Individual Strawberry Rhubarb Crisps

Individual Strawberry Rhubarb Crisps

Spring is a great season for many reasons, but as it relates to food, it brings about one of my favorite sweet, yet tangy food items: rhubarb. There are so many ways to prepare rhubarb – rhubarb ice cream, rhubarb pie, rhubarb shortbread bars and more – however, I wanted to make a quick dessert this past weekend. I decided upon making an Old-Fashioned Strawberry Rhubarb Crisp. Crisps in general are exceptionally simple, yet yield such fantastic flavors. This recipe was no exception, and I believe the mix of sweet flavors with the strawberries mixed perfectly with the tangy flavors of the rhubarb to create a nice balance that wasn’t too overpowering.

Step 1: Cut Rhubarb and Strawberries

Cutting up rhubarb for Individual Strawberry Rhubarb Crisps

Step 2: Combine Rhubarb and
Strawberries with Sugar, Lemon
Juice and Other Ingredients

Combining cut strawberries and rhubarb for Individual Strawberry Rhubarb Crisps

Step 3: Place Rhubarb and Strawberry
Mixture into Individual Rammekins

Putting strawberry-rhubarb mixture into rammekins for Individual Strawberry Rhubarb Crisps

Step 4: Combine Butter with Brown
Sugar, Oats and Other Spices; Place
on Top of Rhubarb-Strawberry Mixture

Adding butter-oat-sugar mixture to the top of fruit for Individual Strawberry Rhubarb Crisps

Step 5: Bake in the Oven and Eat!

Individual Strawberry Rhubarb Crisps

In my opinion, rammekins are just not used enough. When I saw this recipe, I instantly thought of using rammekins in order to create smaller portion sizes for the Strawberry Rhubarb Crisp. This worked great because each person was able to get just enough rhubarb and strawberry flavor, yet didn’t feel too full afterwards.

What’s your favorite rhubarb recipe?

Cheers!

Individual Strawberry Rhubarb Crisps

Advertisements

Rhubarb Sorbet with Pistachios and Dark Chocolate

Rhubarb Sorbet with Dark Chocolate and Pistachios

This past Sunday I was determined… incredibly determined to make some concoction with rhubarb. I’m always usually pretty persistent with my recipes, but this Sunday was just a little different. Basically, this urge to bake with rhubarb resulted from a visit I had a few weeks ago to Ox in Portland where I had one of the most tasty sweet concoctions of my life: Rhubarb Vanilla Sorbet, Bittersweet Chocolate Magic Shell, Crushed Pistachio.

As a result, I’ve been thinking about rhubarb ever since that visit so I knew I had to fulfill my craving for it.

But, among all of the various options to bake with rhubarb, I decided that instead of a rhubarb crisp or rhubarb pie, I wanted to make something “cooler” (temperature-wise), so I choose to attempt to replicate the Rhubarb Sorbet I had at Ox. However, after two botched tries of locating rhubarb (the first store did not have rhubarb and the second store had unripe rhubarb), my final attempt resulted in just enough (I almost took all of the slim supply at the store) to make this dessert!

Despite the madness of visiting three stores, this recipe was definitely worth the trouble and the wait. Just look at the pictures above and below and you’ll understand!

Step 1: Chop Rhubarb

Rhubarb for Rhubarb Sorbet

Step 2: Dissolve Sugar in Water Over Low Heat

Dissolving Sugar for Rhubarb Sorbet

Step 3: Add Lemon Juice and Rhubarb Pieces

Rhubarb Mixture for Rhubarb Sorbet

Step 4: Put Rhubarb Mixture into a Food Processor

Puree-ing Rhubarb for Rhubarb Sorbet

Step 5: Place Rhubarb Mixture into Ice Cream Machine

Rhubarb Sorbet in the Ice Cream Machine

Step 6: Scoop, Drizzle Chocolate and
Pistachios; Eat!

Rhubarb Sorbet with Dark Chocolate and Pistachios


Even though I didn’t make the “magic shell” like Ox did, I still thoroughly enjoyed this recipe. Basically, this recipe encompasses three distinct flavors: tart, sweet and salty. Usually I only like two of those distinct flavor types, but this time all three converged together quite nicely without overwhelming each other in the process!

Thank you to Ox for offering such a delicious recipe!

Cheers!

Rhubarb Sorbet with Dark  Chocolate and Pistachios

Rhubarb Apple Pie


In my opinion, rhubarb is vastly unrecognized, often forgotten about, and I’d almost go as far to say that it doesn’t quite get the attention that it deserves. I might be biased (probably); however, it is my belief that the distinct sour and tartness of rhubarb baked into desserts is phenomenal.

This past weekend, I found this recipe for Rhubarb-Apple Pie in the latest issue of Cooking Light. I realize that not everyone is as crazy as I am about rhubarb; therefore, I liked the fact that this recipe paired rhubarb with another fruit in order to compliment its flavor with something more sweet. I think that this genius move increased the likelihood that more people would try it. As a result, my aspiration is that I can hopefully convert more people to like rhubarb with this recipe now!

Step 1: Slice Rhubarb and Peel/Slice Apples


Step 2: Combine Apples and Rhubarb
With Sugars, Lemon, Cinnamon and Flour


Step 3: Combine Butter, Brown Sugar and
Flour for Topping (I added Oats!)


Step 4: Place Fruit in Dough and
Place Topping on Top


Step 5: Bake and Eat!

I normally like to make my own pie dough; however, I simplified the baking process by using a pre-made crust from the grocery store which saved a lot of time and effort; therefore, the rest of this recipe was very easy with the simple chopping and assembly of the ingredients into the crust. All in all, I’m very happy with the result of this pie. The rhubarb combined immensely well with the apple and provided a dessert that was more attractive to those who aren’t as much of a fan of strictly sour desserts. A must-try and one that will be repeated again!

Cheers!


Rhubarb Tart

Rhubarb – the wonder plant. Despite it’s terrifying and quite strange appearance (that might just be my opinion), rhubarb (rhubarbs?) is (are?) actually quite delicious (when done right). All right, I’ll nix the parantheses from now on, but I just wanted to make that quick exclamation about this odd plant/vegetable/fruit wannabe.

I’ve only had assorted rhubarb concoctions a few times. In fact, I think it’s pretty safe to say that when I think of desserts, rhubarb is not among the first few choices, let alone the top twenty. But, I am glad that something will trigger my memory and like of it every now and then. It is definitely an odd plant/vegetable/fruit wannabe that I am happy to use in my cooking!

Nonetheless, I became reminded of rhubarb a few weeks ago when I happened to stumble upon it in the vegetable aisle while grocery shopping. On a whim, I decided to purchase some and figured that I would go home and find a recipe. I found a recipe from Epicurious titled Rhubarb Tart With Orange Glaze. It looked absolutely delicious and I liked the fact that it combined rhubarb with another fruit for different flavors.

Step 1: Zest Orange and Cut Rhubarb


Step 2: Stir Orange Juice and Sugar Together

Step 3: Mix Rhubarb and Orange Juice
Mixture Together; Let Stand for 10 Minutes



Step 4: Roll Out Thawed Pastry Dough;
Place Rhubarb Onto Pastry in Rows 


Step 5: Bake Pastry 


Even though I still think rhubarb looks absolutely silly and I’m confused as to why it’s classification is technically a vegetable, I do love it’s tart yet sweet taste. This dessert was perfect for a summer day. Next time, I’d recommend pairing with a scoop of vanilla ice cream.

Cheers!