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Entries tagged with 'rhubarb'

Preserved: Strawberry Rhubarb Jam

Preserved Emily Teel Post a comment

Strawberry rhubarb preserves are by no means innovative, but they're a classic for a reason. More

Weekend Baking Project: Rhubarb Pie

Weekend Baking Project Carrie Vasios Mullins 4 comments

Spring is finally here, arrived in the form of pink-green stalks of rhubarb. I'm going to celebrate this weekend by making this pie. More

Bake the Book: Lemon Cream Bomboloni with Rhubarb Chutney and Pistachio Florentines

Emma Kobolakis 1 comment

We're not normally ones to coo over a dessert, but have you seen these little cuties? Piped full of sunshine-bright lemon cream, with sweet rhubarb chutney to offset its tartness and pistacho florentines for crunch, they're a Glazed, Filled, Sugared, & Dipped delight. More

Bake the Book: Pansy Rhubarb Galettes

Emma Kobolakis Post a comment

Looking like little pansy-sprinkled purses, these galettes from Cooking With Flowers combine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share. More

From the Pastry Dungeon: Whole Wheat Oatmeal Pancakes with Maple Roast Rhubarb

Very Small Anna Anna Markow Post a comment

I'm not usually a big fan of pancakes, but I am a big fan of whole grains. Whole wheat flour with a little roughly ground oats thrown in makes fluffy, tasty pancakes. Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. More

Preserved: Raspberry Rhubarb Ginger Jam

Preserved Lucy Baker Post a comment

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. More

Bake the Book: Rhubarb Pie with Almond Paste

Emma Kobolakis Post a comment

Rhubarb pie is a keenly seasonal dessert, memorable for both its flavor and summertime debut. Home Made Summer takes advantage of that with a recipe for a sweetly spiced pie starring the stalk, supported by a cast of nutmeg, cinnamon, orange zest and almond paste. More

American Classics: Strawberry Rhubarb Kuchen

American Classics Alexandra Penfold Post a comment

This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top. More

Wake and Bake: Crepes with Blackberry-Rhubarb Compote

Wake and Bake Carrie Vasios Mullins Post a comment

A chunky compote of rhubarb and blackberries makes a great sweet-tart topping for buttery crepes. Add a scoop of vanilla ice cream for an easy dessert. More

Preserved: Millionaire's Cherry Rhubarb Jam

Preserved Lucy Baker 3 comments

Why Millionaire's? Because this jam includes pricy but oh-so-worth it vanilla beans and Grand Marnier. Rhubarb is only in season for a short while, so why not go for broke? More

Share Your Sweets: Rhubarb

Share Your Sweets Carrie Vasios Mullins 2 comments

There were days when people were wary of rhubarb and hardly ventured beyond the classic rhubarb-strawberry pie. Well those days are over, at least for SE-ers, who know how to dress up this tart fruit in everything from crumbles to short cake. More

From The Pastry Dungeon: Rhubarb and Lime Pavlovas

Very Small Anna Anna Markow 1 comment

Pavlovas are a traditional Australian/New Zealand dessert. A shell of crisp, airy meringue encases a pillowy marshmallow center. They are classically served with sour passion fruit or kiwi to offset the sweetness of the meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert. More

Seasonal Baking: 6 Recipes We Love With Rhubarb

Carrie Vasios Mullins 2 comments

Spring is finally here, as evidenced by the first rhubarb arriving in the market. See 6 of our favorite recipes for using this sweet-tart fruit! More

Preserved: Strawberry Rhubarb Jam with Honey and Cinnamon

Preserved Lucy Baker 1 comment

It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon. More

Bake the Book: Rhubarb & Jasmine Pops

Caroline Russock 1 comment

Matching up tart rhubarb with delicate, floral jasmine tea makes for a transcendent popsicle experience. More

Preserved: Apple Rhubarb Conserve with Almonds and Apricots

Preserved Lucy Baker Post a comment

I've always considered apples to be strictly a fall and winter fruit. Who wants a boring old granny smith when there are strawberries, cantaloupes, and nectarines to be had? But then last summer I had my first taste of rhubarb-apple pie. I loved the sweet-tart flavor combination, and how the tender pieces of apple paired with the silky rhubarb. This week, I combined the two in a conserve studded with toasted almonds and dried apricots. More

Scooped: Rhubarb Frozen Greek Yogurt

Scooped Ethan Frisch Post a comment

The addition of tangy, thick Greek yogurt complements the rhubarb's own tart flavor and adds creamy depth and intensity, making for a dessert that is at once brightly refreshing and indulgently satisfying. More

Preserved: Blueberry Rhubarb Jam with Maple Syrup

Preserved Lucy Baker 2 comments

The resulting jam is, quite honestly, one of the best I've ever made for this column. Thick, silky, and speckled with tiny chunks of blueberries, it has a pronounced maple flavor and is lightly scented with star anise, cinnamon, and vanilla. More

Preserved: Rhubarb Rose Water Jam

Preserved Lucy Baker Post a comment

Made from distilled rose petals, rose water has a distinctive floral flavor. It is a common ingredient in many countries, including Turkey, Iran, India, and France. While it looks innocent enough in the bottle, it packs a serious punch and a little goes a long way. It can be used in both savory and sweet dishes, but I especially love it paired with spring produce like berries and rhubarb. More

Pie of the Week: Rhubarb Pie

Lauren Weisenthal 3 comments

Contrary to calendars and thermometers, for me it's not really spring until the first blush of rhubarb graces New York City. Of course, half the fun is the anticipation; the weeks spent watching and waiting for it to appear. Once it arrives, rhubarb-mania ensues. You'll find me folding it into batters, slow cooking it into compotes, juicing it for sorbets, and canning it for jam. Before all of that, however, I pay homage to the splendid simplistic beauty of rhubarb by baking it into a pie which, above all other expressions, is the best form that rhubarb can possibly take. More

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