Surprising Rhubarb for a Mother’s Day Dessert

Rhubarb and Strawberry Crumble with Mascarpone Whipped CreamLast Saturday when I arrived at my local farmers’ market in our small New England town, the crop that captured my attention was rhubarb. Resting regally on a folding table at one of my favorite stands were bundles of deep red and pale green stalks. I quickly picked up three bunches, knowing that the following week I needed rhubarb for a dessert in one of my cooking classes.

Although typically treated as a fruit, rhubarb is actually a plant with a tartness that requires a complement of sugar. The dessert I had planned was a warm rhubarb and strawberry crumble (which calls for both white and brown sugars); it takes only 20 minutes to assemble and then about half an hour in the oven. For the filling sliced rhubarb and strawberries are dusted with sugar and aromatic spices including cinnamon, allspice, and nutmeg. A traditional topping of flour, oats, brown sugar, and nuts (I used sliced almonds) Continue reading

Rhubarb Isn’t Just for Desserts

Pork Tenderloins with Rhubarb Chutney 4The thermometer has reached into the 70s, the forsythia are at last in bloom, and sleek, long crimson rhubarb stalks are proudly displayed in our groceries. Spring has at last arrived in New England!

As a cook I look forward to all the harbingers of the season, but none more that the fresh ingredients which start to appear in our markets. Rhubarb, an early entry, is one of my favorites. Typically, I include this fruit (technically it’s a vegetable, but most of use it as the former) in desserts such as crumbles, crisps, or compotes, but this year, I decided instead to make chutney with this colorful new arrival. Continue reading