Tuesday, July 9, 2013

Remembering Rhubarb

Run to your garden and fetch some rhubarb. If it's past its prime, I hope you remembered to save some of those red and green stalks in the freezer.

Following up on a serious craving for something baked and featuring rhubarb, I got a rude awakening late last month at the supermarket. A little one-pound package of trimmed rhubarb stalks cost $5.99 per pound! No! I will not pay that much.

My daughter, who lives in the country, has a neighbor who grows a massive amount of this vegetable turned fruit with its strong tart taste. Sweetened with lots of sugar, rhubarb is best known as a featured ingredient in strawberry-rhubarb pie.

Anyway, the neighbor told my daughter to help herself to the rhubarb (which she hadn't done), so I hurried over to their house (the neighbor's) and asked if I might pick some. Sure, they said, although they felt it was past its prime.




Much as I love pies, particularly strawberry-rhubarb, I wanted to try something new and inventive. Invented by someone else, but new to me, that is. So, I headed to Pinterest, created a Rhubarb Board and did a search on rhubarb. (P.S. You can find me on Pinterest.com at "Kathleen Read Richardson".)

The result was that I found lots of rhubarb photos and numerous promising recipes. I decided to start with one for COCONUT RHUBARB SCONES and then moved on to RHUBARB KUCHEN. Both turned out to be delicious, and I'll be making them again and again.


You can find the recipe for COCONUT RHUBARB SCONES at a Toronto food blog called Buttered Up!

* Be sure to add just a little sugar to the rhubarb as directed in the beginning of this recipe. Stirring in all of the sugar early on will draw too much liquid from the rhubarb and will produce a soggy product.

* One change I made... after lining a baking sheet with parchment paper (Don't you just love parchment paper!), I spread the mixture over the entire pan, making one giant scone. Once they baked and cooled, I used a pizza cutter to cut them into triangles.


* I still set the oven at 425-degrees Fahrenheit. It took 25 minutes to cook. Depending on your oven, the temperature might need to be lowered and/or the cooking time lengthened or shortened.

* Slivered almonds may be sprinkled on top before baking. Pat them gently to set them in place.



RHUBARB KUCHEN comes from Donalynn at The Creekside Cook and this recipe fills two 8 or 9-inch pans. I eventually ate my way through one (really, I shared it!) and one awaits my pleasure in the freezer.




* Rhubarb Kuchen has three layers ~ batter, filling and topping.

* Unlike the Coconut Rhubarb Scones, you'll be adding all the sugar specified to the rhubarb for a syrupy filling.



ITALICS..................
One more hint when making either of these rhubarb delights... Keep a small metal nail file and a nail brush by your kitchen sink. You'll need both for cleaning under your nails.

16 comments:

  1. Thanks for the mention, Kathleen, and I'm so glad that you enjoyed the kuchen! I think next I'm going to have to try those scones - they look really good :)

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    1. My pleasure, Donna, to find two such delicious recipes.

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  2. This is such a delicious ingredient to cook with :D
    Great photos!

    Cheers
    CCU

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    1. CCU, I did notice that you included rhubarb in your latest post. How about featuring something rhubarb-y on your blog?!

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  3. I'm sure this post will be throughly enjoyed by your rhubarb-loving readers. Sorry, Kathleen, that I'm not one of them. Even so, I can appreciate a good kuchen when I see one. It does look delicious. :)

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    1. Thanks, CJ, and I'm sorry you're unable to enjoy this delightful veggie/fruit :)

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  4. We love rhubarb at home and the season is so short, so thanks for the recipes :-)

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    1. I don't have a big freezer, but if I did, Carine, I'd put lots of rhubarb in it. You're welcome and if you come across some unique rhubarb recipes, let me know.

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  5. I have rhubarb growing in the garden. To my shame I have never baked a rhubarb cake.. According to your post Kathleen it is a delicious baking..

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    1. Selena, I'm amazed at the variety of ideas for using rhubarb and it was my first time for a rhubarb kuchen, too.

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  6. I am embarrassed to admit that I have never tasted rhubarb and don't know why! Your scones and kuchen sound wonderful. You have inspired me to give it a try ;)

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    1. I think it's a matter of growing your own rhubarb or having a neighbor with an overabundance. Otherwise, I never would have thought of it. At $5.99/lb. I passed right over it in the supermarket. Hope you have the opportunity to try a rhubarb baking creation, Brenda.

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  7. I love rhubarb it's so summeru and fresh.
    Both recipes look briliant, the Kuchen with the three layers as well
    as the one with coconut.
    Thank you for sharing Katherine!

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    1. Glad you liked it, Daniela. I'll never settle for just rhubarb/strawberry pie again.

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  8. Looks really delicious and would be perfect with my morning tea. I see the background of your strawberries and then with your rhubarb scone recipe looks like the perfect compliment. Have a super weekend. BAM

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    1. Hope your weekend went well, too, BAM. Tea and Scones--yes, that would be a winner.

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