One of the delights of living in Bucks County is the small “honor box” farm stands you occasionally find in front of homes or parked at unexpected places.
I was reminded of these stands where home gardeners put out their surplus wares for us to buy and enjoy when I saw a parked truck on Route 611 with a sign that simply said “Rhubarb.” It was a good reminder of one of my favorite vegetables (yes, it is biologically a vegetable) of spring and the many ways you can cook and bake with it.
An old-fashioned favorite that is easy to grow, rhubarb’s red-green stalks are attractive to look at although the leaves are toxic and should never be eaten. Historically, it has been around at least since 2700 BC, when it was used in China as medicine.
By 1806 the first recipe using rhubarb was recorded in the U.S. and it became especially popular as a pie filling. Today it is used in recipes both savory and sweet. Chefs like it in sauces for the tartness and flavor it adds, and home cooks like how easy it is to work with. Plus it is high in vitamin C and has only 7 calories per 100 grams.
Rhubarb pairs beautifully with strawberries, which here in Bucks County are harvested about the same time. We can look for those soon from our favorite local growers.
Rhubarb is very tart, which means that most dessert recipes require a good amount of sugar or sweetener. But its tangy flavor makes it worth the effort. If it has a drawback, it’s that when it cooks it becomes an unattractive color. Mixing in strawberries makes it look more appetizing.
You can use rhubarb in muffins, cakes, pies, tarts, dessert sauces, barbecue sauces, dumplings, scones, crisps and breads. This simple recipe is from tasteofhome.com:
¾ cup butter, softened
1 ½ cups sugar
3 large eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb
Topping:
½ cup packed brown sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup cold butter
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-inch baking dish.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
Bake at 350 degrees until a toothpick inserted in center comes out clean, 45 to 50 minutes. Cool on a wire rack.
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