Have I mentioned that rhubarb is my favorite springtime crop? The tart red or green stems practically scream “Winter is over!” Here are some of my favorite rhubarb recipes, all tried and true and waiting for you:
Three Ingredient Rhubarb Sauce. What a glorious condiment. I love it on pancakes, yogurt, and ice cream. It pairs up nicely with savory stuff, too, including roast duck, grilled chicken, and baked pork tenderloin. Give it a try, okay? Here’s the recipe.
A Better Rhubarb Pie. And it is better, too, because the filling doesn’t turn into a puddle of juice. My recipe for you.
Rhubarb Streusel Puffs. Once upon a time, in a galaxy far, far, away, I grabbed a sheet of (store-bought) puff pastry dough, and cut it into quarters. Then I topped each quarter with a handful of rhubarb and some oats, brown sugar, butter, and cinnamon. The result? Delicious Rhubarb Streusel Puffs! Here’s the step-by-step:
Rhubarb Upside-Down Cake. I love every component of this cake. I love the crunchy streusel base. And the orange-scented cakey middle. And the ribbons of tart, pink rhubarb that adorn the top. It’s the kind of decadence that disappears — in my house, anyway — before you can say “Rhubarb Upside Down Cake.” The recipe.
Rhubarb Galette with Red Currant Glaze. A rustic dessert for royal appetites. I used buttery Pâte brisée sucrée for the crust, and tart red rhubarb for the filling. To make the rhubarb glisten, I brushed the diced stems with warmed currant jelly. The final product is neither too tart nor too sweet. It’s just…downright addicting. Here’s the simple how-to:
Anyone drooling right now? Talk to me in the comments field below.