Entries from The Amateur Gourmet tagged with 'rhubarb'
Roasted Rhubarb
Another quick, seasonal recipe from Dorie Greenspan. Take one pound of rhubarb, cut it into 2 inch pieces, place in a pie plate with 1/2 cup of sugar, orange zest (or lemon zest) from one orange or lemon and let sit for five minutes. Preheat oven to 400, cover dish with foil, and cook for 15 minutes. Check to see if sugar is dissolved: if not, stir around, and let it go a minute or two more. Then remove the foil and cook another five minutes. That's it! Let it cool and serve with yogurt. A lovely, healthy spring snack....
Asparagus & Rhubarb
I used to be very confused about seasonal food. I understood the basic idea--that you should buy food when it's in season, at its peak--but what I didn't understand is that because most supermarkets in America stock these "seasonal" foods all-year round (tomatoes and watermelon in winter), the only real way to experience seasonal food is by going to farmer's markets....
Elise's Strawberry Rhubarb Cobbler
&t Isn't the internet great? On that same trip to the farmer's market (see Green Garlic Soup) I bought a bunch of rhubarb and a carton of strawberries. After having that soup for dinner, I wanted to make a strawberry rhubarb cobbler, only I didn't have a recipe. Enter the internet. I Googled "Strawberry Rhubarb Cobbler" and what was the fourth result? My friend Elise's recipe. And guess what? As you can see by the picture above, it's a pretty fantastic recipe. You can read the recipe here. The only substitution I made was, because I didn't have any tapioca (and it was too late to go get some), I just used an equal amount of corn starch. That worked fine. Hot out of the oven and topped with a scoop of David Lebovitz's vanilla bean ice cream (which I had in the fridge), springtime desserts don't get much better. But you better act fast: strawberry and rhubarb season's almost over. Get thee to the farmer's market!...
