Rhubarb among Mother Nature’s first garden offerings

It is therapeutic to be part of the growing season, to experience the turning of the fresh soil, the refreshing smell of the first cut of green grass and the satisfaction of watching a small seed or perennial sprout into a lush green plant.

The first thing that nature offers to us in our garden is the fresh asparagus and not far behind is the vibrant red rhubarb stalks protected by those large green leaves as it quickly grows toward the sky. Filled with fibre and antioxidants, the taste sensation of rhubarb is like no other, and each year the first stalks are brought in and turned into amazing dishes.

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If there is an abundance of rhubarb, we chop the stalks into pieces and freeze it to enjoy year-round.

Skillet chicken with rhubarb sauce

This is a savory recipe that transports rhubarb into a main course. Simple to make with a refreshing taste.

2 tbsp.butter30 mL

1 tbsp.oil15 mL

4chicken breasts

2rhubarb stalks, washed and chopped

2 tbsp.white wine

vinegar 30 mL

2 tbsp.honey30 mL

1/2 c.water125 mL

Heat the butter and oil in a large skillet.

Then add the chicken breasts and cook five to seven minutes per side, or until browned and cooked through. Remove the chicken and season on both sides with salt and pepper. Keep the cooked breasts warm while preparing the sauce.

Add the rhubarb and vinegar to the pan the chicken was cooked in. Stir regularly over a medium heat and continue to cook for two minutes, then add the honey and water.

Then simmer for five minutes, or until the rhubarb has softened and turned into a sauce-like consistency. Season to taste and stir. Add more honey for a sweeter sauce.

Cut the chicken breasts crosswise into 2.5 centimetre (one-inch) slices to allow the flavour to soak into the meat. Pour additional sauce over the plated chicken. Makes four servings.

Serve the chicken with your favourite vegetables, such as potatoes and steamed asparagus when it is in season.

Source: www.greedygourmet.com

Rhubarb relish

My family thinks of rhubarb relish as a gold star condiment. We cannot serve roast beef or steak without it. This recipe is the one that my mom and grandmother made but in a small batch. It is a refrigerator staple.

2 c.finely chopped fresh or frozen rhubarb500 mL

2 c.finely chopped

onion 500 mL

2 c.packed brown

sugar 500 mL

1 c.vinegar250 mL

1 1/2 tsp.salt7 mL

1/2 tsp.ground cinnamon2 mL

1/2 tsp.ground allspice2 mL

1/2 tsp.ground cloves2 mL

dash of pepper

In a saucepan, combine all ingredients. Cook over medium heat for one hour or until thickened, stirring

occasionally. Cool. Store in the refrigerator in a sealed container.

Makes 3 cups, 750 mL, per batch.

Rhubarb torte

I remember eating this delectable dessert at the Valley View Tea Room in Herschel, Sask., in June when rhubarb was fresh and at its best. I immediately got the recipe. Recently the recipe card resurfaced and I had to share. I know it is one of my favourites because there are stains on the card.

Base

1 1/2 c.flour375 mL

3 tbsp.sugar45 mL

1/4 tsp.salt1 mL

3/4 c.butter175 mL

Filling

4egg yolks, beaten

1 1/2 c.sugar375 mL

3 tbsp.flour45 mL

1/2 c.cream or canned

milk 125 mL

3 1/2 c.rhubarb,

chopped 875 mL

Meringue

4eggs whites

7 tbsp.sugar105 mL

Preheat the oven to 325 F (160 C).

Mix together the flour, sugar, salt and butter. Use a pastry cutter or fork to combine the ingredients into crumbs. Press into a 9 X 13-inch (22 X 33 cm) pan.

Bake for 15 or 20 minutes until slightly golden. Remove from the oven and cool.

In a mixing bowl, beat the egg yolks, then add sugar, flour, cream and rhubarb. Mix well and gently spread over the base. Bake for an additional 50 to 60 minutes. Cool.

Heat the oven to 350 F (180 C). Beat the egg whites and sugar into stiff peaks and spread on the rhubarb and return to the oven for 20 minutes. Makes 12 pieces.

Chop the stalks into pieces if there is an abundance of rhubarb and freeze them to enjoy year-round. | GETTY IMAGE

Old-fashioned rhubarb crunch cake

This dish is so good as a coffee cake. Take it to the next level by warming and adding a dollop of ice cream or whipped cream on top; viola dessert is served. The addition of nuts gives a hit of protein.

For topping:

1/2 c.sugar (white

or brown) 125 mL

1 tsp.cinnamon5 mL

1/2 c.finely chopped

nuts (raw pecans or walnuts) 125 mL

For cake:

1/2 c.butter125 mL

1 1/2 c.sugar375 mL

1large egg

1 tsp.baking soda5 mL

1 c.buttermilk250 mL

1/2 tsp.salt2 mL

2 c. + 1 tbsp.flour 500 mL + 15 mL

3 c.chopped

rhubarb 750 mL

Whipped or ice cream is optional but so rich and delicious.

Preheat oven to 350 F (180 C) degrees. Prepare a 9 x 13-inch (22 x 33 cm) cake pan and set aside.

Prepare topping by combining sugar, cinnamon and nuts in a small mixing bowl. Set aside.

Next, in another large mixing bowl, cream the butter and sugar together. Then add the egg and blend well.

Combine baking soda and buttermilk.

Add the milk mixture to the butter mixture, along with the salt. Mix well.

Add flour to milk-butter mixture in two batches, mixing until well blended.

Fold rhubarb into batter with a spatula then spread the batter into the prepared pan.

Sprinkle the topping over the top and bake cake 35 to 45 minutes, or until a knife inserted in the middle comes out clean.

Let cool. Cut into pieces. Adapted www.hellolittlehome.com.

Note: If preferred, substitute buttermilk with 1 tbsp./15 mL lemon juice or white vinegar with enough milk to make 1 c./250 mL. Let sit for five minutes before using in recipe.

The nuts can be omitted for people with allergies.