Rhubarb - Palooza

It's that time of year again!  The rhubarb is coming and we're all anxious to bake with those first few pickings!  In another couple of weeks we will be drowning in it, unable to keep up, and growing increasingly weary of trying to come up with new ideas of how to use it.  One of my biggest pet peeves is food waste, so I try my best to keep working with it...and after all...it is free!!  But a month from now, we will all be spent, not wanting to see another single piece of rhubarb pie ever again...or at least until next spring!  I have been asked to speak to a group in Weyburn tomorrow about my MasterChef Canada experience.  I am surprised that people are still interested in this adventure, but I am so glad they are because I love to talk about it!  I am also doing a baking demonstration, and considering the timing, I thought rhubarb would be fitting (and a way to give the audience a few new recipes for their own kitchens).  I hope you don't mind, but I will share them with you as well!  Pick on, Rhubarb-Lovers, Pick on!

Rhubarb Pudding

this dessert can be in the oven and baking in less than 5 minutes

4 C. thinly sliced rhubarb
1 C. white sugar
1/4 tsp. cinnamon 1 C. all purpose flour
1/4 C. brown sugar
1/2 C. butter

Preheat oven to 325 degrees.  Place rhubarb in a buttered 9x9 baking dish.  

Mix white sugar and cinnamon and sprinkle over top of rhubarb.

In a medium bowl, mix flour and brown sugar and rub in the butter.  Press topping onto rhubarb mixture.

Bake at 325 degrees for approximately 45 minutes until lightly browned.

Rhubarb Scones

a “non-pie or crisp” rhubarb alternative that makes for a lovely brunch or tea item

1 1/4 C. whole wheat flour
1 1/4 C. all purpose flour
1/2 C. sugar
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 C. cold butter, cubed
1 1/2 C. finely chopped rhubarb
1/2 C. whipping cream
1/4 C. milk
1 tsp. vanilla extract
sugar, for sprinkling

Preheat oven to 400 degrees.  In a large mixing bowl, whisk the first six ingredients.  

Cut in butter until crumbly.  Add rhubarb and toss to coat.

In another bowl, whisk cream, milk and vanilla.  Stir into crumb mixture just until moistened.  

Turn onto a floured surface and knead gently 4-5 times until dough comes together.  Divide dough in half and pat into 2 six inch circles.  Cut each into eight wedges.

Place wedges on parchment lined baking sheets and sprinkle with sugar.  Bake for 18-22 minutes or until golden brown.

Rhubarb Salsa

a savoury alternative for a light snack served with chips or crackers

2 C. rhubarb, diced
1 C. chopped apple
3 green onions, sliced
2 limes, juiced
2 Tbsp. honey
2 Tbsp. balsamic vinegar
1/2 to 1 tsp. coarse salt

Bring a medium pot of water to a boil and blanch rhubarb for one minute.  Drain and cool.  When cooled, mix in additional ingredients and serve with tortilla chips.