Rhubarb Spritzer

Recipe Courtest of EatBoutique.com
Adapted from Simply Recipes






Ingredients
-1 LB of rhubarb stalks, cleaned, cut crosswise into 1/2-inch slices
-2 Cups of water
-1 and 1/2 Cups of unrefined cane sugar
-3 TBSP of chopped fresh rosemary, remove leaves from stem
-1/2 Cup of fresh lemon juice
-Soda water or carbonated water
Directions

-Create a syrup. Place rhubarb, water, sugar, and rosemary in a saucepan. Bring to a boil.
-Reduce heat to a simmer and cook for about 15 minutes.
-Remove from heat and strain liquid, removing solids.
 -Add lemon juice, to taste. Cool syrup.
 -To make a spritzer, fill a glass with carbonated water, about three quarters full. Add syrup to taste.
 -Garnish with a slice of lemon or slice a stalk of rhubarb length-wise to make a very pretty stirrer.

Adult Version: add clear liquor of your choice- vodka, gin. Or choose a dry, sparkling wine like prosecco in place of club soda.
All photos styled and taken by Nicole Ziegler.

Rhubarb-Almond Bars

This recipe is courtesy of Chow.com.

Rhubarb-Almond Bars
Ingredients
1½ pounds rhubarb stalks, cut into ½-inch pieces (about 6 cups)
2 cups organic evaporated cane sugar
2⅓ cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon fine salt
2 sticks (8 ounces) frozen unsalted butter
2 large egg yolks
⅔ cup whole unsalted almonds, toasted

Directions
1. Place the rhubarb and 1 cup sugar in a saucepan over medium heat, stir to combine, and cook until the rhubarb releases some juices, about 5 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and just starting to fall apart, about 25 to 30 minutes. Remove to a bowl and let cool.
2. Combine the flour, remaining cup sugar, baking powder, and salt in a large bowl. Grate the butter on the large holes of a box grater, add it to the flour mixture, and rub between your fingertips until the ingredients just hold together when squeezed, about 3 minutes. Add the yolks and combine until the dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly). Shape the dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
3. Heat the oven to 375 degrees and arrange a rack in the middle. Coarsely chop the almonds and set aside.
4. Evenly crumble the chilled dough over the bottom of a 13-by-9-inch baking dish, then firmly press it into the dish using your fingers or the bottom of a measuring cup. Sprinkle the chopped almonds over top and press them lightly into the dough. Using a slotted spoon, evenly spread the cooled rhubarb over the base. If you have any remaining syrup, pour up to ⅓ cup over the top. Bake until the dough is brown and the rhubarb mixture is bubbly around the edges, about 40 to 50 minutes. Let cool completely before cutting into 2-inch bars.

Blueberry Rhubarb Pie

From cooks.com

A great pie recipe to make use of the organic blueberries in this week's fruit shares!

Ingredients
Pastry for 9 inch, two crust pie
1 1/3 cup sugar
1/3 cup all purpose flour or 3 tablespoons cornstarch
1/2 teaspoon grated orange peel, optional
2 cups chopped fresh rhubarb
1 pint fresh blueberries
2 tablespoons butter
Sugar for crust

Directions
Heat oven to 425 degrees. Prepare pastry. Stir together 1 1/3 cups sugar, the flour and the orange peel. Turn rhubarb into pastry lined pan; sprinkle with half of the sugar mixture. Repeat with blueberries and the remaining sugar mixture. Dot with butter. Cover with top crust which has slits cut in it. Sprinkle with sugar. Seal and flute edges. Cover edge with 2 inch strips of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until crust is golden brown and juice begins to bubble through slits in the crust, 40 -50 minutes. Serve warm.

Rhubarb-Berry Jam

(Adapted from www.davidlebovitz.com)

Below is a recipe I found that will put your rhubarb to excellent use. You can use any type of berry (raspberries, blackberries, etc). I used strawberries because their sweetness balance the tart flavor of rhubarb. I also cut the recipe in half since I plan to eat it in a few months and avoid having to process the jars. If you are going to store for longer you will have to process (sterilize) the jars.

Here is a link to the recipe and tips on canning:

http://www.davidlebovitz.com/2009/06/rhubarb-berry-jam/

3 pounds (1.25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
2 cups (250g) packed mixed berries, fresh or frozen
1 cup (250ml) water or apple juice
5 1/2 cups (1kg, plus 100g) sugar
juice of one lemon
pinch of salt
optional: 1 tablespoon kirsch

1. In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.

Put a small plate in the freezer.

2. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.

To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).

3. Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.

Makes 5 one cup (250ml) jars

Strawberry Rhubarb Pie with Orange Zest

It's pretty exciting that we have a few new shareholders this year that will be blogging about their experiences cooking with CSA ingredients. CSA shareholder Melissa from Philadelphia is one of these bloggers - be sure to check out Wonky Pie this summer for new recipe ideas. This strawberry rhubarb pie is her own creation. She writes, "Unlike many of the conventional recipes out there, I opted for a less sugary version with a hint of orange zest to bring out the natural tartness of the rhubarb."

Strawberry Rhubarb Pie with Orange Zest
Ingredients
2½ cups rhubarb, diced
2½ cups sliced strawberries
¾ cup raw sugar
2 tablespoons organic molasses
1 teaspoon cinnamon
2 tablespoons orange zest
¼ cup cornstarch

For the crust, Melissa suggests using Julia Child’s Pate Brisee recipe, following the proportions outlined under the recipe using 3 cups of flour.

Directions
1. Pre-heat the oven to 425 degrees. Mix all ingredients well and add to pie crust. Make sure to vent the top crust! After filling the crust, pop the completed pie back in the refrigerator for a few minutes to chill completely before placing in the oven.
2. Bake at 425 degrees for 15 minutes and then change oven temperature to 350 degrees. Bake for 50 to 60 minutes until bubbly.

Rhubarb Crisp

Rhubarb is finally back! This delectable dessert comes from the The New York Times, originally published on May 14, 2010. It's quick to make and easily adaptable—I add in sliced almonds instead of pecans and a ½ teaspoon of vanilla.

Rhubarb Crisp
Serves 6 to 8

Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
5 to 6 cups rhubarb, trimmed and cut into 1½-inch pieces, tough strings removed
¼ cup white sugar (can substitute with honey, brown sugar, or agave, but be sure to taste for sweetness)
1 tablespoon orange or lemon juice (optional)
1 teaspoon orange or lemon zest (optional)
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon, or to taste
pinch salt
½ cup rolled oats
½ cup pecans

Directions
1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar or sugar substitute, orange or lemon juice and zest, and spread in baking dish.

2. Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.