Rhubarb
recipes: In spring, a farmer's fancy lightly turns to thoughts of -- rhubarb pie. Among the first crops of the year, perennial rhubarb (Rheum x cultorum) is a horticultural and culinary oddity, a member of the buckwheat family whose stems are eaten as a fruit. A native of China, where it has been used medicinally for millennia, rhubarb was first grown in America as a food crop by a Maine farmer in 1800.
Extremely cold-hardy and drought-resistant, rhubarb prefers cool, damp weather and eventually becomes dormant when the temperature rises above 90 degrees. Rhubarb should ideally be planted in the Fall, (or as soon as soil can be worked in Spring) in a sunny location amended with well-rotted manure and compost. Rhubarb prefers a moist, slightly acid loam soil, but will survive in any garden soil. Older rhubarb patches can be rejuvenated by digging up and separating the thick, fleshy roots after the tops have died back to the ground. Plant the divisions 3 to 4 feet apart in holes big enough to accommodate them, with the crowns an inch or so below the soil surface. Top dress the bed with compost and mulch.
Rhubarb begins to show signs of life in late Winter or very early Spring, sending up tiny crumpled buds. The first stems are ready to harvest in early May. New plantings of rhubarb should be picked very lightly (if at all) during the first year, to allow the plants to establish themselves. Snap the rhubarb stems off carefully at the crown; do not cut them. Rhubarb's large, hairy leaves contain oxalic acid, which makes them inedible if not poisonous. Mature rhubarb plants are fairly drought-tolerant, but will produce better stalks if they are kept well-watered.
In May and early June, rhubarb can be found at the Belfast Farmers' Market. Halfmoon Farm, Peacemeal Farm grow it.
When pies, tarts, jam and other rhubarb treats pall, try this frothy, sweet, rich dessert.
- 2 cups rhubarb, chopped fine
- 3/4 cup sugar
- « teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1/4 teaspoon almond extract
- « teaspoon vanilla extract
Add rhubarb and sugar to a heavy saucepan; stir to mix well. Cover and simmer over low heat until rhubarb is tender. Strain the juice into a measuring cup; there should be about 1 cup. Reserve the rhubarb. Return rhubarb juice to the pan. Mix cornstarch with a small amount of juice and add to the pan. Simmer the mixture over medium heat until it is thickened and has reduced to 3/4 cup, about 15-20 minutes. Stir the thickened juice into the rhubarb. Allow to cool. Add the vanilla and almond extracts to the cream and beat until stiff. Fold in the rhubarb mixture. Serve chilled.
- « cup white sugar
- « cup chopped walnuts
- 1 tablespoon butter
- 1 teaspoon cinnamon
- « cup butter
- 1 egg
- 2 cups all-purpose flour
- « teaspoon salt
- 1 teaspoon soda
- 1 cup brown sugar
- 1 cup sour cream
- 1 « - 2 cups rhubarb, chopped fine
Preheat oven to 350 degrees. Mix sugar, walnuts, butter & cinnamon. Reserve. Cream « cup butter & sugar. Add egg and beat together. Sift together flour, salt, soda & brown sugar. Add dry ingredients a little at a time, alternating with the sour cream. Add rhubarb. Butter a 8 x 12 inch baking pan. Pour in batter and top with reserved cinnamon mixture. Bake 50 minutes and allow to cool.
The Belfast Farmer's Market will be reopening at our summer location in Reny's Plaza at Jct Rts. 1 & 3, under the big green sign on Friday, May 12. The Market will be open Fri & Sat 9-1, Rain or shine, May through October. The Tuesday (2:30 - 5:30) Market will open June 6. Come to the Farmers' Market and bring a friend!