In early spring in the Northwest, the only fresh, sweet, local fruit is rhubarb. I admit, I didn't have a single idea what to make with rhubarb when I bought it, but several terrific recipes soon came into my hands. I made them all, to rave reviews. Here there are:
Apple Rhubarb Pandowdy from Local Flavors by Deborah Madison (p. 307)
Uses last fall's apples from storage.
Rhubarb Tart with Orange Glaze from Gourmet, April 2009 (p.56)
Rhubarb Waffles with Rhubarb Sauce from Eating Well, June 2009 (p. 47)
I made them with pancakes and my fav. Bob's Red Mill Buttermilk Pancake Mix instead of waffles.
You can find the Gourmet and Eating Well websites online. The pandowdy recipe you need the book for, or I'll reprint it here if I get the chance. Enjoy!
"As You Make-Believe, You Will Begin to Believe"
16 hours ago
Love the ideas! I was always a big fan of rhubarb pie and rhubarb sauce back in the Montana days... haven't seen rhubarb for sale at any grocery stores down here!
ReplyDeleteBummer. What is growing down there right now?
ReplyDeleteI know this is a late comment to an old post, but I just saw rhubarb today at our local farmer's market and completely dismissed a brief thought of buying it. I just might go back for some tomorrow. So glad I learned of your blog Jen. :)
ReplyDeleteGood to hear, Kathi. If you're just going to make one recipe, do the apple rhubarb pandowdy. It is UN-BE-LIEV-A-BLE. If apples are hard to come by try pears.
ReplyDelete