Rhubarb is popular in springtime desserts. It is low in calories and fat and high in fibre. It is rich in vitamin A, potassium and calcium.
The leaves contain oxalic acid and are toxic. It is important to note that if a heavy frost or spell of cold weather comes after the stalks have grown, the oxalic acid may be transferred down the stalk. To be safe, all stalks that were subjected to very cold weather should be cut off and discarded. Subsequent new growth is fine to eat.
Read Also
Restaurant blends zero waste, ancient farming
A Mexico City restaurant has become a draw for its zero-waste kitchen, which means that every scrap of food and leftovers is reused for other purposes.
Rhubarb cornbread
- 2 c. rhubarb 500 mL
- 2 tbsp. sugar 30 mL
- 1/2 tsp. ground ginger, cinnamon or cardamom 2 mL
- 1 c. corn flour 250 mL
- 1 tsp. baking powder 5 mL
- 1/4 tsp. salt 1 mL
- 1/2 c. sugar 125 mL
- 1/2 c. unsalted butter, softened 125 mL
- 2 eggs
- 2 tbsp. sour cream 30 mL
- 1 tsp. vanilla extract 5 mL
- 1 tbsp. raw sugar 15 mL
Preheat oven to 350 F (180 C). Grease a nine inch (22 cm) round cake pan.
Gently toss rhubarb with two tablespoons (30 mL) of sugar and the spice of your choice. Set aside.
In another bowl, whisk together corn flour, baking powder and salt.
Add corn flour mixture to butter mixture and stir just enough to combine. Pour batter into the cake pan and spread into an even layer.
Arrange rhubarb on top of batter. Bake for 45 minutes or until a toothpick comes out clean.
Allow cake to cool and then sprinkle the raw sugar. Slice and serve with whipped cream or vanilla ice cream. Serves eight.
Rhubarb meringue pie
Eggs should be at room temperature when making meringue. It usually takes about 30 minutes for eggs from the refrigerator to warm up to room temperature. Older eggs give better volume than fresh eggs.
Add the sugar when the egg whites have reached the soft peak stage. The peaks will fall over gently when they have reached the soft peak stage. Gradually add sugar until stiff peaks are formed.
Put the meringue on a piping hot pie. Cover the top completely and touch the crust all around to prevent it from shrinking. The heat will partially cook the bottom of the meringue and prevent shrinking and weeping. Cut a with a knife dipped in cold water.
- 1 recipe buttery pastry
- 4-5 c. rhubarb, raw 1-1.25 L
- 1 tsp. orange zest 5 mL
- 2 eggs, separated
- 2/3 c. sugar 150 mL
- + 1/4 c. 60 mL
- 2 tbsp. all purpose flour 30 mL
- 2 tbsp. butter, melted 30 mL
- 1/4 tsp. cream of tartar 1 mL
Roll out pastry and line a deep pie plate. Refrigerate for about 20 minutes.
Preheat oven to 375 F.
Chop the rhubarb into roughly one centimetre slices. Also cut in half lengthways if the stalks are wide and chunky. Scatter on a baking sheet and bake until tender. Remove and drain, reserving the liquid.
Separate eggs, putting the whites aside for the meringue. Beat egg yolks in a medium sized bowl with a fork. Add 2/3 cup sugar, flour and the melted butter. Continue to beat until blended. Then add the eggs and 1/3 cup of the rhubarb liquid to make a smooth and runny paste. Add rhubarb and mix to blend. Pour into pastry shell. Bake until set, about 30 to 40 minutes.
Beat egg whites until they form soft peaks, add cream of tartar, 1/4 cup of remaining sugar and continue to beat until glossy and stiff peaks form.
Spoon over the hot cooked rhubarb pie, making sure it is completely covered and there is no gap where rhubarb can bubble through the meringue. Use the spoon to bring some of the meringue into peaks.
Put back in the oven for about 15 minutes until the peaks are toasted.
Cool for 10 minutes and serve.
Buttery pastry
- 1 1/2 c. all-purpose flour 310 mL
- 1/2 tsp. sugar 2 mL
- 1/4 tsp. kosher salt 1 mL
- 1/2 c. chilled unsalted, butter, cut into 1/2-inch pieces (12 mm) 125 mL
- 1/2 c. ice water 125 mL
Pulse flour, sugar, and salt in a food processor. Add butter. Pulse until the texture of very coarse meal. Add ice water slowly until dough comes together in clumps. Form into a disc and wrap in plastic. Chill until firm, about one hour. Makes one single crust.
Rhubarb Eton mess
- 4 c. rhubarb 1 L
- 2 tsp. maple sugar 10 mL
- 2 c. whipping cream 500 mL
- 1 packet individual meringue nests
Preheat oven to 375 F (190 C).
Chop the rhubarb into 1/2 inch (12 mm) pieces. Place on a baking sheet and sprinkle with sugar. Roast until the rhubarb is tender and beginning to caramelize. Remove from oven and set aside to cool.
Whip the cream in a large bowl until thick but still soft. Roughly crumble in four meringue nests.
Take out about half a cupful of the rhubarb and fold the meringue cream and the rest of the fruit mixture together.
Rhubarb iced tea
- 8 c. rhubarb, chopped into small pieces 2 L
- 1 c. sugar 250 mL
- 1 Earl Grey teabag
Roast chopped rhubarb in a 350 F (180 C) oven until tender. Remove from oven and cool slightly. Strain the juice from the fruit in a colander. Use the fruit for a pie or crisp.
Boil two cups (500 mL) of rhubarb juice with one cup (250 mL) sugar. Cool.
Put teabag in a pot and add three cups of boiling water. Steep for five to seven minutes or until it is a strong tea. Remove teabag. Chill tea.
Mix tea with an equal amount of rhubarb syrup and pour over a glass full of ice. Serve.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
