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Rhubard Rhumble!



Mario Batali, NYTimes - 5/5/13


Chop 6 ribs of rhubarb and place in a saucepan with 3 cups each sugar and water. Simmer for 20 minutes. Once cool, blend until smooth. In a pitcher filled with ice, pour 1 cup each of tequila blanca, fresh lime juice and rhubarb purée, then add 2 oz. Grand Marnier.




In general, each cup of diced rhubarb (anywhere from ¼-inch to 1-inch chunks) is combined with ¼ to 1/3 cup of granulated sugar (hothouse rhubarb usually needs lesser amount). Stir to mix well, cover and allow to sit at room temperature for an hour to as long as half a day before cooking slowly until the rhubarb looks transparent and the syrup thickens. Add grated lime rind, cool sauce, then refrigerate. If you’re not a lime fan, substitute lemon or orange. Or cook rhubarb with grated ginger root or candied angelica, a vanilla bean or star anise pod, cinnamon stick or freshly grated nutmeg. Amanda Hesser uses an infusion of bergamot-flavored Earl Grey tea and cardamom seeds. After rhubarb cools, strawberries can be added for a favorite combo.



Ellen Ecker Ogden, “From the Cook’s Garden”

 1 ¼ cups milk

 1 tablespoon cider vinegar

 2 ¼ cups unbleached all-purpose flour 

1 teaspoon baking soda

½ teaspoon salt

6 tablespoons unsalted butter at room temperature

1 ¼ cups packed dark brown sugar

1 large egg

3 cups rhubarb sliced ½ inch thick (a bit less than 2 pounds)




1/3 cup packed light or dark brown sugar

½ cup old fashioned rolled oats

1 ½ teaspoons ground cinnamon

1. Set rack in center of oven and preheat to 350 degrees.

2. Lightly butter and flour a 9x13 inch baking pan, tapping out flour.

3. Combine milk and vinegar and let stand until milk curdles (about 5 minutes).

4. Mix flour, baking soda and salt.

5. In a medium bowl, cream butter and brown sugar with an electric mixer on high speed until light and fluffy (about 3 minutes).

6. Add egg and mix thoroughly.

7. In three additions beginning with flour, alternately stir in flour mix and curdled milk, using a rubber spatula and being careful not to over mix.

8. Fold in rhubarb. Spread batter evenly in the pan.

9. Mix topping ingredients in a small bowl until blended. Sprinkle over the batter.

10. Bake until a toothpick or cake tester inserted in center of cake comes out clean, 35 to 40 minutes. Cool in the pan on a rack. Serves 8 or more.



 Madelaine Bullwinkel, “Gourmet Preserves Chez Madelaine”

2 pounds fresh rhubarb

8 3-inch strips lemon peel

2 fresh ginger root slices, the size of a quarter

1/2-cup water

2-1/2 cups sugar

1/3 cup thinly sliced crystallized ginger


1. Rinse, trim and cut rhubarb into ½-inch lengths. Combine with lemon, ginger root and water in a heave, nonreactive 4-quart pan. Bring water to a boil, slow it to a simmer, cover and gently cook for 30 minutes. Lift lid and stir several times.

2. Remove ginger root, turn up the heat and begin adding sugar ½ cup at a time, waiting for the liquid to return to the boil before adding more. Continue cooking over high heat, stirring constantly, until jam thickens and reduces to about 3 cups.

Stir in ginger pieces.

3. Off heat, skim if necessary and fill hot, sterilized jars to 1/8-inch of top. Wipe rims clean, attach new lids and process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 3 cups.



 In a pint jar, using a narrow whisk or fork, stir 2 Tablespoons buttermilk into 2 cups heavy cream. Cover with wax paper and set aside at room temperature. The next day, stir the thickened cream again and re-cover. By the third day, the cream probably will have the tang you want (if not, repeat the process). Put a lid on the jar and refrigerate.

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