Reaping the most from spring Rhubarb

We’re seeing spring rhubarb written up in a lot of places right now – recipes for compotes, relishes, pies, and crumbles. For dishes with a sweet and tart balance, you can’t beat rhubarb.

This veggie is treated like a fruit because it really needs to be cooked to be enjoyed. To see what we mean, bite into a chunk of raw rhubarb, if you dare. It’s bitingly bitter.
Stirred with syrups, its tartness gives balance and results in a unique, savory flavor.

Rhubarb tips:

• Pick firm, bright red stalks
  
• Use rhubarb soon after you bring it home from the store. It’s not meant for a long shelf life and is best when used within about 48 hours of purchase.
  
• Go savory or sweet – rhubarb on its own can be bitter
  
• Don’t eat the leaves! They are poisonous.

RHUBARB CHUTNEY
From: Bon Appétit, April 2003

INGREDIENTS
1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.
Notes:  Delicious with ham, grilled pork or chicken

RHUBARB COMPOTE
From: DESSERT UNIVERISTY by Roland Mesnier

INGREDIENTS
2 lbs fresh, young rhubarb
4 cups sugar
1 ½ quarts water
1 vanilla bean

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Trim the ends from the rhubarb stalks and cut the stalks in half lengthwise if they are thick.  Peel away the outer layer of the rhubarb, removing the tough strings.
3. Cut each stalk into 2” pieces. Place the rhubarb in a large baking dish that is at least 2 ½” deep.
4. Combine the sugar, water and vanilla bean in a large saucepan and bring to a boil. Remove the vanilla bean from the pan and pour the boiling syrup over the rhubarb.
5. Cut a piece of parchment paper the same size as the baking dish. Poke a few holes in the paper and place the parchment on top of the rhubarb, pressing down to make sure that all of the rhubarb is submerged.
6. Bake until the rhubarb feels soft to the touch, 20 to 30 minutes. Do not overbake or the rhubarb will fall apart. Remove the dish from the oven and allow the rhubarb to cool in the syrup. Remove the parchment after the fruit has cooled. Refrigerate in an airtight container for up to one week.

NOTES: Rhubarb compote, on its own or mixed with fresh strawberries, is good served on top of vanilla ice cream. Or try it drizzled over Angel Food Cake or Pound cake.