Tuesday May 31, 2005 5:00 to 6:00pm
Host: Robin McDermott and co-host Serena Fox
Music: Gazebo Blends - a compilation CD from Starbucks
Christopher Kimball - May/June 2005
Cooks Illustrated Editorial:
Hands on the Plough
Volunteer
to work at the 20th Anniversary celebration. Focus on Rhubarb
University of Illinois Extension - great general information on
rhubarb - growing, preparing, nutritional value
AllRecipes.com general information on rhubarb
But, if you really want to know everything about rhubarb go to
www.rhubarbinfo.com
Thanks to Chris Mayone who tried to call in to say that rhubarb needs
full sun!
Rhubarb Ginger Jam - Make it now and store it for Christmas
gifts!
- 2 pounds of rhubarb (cut into 1 inch pieces)
- 2 cups of sugar
- 3 oz of ginger peeled and cut into 1/8 to 1/4 inch coins (if you
like ginger - user more :-)
- Put the ingredients into a pot and bring to a boil and then turn
down the heat to a low simmer and cook for 20 minutes.
- Strain out the rhubarb and ginger and put the syrup back on the
stove for another 10 minutes cooking on a low simmer - BE CAREFUL
not to let the syrup caramelize.
- In the meantime, remove the ginger from the rhubarb. Once
the syrup is thick return the rhubarb to the pot and let it cook for
another couple of minutes.
- Pour into hot, sterilized jars and process according to
manufacturers directions.
Tip: I like to use the 1/2
cup jars because they are perfect for including in a basket with other
homemade goodies for a holiday gift.
Poached Rhubarb with Goat Cheese Mascarpone - Sounds different so
let's give it a try
Rhubarb:
- 1 cup water
- 1 cup sugar
- 1/2 vanilla bean (split and the beans scrapped out with a knife)
- 1 pound of rhubarb cut it 1/2 inch pieces
- Combine the water and sugar in a saucepan and bring to a boil.
- Add the vanilla pod and beans and simmer for 10 minutes.
Remove the pod. Return the liquid to a boil.
- Add the rhubarb and simmer until just tender, about 5 minutes.
With a slotted spoon, transfer the rhubarb from the liquid to an
attractive serving bowl. Return the liquid to a simmer.
- Cook until reduced by 2/3, about 10 minutes. Set aside to
cool slightly and then pour it over the rhubarb.
Yields: about 2 cups of rhubarb in syrup.
Goat Cheese Mascarpone:
- 1/2 goats milk yogurt (can substitute cow's milk yogurt)
- 1 cup mascarpone
- 1cup heavy cream
- 2/3 cup crumbled goat cheese (chevre - 4oz)
- 3T sugar
- 1t finely grated orange zest
- 1T Grand Marnier
In a mixer with the whip attachment, whip together the first five
ingredients. Then fold in the orange zest and Grand Marnier.
Putting it together:
Put a scoop of the Mascarpone in the bottom of a stemmed glass and
top it with the rhubarb mixture.
Tip from Serena: Hold the
vanilla bean and replace with 1T finely grated ginger. We think
that ginger goes better with rhubarb than vanilla.
The two recipes above are from:
The Greenmarket Cookbook by Joel Patraker and Joan Schwartz
This book is a compilation of recipes, tips and lore from the farmers
and chefs of the Union Square greenmarket in NYC - a must visit when you
go to NYC on Wednesdays and Saturdays.
Strawberry Rhubarb Crumble - ALWAYS a hit
Filling:
- 2 pounds strawberries
- 1.5 pounds of rhubarb
- 1 c granulated sugar
- 3T cornstarch 1T lemon juice
- 1/8 t salt
Topping:
- 1.25 c old-fashioned rolled oats (try it with Vermont Morning
cereal instead - a combination of oats, wheat, and rye made right
here in the valley)
- 3/4 c all-purpose flour
- 3/4 c packed light brown sugar
- 1/4 t salt
- 1.5 sticks of butter cut into 1/2 inch pieces slightly softened
- Preheat over to 425°F
- Make the filling by mixing together all ingredients. Spoon
into a 3 quart baking dish.
- Make the topping by mixing together the ingredients with fingers
until it forms small clumps. Crumble the topping on top of the
rhubarb mixture.
- Bake until fruit is bubbling and top is golden - about 40 to 50
minutes. Cool slightly, but serve while still warm.
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