Spring Fling: Rhubarb
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of asparagus -- today, we're exploring rhubarb.
Rhubarb is a large reddish, celery-like stalk with large green leaves. Even though rhubarb is commonly paired with strawberries to create tarts, cobblers and pies, this lengthy root is a vegetable. It tends to be tart, needing the addition of ample sweeteners like sugar and additional fruits.
Roasted asparagus is topped with a sauce made from shallots, rhubarb and white balsamic vinegar.
Rhubarb is cooked with sugar, lemon juice and vanilla extract until soft. Before serving, mix it with strawberries and top with Greek yogurt and toasted almonds.
A Brown Betty is a dessert that dates back to Colonial times and is made from fruit and sweetened crumbs. Here, panko is combined with brown sugar, cinnamon, allspice and ginger.
Rhubarb is pureed with frozen strawberries, ice cream, vodka, and Cognac in a blender until smooth for an adult milkshake.
Talk to us: Will rhubarb be on your Mother's Day menu? Tell us in the comments or join the conversation on twitter at #cookingwith.
Browse more of Food Network’s Mother’s Day recipes.