Week 46 – Rhubarb In the Raw

The rhubarb plant in my yard

It is ridiculous how expensive rhubarb is.

I mean, seriously? The stuff grows like a weed. And it’s as sour as all get out. Most people have no clue what to do with it. But it’s not exotic; it’s just like the “stand-off-ish” fruit-vegetable* of the produce community. (*Is it a fruit? A vegetable? Do I care enough to wikipedia it? No)

But I loooooove rhubarb. I grew up with rhubarb growing in our yard; the patches grew and grew year after year. We always had plenty of rhubarb. It’s a family joke that we never had enough rhubarb pies, though. As it goes, my dad would get his “one rhubarb pie a year.” I’m not sure how strict that “one a year” rule was, but I remember pie came and went quickly. The rhubarb, however, lasted all summer.

From the time I was quite young, I’d mosey out to the yard with a kitchen knife, slice a stalk off at the base, and decapitate the big leafy head right then and there. Then I’d suck and chew my heart out. Raw rhubarb is so sour, but so poignant and tasty. And I loved it.

When we bought our house last August, one of the little treasures about it was that there was a rhubarb patch already started in the yard. Can you say heaven? I can. Achem: “Rhubarb.”

So, when we got rhubarb in our CSA, I chuckled. I didn’t need any extra. And I gave it away.

Here’s a yummy recipe for rhubarb cobbler, courtesy of my Mom. It’s suuuuper easy:

Strawberry Rhubard Cobbler

Mix together the following ingredients in a large/medium bowl:
– 1/4 teaspoon Cinnamon
– 1/4 teaspoon Ginger
– 3/4 cup Sugar
– 2-3 Tablespoons Flour
– 2 sticks Rhubarb
– 1 cup Strawberries
(You can use more strawberries & rhubarb if you want. I often use at least these amounts, and pile on a bit more)

Be sure to slice the rhubarb & strawberries!

Mixing up the fruit & spices.

Mix together the cobbler topping in a separate bowl, out of the following ingredients:
– 1 1/2 cups Instant Oatmeal (or 1 cup regular Oatmeal)
– 1/2 cup Brown Sugar
Then, smash in about 1/4 cup Butter for consistency. I use a fork or my hands.

Place fruit mixture in the bottom of a dish. Top with crumbly cobbler topping.

Bake at 350 F for about 45 minutes.

Prepping cobbler for baking

WEEK 46

Braising Mix
Arugula
Rhubarb
Leeks
Garlic Greens
Asparagus
Radishes
Apples
Carrots
Baby Bok Choi

By ekwetzel
2011-05-28