Rhubarb is tasty in more than just pies

Rhubarb Chips

1 rhubarb stalk
1-1/2 cups granulated sugar
3 cups water
1 ounce grenadine
1/2 vanilla bean

Trim the edges of the rhubarb stalk.  Cut into 3- or 4-inch sections.  Using an electric slicer or mandoline, slice each section thinly (should not be translucent).  Set aside.

Combine sugar, water, grenadine, and vanilla bean in a 2-quart saucepot and bring to a boil.  Remove from flame and add sliced rhubarb.  Allow the mixture to cool at room temperature.

Roasted Rhubarb and Apple Crisp

1 pound rhubarb, washed and trimmed
1 large apple (Braeburn or honey crisp preferred)
1/2 cup flavored sugar (see below)
3/4 cup all-purpose flour
2 tablespoons unsalted butter, chilled and cut into small cubes
1/4 cup light brown sugar, firmly packed
1/2 teaspoon freshly grated nutmeg
1/2 cup rolled oats
1/2 teaspoon ground cardamom
1 pinch salt

Preheat the oven to 375 degrees Fahrenheit. Trim off the ends of the rhubarb stalks. Cut into 2-inch by 1/2-inch strips.  Peel, quarter, and core the apple. Cut into chunks approximately 3/4-inch in size.

In a mixing bowl, toss the rhubarb and apple in the flavored sugar.  Add the rhubarb and apple to a pre-heated cast iron skillet to caramelize over medium heat.  Allow to cook for a couple of minutes, then turn with a metal spoon or rubber spatula so fruit stays intact, as much as possible; the mixture should not become mushy.

Continue to cook for another 3 to 5 minutes until the pieces feel just tender when pierced with a knife.  Remove from heat and reserve.

Put flour and butter in a food processor and process briefly until the mixture resembles fine crumbs.  Add the brown sugar and blend for a few more seconds.  Grate the nutmeg directly into the food processor.  Add the oats, cardamom, and salt, and blend again quickly.

Sprinkle the topping over the fruit and bake the crisp in the skillet for 20 minutes in the preheated oven, until topping is evenly browned.  Serve warm with your favorite ice cream or crème fraiche.

Flavored Sugar

1/2 cup sugar
Zest of 1 orange
1/2 vanilla bean, split and scraped

In a small bowl, whisk all ingredients together to blend flavors.

Strawberry and Rhubarb Fool

2 stalks rhubarb
12 to 15 strawberries
3 tablespoons sugar
2 tablespoons grenadine
2 tablespoons cornstarch
Zest of 2 oranges
2 cups heavy cream

Combine rhubarb, strawberries, sugar, grenadine, cornstarch, and orange zest in a mixing bowl and toss together.  Sauté in a 10-inch pan on medium heat until fruit begins to thicken and break down, stirring continually so mixture does not burn.

Remove from heat and puree in food processor.  Strain through a fine mesh strainer into a mixing bowl.  Allow the puree to cool on ice (set bowl in ice bath) and reserve.

Whip heavy cream until medium peaks form.  Fold into cold puree.

Portion the fool into a shallow dish (approximately 8 ounces) and garnish with strawberries or orange segments and crispy shortbread (see below).

Shortbread

1-1/2 pounds unsalted butter, softened
10.5 ounces 10x powdered sugar
Zest of 3 oranges
1-3/4 pounds bread flour

Using a stand mixer fitted with paddle attachment, combine softened butter, powdered sugar, and orange zest.  Beat on medium speed for approximately 2 to 3 minutes. Add flour and mix just until the dough comes together.  Wrap dough in plastic wrap and chill for at least 1 hour.

Preheat oven to 325 degrees Fahrenheit.

Remove dough from refrigerator and place on a flour-dusted work surface.  Knead the dough for 15 seconds, just a couple of times, then begin to roll it out.  Roll out to a thickness of 1/4-inch.  Cut with a knife into rectangles, triangles, or desired shape.  Brush shortbread with a little water and sprinkle with granulated sugar.

Bake in oven on parchment lined sheet pan sprayed with pan release for 12 to 15 minutes until cookies have slight color.  Remove from oven and allow to cool.  Store in an airtight container for up to 1 week.

Rhubarb Jam

2.2 pounds trimmed rhubarb
1-3/4 pounds sugar
Juice of 1 lemon
Zest of 1 orange

Rinse the rhubarb, trim the ends, halve the stalks lengthwise and dice.

Combine the rhubarb pieces, sugar, and lemon juice in a ceramic or glass dish.  Cover with parchment paper and let rest overnight.

By the next morning, the sugar will have drained the juice out of the rhubarb.  Put a small plate in the freezer to chill; this will be used later in the recipe to test the consistency of the jam.

Thoroughly wash your jars and then rinse the jars and their lids with boiling water.  Let dry, upside down, on a kitchen towel.

Pour the rhubarb mixture through a sieve into a saucepot; reserve the rhubarb pieces.  Bring this syrup to a boil.  Cover and continue boiling for 5 to 10 minutes, until you achieve a temperature of 230 degrees Fahrenheit.

Add the rhubarb pieces to the pot and return to a boil.  Let simmer for 5 to 10 minutes, stirring gently.

Remove your plate from the freezer and put a drop of jam on it.  Tilt the plate to test if the jam is set.  If not, let it boil for another minute and redo the test until the desired consistency is achieved.  Pour the jam into jars and close tightly.  Store in a cool, dark place for a few months.

MORE FROM FOOD & WINE

Food & Wine Section Front

Tyler Florence's pork roast with apple stuffing Treat yourself! Giada’s favorite holiday desserts Warm up with Giada’s tomato soup and panini Giada’s holiday treats for Santa (and Rudolph) Flourless chocolate espresso cake with berries 10 food trends to look for in 2010 Sandra Lee's cash-saving holiday recipes Roast leg of lamb with sugar plum and rosemary sauce Domino’s is changing pizza recipe A sausage tree? 9 fattiest holiday dishes Food & Wine Section Front   Add Food & Wine headlines to your news reader: