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Homemade Rhubarb Syrup - Rhubarb Simple Syrup Recipe. Strawberry-Rhubarb Galette Recipe. Rhubarb Ginger Galette Recipe. Please welcome Garrett McCord who ushers us in to Spring with this rustic rhubarb tart. ~Elise Early Spring is a time of wanting. Where we pace back and forth, twiddling our thumbs, rolling our eyes, waiting for produce to come back and invigorate the stalls at the Farmer’s Market. Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, it’s bright and cheery flavors, now past its season, and the lip staining berries and peaches with juice dribbling down the corners of your mouth are still a bit far off. Still, all hope is not lost. If you’ve never had rhubarb, now is the time to do so. While in America we traditionally prefer our rhubarb with strawberries this simple galette pairs rhubarb with its classic European companion, ginger.

Ingredients Method 1 In a bowl combine the rhubarb, sugar, flour, orange zest, flour, vanilla, and ginger and allow to macerate for 15 minutes. 2 Preheat the oven to 375°F. 5 Bake in the middle rack of the oven. Strawberry Rhubarb Galette. My dad was in town for Memorial Day weekend. I am glad he was able to visit during rhubarb season because he loves strawberry rhubarb desserts. Our rhubarb is still going strong, so I surprised my dad with a strawberry rhubarb galette for dessert one evening. My dad doesn’t like to sit and relax on vacation, he likes to keep busy and help us with projects. This visit, he tackled our yard. I helped by picking out flowers, staying out of the way, and preparing meals. The strawberry rhubarb filling is sweet with a tart twist. We are glad my dad was able to visit and help us around the house. Yield: Serves 6 Cook Time: 1 hour Ingredients: Dough: 1 3/4 cups all-purpose flour 1/3 cup granulated sugar 1/4 cup coarse cornmeal 1/4 teaspoon salt 1/2 cup cold butter, cut into small pieces 1/3 cup buttermilk Strawberry Rhubarb Filling: 2 1/2 cups sliced strawberries 1 cup chopped rhubarb 1/3 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon lemon zest 1 egg, beaten 2 tablespoons turbinado sugar 1.

Strawberry Rhubarb Crumble Recipe. I'm just wrapping up a quick trip to Portland, Oregon - but I made this just before I left. You all know by now how I love a rustic, family-style dessert. And really, the list of desserts that fit the bill better than a simple fruit crumble is short. For those of you who've never attempted a crumble, it's quite simple. Start with fresh seasonal fruit, top it with crumbled dough, and into the oven it goes. Before you know it, golden-topped dollops of baked goodness are crisping up in a shallow sea of bubbling fruit. With this particular crumble, you can prep the ingredients up to ahead of time if you like. Enjoy the crumble, I know many of you are seeing rhubarb and strawberries in your markets.

Feel free to experiment with the amount of sugar in this based on how sweet your berries are. Preheat the oven to 375F / 190C, with a rack in the middle. Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Serves a small crowd, 8 - 12 servings. Print Recipe. Rustic rhubarb tarts. I hadn’t intended to audition any new rhubarb recipes this year. Between last year’s cobbler and previous seasons’ filled crumb coffee cake, strawberry rhubarb crumble, strawberry rhubarb pie, loaf cake and even compote, I was pretty sure I had the rhubarb terrain well-covered.

But then I walked through the Union Square Greenmarket two weeks ago with Adam and we were both lured in by the bundled stalks. Because they’re shiny and pretty and pearly and pink and I cannot speak for Adam but I am incapable of resisting shiny pretty pearly pink things, nor do I wish to. I also hadn’t intended to bake another recipe from my new cookbook obsession, Good to the Grain, just yet. For the sake of my hips. Thus, here I am, my willpower dragging its tail behind it once again, and I brought you some rustic rhubarb tarts.

One year ago: Raspberry Buttermilk CakeThree years ago: Homemade Oreos Rustic Rhubarb Tarts Adapted from Good to the Grain I bet you would also like to know, “Why corn flour?”