May 17, 2021
What an exciting week for produce! We have been loving our ramps, fiddlehead ferns, and asparagus and I’m so thrilled that rhubarb is making its way from our farmers to your door! The famously tart pink stalk lends itself so well to a lot of different applications. It’s most commonly used in baking and our first recipe is going to be a very old fashioned rhubarb pudding cake! Ooey and gooey, sweet, and tart it's perfect on its own or topped with some fresh whipped cream. Our second recipe is rhubarb poached in rose wine. You will never want to eat ice cream with anything else. Trust me.
Rhubarb Pudding Cake
- 2 cups rhubarb, chopped
- 1 1/2 cup sugar, divided
- 3 tablespoons butter, softened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sifted flour
- 1 tablespoon cornstarch
- 2/3 cup boiling water
- Put the chopped rhubarb in the bottom of a 9x9 pan.
- Combine 3/4 cup of the sugar, butter, baking powder, salt, both extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over the rhubarb.
- Mix the remaining sugar with the cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake.
- Bake at 375°F for 45 minutes
Rose Poached Rhubarb
- 1 vanilla bean, halved lengthwise
- 1 cup granulated sugar
- 2 cups rose wine
- 2 cinnamon sticks
- 1 whole star anise
- 12 ounces rhubarb, halved crosswise
- Vanilla ice cream
- Using the tip of a paring knife, scrape seeds from vanilla bean into a medium saucepan, and add pod to pan.
- Add sugar, breaking up clumps of vanilla seeds with your fingertips.
- Add wine, cinnamon, and star anise. Bring to a simmer over medium heat, stirring to dissolve sugar.
- Add rhubarb, and cook for 5 minutes. Remove from heat, and cover. Let stand until rhubarb is soft and mixture has cooled, about 2 hours.
- Discard vanilla pod, cinnamon, and star anise.
- Serve with vanilla ice cream.