At long last rhubarb has appeared at the grocery store. This is an event I eagerly anticipate each spring both because of the change in season and because I love the tangy flavor of rhubarb. Rhubarb is actually a vegetable, not a fruit, just as tomatoes are actually a fruit and not a vegetable. However, because rhubarb is so tart it's essentially inedible unless sweetened - and in fact it wasn't until the 17th century when cane sugar became generally available that rhubarb was eaten as an ordinary food (prior to that it had been used medicinally, beginning around 2700 BC in China).
Rhubarb Ice Cream: Chilling in the Spring
Copyright 2009 Kevin D Weeks
The idea of making Rhubarb Ice Cream occurred to me last summer - just after rhubarb season. And so I've had to wait an entire year to try it out. One word - Yum! Rhubarb and cream go together well and rhubarb has a lovely tartness. The ice cream was actually an extremely pale yellowish pink, so I added some red food coloring to make it darker.
Rhubarb-Apple Crisp: A Beautiful Marriage
Copyright 2009 Kevin D Weeks
This rhubarb/apple crisp is an even better combination than rhubarb and strawberries because apples can handle rhubarb's tartness with more aplomb than strawberries. It only took me 10 minutes to make and 45 minutes to cook because I already had streusel topping in the freezer waiting for just such a quick, weeknight dessert. Topped with plain whipped cream it was a light and not-too-sweet ending to the meal. The leftovers make a great breakfast the next morning.
Rhubarb Mousse: Tickle Your Tastebuds
Copyright 2010 Kevin D Weeks
This rhubarb mousse is light, tangy and a completely different approach than the usual pies. I came up with the idea for it one spring for a family get-togther and was surprised at how deliciously it turned out. In fact I'd never been particularly a fan of rhubarb until I made the mouse, since then I've eagerly looked forward to rhubarb season every year and have developed a number of rhubarb desserts and sauces.
Rack of Lamb with Rhubarb Compote
Copyright 2009 Kevin D Weeks
Each spring I eagerly anticipate the arrival of rhubarb. And each year I try to think of something new to do with rhubarb. One of my better ideas was a rhubarb compote that I serve as a sauce with rack of lamb. Lamb pairs delightfully with both tart and sweet flavors and a rack of lamb is quick to cook, looks gorgeous on a plate and is perfect for two people.
Rhubarb Fool: Spring Luciousness
Copyright 2010 Kevin D Weeks
Rhubarb fool is one of the easiest desserts you can make. English fools (the dessert variety) are traditionally made with somewhat tart fruits, such as blackberries or loganberries so rhubarb (which is actually a vegetable, not a fruit) is a perfect choice. Fools are extremely simple (no pun implied) consisting of sweetened cooked fruit swirled in whipped cream but can make a very elegant presentation.