Rhubarb: A Spring-time Stalker

It’s amazing, but true – my rhubarb column has been requested! While it was an older lady who asked “Where are my rhubarb recipes?” I know that most “young’uns” don’t have a clue what it is. Those who’ve been around a while know that the bright red stalks of a plant called “Rhubarb” serve as a sure sign of spring. Many enjoy this stout, coarse perennial with its large leaves and small clusters of flowers, and look forward to its arrival each year. One of my memories of Aunt Dovie Stamey is of her rhubarb that grew in abundance. She always had plenty of it and was eager to share with others when it came along about this time every year. I can still see my mother and grandmother cutting it up and putting on to cook, and loading it down with sugar, and I believe a little cinnamon and butter, so it could be eaten.

Historical accounts say that as early as 1778, rhubarb made its way to America, migrating from older and colder countries by way of Italy. Early pioneers learned that while the stalk is edible, the leaves are poisonous.

Look for crisp, plump, medium-size stalks; wrap it in a damp paper towel and place in an airtight container in refrigerator to keep fresh for at least a week.

Rhubarb grows so abundantly that if you have your own, you may be forced to drop a bunch on your neighbor’s porch, almost like you do zucchini! But, there are ways to keep it for winter’s enjoyment, so don’t think you have to get rid of it all at once.

You can freeze rhubarb, whole or sliced, by packing in a moisture-proof, freezer-proof container or bag, leaving about ½-inch headspace. Then, even in the middle of winter, you can enjoy its springtime taste in cakes, pies, muffins, etc.

In all recipes, frozen rhubarb can be substituted for the fresh; just be sure to drain on a paper towel before using.

Rhubarb Upside Down Cake
¼ cup butter
¾ cup brown sugar
1 Tbsp. orange juice
4 cups rhubarb, cut in ½ inch pieces
2 cups flour
1 Tbsp. baking powder
½ tsp. salt
2 Tbsp. white sugar
1/3 cup butter
1 egg, beaten
¼ cup orange juice
¾ cup milk

Preheat oven to 350. Place ¼ cup butter in a 9- inch round or 8- inch square baking pan and put in the oven until the butter is melted. Remove from the oven and stir in the brown sugar and 1 tablespoon orange juice. Arrange rhubarb in rows in the sauce. Make 2 layers of rhubarb. In a medium bowl mix the flour, baking powder, salt and white sugar. Cut in 1/3 cup butter in small pieces, Mix egg, ¼ cup orange juice and milk together. Add to the dry ingredients and mix until just combined. Spread batter over the rhubarb. Push it out to touch all sides of the pan and completely cover the rhubarb.

Bake for 30 to 35 minutes. Test the centre of the cake with a cake tester or toothpick to ensure that it is cooked through. Cool on a rack for 10 minutes, then invert the pan over a serving plate and carefully turn it out. Serve warm.

 

Rhubarb Pie
4 cups fresh rhubarb, cut into 1-inch pieces
2 cups sliced strawberries
¼ cup plain flour
1 ½ cups sugar
¼ tsp. nutmeg
2 Tbsp. butter
Pastry for 1-crust pie
Additional sugar to sprinkle

Combine sugar, flour and nutmeg; mix with fruit. Pour mixture into 1 ½ qt. baking dish; dot with butter and top with crust. Cut steam vents in crust and sprinkle with additional sugar. Bake at 425 degrees until crust is brown and filling is bubbly, about 30-minutes.

 

Rhubarb Blueberry Crumble
¾ cup rolled oats or quick cooking oats (not instant)
3 Tbsp. wheat germ
3 Tbsp all-purpose flour
¼ cup brown sugar, lightly packed
2 Tbsp. chopped pecans
1 tsp. cinnamon
¼ cup soft margarine
Filling:
2 ½ cups sliced rhubarb, cut into 1/2" pieces
2 ½ cups blueberries, fresh or frozen (don’t defrost frozen berries)
1/3 cup brown sugar, lightly packed
½ tsp. cinnamon
1 ½ Tbsp. cornstarch

Preheat oven to 350.

Topping:
Combine oatmeal, wheat germ, flour, brown sugar, pecans and cinnamon in a bowl and mix well. Work in margarine with a fork until margarine is well distributed and all dry ingredients are moist

Filling:
Combine rhubarb and blueberries in a bowl; stir together brown sugar, cinnamon, and cornstarch; sprinkle over fruit and toss well; spoon into a lightly greased baking dish. Sprinkle topping mixture evenly over fruit. Bake for 40-45 minutes or until fruit is soft and topping golden. Serve warm

 

To obtain your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” visit one of the stores in the Boone Drug chain, Black Bear Books, Trailway Laundry, The Offices of High Country Media (Boone and Banner Elk) and The Avery Journal in Newland. See or call Gail Polson in Crossnore at (828) 733-0373; or call Sherrie at (828) 264-6761. For mail orders, send check or money order for $15 per book, plus $3 for S/H, to The Norris Co., PO Box 3285, Boone NC 28607.