Rhubarb: Easy as Pie

I appreciate sour and tart flavors, fortuitous in the middle of Missouri’s May through June rhubarb season. Like pumpkins in the fall or sweet corn in the summer, rhubarb is a harbinger of season. And now this plant of farms and rural kitchens is going haute. IMG_0595[1]

Chefs are making rhubarb a focusing flavor in dishes such as goat cheese panna cotta with rhubarb, rhubarb mousse, and roasted pork shoulder with caramelized garlic, onions and rhubarb. In terms of taste, rhubarb brings a brightening acidity to any dish.

But, I still think of rhubarb and baking. I have a preference for sweets balanced by tartness anyway, coming from a family of chutney makers. One favorite chutney of mine is simply mango, sugar, black mustard seeds, dried red chili and lemon: a medley of taste sensation that brings the whole mouth into the experience. Rhubarb’s flavor profile explains chutney in a way words cannot.

Rhubarb is also at ease in Missouri weather. Consider: Once established, a rhubarb plant needs virtually no tending beyond plenty of water and perhaps a good feeding of fertilizer each year. Plus, how much more simple prep work do you need? Pull a stalk, wash, chop and you’re ready to bake. Luck came our way this year when Cousin Mary sent us Grandma Sanning’s remembered recipe for rhubarb cream pie, but there’s also rhubarb cake, rhubarb crisp, rhubarb muffins and much more. Chop up a few pieces and cook on the stovetop with a little sugar: the sauce works well with bread pudding, or even ice cream. Or, make a chutney out of it, just drop the lemon.

Rhubarb, classified as a vegetable not a fruit, comes in many cultivars and has stalk colors ranging from fetching red to green. Most groceries gravitate towards the red varieties, but for stalky growth and yield, my money’s on the green ones. The robust rhubarb in my back yard is straight-up green, thank you, and makes savory and sweet delicacies bar none. It also looks as if it could take me down if I wrestled with it—the leaves are broad and lush, the stalks taller than my head. That’s partly due to the fact that I neglected to pull them a couple of weeks ago, but still, it makes an impressive stand.

I like the tartness to come through in the finished dish and feel most recipes use far too much sugar.

For a recipe for Rhubarb Cream Pie, see my column, A Spiced Life, at the Columbia Daily Tribune (http://www.columbiatribune.com/arts_life/food/columns/rhubarb-easy-as-pie/article_4982df1a-c7c0-11e2-8e09-10604b9f6eda.html) or my blog, Savor Missouri at Missouri Life (http://www.missourilife.com/blogs/savor-missouri)


About ninafurstenau

Nina Mukerjee Furstenau teaches a Food and Wine Writing for the University of Missouri Science and Agriculture Journalism program and the MU School of Journalism School. Her book, Biting Through the Skin: An Indian Kitchen in America's Heartland was the winner of the MFK Fisher Book Award and Grand Prize Award for culinary/culture writing and designated as a Kansas Notable Book. She has also written Savor Missouri: River Hill Country Food and Wine, celebrating Missouri foodways. Her essay, "And Then There Was Rum Cake," appears in the 2017 anthology, Pie & Whiskey: Writer's Under the Influence of Butter and Booze. Ms. Furstenau was in the Peace Corps in Tunisia from 1984 to 1986 and then began working life as a journalist and publisher/editor of three construction magazines beginning in 1987. Ms. Furstenau and her husband launched and published these magazines and two others until 2001. She was a month-long resident at the Vermont Studio Center in Johnson, Vermont, in 2008.
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