BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Rhubarb: There’s a Reason We Call it the Pie Plant

with 5 comments

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Those crisp, ruby red stalks of rhubarb have arrived at our local farmers markets. I’m gaga for the pie plant, which marries best with strawberries in sweet desserts. But every year I try to attempt unusual rhubarb creations. No more. This plant really belongs in pies and crisps.

I made a wheatberry salad with rhubarb-mint dressing (see below) for the seasonal Ten Rivers Food Web recipe contest. The goal is to use as many locally-sourced ingredients as possible in your recipe. I didn’t win one of the prices for the top three dishes, but I did at least get a shout out for even using locally grown recipes. I had also entered this contest last winter with my chickpea-leek soup. I’ll enter again with the fall contest. Maybe third time is the charm?

But really I’ve concluded that rhubarb’s place is in desserts. I do recommend keeping it crisp through a sweet macerating marinade rather than fully cooking it, as I have done before with this New York Times recipe: “Crisp Rhubarb in a Sweet Broth” (page 2). Later this week, I’ll be cooking and posting about a “Strawberry, Rhubarb and Red Banana Crostata” I’m making from the Tra Vigne Cookbook. It’s a crisp/cobbler made with polenta and toasted anise seeds. Stay tuned!

Wheatberry Salad With Rhubarb-Mint Dressing 

Adapted from Terrance Brennan in a Mark Bittman NY Times column

TOTAL TIME

    1 hour 30 minutes

Ingredients

    * 1 cup wheatberries (grown locally by Stahlford Seed Farms for the Beans & Grain Project)

    * Salt

    * About 1 pound rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 1 3/4 cups (from Gathering Together Farm)

    * 1 cup sauterne or other sweet wine (I used local Eola Hills Vin d’Epice 2006 Oregon Gewürztraimer)

    * 1 tablespoon honey (from MiteBee Farm Inc. in Corvallis)

    * 1/2 teaspoon cinnamon

    * 2 cloves

    * 1 teaspoon grated orange zest

* 1 inch knob ginger

*pinch of grated nutmeg

*1 star anise

    * 5 tablespoons extra-virgin olive oil

    * Freshly ground pepper

    * 2 tablespoons chopped mint (from Gathering Together Farm and my garden)

    * 1/2 cup chopped walnuts (I used some Oregon hazelnuts too)

    * 4 to 5 cups mixed greens (mesclun from Gathering Together Farm)

Preparation

1.  Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy. Cool.

2. In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest. Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.

3. Drain, reserving liquid; return the liquid to the pan, and bring it to a boil. Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender. Drain, reserving liquid again.

4. Remove the cloves, ginger and star anise from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid. Turn the blender to medium, and add the oil slowly; blend until smooth. Season with salt and pepper, and stir in the mint.

5. Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper. Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries. Drizzle the remaining dressing around the salad, and serve.

YIELD

    6 servings

 

 

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Written by baltimoregon

April 19, 2009 at 11:58 am

5 Responses

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  1. I bet I could make a great rhubarb curry!

    That reminds me, I need to roast some more Sri Lankan Style curry powder…

    I’ll let you taste the great savory rhubarb dish once I get it invented.

    Abthony Noble

    April 19, 2009 at 7:37 pm

  2. oh I can’t wait…yeah, I’ve seen some Indian recipes that use rhubarb. What’s your Sri Lankan curry recipe?

    baltimoregon

    April 19, 2009 at 8:56 pm

  3. I love rhubarb, too. But for me the problem is it leaches its color (hence the addition of strawberries in so many recipes), so you have to reintegrate the juice to keep it nice and cherry red. I’m stuck with supermarket rhubarb here in Buffalo, but I’m planning to make a recipe soon — we’ll see how it turns out!

    Eugenia

    April 20, 2009 at 6:07 am

  4. Oh nice! How much longer are you in Buffalo? We’ll have to meet up when you get back to Eugene.

    baltimoregon

    April 20, 2009 at 9:25 am

  5. That would be great — I’m always up for meeting new local foodies. I’ll be traveling through June (back for short periods but swamped with my dissertation deadline at the end of the term), so my schedule’s a bit complicated, but let me get back to you via email in a few weeks! 🙂

    Eugenia

    April 20, 2009 at 9:46 am


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