In fact, though, there is not a thing in the whole entire world that can hurt rhubarb. Floods? Drought? Toxic waste spills? Nuclear plant meltdown? Rhubarb will survive.
(Honestly, Stephen King, I hope you read my little blog because I am just full of ideas for horror story ideas lately. And they are free for the taking!)
Mike has his own food classification. It includes a category called 'nuisance vegetables' which are not to be eaten and preferrably not to to ever appear on the table. Rhubarb appears in that category--more than once, actually. So it is kind of too bad that we have rhubarb growing in the back. (It came with the house, and as I have mentioned, there is no way to get rid of it.)
Mike also likes to have it pointed out that not even the neighborhood woodchuck will touch the rhubarb. Make of that what you will.
I saw "Local Rhubarb" for sale at the local market. $3.99 a pound. I laughed out loud. People around here lock their car doors at night so the neighbors don't sneak a bag of rhubarb into the back seat.
Here's a recipe stolen from the Burlington Free Press:
2 teaspoons orange zest
juice from half an orange
2 cups of sliced rhubarb
1 1/4 cup sugar, divided
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 stick (8T) unsalted butter at room temp.
- Preheat oven to 350, grease 9" springform pan and line bottom with parchment paper.
- In medium bowl, toss rhubarb with 1 tsp.orange zest and 1 tsp of the juice, plus 1/2/cup of the white sugar.
- In another medium bowl, whisk together the flour, the baking powder, salt and 1 tsp. orange zest.
- In mixing bowl of an electric mixer, cream the butter and remaining sugar on medium speed until light and fluffy/about 3 minutes.
- Add eggs one at a time, beating well after each.
- With mixer on low, beat in dry ingredients just til blended.
- Scrape batter into prepared pan and level the top.
- Scatter the rhubarb mixture and juices over the top, but avoid too close to the edge of the pan.
- Bake in center of preheated oven for 55 to 60 minutes.
- Cool for 30 minutes, then remove from pan and wrap in plastic to let mellow for several hours.
- Refrigerate left overs.