Per Wikipedia, "Rhubarb is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescences.
"…the use of rhubarb as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people. Rhubarb is now grown in many areas, primarily for its fleshy petioles, commonly known as rhubarb sticks. In temperate climate rhubarb is one of the first food plants to be ready for harvest, usually in April/May. The petioles can be cooked in a variety of ways. Stewed, they yield a tart sauce that can be eaten with sugar or used as filling for pies, tarts, and crumbles. Rhubarb is also used to make wine."
Seeing the rhubarb on sale at the grocery store reminded me of when I was pregnant with the Boo Girl
and had the most delicious rhubarb cobbler at my sister’s baby shower. Feeling a need to find some terrific cobbler recipes led me to the Rhubarb Compendium, a website of all things rhubarb.
If you need rhubarb recipes of any sort (including the soon to come Star Trek recipes, whatever that is!) check out their recipe page. I also found over 40 recipes for rhubarb cobbler and crumbles. I especially liked the Rhubarb-Strawberry Cobbler.
There’s a variation of this recipe at Now…you’re cooking using buttermilk. Now…you’re cooking also features lots more rhubarb recipes with a down home twist. The author was lucky enough to have a rhubarb patch growing in the back yard!
Ingredients:
- 1 1/4 pounds rhubarb, cut into 1-inch chunks (4 cups)
- 3/4 cup plus 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 pint strawberries, each hulled and cut into quarters
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons margarine or butter (1/2 stick)
- 3/4 cup plus 1 tablespoon heavy or whipping cream
Procedure:
Prepare filling:
- In 3-quart saucepan, heat rhubarb and 1/2 cup sugar to boiling over high heat, stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.
- In cup, mix cornstarch with 1/4 cup water. Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. Remove from heat.
- Meanwhile, preheat oven to 400 degrees F.
- In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
- Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from side of bowl.
- Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2 inch thick.
- With floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible. Reroll trimmings and cut as above to make 8 biscuits in all.
- Reheat rhubarb filling until hot; pour into shallow 2-quart casserole or 11" by 7" glass baking dish.
- Place biscuits on top of rhubarb. Brush biscuits with 1 tablespoon cream and sprinkle with 1 teaspoon sugar.
- Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking.
- Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly.
- Cool slightly on wire rack to serve warm, about 15 minutes.
Nutrition: Each serving: About 325 calories, 4 g protein, 45 g carbohydrate, 15 g total fat (7 g saturated), 33 mg cholesterol, 305 mg sodium.
All pictures courtesy of Wikipedia.
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