Tart & Sweet

by —11 August 2017

Serving up the old school flavors of rhubarb


Rhubarb – the oft forgotten treasure that allows us to dig deep into that family recipe box with recipes penned out longhand by grandmas and great grandmas.

Despite its moniker as “pie fruit”, rhubarb is actually a vegetable. And, it’s one that’s rich in all things good — fiber, vitamins K and C, calcium, potassium, and magnesium.  It’s one of the first edible plants to make an appearance in local gardens in the spring and is available throughout summer in the produce section thanks to growers all over the northwest.

Although Phyllis Humphrey is no longer creating great things in her kitchen for her family, some of her many rhubarb recipes live on thanks to her daughter-in-law, Charlene Humphrey, who has been entrusted with Grandma Phyllis’ treasure trove of recipes.

Outside of my recipe for Rhubarb Chutney, feel free to use frozen rhubarb. Simply defrost and drain before adding to your recipe. Let’s all take part in this rhubarb revival and grab a bounty of this “pie fruit” from your freezer or fresh in the produce section. Then, whip up and treat friends and family to some of these long loved classics.

Enjoy!

RHUBARB CHUTNEY

~From the kitchen of Kay Erickson

INGREDIENTS

2 t. vegetable oil
1/3 c. chopped onion
2 c. rhubarb, chopped
1/3 c. golden raisins, craisins or dried tart cherries
1/3 c. light brown sugar
1 T. cider vinegar
1/4 t. ground ginger
1/8 t. ground black pepper

Heat oil in a saucepan over medium heat. Add onion and sauté, stirring often until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger, and pepper. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb softens, about 8 minutes. Remove from the heat and cool. Serve with meat or poultry.

RHUBARB DESSERT

~From the kitchen of Phyllis Humphrey

INGREDIENTS

1 c. flour + ¼ c. flour
½ c. butter
5 T. powdered sugar
2 eggs
1-½ c. granulated sugar
¾ t. baking powder
¼ t. salt
½ c. chopped walnuts
3 c. rhubarb, diced

DIRECTIONS

Preheat oven to 350 degrees. Mix one cup of flour, butter, and powdered sugar and press into the bottom of a 9” x 9” pan. Bake 12-15 minutes. Remove from the oven and rest pan on a wire rack while you prepare the filling. Sift together the ¼ cup of flour, baking powder, and salt. Beat the eggs in a medium bowl and the dry ingredients and stir until blended. Add the walnuts and rhubarb and pour over the baked crust. Bake for 30-35 minutes.

RHUBARB LEMON PIE

~From the kitchen of Phyllis Humphrey

INGREDIENTS

1 prepare your own pie crust or use pre-prepared crusts (9 “pie with lattice top)
3 c. diced rhubarb
1 c. sugar
1 T. flour
1 large egg, beaten
¾ t. grated lemon rind
1 T. lemon juice
½ c. water

DIRECTIONS

Preheat oven to 450 degrees. Line the 9” pie plate with the pie crust. Layer the crust with the rhubarb. Combine the sugar and flour in a heatproof bowl, stir in the beaten egg, lemon rind, lemon juice, and water. Place the bowl over a pot with simmering water and heat, stirring constantly until slightly thickened. Pour the sauce over the rhubarb and top with a lattice crust. Bake in preheated 450-degree oven for 10 minutes, reduce oven temperature to 350 degrees and bake for an additional 20-30 minutes until crust is golden. Cool completely before serving.

RHUBARB SQUARES

~From the kitchen of Phyllis Humphrey

INGREDIENTS

1 c. flour
1 t. baking powder
¼ t. salt
¼ c. butter
1 egg
1 T. milk
2 c. rhubarb cut into pieces
1 3-ounce package of Strawberry Jell-O

TOPPING

¼ c. butter
1 c. sugar
½ c. flour

DIRECTIONS

Preheat oven to 350 degrees. Butter a 9” baking pan and set aside. Combine the 1 cup flour, baking powder, and salt. Cut in the ¼ cup butter. Beat the egg and mix with the milk. Add to the mixture and pat into the buttered baking pan. Cover the mixture with the rhubarb and sprinkle with the dry Jell-O. Mix together the butter, sugar, and flour for the topping. Put on top of the rhubarb. Bake for 50 minutes. Cool and then cut into squares.

RHUBARB PUDDING

~From the kitchen of Phyllis Humphrey

INGREDIENTS

2 c. rhubarb, diced
1 c. sugar
2 T. flour
2 eggs

TOPPING

¾ c. flour
¾ c. oatmeal
¾ c. brown sugar
¼ c. butter
½ t. baking soda
½ t. salt
½ t. baking powder

DIRECTIONS

Preheat oven to 350 degrees. Mix together the rhubarb, sugar, 2 tablespoons of flour and eggs and spread in an 8” square pan. Mix together the topping ingredients like a pie crust. Put on top of the rhubarb mixture. Bake for about 45 minutes or until the fruit is done and the top is brown. Serve warm.

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