Recipes

[tkins]

On 5/14/2014 sidsmom said:

On 5/14/2014 tkins said:

On 5/11/2014 sidsmom said:

Giggle! All I heard when I read this title was "Two Rhubarb Stalks and a microphone!" Quiz: do you know who sings this? Hint: mid-90's & one name.

Where it's at!<br /> I got two turntables and a microphone<br /> Where it's at!<br /> I got two turntables and a microphone

http://youtu.be/EPfmNxKLDG4

Me too

Artist Beck Song Where its at. I know where, stuck in my head playing over and over.

tkins

Sorry for the Ear Worm!!! Where's it's at.....!

No problemo, it was already there. I also though of Two Stalks of Rhubarb and no particular place to go or Two Stalks of Rhubarb and too much time on my hands.

tkins

[tkins]

Hi Kay SD,

All kidding with sidsmom aside, I have 2 recipes for you, one sweet and one savory.

The sweet calls for exactly 2 stalks of rhubarb and the savory one you can adjust the amount of ingredients if you want or make it as directed and just put the rhubarb you got.

Rhubarb Strawberry Crisp Recipe (8 servings)

2 large stalks rhubarb, chopped (about 3 cups)

1/2 pound strawberries, hulled and sliced

2 tablespoons honey

1 tablespoon cornstarch (optional)

1 cup rolled oats

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons butter or coconut oil

Preheat the oven to 350 degrees. In a medium bowl mix together rhubarb, strawberries, and honey. Add cornstarch if you want a thick "pie-like" consistency. Spoon into ramekins ensuring a good mix of strawberries and rhubarb in each one. In the same bowl, mix oats, sugar, cinnamon, and butter until crumbly. Spread over the top of the fruit. Bake for 30 minutes until rhubarb is tender and the topping is browned. Serve warm with a dollop of whipped cream (optional).

******

Tangy Rhubarb Salsa

2 cups thinly sliced rhubarb

1 small red onion, coarsely chopped

1 large green bell pepper, seeded and coarsely chopped

1 large red bell pepper, seeded and coarsely chopped

1 large yellow bell pepper, seeded and coarsely chopped

1 jalapeno pepper, seeded and coarsely chopped – or to taste

1/2 cup chopped fresh cilantro

3 roma (plum) tomatoes, finely diced

2 teaspoons brown sugar

5 tablespoons Key lime juice

2 teaspoons coarse salt

1 pinch garlic powder, or to taste

Ground black pepper to taste

Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.

Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes. Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

I have never had rhubarb, but both of these recipes sounded really good and may be a good way to try them.

Enjoy!

tkins

[debcakes]

Vendors at our farmer's market were selling it for $1 per stalk on Sat. I just picked about 50 stalks and it will be coming in fast and furious this week as it has been raining cats and dogs this afternoon. Didn't know I had a gold mine.

Most cake recipes only take two cups of chopped rhubarb and you should easily get that from two stalks.

[chips]

I have collected a couple of rhubarb recipes as I planted some last year and it is going well. These are Walnut Rhubarb MuffinsL

Ingredients

1 1/2 cups flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce}
1 egg
1/2 cup buttermilk

1 teaspoon vanilla
1 1/4 cups rhubarb, diced
1/2 cup walnuts, chopped

Ingredients for the Topping

1/3 cup brown sugar
1/4 cup walnuts, chopped
1/2 teaspoon cinnamon

Directions

Preheat oven 350 degrees.

Line muffin tins with muffin/cupcake liners.

Combine dry ingredients together in a large bowl.
Stir in the wet ingredients, just until blended.
Fold in the rhubarb and walnuts.
Drop in to muffin cups {I like to use a 3 tablespoon cookie scoop} so the muffin cups are 2/3 full.
Combine topping ingredients together in a small bowl and sprinkle over muffins.
Bake for 18 to 22 minutes

[Lynneuk]

Those muffins sound yummy, chips. Thanks for posting.

[ValuSkr]

As much as you pay for the CSA, they should have given you more than two stalks. I'd be like you - what am I supposed to do with this! Must not have been a good year for rhubarb.

[JustJules]

tkins, that recipe you provided for the Tangy Rhubarb Salsa sounds delicious, thanks for providing it. I am definitely going to give it a try!!! I love rhubarb and have seen some in our grocery store, but even off season, the frozen is good. I've made strawberry-rhubarb pie, and then made a rhubarb crumble (think that recipe was Ina's) but the salsa recipe is unusual and sounds so good!!! I always learn new things here!!!