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Baking Expert
Catherine Christiansen
Rhubarb
Rambunctious, wild and scrumptious, rhubarb grows just about wherever you plant it and offers the first tangy, tart taste of summer. As a kid, I hated the stuff, but as an adult with many fewer taste buds and a great affinity for adventure, I try to bring out as much rude, fresh, wake-up-your-tongue flavor as I can with recipes that marry sweet and sour in delicious ways.
Rhubarb Crisp offers warm, sweet crunch sandwiching lively filling. Topping a square with vanilla ice cream adds yet another dimension of delight. The recipe is incredibly simple; make the crisp layers, cook the filling to thicken, layer and then bake.
That same creamy vanilla ice cream puts on a bubbly summer dress when it’s submerged in a Strawberry Rhubarb Float. Coaxing full flavor out of the rhubarb and berry with a slow simmer is the secret. Any leftover syrup is great to pour on pancakes, French toast or an ice cream sundae.
Also, it doesn’t matter if the stalks are red or green; just make sure they are juicy and crisp. And just in case you still think you hate rhubarb, try one of these recipes and you may just think again.
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