i won what?

When Ally, a marketing coordinator for Condé Nast contacted me via email to say that I had won the Epicurious Farm Fresh Recipe Contest I was skeptical.   My first thought was that this was some sort of “your name has been entered into a drawing” sort of thing or that it was a marketing promotion.  And honestly, I didn’t even remember entering any contest for Epicurious. But after a little research sure enough it was legit. And the winning recipe was for my Rhubarb & Strawberry Crisp.

After a little back and forth communication with Ally, I thought for sure that this award would catapult me into some sort of rhubarb hall of fame…or that maybe Bobby Flay was going to fly to Orange County and personally hand me my check and with his camera crew in tow wanting to challenge me to a rhubarb crisp throw down.

Sadly, my check arrived with little pomp and circumstance.  But my check did arrive none the less.  And it is going into the fund for the “eating my way through Paris” this spring with my daughter.  So for that I’m very grateful.

So just in case you’d like to make this Farm Fresh Recipe Challenge Winning Recipe here it is (drum roll please!)

Enjoy!
Shannon

Rhubarb & Strawberry Crisp

Serves 8

1 lb. rhubarb, sliced in 1 in. pieces

2 pints strawberries, hulled, sliced in half

Zest and juice from 3 blood oranges (or whatever oranges you have on hand)

¼ cup flour

¼ cup sugar

Topping:

1 stick butter, chilled, cubed

¾ cup all purpose flour

½ cup brown sugar

½ cup oats

Pinch of salt

¼ cup toasted hazelnuts, skins removed, chopped coarsely

Preheat oven to 350°.  Grease an 8 x 11 baking dish and set aside.  In a bowl combine sliced rhubarb, strawberries, zest and juice from the oranges, flour and sugar.  Toss gently to incorporate flour and sugar throughout.  Pour into prepared baking dish.

For the topping I like to use a food processor, but a pastry cutter, fork or even your fingers work as well.  Combine chilled, cubed butter, with the flour, sugar and salt, pulse a few times until butter is the size of small peas.  Add oatmeal and pulse once or twice, just enough to get it mixed through, but not chopped too small.  Crumble mixture over the top of the strawberry rhubarb mixture.  Top with the roasted hazelnuts and bake for 45 minutes until the top is browned nicely and the mixture is bubbling through the cracks.

Serve warm with freshly whipped cream or vanilla ice cream.

a perfect paring

I’ve been reminiscing about my childhood. Being raised by two loving Grandparents, I have many fond memories of them and that little pink house that Grandpa had built. It’s interesting that food, even in its simplest form can bring back former days or moments, sometimes good and bad. Lately for me it has been rhubarb and strawberries.

Growing up in Idaho I remember when the spring days would get longer and the temperatures would begin to climb; produce from the garden began to increase. The garden was my Grandfathers pride and joy and probably a place of solace as well. He would bring in armfuls of greens, still warm from the sun with the smell of fresh soil still hugging at the roots. But what really got me excited was when it was time to harvest the rhubarb. It was a very short period during the spring when our few plantings of rhubarb would be ruby red and ready for harvest and the strawberries were heavy, bright red and sweet. This was the time for strawberry and rhubarb pie. And boy, did my Grandma know how to make a pie.

Like most Grandmothers there wasn’t a recipe only intuition and her hands that new the task well. I loved to watch her. We didn’t talk much when she was baking, but she would hum and I would kneel on the kitchen stool sneaking a berry or taking a leftover stalk of rhubarb and dip it into the sugar bowl. Grandma would scoop her coffee cup into the flour tin then into the sugar, giving the mix a turn with her hands. Adding the shortening and butter, (at what ratio I will never know) she would use her fingers to blend the ingredients. Then came the iced water drip by drip until it was the consistency she needed. When it was time to roll the dough the decks would be cleared and a toss of flour went onto the board, then the rolling pin was produced to finish the job. It all seemed so easy, and I relished the entertainment. But probably even more I enjoyed the results. The tender, flaky crust that encased the sweet tart blend of freshly harvested rhubarb and strawberries is a combination that cannot be improved upon.

If the prospect of baking a pie sends you running in the other direction, but you still want to enjoy the perfect paring of rhubarb and strawberry, try this recipe. It is a delightfully simple crisp with a hazelnut oatmeal top that is sure to please. Serve the crisp warm in bowls with freshly whipped cream or vanilla ice cream.

I think even Grandma would have liked it.

Enjoy!
Shannon

Rhubarb & Strawberry Crisp
Serves 8

1 lb. rhubarb, sliced in 1 in. pieces
2 pints strawberries, hulled, sliced in half
Zest and juice from 3 blood oranges (or whatever oranges you have on hand)
¼ cup flour
¼ cup sugar
Topping:
1 stick butter, chilled, cubed
¾ cup all purpose flour
½ cup brown sugar
½ cup oats
Pinch of salt
¼ cup toasted hazelnuts, skins removed, chopped coarsely

Preheat oven to 350°. Grease an 8 x 11 baking dish and set aside. In a bowl combine sliced rhubarb, strawberries, zest and juice from the oranges, flour and sugar. Toss gently to incorporate flour and sugar throughout. Pour into prepared baking dish.

For the topping I like to use a food processor, but a pastry cutter, fork or even your fingers work as well. Combine chilled, cubed butter, with the flour, sugar and salt, pulse a few times until butter is the size of small peas. Add oatmeal and pulse once or twice, just enough to get it mixed through, but not chopped too small. Crumble mixture over the top of the strawberry rhubarb mixture. Top with the roasted hazelnuts and bake for 45 minutes until the top is browned nicely and the mixture is bubbling through the cracks.

Serve warm with freshly whipped cream or vanilla ice cream.

a little fooling around

The "fool" originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare, (dare I say that even a fool can make it), this recipe calls for cooking a compote and then folding in whipped cream.

For me this is just a really good excuse to eat a dish of whipped cream.

Enjoy!
Shannon



Rhubarb Fool
Adapted from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

1 1/2 pounds rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped)
1/2 cup honey
Zest and juice of 1 orange
2 tablespoons finely chopped candied ginger
1/2 vanilla bean, split
Pinch of fine sea salt
3/4 cup heavy cream
1 tablespoon granulated sugar

To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.

Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses and chill for 1 hour before serving topped with the remaining compote.

Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.

rhubarb

“What do you do with this?” Is the typical question that I have been getting recently when purchasing these slender wildly crimson stalks.

The answer: pies, tarts or crumbles, but rhubarb is a great candidate for jam as well. It can be cooked as a compote and served over custard or ice cream, even layered in a trifle would be delicious. Quite often it is paired with other fruits such as strawberries, raspberries or apples to tame down the lively tartness.

I recently stumbled upon a recipe for rhubarb ice cream and just had to make it! I Began by making a simple vanilla custard or crème anglaise and then added the cooked rhubarb the last few minutes of churning. The result was beautiful, a soft pale pink with a subtle tartness that was hard to resist. The black flecks from the vanilla seeds dotted throughout added a lovely underpinning of flavor.  Spooned into chilled bowls and served straight from the churning vessel was the best way to appreciate its wonderful distinctive quality.

A very simple method for cooking rhubarb is to cut it up into even pieces with a sharp knife. Lay in a heavy-based pot and sprinkle with sugar (one-quarter of the weight of rhubarb in sugar). Allow to sit for 5-10 minutes to draw out the moisture, then cook gently and stir until just soft. Depending on your rhubarb you may need a little water or you could substitute orange juice, Verjuice or a sweet wine. A little vanilla bean is a lovely addition, but I think you will really be amazed that the rhubarb flavor alone is all you need.

Enjoy!
Shannon


Rhubarb Ice Cream
inspired by Skye Gyngell

Ice cream base
crème anglaise  (vanilla custard)

2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthways
6 egg yolks, preferably organic free-range
½ cup sugar

Rhubarb

4 lbs. rhubarb
1 vanilla bean, split lengthways
½ cup sugar
½ cup to 1 cup Verjuice or water

Start by making the custard base for the ice cream following the method in the toolbox for crème anglaise. Set aside to cool.

Wash and trim the rhubarb, then cut into 1 inch chunks. Lay in a heavy-based pot and sprinkle with sugar. Scrape out the fine black seeds of the vanilla bean and put into the rhubarb mixture along with the bean itself. Allow to sit for 5-10 minutes to draw out the moisture, then add the ½ cup of the Verjuice or water and cook gently and stir until just soft, about 10 minutes or so. Add more Verjuice or water if necessary. The rhubarb should be soft, but not completely falling apart.

Remove rhubarb from heat and allow to cool. The rhubarb can be added to the ice cream base as is, or can be puréed slightly for a more smooth texture.

When ready to churn, pour the custard base into your ice cream maker and churn until thickened (about 20-25 minutes). Just before the ice cream sets, pour in the cool rhubarb and churn for another 10 minutes before serving.

Serves 10