{"id":10101,"date":"2014-05-23T14:54:00","date_gmt":"2014-05-23T18:54:00","guid":{"rendered":"http:\/\/blogs.northcountrypublicradio.org\/allin\/?p=10101"},"modified":"2014-05-23T16:15:37","modified_gmt":"2014-05-23T20:15:37","slug":"rhubarb-rhubarb-rhubarb-recipes","status":"publish","type":"post","link":"https:\/\/blogs.northcountrypublicradio.org\/allin\/2014\/05\/23\/rhubarb-rhubarb-rhubarb-recipes\/","title":{"rendered":"Rhubarb, rhubarb, rhubarb (recipes!)"},"content":{"rendered":"
\"Rhubarb<\/a>

Rhubarb growing in Jackie Sauter’s garden — it’s huge! Photo: Jackie Sauter<\/p><\/div>\n

Happy weekend! So last week I started thinking about rhubarb. Why? Because it’s suddenly everywhere (Jackie’s garden, for example — see the pic)! And I started thinking about the great recipes people around here have for pretty much every seasonal fruit and vegetable. So I did a little checking around, and a little asking around, and I came up with some great ones!<\/p>\n

First, drinks! NCPR Facebook friend Jane\u00a0Sandwick\u00a0Williams sent around this link, to some delicious rhubarb cocktail recipes, including the Strawberry Rhubarb Margarita and (ooh…) the Vodka Rhubarb Pie Cocktail. Drink up! Recipes here<\/a>.<\/p>\n

And Barbara Rexilius (RhuBarbara), in response to a callout for cold drinks from Todd a couple summers ago, sent this recipe:<\/p>\n

Rhubarb-Ginger Punch<\/strong><\/p>\n

\n

Heat the following ingredients, just enough to dissolve and blend.
\n8 oz. Adirondack Rhubarb Traditions\u2019 Rhubarb Concentrate
\n1 \u20131 1\/4 cups sweetener(may use sugar, maple syrup or honey)
\n1\/4 cup lemon juice
\n1\/4 cup orange juice
\n1\/4 \u2013 1\/2 tsp. ground ginger
\n4 cups water<\/p>\n

The above mix can be put in jars and frozen and taken out when ever you want a summer drink.<\/p>\n

When ready for a good drink mix with two liters of Ginger Ale. Serve over crushed ice. It makes a refreshing, thirst quenching drink.<\/p>\n

***<\/p>\n<\/div>\n

Oh man. Now to the more substantial stuff: From a long-ago callout<\/a> for signature North Country dishes, this very basic recipe for Rhubarb Pie from Diane Romlein:<\/p>\n

Rhubarb Pie<\/strong><\/p>\n

Chop rhubarb from the garden early in the spring when the stalks are a foot or so high. Freeze 1″ pieces by just popping in the freezer.<\/p>\n

Make tender, flaky pie crust<\/p>\n

Remove 4 cups frozen rhubarb from freezer. Stir in 1 1\/4c. sugar, 1 egg, 1\/2 c. flour and a little cinnamon. Mound in crust. Add butter to the top.<\/p>\n

Place top crust on, with pretty pattern cut in to let out steam.<\/p>\n

Bake at 350 degrees for about an hour, or till bubbly and golden.<\/p>\n

***<\/p>\n

Here’s <\/a>Todd Moe’s award-winning recipe for Rhubarb-Strawberry-Rosemary Pie<\/strong><\/p>\n

And Todd’s recipe for a mouth-watering Rhubarb Coffeecake<\/p>\n

\n

Minnie\u2019s Rhubarb Coffeecake<\/strong><\/p>\n

\u00bd cup shortening, or butter
\n1 \u00bd cup brown sugar
\n1 egg
\n1 cup buttermilk
\n1 tsp baking soda
\n\u00bd tsp salt
\n2 cups flour
\n2 cups diced rhubarb<\/p>\n

Cream shortening, sugar and egg. Add dry ingredients with milk. Add rhubarb. Spread into a 9 x 13 greased pan.<\/p>\n

Topping: \u00bd cup sugar, 1 tbsp butter, 1 tbsp cinnamon. Sprinkle over batter and bake in a 350 degree oven for 50 minutes.<\/p>\n

***<\/p>\n

Well, those sound fantastic, and I bet yours are too! Post your cant-miss rhubarb recipes in our comments section, or email them to me at nora@ncpr.org. Coming next week, asparagus! It’s not here long, but you better eat it when it is!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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