If we can cook it, you can cook it!

Category: Rhubarb

Dorie Greenspan’s Mostly Rhubarb Tart with Strawberries

Dorie Greenspan’s Mostly Rhubarb Tart with Strawberries

The Doyenne of Baking adds Strawberries to this custardy confection but its flavor is Rhubarb-forward. Rhubarb, with its vibrant red stalks and uniquely tart flavor,  has been a staple in culinary traditions for centuries.  Botanically, Rhubarb is actually a vegetable.  But it’s used in desserts…

Melissa Clark’s Rhubarb Custard Bars

Melissa Clark’s Rhubarb Custard Bars

It’s Melissa Clark Week!  Here’s her phenomenal gift to Rhubarb lovers everywhere. What Melissa Clark did for Asparagus earlier this week is now bookended by another seasonal favorite. It’s rhubarb which made its first appearance at our Organic Farm Stand, Serene Green, this week.  Andrew…

Rhubarb Pound Cake from Melissa Clark in The New York Times

Rhubarb Pound Cake from Melissa Clark in The New York Times

Rhubarb grown in greenhouses is always the first to appear in Rhubarb season. It’s grown for those people who simply cannot wait to cook with these rich, red stalks.  So growers rush out ‘hothouse rhubarb’, which is a brighter red, sweeter tasting and more tender…

Andrew’s Strawberry Rhubarb Pie

Andrew’s Strawberry Rhubarb Pie

         One of the great joys of summer is that Andrew is back at the beach and back into baking.   It’s not that we don’t have temporary bursts of wonderful cakes, pies and cookies at other times of the year, but in Summer he settles…

It’s the 4th of July! Time to make this glorious Rhubarb Crumble Pie with a scoop of Strawberry Sour Cream Ice Cream

It’s the 4th of July! Time to make this glorious Rhubarb Crumble Pie with a scoop of Strawberry Sour Cream Ice Cream

  Today, we pair two recipes. One is from that doyenne of desserts, Martha Stewart in her “Martha Stewart Pies and Tarts” (Clarkson Potter 2011) and the other is from David Lebovitz in his “The Perfect Scoop” (10 Speed Press 2007).  The Paris-based Lebovitz knows his way…

Cinnamon Rhubarb Muffins from Fine Cooking Magazine

Cinnamon Rhubarb Muffins from Fine Cooking Magazine

         Rhubarb season, like asparagus season, is eagerly awaited at our house.  Andrew cannot wait to get his hands on the slender red and green stalks and get into the kitchen to bake. The first rhubarb of the season is always preferable to what comes…

Gingered Strawberry Rhubarb Pie adapted from Molly Birnbaum

Gingered Strawberry Rhubarb Pie adapted from Molly Birnbaum

        As you can see, our farm stands are brimming with all kinds of beautiful fresh fruits and vegetables.  It’s a delight just to look at everything.  And, as Andrew pointed out, there’s a window of opportunity to combine two fantastic local ingredients into one…

Rhubarb Upside Down Cake and Strawberry Sour Cream Ice Cream with thanks to Melissa Clark and David Lebowitz

Rhubarb Upside Down Cake and Strawberry Sour Cream Ice Cream with thanks to Melissa Clark and David Lebowitz

        It’s been a long, rainy spring here.  But true to form, we’ve gone directly from complaining about the cold to exclaiming about the heat. It hit the 90s this week which is way too hot, way too early.  Our garden, however, has never looked…