[ RHUBARB ]

Rhubarb signals resilience, bursting forth with vibrant tartness.

Rhubarb

Rhubarb, the resilient garden gem, emerges as winter’s chill fades, bringing with it a burst of tart vitality. While it's true that not everyone adores its robust character, especially when overcooked into bitterness, there’s a certain charm to its sharpness. This spirited vegetable teaches us that a touch of tartness can enhance the sweeter moments, much like how rhubarb deepens the flavors of a summer strawberry. This pairing illustrates how contrasting flavors can come together to enrich a dish.

Looking for the best rhubarb recipes to put those pretty pink stalks to use? The delightfully sour treat is at its peak from April to June. The season is short, so as soon as you spot them at your local farmers market, snag them!

Rhubarb’s tart, slightly floral flavor shines in desserts (like rhubarb turnovers, crumbles, or custard cakes), but it’s also great in compotes and cocktails. When choosing rhubarb for these recipes, look for sturdy stalks that are red or dark pink. Green stalks are fine, too, but don’t quite have the same visual appeal. There’s also a belief that the redder the stalk, the more robust the flavor. Now that you know what to look for, let’s dive into how to prepare rhubarb.

REMINDER : DON’T EAT THE LEAVES

Strawberry Rhubarb Galette

Ingredients for the Dough:

1 1/2 cups all-purpose flour

1 1/2 teaspoons sugar

1/4 teaspoon salt

8 tablespoons cold unsalted butter, cut into 1/2-inch cubes

1/3 cup ice water

2 tablespoons melted butter (for brushing)

Turbinado or raw sugar (for sprinkling)

Ingredients for the Filling:

2 cups fresh rhubarb, cut into 1/2-inch pieces

1 cup fresh strawberries, hulled and halved

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons cornstarch

Zest of 1 small lemon (optional)

Prepare the Dough:

In the bowl of a food processor, combine the flour, 1 1/2 teaspoons sugar, and salt. Pulse a few times to mix. Add the cubed butter and pulse about 8 to 10 times until the mixture resembles coarse crumbs. With the processor running, gradually add the ice water, one tablespoon at a time, just until the dough comes together into a ball. Transfer the dough onto a clean work surface, form it into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.

Make the Filling:

In a large mixing bowl, toss the rhubarb and strawberries with granulated sugar, vanilla extract, cornstarch, and lemon zest if using. Let the mixture sit for about 10 minutes to marinate and release juices.

Assemble the Galette:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the chilled dough on the prepared baking sheet into a 14-inch round. Spoon the fruit filling onto the center of the dough, leaving a 1- to 2-inch border. Fold the edges over the filling, pleating to seal. Brush the dough with melted butter and sprinkle with turbinado sugar.

Bake the Galette:

Bake in the preheated oven for 35 to 45 minutes, until the crust is golden and the filling is bubbly and thickened. Allow to cool for about 15 minutes before serving.

Lemon Chicken with Crispy Rhubarb

Ingredients for the Chicken Marinade:

2 tbsp aged balsamic vinegar

1 tbsp high-quality Dijon mustard

1 tbsp honey

¼ cup extra virgin olive oil

2 cloves garlic, minced

½ tsp smoked paprika

½ tsp finely ground sea salt

½ tsp freshly cracked black pepper

¼ cup freshly squeezed lemon juice

2-3 rhubarb stalks, shaved/peeled (reserve shavings for topping)

For the Chicken and Crispy Rhubarb:

1 ½ pounds skinless boneless chicken thighs (about 5 small thighs)

1 lemon, sliced

Olive oil, as needed

Salt, to taste

Pepper, to taste

Optional: ¼ teaspoon lemon garlic seasoning or lemon pepper

1 red onion, sliced into sections

Pinch of fresh tarragon or thyme leaves for garnish

Lemon Chicken Cont.

Prepare the Marinade:

In a blender, combine balsamic vinegar, Dijon mustard, honey, olive oil, minced garlic, smoked paprika, salt, pepper, and lemon juice. Blend until smooth. Add the peeled rhubarb stalks to the blender and pulse until the stalks are finely incorporated into the marinade.

Marinate the Chicken:

Clean and trim the chicken thighs. Place them in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Let marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.

Cook the Chicken:

Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in an oven-safe skillet or cast iron pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear each thigh until golden, about 3 minutes per side. Pour the remaining marinade over the chicken. Arrange lemon slices atop the chicken thighs. Scatter the onions around the chicken and drizzle them with olive oil; season with salt and pepper.

Bake:

Transfer the skillet to the preheated oven and bake for 10 minutes. Meanwhile, toss the rhubarb shavings with a bit of olive oil, salt, pepper, and optional lemon garlic seasoning or lemon pepper. Add the rhubarb shavings to the skillet, spreading them around the chicken. Return to the oven and bake for an additional 15 minutes, or until the chicken is thoroughly cooked and the rhubarb is crispy.

Serve:

Once done, remove the skillet from the oven. Sprinkle with fresh tarragon or thyme. Serve the chicken hot, garnished with crispy rhubarb shavings and accompanied by the roasted red onions.

Cherry Rhubarb Crisp Recipe

Crisp Filling

1/4 cup (28 g) cornstarch

3/4 cup (150 g) granulated sugar, divided

1/8 teaspoon ground cinnamon

6 cups (680 g) pitted sweet cherries (fresh or frozen)

3 1/2 cups (454 g) rhubarb, cut into 1-inch pieces

1 cup (240 g) sweet white wine

1 teaspoon vanilla bean paste

1/4 teaspoon fine salt

1 tablespoon (15 g) unsalted butter, room temperature

1 teaspoon lemon juice

Streusel Topping

1 cup (284 g) all-purpose flour

1/2 cup (45 g) rolled or quick oats

1/4 cup (50 g) granulated sugar

1/4 cup (50 g) brown sugar

1/4 teaspoon fine salt

9 tablespoons (126 g) unsalted butter, room temperature

Crisp Filling:

Mix cornstarch, 1/4 cup (50 g) sugar, and cinnamon. Toss with cherries and rhubarb. Boil wine, remaining sugar, vanilla, and salt. Add butter and lemon juice. Pour over fruit and let cool.

Streusel:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Combine flour, oats, sugars, and salt. Add butter until crumbly. Spread on baking sheet.

Assemble and Bake:

Pour fruit mixture into a 9 x 13-inch baking dish. Bake streusel and fruit: streusel for 8 minutes, fruit for 10-15 minutes until bubbling. Top fruit with streusel and bake for 15-20 minutes until golden brown. Cool slightly before serving.