rhubarb – TasteFood

Rhubarb Berry Fruit Crisp

May 28, 2019May 28, 2019by Lynda Balslev

What Grows Together Goes Together – in a Fruit Crisp

There’s no better way to enjoy ripe fruit than in a good old-fashioned crisp. In the summer, stone fruit and berries reign supreme, while in the fall, apples and pears take over. This crisp is inspired by late spring’s fresh rhubarb and boysenberries. I spied the berries at our local farmers market this weekend. Boysenberries peak in a relatively short window from late spring to early summer here in California. They resemble a floppy cone-shaped blackberry, and taste like a tart cross between a blackberry and raspberry. Next to the berries was a wicker basket filled with dainty upright new rhubarb stalks awash in green and pink. The colorful message was clear: Come and get us.

The topping for this dessert is gluten-free. It’s crisp, nutty, and sweet, faintly spiced with cinnamon. Whether you are gluten-free or not, it’s delicious. If you don’t have access to boysenberries, feel free to substitute blackberries or raspberries.

Rhubarb Boysenberry Crisp

Active Time: 20 minutes
Total Time: about 1 hour, plus cooling time
Serves 6

Topping:
3/4 cup almond meal
3/4 cup rolled oats (gluten-free or regular)
1/2 cup walnuts
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, chilled

Filling:
1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 4 cups)
2 cups boysenberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon finely grated lemon zest

1. Preheat the oven to 350°F. Combine all of the topping ingredients, except the butter, in the bowl of a food processor and pulse to coarsely chop the walnuts. Add the butter and pulse until the mixture resembles coarse meal.

2. Place the rhubarb and half of the boysenberries in a bowl. Sprinkle the sugar over and gently mix to combine. Whisk the lemon juice and cornstarch in a small bowl. Pour over the fruit, add the zest, and gently stir to coat. Spread the fruit in an 8 x 8-inch (or similar size) baking dish, or, alternatively, divide the fruit between individual gratin dishes. Arrange the remaining boysenberries over the top of the fruit, and then evenly spread the topping over the fruit.

3. Bake in the oven until the topping is golden brown, the rhubarb is soft, and the juices are bubbling, about 45 minutes. If the topping browns before the filling is fully cooked, then loosely cover with foil to prevent burning. Remove and cool. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream.

Desserts, Fruit, gluten-free

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

April 5, 2016July 22, 2018by Lynda Balslev5 Comments

Trifles and parfaits are a great way to show off the season’s best fruit. I like to assemble them in little glasses, so the layers are visible and the servings aren’t too large. They can be as simple as fruit and cream, but I often add a little crunchy texture, such as crumbled meringue or a sprinkle of streusel. In this recipe, I’ve made an almond and toasted quinoa streusel. The nuttiness of the quinoa is a great match for the tart rhubarb.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

This recipe makes about 6 large servings or 12 small servings, depending on the size of your glasses.

Rhubarb Compote:
1 1/2 pounds rhubarb, ends trimmed, cut into 1/2-inch pieces
2/3 cup sugar, or to taste
1 teaspoon finely grated lemon zest
Pinch of ground cinnamon

Almond-Quinoa Streusel:
1/2 cup red quinoa, rinsed
1/2 cup sliced almonds
1/4 cup shaved coconut
3 tablespoons maple syrup
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

1 pound fresh strawberries, quartered

Make the compote:
Combine all of the ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb releases its juices. Reduce the heat to medium-low and simmer until the rhubarb softens and the compote is slightly thickened, about 20 minutes. Cool and refrigerate until use.

Make the streusel:
Preheat the oven to 300°F. Toast the quinoa in an ovenproof skillet over medium heat for 2 minutes, stirring occasionally. Remove from the heat and stir in the almonds and coconut.
Whisk the syrup, oil, vanilla, cinnamon, and salt in a small bowl. Pour over the quinoa and stir to combine. Spread the streusel in the pan and transfer to the oven. Bake until deep golden brown, about 25 minutes. Remove and cool.

Whip the cream:
Combine the cream, sugar, and vanilla ingredients in the bowl of an electric mixer. Beat on high speed until soft peaks form.

Assemble:
Spoon a layer of rhubarb into serving glasses. Top with cream. Add a layer of strawberries over the cream and top with more cream. Garnish with the streusel. Serve immediately or refrigerate for up to 1 hour before serving.

Baking, Desserts, Fruit, gluten-free

Rhubarb Boysenberry Crisp – Gluten Free

May 27, 2015May 6, 2019by Lynda Balslev2 Comments

It was one-stop shopping at the farmer’s market this weekend. A little rickety table in the far corner of the maze of our Sunday market was lined with pint-sized cartons seeping with blue-violet blotches. They brimmed with wild raspberries, blueberries, and – best of all – boysenberries, a tart flamboyant cone-shaped berry resembling a floppy blackberry. Next to the berries was a wide wicker basket filled with dainty upright rhubarb stalks awash in green and fuschia. The message was clear: Come and get it. And so I did.

Rhubarb Boysenberry Crisp (Gluten-Free)

I made this dessert for our dinner guests that night, one of whom is gluten-free. The topping was crisp, nutty and sweet, faintly spiced with cinnamon – delicious for gluten-free and gluten-lovers alike. Serves 6.

Topping:
3/4 cup almond meal
3/4 cup oats (gluten-free or regular)
1/2 cup walnuts
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, chilled

Filling:
1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 4 cups)
2 cups boysenberries
1/4 cup granulated sugar
2 tablespoons orange juice
1 tablespoon cornstarch

Preheat the oven to 350°F. Combine all of the topping ingredients, except the butter, in the bowl of a food processor and pulse to coarsely chop the walnuts. Add the butter and pulse until the mixture resembles coarse meal.

Place the rhubarb and half of the boysenberries in an 8 x 8-inch (or similar size) baking dish. Sprinkle the sugar over and gently mix to combine. Whisk the orange juice and cornstarch in a small bowl. Pour over the fruit and gently stir to coat. Arrange the remaining boysenberries over the top of the fruit, then evenly spread the topping over the fruit.

Bake in the oven until the topping is golden brown and the fruit is bubbling, about 45 minutes. If the topping browns before the filling is fully cooked, then loosely cover with foil to prevent burning. Remove and cool. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream.

Baking, Desserts

Rhubarb Cobblers

March 6, 2015July 25, 2018by Lynda Balslev6 Comments

You’ve got to hand it to rhubarb. In the land of seemingly eternal winter, when spring is but a rumor, the dependable rhubarb plant will begin to sprout. It’s no wonder that rhubarb is a favorite in Scandinavia, where the winters are long and dark. By March, the weather may be bleak, but you can be sure that the rhubarb will shoot. Something about rhubarb’s tartness is fitting for the season. Not too sweet, but fresh and astringent, it’s like an early spring cleanse in the form of a plant.

Rhubarb Cobblers

Rhubarb and citrus muddle together in this bright cobbler crowned with a crumbly lemon-flecked dough. The bubbling filling can barely contain itself, and neither can we when this is served for dessert.

Serves 6

Filling:
3/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups diced rhubarb, about 1 1/2 pounds
2 tablespoons fresh orange juice
1 teaspoon finely grated lemon zest

Topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1 large egg
1/4 cup heavy cream or sour cream
1/2 teaspoon finely grated lemon zest

1. Heat the oven to 375°F.
2. Whisk the sugar, cornstarch, and cinnamon in a large bowl. Place the remaining filling ingredients in the bowl and stir to combine. Spoon the filling into 6 individual ramekins or an 8-inch square baking dish.
3. Combine the flour, sugar, baking powder, salt, and butter in the bowl of a food processor. Pulse until the dough resembles coarse meal. Add the egg, cream, and lemon zest and pulse until the dough comes together.
4. Drop spoonfuls of the topping over the filling. Bake the cobblers in the oven until the topping is golden and the filling is bubbly, 35 to 40 minutes for the ramekins, and 45 to 50 minutes for the baking dish. Remove from the oven and cool.
4. Serve slightly warm or at room temperature with whipped cream. The flavors will develop as the cobbler cools.

Desserts, Fruit

Strawberry Rhubarb Cobbler

June 5, 2013April 14, 2020by Lynda Balslev11 Comments

~ Strawberry Rhubarb and Lemon Cobbler ~

Strawberries, rhubarb and lemon muddle together in this impossibly bright cobbler crowned with a crumbly lemon flecked dough. The bubbling fruit can barely contain itself, and neither can we when this is served for dessert.

Strawberry Rhubarb Cobbler
Serves 6

For the filling:
2 cups diced rhubarb
1 pound strawberries, hulled, sliced 1/4-inch thick
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
2 teaspoons finely grated lemon zest
1/4 teaspoon ground cinnamon

For the topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup heavy cream
1 egg
1 teaspoon finely grated lemon zest

Make the filling:
Combine all of the filling ingredients together in a bowl and toss to combine. Let stand at room temperature for 20 minutes.

Make the topping:
Combine the flour, sugar baking powder, salt and butter in bowl of a food processor. Pulse until dough resembles coarse meal. Add cream and egg; pulse until dough comes together. Pulse in lemon zest.

Spoon strawberries into a baking pan or individual ramekins. Drop spoonfuls of the topping over the fruit. Bake in a pre-heated 350 F. oven until the topping is golden and the filling is bubbly, 30-40 minutes. Remove from oven and cool slightly. Serve slightly warm or at room temperature. The flavors will develop as the cobbler cools. Serve with creme fraiche.

Breakfast, Desserts, Fruit, Vegetarian

Yogurt Parfaits with Rhubarb Compote and Almond Granola

April 9, 2012April 9, 2012by Lynda Balslev17 Comments

~ Rhubarb Compote, Almond Granola, Greek Yogurt ~

Every morning I remind my kids to eat breakfast – and then I don’t eat one myself. I confess that a strong cappuccino is enough to propel me out the door each day, when I know – I know – it’s not smart. How to change my ways and correct this parental double standard? Well, if I had the fixings for this yogurt parfait in my refrigerator each morning, you can bet I would eat it. The good news is the compote and granola are easy to make in large quantities ahead of time. So no excuses. Eat your breakfast.

Yogurt Parfaits with Rhubarb Compote and Almond Granola

This is delicious for breakfast, lunch or a snack. Feel free to double the quantities so you have extra on hand for breakfasts during the week.

For the Rhubarb Compote:
Makes about 2 cups

2 pounds rhubarb stalks, ends trimmed, cut in 1/2-inch pieces
3/4 cup granulated sugar
1/2 teaspoon almond extract

For the Almond Granola:
Makes about 4 cups

2 cups oats
1 cup almonds, coarsely chopped
1/4 cup unsweetened coconut
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup grapeseed oil
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/2 cup raisins

Greek-style yogurt

Prepare the compote:
Combine all of the ingredients in a large saucepan. Cook over medium heat, stirring, until the sugar dissolves and the rhubarb begins to release its juice. Simmer, partially covered, until rhubarb is soft, about 20 minutes. Remove from heat and cool completely. Compote may be made up to 3 days in advance. Cover and refrigerate until use.

Prepare the granola:
Line a rimmed baking sheet with parchment paper. Preheat oven to 300 F (150 C). Toss the oats, almonds, coconut, wheat germ, cinnamon and salt together in a large bowl. Whisk oil, honey, maple syrup, brown sugar and vanilla together in a small saucepan over medium-low heat until sugar dissolves. Add to the oats and toss to thoroughly coat. Spread the granola on the baking pan. Bake until toasted golden brown, jiggling the pan once or twice, about 30 minutes. Remove and cool. Transfer to a bowl and toss with the raisins. Store in an airtight container at room temperature for up to one week.

To assemble the parfaits, spoon alternating layers of yogurt, compote and granola in a glass, finishing with a topping of granola.

Desserts, entertaining, gluten-free

Rhubarb and Rosemary Crème Brûlée

May 18, 2011March 4, 2021by Lynda Balslev18 Comments

Rhubarb and rosemary are surprising bed fellows in this not-so-classic crème brûlée. Upright, brilliantly hued rhubarb is always the first to arrive to the spring party. Its astringency may be overwhelming, but with some sugar coating and frequent pairing with the indefatigable strawberry, rhubarb’s tartness is successfully tamed. For this dessert, however, I did not want to rely on the dependable strawberry, which would add further sweetness and more liquid to the rhubarb compote. I wanted a subtle background flavor that would tickle the tongue and ground the ethereal creaminess of the custard without approaching the sugar tipping point. I happened to have fresh rosemary sprigs lying on the kitchen counter as the rhubarb simmered on the stove. Their woody aroma mingled with the wafts of steam rising from the compote. It smelled magnificent. I tossed a sprig into the pot of rhubarb and another sprig into the cream to infuse the custard. The results were subtle but notable, producing a crème brûlée that is at once rich and creamy, sweet and tart, earthy and heavenly.

Rhubarb and Rosemary Crème Brûlée
Makes 6

2 cups diced rhubarb
1/2 cup plus 2/3 cup granulated sugar
2 (2-inch) rosemary sprigs
1 teaspoon finely grated lemon zest
2 cups heavy cream
6 egg yolks
1/4 teaspoon vanilla extract

Topping:
3 tablespoons granulated sugar
3 tablespoons light brown sugar

1. Combine the rhubarb, the 1/2 cup sugar, one rosemary sprig, and the lemon zest in a saucepan. Cook over medium heat until the rhubarb is soft but still retains its shape, about 15 minutes. Remove from heat and cool to room temperature. Discard the rosemary sprig.
2. Arrange 6 shallow (1/2 cup) ramekins in a baking dish. Divide rhubarb among ramekins.
3. Preheat the oven to 350 F (180 C).
4. Heat the cream and the remaining rosemary sprig in a large saucepan over medium heat just until it begins to boil. While the cream is heating, whisk the egg yolks and the 2/3 cup sugar in a heat-proof bowl until light. When the cream is ready, remove the rosemary sprig from the cream and then slowly pour the cream into the egg mixture, gently whisking constantly to prevent the eggs from curdling.
5. Return the custard to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the spoon. Ladle the cream mixture over the rhubarb in the ramekins.
6. Pour boiling water into the baking pan half way up the ramekins to make a bain marie. Transfer to the oven and bake until the custard is just set but still wobbly, about 30 minutes. Remove from oven and cool in the water for 15 minutes, then transfer the ramekins to a rack and cool completely. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
7. Before serving, mix the granulated and brown sugar together in a small bowl. Sprinkle each ramekin with 1 tablespoon sugar, or enough to cover. Light a blowtorch and hold the flame 2 to 3 inches above the custard, slowly moving it back and forth until the sugar melts and turns deep golden brown. (Or place under an oven broiler. Carefully watch to prevent burning.)

Desserts, Fruit, spring

Strawberry Rhubarb Cobbler

March 21, 2011August 9, 2014by Lynda Balslev21 Comments

Rhubarb is the culinary equivalent of the groundhog. When its fuscia stalks emerge in the markets, you know that spring is nearly here. Luckily, rhubarb’s best friend, the strawberry, also make an early spring debut in California, jostling for attention with the well-established lemons and oranges crowding the supermarket shelves. Never one to look a gift horse in the mouth, I’ve combined all of these seasonal goodies in this dessert recipe. Strawberries, rhubarb and lemon muddle together in this impossibly bright cobbler, while a crumbly sweet dough flecked with lemon zest attempts to keep a lid on the bubbling fruit.

Strawberry Rhubarb Cobbler
Serves 6

For the filling:
2 cups diced rhubarb
1 pound strawberries, hulled, sliced 1/4 inch thick
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
2 teaspoons finely grated lemon zest
1/4 teaspoon ground cinnamon

Make the filling:
Combine all of the filling ingredients together in a bowl and toss to combine. Let stand at room temperature for 20 minutes.

Make the topping:
Combine flour, sugar baking powder, salt and butter in bowl of a food processor. Pulse until dough resembles coarse meal. Add cream and egg; pulse until dough comes together. Pulse in lemon zest.

Desserts, gluten-free, spring

Rhubarb Trifle with Almond Macarons and Vanilla Cream

May 6, 2010June 7, 2020by Lynda Balslev8 Comments

Hardy and dependable, rhubarb is one of the first gifts to emerge from the springtime garden. Following winter it’s a welcome sight, and eagerly put to use in our kitchen. Simply prepared with sugar, it makes a lovely compote that, if not closely guarded, is quickly gobbled up before it can be put to further use. However, with some advance planning and self discipline, rhubarb compote can be dressed up even further, making a lovely addition to a trifle. Trifles are fun to assemble and showcase beautiful layers of fruit and cream when presented in a glass. In this case chunky pink rhubarb is layered between ripples of vanilla infused cream and whipped cream. Almond macarons replace the traditional sponge, adding a chewy nutty texture to this luxurious dessert.

Rhubarb Trifle with Almond Macarons and Vanilla Cream
Serves 8

For the almond macarons:

2 egg whites
1/2 cup superfine sugar, plus 2 tablespoons
1/2 teaspoon vanilla extract (or almond extract)
1 cup whole almonds

Preheat oven to 350 F. (180 C.) Beat the egg whites in a bowl of an electric mixer until soft peaks form. Slowly add 1/2 cup sugar, 1-2 tablespoons at a time, beating until peaks are stiff and glossy. Mix in vanilla extract. Grind almonds in bowl of a food processor with 2 tablespoons sugar until almonds are very finely ground. Fold into egg whites. Drop heaping spoonfuls of the egg mixture onto a baking sheet lined with parchment. Bake in oven until golden brown, 15 minutes. Remove and cool. Makes about 2 dozen.

For the rhubarb:

2 pounds rhubarb, ends trimmed, cut in 1/2″ pieces
3/4 cup sugar

Toss rhubarb and sugar together in a medium saucepan. Heat over medium heat, stirring, until sugar dissolves. Cover and cook rhubarb until very tender, about 20 minutes. Cool completely.

For the vanilla cream:

4 tablespoons sugar, divided
2 large egg yolks
1/2 cup whole milk
1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream

6 strawberries, hulled and quartered

Whisk egg yolks and 2 tablespoons sugar together in a medium saucepan. Heat milk and vanilla bean in another saucepan until milk begins to boil. Stir 2 tablespoons milk into eggs. Slowly add remaining milk, stirring constantly. Heat the milk and eggs until nearly boiling, stirring constantly with a wooden spoon over medium heat. The milk will thicken to heavy cream consistency and thickly coat the wooden spoon. Do not let boil. Remove from heat and strain through a fine meshed sieve into a bowl. Scrape the seeds from the vanilla bean into the custard. Cool completely.

Before assembly, whip 1 1/2 cups heavy cream in a bowl of mixer until beginning to thicken. Add 2 tablespoons sugar to cream and continue to beat until peaks form. Remove 1/2 of whipped cream and set aside. Gently fold the vanilla cream into the remaining whipped cream.

Assemble trifle:
Spoon a thin layer of the rhubarb into the bottom of a glass serving bowl or individual glasses. Crumble 1/3 of the macaroons over the rhubarb. Cover with a layer of the vanilla whipped cream. Top with 1/2 of the remaining rhubarb. Crumble 1/3 of the macaroons over the rhubarb. Cover with a layer of the vanilla whipped cream. Top with remaining rhubarb. Crumble remaining macaroons over rhubarb. Spoon the reserved whipped cream over the top of the trifle. Dot the top of the trifle with fresh strawberries. Serve immediately or refrigerate until serving. The trifle may be assembled up to 4 hours before serving. The longer it sits, the softer it will become.

Denmark, Desserts, Fruit, gluten-free, spring, Summer

Strawberry Rhubarb Soup

April 11, 2010August 5, 2014by Lynda Balslev6 Comments

Early strawberries and rhubarb are a gift of spring, reflecting the essence of season and simple, fresh food. My inspiration for this dessert comes from Denmark, which does not have the luxury of a California-style springtime. After a long, dark winter, spring is eagerly greeted in Scandinavia, but the early season can still be bleak. Strawberries are not yet seasonal, but hardy, dependable rhubarb is. The Danes gallantly make the most of what they have and, with characteristic minimalism, harvest the rhubarb and use it in simple preparations that herald the onset of the spring season in their Nordic kitchens. A traditional preparation is a simple, sweet soup. The astringent rhubarb is cooked in water with vanilla sugar and served with cream. As simple as it may sound, this dish is a celebration of season and a comforting favorite, pleasing adults and children alike.

Strawberry Rhubarb Soup is a similar compote consisting of the season’s rhubarb and early strawberries we are luckily experiencing in Northern California. I do not add any water, because I like the soup thick and intensely flavored with the rhubarb and strawberries. Sugar is added to smooth the tartness and a touch of vanilla is added for extra depth. Allow the soup to cool to room temperature and serve either with crème fraîche, lightly sweetened whipped cream or simply drizzled with heavy cream.

Strawberry Rhubarb Soup
Serves 4 to 6

1 1/2 lb. rhubarb, ends trimmed, cut in 1/2″ slices
1 1/2 lb. strawberries, hulled, halved
3/4 cup superfine sugar
1 teaspoon vanilla extract
Heavy cream or crème fraîche for garnish

Combine rhubarb, strawberries and sugar in a large pot. Cover slightly. Cook over medium heat until rhubarb and strawberries give off their juices and rhubarb is very tender, about 30 minutes. Stir in vanilla. Remove from heat and cool to room temperature. Serve in bowls. Drizzle with heavy cream or garnish with a dollop of crème fraîche.