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Wednesday, June 27, 2012

Respect the 'barb 2012

Cherry Rhubarb Skillet Pie
A few weeks ago, I joked on Facebook that it was time for Rhubarb Fest 2012 and that I needed some ASAP as I had many culinary delights I wanted to try thanks to Food52.com. I ended up with so much rhubarb (and still have some) that I was able to try out many new recipes!

Here's a few facts about rhubarb that I didn't know until recently:
  • Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. (Wikipedia)
  • The leaves are toxic! (Wikipedia)
  • If you wrap the stalks in foil, they will last for weeks! (somewhere on Pinterest)
Here's a rundown of the recipes I took for a whirl in my kitchen:
Rhubarb Crumble Bars: This is an old standby recipe, thanks to Everyday Food. Easy to make and always a crowd pleaser.

Rhubarb Bread: Two batches of this were made this time around. To the second batch, I added a teaspoon of cinnamon and 1/4 teaspoon of nutmeg which added some flavor. It makes two 9x5 loaves but both didn't rise so I'm thinking of putting all the batter in one 9x5 pan next time.

Naughty Rhubarb Scones: This was the winner of the Food52 challenge. They were easy to make and delicious. The problem is that it makes 16 scones and my husband, son and I had to finish 16 scones off. I may half the recipe next time.

Cherry Rhubarb Skillet Pie: I used frozen cherries instead of fresh and my favorite pie crust recipe instead of the one listed. I made this years ago when we were staying in a cabin in Eastern Oregon and remember being taken back by the adding of pepper and left it out. This time I added it and it gave the filling a zing so add the pepper!

Rhubarb Crumble: I will definitely make this again! I didn't brown the butter, as I was too lazy. Instead, I just melted it. I also had vanilla sugar left over from the scones and used that instead of their method which I felt worked fabulous. It was great for breakfast or warmed up with a scoop of ice cream.

Oven Braised Short Ribs in Rhubarb Wine Sauce: This was my first leap into making short ribs and it won't be my last. I ended up pairing this with creamy polenta and a salad which impressed my husband. This recipe will be returning again.

Short ribs!

As I said, I still have some rhubarb left and I'm still trying to figure out if I find another new dish to try OR repeat one from above. Maybe I'll make the short ribs again? 

What's your favorite rhubarb recipe?

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