May 31, 2005

Tuesday May 31, 2005 5:00 to 6:00pm

Host: Robin McDermott and co-host Serena Fox

Music: Gazebo Blends - a compilation CD from Starbucks

Constancy: Happy Anniversary to American Flatbread

Christopher Kimball - May/June 2005 Cooks Illustrated Editorial: Hands on the Plough

Volunteer to work at the 20th Anniversary celebration.

Focus on Rhubarb

University of Illinois Extension - great general information on rhubarb - growing, preparing, nutritional value

AllRecipes.com general information on rhubarb

But, if you really want to know everything about rhubarb go to www.rhubarbinfo.com

Thanks to Chris Mayone who tried to call in to say that rhubarb needs full sun!

Rhubarb Ginger Jam - Make it now and store it for Christmas gifts!

2 pounds of rhubarb (cut into 1 inch pieces)
2 cups of sugar
3 oz of ginger peeled and cut into 1/8 to 1/4 inch coins (if you like ginger - user more :-)

Put the ingredients into a pot and bring to a boil and then turn down the heat to a low simmer and cook for 20 minutes.
Strain out the rhubarb and ginger and put the syrup back on the stove for another 10 minutes cooking on a low simmer - BE CAREFUL not to let the syrup caramelize.
In the meantime, remove the ginger from the rhubarb. Once the syrup is thick return the rhubarb to the pot and let it cook for another couple of minutes.
Pour into hot, sterilized jars and process according to manufacturers directions.

Tip: I like to use the 1/2 cup jars because they are perfect for including in a basket with other homemade goodies for a holiday gift.

Poached Rhubarb with Goat Cheese Mascarpone - Sounds different so let's give it a try

Rhubarb:

1 cup water
1 cup sugar
1/2 vanilla bean (split and the beans scrapped out with a knife)
1 pound of rhubarb cut it 1/2 inch pieces

Combine the water and sugar in a saucepan and bring to a boil.
Add the vanilla pod and beans and simmer for 10 minutes. Remove the pod. Return the liquid to a boil.
Add the rhubarb and simmer until just tender, about 5 minutes. With a slotted spoon, transfer the rhubarb from the liquid to an attractive serving bowl. Return the liquid to a simmer.
Cook until reduced by 2/3, about 10 minutes. Set aside to cool slightly and then pour it over the rhubarb.

Yields: about 2 cups of rhubarb in syrup.

Goat Cheese Mascarpone:

1/2 goats milk yogurt (can substitute cow's milk yogurt)
1 cup mascarpone
1cup heavy cream
2/3 cup crumbled goat cheese (chevre - 4oz)
3T sugar
1t finely grated orange zest
1T Grand Marnier

In a mixer with the whip attachment, whip together the first five ingredients. Then fold in the orange zest and Grand Marnier.

Putting it together:

Put a scoop of the Mascarpone in the bottom of a stemmed glass and top it with the rhubarb mixture.

Tip from Serena: Hold the vanilla bean and replace with 1T finely grated ginger. We think that ginger goes better with rhubarb than vanilla.

The two recipes above are from: The Greenmarket Cookbook by Joel Patraker and Joan Schwartz

This book is a compilation of recipes, tips and lore from the farmers and chefs of the Union Square greenmarket in NYC - a must visit when you go to NYC on Wednesdays and Saturdays.

The recipe below is from the Gourmet Cookbook.

Strawberry Rhubarb Crumble - ALWAYS a hit

Filling:

2 pounds strawberries
1.5 pounds of rhubarb
1 c granulated sugar
3T cornstarch 1T lemon juice
1/8 t salt

Topping:

1.25 c old-fashioned rolled oats (try it with Vermont Morning cereal instead - a combination of oats, wheat, and rye made right here in the valley)
3/4 c all-purpose flour
3/4 c packed light brown sugar
1/4 t salt
1.5 sticks of butter cut into 1/2 inch pieces slightly softened

Preheat over to 425°F
Make the filling by mixing together all ingredients. Spoon into a 3 quart baking dish.
Make the topping by mixing together the ingredients with fingers until it forms small clumps. Crumble the topping on top of the rhubarb mixture.
Bake until fruit is bubbling and top is golden - about 40 to 50 minutes. Cool slightly, but serve while still warm.