring their own sacrifices to let you protect us.

slice of rhubarb jam tart

Source: adapted from Smitten Kitchen

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
2 tsp baking powder
1/2 tsp kosher salt
9 tbs unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg, whole
1 large egg, separated
1/8 tsp almond extract
1 1/3 to 2 cups rhubarb jam, or any other homemade or store bought jam or marmalade you have lying around
2 tbs turbinado

Directions:
In a small bowl, whisk together the flour, cornmeal, baking powder and salt. In a stand mixer with the paddle attachment or in a food processor, mix the butter and 1/2 cup sugar together until smooth. Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined. Gradually add the flour mixture and mix until the dough just comes together. (I used the stand mixer).
Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate it until needed. Alternately, if you’re planning to use the roll and stamp out method, you could just shape it into a disc and then refrigerate.
Transfer the remaining dough to a greased or buttered 9-inch tart pan with a removable bottom. Using your hands, press the dough evenly into the bottom and up the sides. Set the tart pan on a baking sheet. Refrigerate the dough-lined pan until firm, at least one hour.
Preheat the oven to 375 F. Spread the jam evenly over the dough in the pan. The amount used here will depend on how much you have; the original recipe called for around 1 1/3 cup, but I used 2 cups and it worked just fine.
Cut the chilled log of dough into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with about 2 tablespoons of the turbinado (I found mine needed slightly less). Bake until the top crust is golden brown, about 25 minutes. Let cool completely, then slice and serve.

Peanut Butter and Rhubarb Jam Sandwiches

PB&J

Last night I had a version of my recurring nightmare. My recurring nightmare, which I have every couple of months or so, is that I’m back in law school (and that right there is quite enough to qualify it as a nightmare, trust me); so anyway, I’m back in law school, and exams are imminently approaching, and I realize that I somehow forgot I was in school and that I haven’t been to class all semester. Yet I paid for the semester, so I don’t want to just say screw it and no-show for the exams. So I’m studying like a maniac to test on subjects with which I’m not remotely familiar, and then I wake up as I’m sweating bullets through an exam I’m not at all prepared to take.

making rhubarb jam

Last night was another version of the same thing. I was a contestant on “The Voice” – team Shakira! – and somehow I’d made it to the final show. By the way, this is even funnier if you’ve ever heard me sing. So I was prepared for all the ensemble numbers, but somehow I’d forgotten that I would have to do a solo, and I hadn’t prepped a song for it. I figured I’d have to wing it, but I was terrified because I didn’t even know the words to the song I’d been assigned. So I sang it onstage in front of a huge audience, and did the whole elementary school choir “watermelon” trick on the parts I didn’t know. Except that doesn’t exactly work on a solo… I awoke as Matt was trying to find a diplomatic way of telling me that it had really sucked.

white bread dough

I don’t know what’s going on with my subconscious. Sometimes it’s just better not to ask why. Did I mention that Rachael Ray was one of my competitors on Team Shakira? Yeah, I don’t want to know…

white sandwich bread from scratch

sliced white sandwich bread

Like with this sandwich. I’d just as soon you didn’t ask why I felt compelled to take the peanut butter and jelly sandwich, one of the quickest and simplest sandwiches to make ever, and turn it into the single most complicated sandwich I’ve ever made in my life by making the whole thing from scratch. Because honestly, I don’t know, and finding out might be rather frightening. So I figure, best to just leave it be and enjoy the sandwich!

peanuts

homemade peanut butter

This was the typical PB&J, with only the three ingredients, but for whatever reason I insisted upon making all three elements myself, from scratch. I have to say, it was the best PB&J I’ve ever tasted; it’s amazing how much extra sugar and salt is added to store-bought peanut butter! I’ll definitely keep making my own nut butters.

peanut butter spread on bread

homemade rhubarb jam

And I suppose I’m glad I did this at least once. Enjoy this recipe, whether you decide to make all of it, none of it, or any one part of it!

Peanut Butter and Rhubarb Jam Sandwich

WHITE SANDWICH BREAD:

Source: adapted from The Homemade Pantry by Alana Chernila

Ingredients:
1 cup plus 2 tbs lukewarm water
3 tbs sugar
2 tsp active dry yeast
3 cups all-purpose flour
1 generous tbs kosher salt
4 tbs unsalted butter, melted
¼ cup nonfat dry milk powder
Cooking spray

Directions:
In a 2-cup measuring cup, combine the water, sugar and yeast. Let it proof for about 10 minutes. Meanwhile, add the flour, salt, melted butter, and milk powder to the bowl of a stand mixer fitted with the dough hook.
Once the yeast has proofed, add the mixture to the stand mixer bowl. Turn the mixer on medium-low and let the dough hook knead the mixture for 5 to 7 minutes, until the dough becomes soft, pliable and smooth. If it’s too wet, add a tablespoon or so of flour, and if it is dry enough that it’s taxing the mixer, add a tablespoon or so of room temperature water.
When done kneading, cover the bowl with a clean, damp dish towel and let it rise for 1 hour, until about doubled in size.
Spread a thin film of oil or cooking spray on your rolling surface (counter or cutting board). Grease a standard loaf pan and set aside.
Transfer the dough to the counter and roll it into a 5×8-inch rectangle. Starting with the narrow end, roll it into a log and pinch the seam closed. Make sure the ends are tucked in nicely and evenly. Transfer the log to the prepared loaf pan. Lightly grease a sheet of plastic wrap, lay it over the dough and let it rise until it is 1 inch above the rim of the pan. This can take up to two hours, possibly longer. I got impatient and probably should have let mine rise more. Oops.
Preheat the oven to 350 F. Remove the plastic wrap and bake in the center of the oven for 30 to 40 minutes, turning the pan halfway through baking. It is done when the top is golden brown and makes a hollow sound when tapped. Turn over the pan to release the loaf immediately and let cool on a wire rack for at least 1 hour before slicing.

PEANUT BUTTER:

Source: adapted from The Homemade Pantry by Alana Chernila

Ingredients:
1 lb. shelled raw peanuts, preferably not organic*
½ tsp kosher salt, or more to taste
2 tsp honey, or more to taste
4 tbs canola oil

Directions:
Preheat the oven to 350 F. spread the nuts on a baking sheet. Roast 10 to 15 minutes, or just until they begin to brown. You’ll smell them. Remove the baking sheet from the oven and allow them to cool slightly.
Place the peanuts, salt, and honey in a food processor. Blend for 20 seconds. With the motor still running, drizzle in the oil through the chute, and process for another 30 seconds. Stop the motor and check for seasoning. Add more salt and/or honey, then process for another minute or so to reach your desired consistency.
*Matt was reading the other day that organic peanuts have a fungus that naturally grows on them that can be harmful if consumed too often or in too high a dose. Best to be safer and buy non-organic, since those peanuts will be treated with an anti-fungicide.

RHUBARB JAM:

Source: ‘wichCraft by Tom Colicchio

Ingredients:
4 cups diced rhubarb
2 cups plus 1 tsp sugar
Juice from 1 lemon
1 tsp powdered fruit pectin

Directions:
In a bowl, combine the rhubarb, 2 cups sugar, and lemon juice. Refrigerate overnight in a tightly covered container. The next day, in a small saucepan, bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat and set aside.
In a small bowl, combine the pectin and remaining teaspoon of sugar. Temper it by adding small amounts of the hot rhubarb mixture and quickly stirring it. Add it to the rest of the rhubarb and return the saucepan to the heat. Bring to a boil. Once boiling, remove from the heat and place into a clean container with a lid. Once it has cooled down, close the lid and store in the refrigerator for up to two weeks.
This makes probably way more jam than you’ll need for a few sandwiches. Don’t worry, I’ll be sharing next week what you should do with the leftovers. And it’s really yummy, so don’t miss it!

Rhubarb Crisp

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I post this delicious dessert in honor of my mom’s birthday today. Happy birthday Mom!!

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I have been eagerly anticipating the return of rhubarb season. It really doesn’t begin until May up here. Before then, the rhubarb in the grocery store, if it’s even there, is so flabby and pitiful-looking. But Saturday, my patience waiting was rewarded with gorgeous, sturdy, brilliantly reddish-pink, in-season rhubarb. I snapped it up, pausing only slightly to gulp at its $7-a-pound price tag.

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No matter, this crisp alone made it more than worth it. And it was fantastic. Not too sweet, full of wonderful rhubarb flavor, and the top was nicely browned and crispy. A scoop of vanilla ice cream, and it was perfect! I think I quite literally said “Mmmm…” after every bite.

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My mom loves fruit desserts, whether it be pie, crumble, cobbler, crisp, or whatnot. She’s a great lover of most of the usual dessert fruits out there, too – peaches, apples, berries, cherries, bananas, pears, cranberries… And while we didn’t do much with rhubarb while I was growing up, I still do think she would love this one. So it’s quite appropriate for her birthday.

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I wish I could have shared it with you, Mom; but somehow I don’t think homemade crisps were meant to travel 2,000 miles intact. Nonetheless, I hope you have a fabulous birthday, and that you get a sweet treat of some kind. You deserve it! Happy birthday Mom!!!

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Source: The Boozy Baker by Lucy Baker

Ingredients:
FILLING:
2 to 2 ½ lbs. rhubarb, cut into 1-inch chunks (about 6 cups)
Zest of 1 large lemon
1 cup granulated sugar
1 cup plus 2 tbs blush or wine zinfandel wine
1 (2-inch) cinnamon stick
Half a vanilla bean, split lengthwise
2 tbs cornstarch
TOPPING:
2/3 cup old-fashioned rolled oats
½ cup flour
½ cup packed brown sugar
½ tsp ground cinnamon
¼ tsp salt
6 tbs unsalted butter, softened

Directions:
Preheat oven to 375 F.
Make the filling: combine the rhubarb and lemon zest in a 9×9-inch square baker and set aside.
Combine the sugar, 1 cup of wine, cinnamon stick, and vanilla bean in a medium saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until the sugar dissolves. Meanwhile, combine the remaining 2 tbs of wine with the cornstarch in a small bowl and whisk until well blended.
When the sugar has dissolved, add the cornstarch mixture to the saucepan and simmer until the filling thickens and turns clear, 1 to 3 minutes. It should be the consistency of runny pudding. Shut off the heat and let cool while you prepare the topping.
To make the topping: combine the rolled oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Add the butter, and use a fork or your fingers to work it into the oat mixture until evenly distributed and the mixture is crumbly and a bit clumpy.
Remove the cinnamon stick and vanilla bean from the wine mixture, and then pour the mixture over the rhubarb. Shake the pan around slightly to make sure the rhubarb is evenly coated. Sprinkle the topping evenly over the filling and bake for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
Let cool for just a few minutes, then serve with vanilla ice cream.