WEEK 46
Your Best Rhubarb
So many delicious things emerge during the spring that it can be hard to choose what to highlight. But the trademark tang of rhubarb is always a no-brainer. While the leaves are toxic, a pinch of sugar and some gentle cooking are all it takes to mellow and refine the tart stalks. Tell us how you tame this pink beast!
44 entries
About the
Contests
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Contest Slideshow
Your Best Rhubarb
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Rhubarb, lemon zest, sugar, flour, confectioner's sugar, clove, ginger, cinnamon and a nude egg.
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The rhubarb gets cooked with sugar and a little water.
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Entering a crowded and cluttered lair.
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The sugar turns to syrup and coats the rhubarb.
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Amanda solemnly prepares the shortbread.
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The rhubarb halfway on its route to puree.
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Amanda's tiny baking corner.
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Is it a bird? No, just confectioner's sugar.
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Merrill cracking eggs.
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The cinnamon, clove and ginger go right into the food processor with the butter, flour and sugar.
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This is what it looks like when it's ready. Crumbly but clingy.
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Ready to chill in the fridge.
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The rhubarb cooks down to this thick saucelike consistency.
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We were convinced it wouldn't puree -- for the first time in our lives, we were wrong!
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The foundation of rhubarb curd: yolks and butter.
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Sugar, too.
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Merrill adds the rhubarb puree.
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Then she gets whisking.
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Next, we pressed the shortbread into a baking dish.
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After baking and cooling (slightly) the shortbread, we spread the curd on top.
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We'd each like a pair of flats this color. Zappos, do you hear us?
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After the curd and shortbread bake for 10 minutes, the curd firms up a bit.
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Contest Slideshow
Your Best Rhubarb
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Amanda cheerily juices one of her favorite fruits: a Meyer lemon.
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It's important to cut the rhubarb into equal-sized chunks so it all cooks to the same degree.
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Check out Amanda's cool belt, stage left.
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Even just one pod's worth of cardamom seeds gives incredible fragrance to this dish.
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Amanda's smiling again. Why? Because she's using one of her other favorite things: her meat pounder.
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Chez danisse calls for a Braeburn, but you can use any firm, crisp apple.
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Make sure to let the tea steep for a full 3 minutes so it really infuses.
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No reason to use anything other than your hands to mix everything all together. We tossed the ingredients in a large bowl before transferring them to the baking dish, but it's up to you.
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Another tough, two-person job.
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All Entries
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Sweet Spiced Rum Roasted Rhubarb
added by WinnieAb
about 3 years ago -
Rhubarb Cosmo
added by NakedBeet
about 3 years ago -
Stawberry and Rhubarb Compote
added by queenie_nyc
about 3 years ago -
Rhubarb - Vanilla Jam
added by TheRunawaySpoon
about 3 years ago -
Sparkling Rhubarb Lemonade
added by TheRunawaySpoon
about 3 years ago -
Roasted Rhubarb Tian
added by Kitchen Butterfly
about 3 years ago -
Lunar cake
added by josieandsam
about 3 years ago -
Individual Maple Rhubarb Custards
added by WinnieAb
about 3 years ago -
Strawberry Rhubarb Cobbler-ish
added by gluttonforlife
about 3 years ago -
Rhubarb & Wine Barbecue Sauce
added by clintonhillbilly
about 3 years ago -
Tarty Rhubarb-Thyme Compote
added by Margy@hidethecheese
about 3 years ago -
Orange-and-ginger-infused Crisp by Nancy...
added by fineartdaily
about 3 years ago
