Latest news with #rhubarb
New York Times
5 days ago
- Health
- New York Times
‘Crazy Easy' Rhubarb Crisp
Have you ever loved something so much that you give yourself false memories of it, implanting these beautiful but completely made-up moments into the narrative of your life? No? Just me? I am convinced that, in my childhood Santa Monica home, we grew rhubarb in the backyard. I feel as if I grew up with those sturdy stalks, making hiding places or hats out of their giant leaves and eating rhubarb pie, rhubarb tart, rhubarb compote. My mom eye-rollingly asserts that this was not the case. No matter! I'm making up for lost time now, as an adult, with round after round of rhubarb crisp. Mark Bittman's recipe is, in the words of a reader, 'crazy easy,' which partially explains that five-star rating. Another explanation is that his recipe really lets rhubarb shine; while strawberries and rhubarb are a classic pairing, the berries sit this one out so that rhubarb's sharp tartness can really sing. As is often the case with these classic New York Times Cooking recipes, you'll want to scroll through the reader comments for brilliant substitution and addition ideas. Some of my favorites: Mix a tablespoon or so of fresh herbs into the crumbly oat topping (lemon thyme!); add grated ginger to the sugared rhubarb; replace the citrus juice with Grand Marnier. Featured Recipe View Recipe → Slow-cooker garlic butter chicken: 'The seasoning of this rich garlic and herb braise is inspired by escargot butter, which famously makes everything delicious,' Sarah DiGregorio writes in the headnotes for her recipe. As such, please serve this with a carafe of wine and some accordion music. Dill pesto pasta with tuna: We love a recipe that uses up an entire bunch of herbs. Ham El-Waylly's fresh weeknight pasta calls for two cups of feathery dill fronds; save the stems for stock or for stuffing into the cavity of a roast chicken. Squid ink pasta: Remember how, in a previous newsletter, I shared my Sam Sifton-esque no-recipe spicy tomato seafood pasta situation? Kay Chun has kindly created an easy, perfectly calibrated recipe for exactly the dish I was trying to make. Thank you, Kay! Baked tofu: And now, a meal-prep moment. A batch of these savory, crispy-edged tofu cubes will yield easy protein to toss into salads, curries, stir-fries, grain bowls, scrambles — whatever you like. Kristina Felix uses tamari, as well as onion and garlic powders, to season the tofu; I might try some curry powder or garam masala.
Telegraph
26-05-2025
- General
- Telegraph
Rhubarb with star anise, ginger, orange and labneh
Overview Prep time 10 mins Cook time 30 mins Serves 4 -6 Ingredients 700g rhubarb (get stalks that are roughly the same thickness) 65g granulated sugar 100g honey 200ml blood orange juice 2 broad strips of orange zest 2 slices of root ginger, about the thickness of a pound coin 1 star anise pistachios, to serve For the labneh 400g Greek yoghurt 1½ tbsp icing sugar pinch of cinnamon Method Step For the labneh, pour off the liquid sitting on top of 400g Greek yoghurt Step Mix in 1½ tbsp icing sugar and a pinch of cinnamon then tip the 400g Greek yoghurt into some muslin. Set this in a sieve, tie the muslin to form a bag and put it in the fridge. Leave for about 12 hours or so, squeezing the muslin bag every so often. Step Preheat the oven to 180C/160C fan/gas mark 4. Trim the bases and tops of 700g rhubarb stalks. Cut into 3cm lengths and put into a large ovenproof dish in which they can lie – more or less - in a single layer. Step Put the 65g granulated sugar, 100g honey, 200ml blood orange juice, 100ml water, 2 broad strips of orange zest, 2 slices of root ginger and 1 star anise into a saucepan and bring to a gentle boil, stirring to help the sugar dissolve – about 5 minutes. Step Pour over the rhubarb and cover the dish tightly with two layers of foil. Bake for 20 minutes for medium stalks; the cooking time depends very much on the thickness of the stalks, so check after 15 minutes and cook for longer if necessary. The rhubarb should be tender but not collapsing. Remove the rhubarb with a slotted spoon and put it on a flat dish. This will ensure that the rhubarb doesn't keep cooking.
The Guardian
09-05-2025
- General
- The Guardian
Cocktail of the week: Pip's rhubarbarella – recipe
Like our food menu, our drinks list seeks to minimise wastage while at the same time highlighting the best produce of the season. And this drink is no different, pairing leftover open white or sparkling wine with at-its-peak rhubarb. Serves 1 For the rhubarb wine cordial (to make about 12 drinks; optional)250g rhubarb200ml dry white or sparkling wine200g caster sugar 4g black peppercorns 3 bay leaves 5g dried hibiscusCitric acid, or lemon juice, to taste For the drink40ml dry gin – we use Plymouth15ml dry triple sec – we use Mouse Kingdom's Orange Marmalade Quad Sec, because they're local to us in Manchester50ml rhubarb wine cordial (see above and method), or shop-bought rhubarb juice50ml soda water, or to taste If you're making the cordial, wash the rhubarb stalks, then chop them into 5cm lengths and put in a pan filled with 250ml water. Cook on a gentle heat until it's falling apart, leave to cool, then strain through muslin. (At the restaurant, we add 1ml Pectinex and leave for 45 minutes before straining again, to aid clarification, but that's entirely optional.) Alternatively, just use a shop-bought juice such as Cawston Press's apple & rhubarb instead. Pour the rhubarb juice into a clean pan, add the wine, sugar, peppercorns, bay and hibiscus, and stir gently over a low heat until the sugar dissolves. Fine strain, leave to cool, then add citric acid or lemon juice incrementally to taste, until the cordial is bright and tart; taste it first, though, because it may not need any at all. Decant into a clean bottle or jar, then seal and store in the fridge for up to a week. If you like, rinse and dry the bay leaves to use as a garnish later. To build the drink, measure the gin, triple sec and cordial into a shaker, add ice and shake hard. Fine-strain into a highball glass filled with fresh ice, top with soda stir to combine and serve. Grace Oatway, beverage manager, Pip, Treehouse Manchester
