May 26, 2009

Rhubarb, Rhubarb, Rhubarb

A couple summers ago when my little nephew Alex was visiting we were all entertained by playing a game with him called “What Do You Like More? It was a pretty straight forward game, we would simply name two items and ask Alex which one he liked more. My brother especially enjoyed replacing one of the items with Auntie Brilynn and asking him questions like “What do you like more… Bear or Auntie Brilynn?” or “What do you like more… Cookies or Auntie Brilynn?” or “What do you like more… Mosquitoes or Auntie Brilynn?” or “What do you like more… Dragon flies or Auntie Brilynn?”. For the record, I tied with Bear, (his favourite stuffed animal) lost to dragon flies and beat out both cookies and mosquitoes! You can find out all sorts of interesting information by playing this game with other people, not just a three year old. For example, if you were to play this game with me and compare everything to rhubarb, rhubarb would probably lose every time.

What do you like more… Rhubarb or chocolate? Chocolate.

What do you like more… Rhubarb or lobster? Lobster.

Ok, so maybe those ones were obvious, but if we keep playing, you’ll notice the rhubarb hating continues.

What do you like more… Rhubarb or three day old stale pizza? Pizza.

What do you like more… Rhubarb or doing the dishes? Dishes.

What do you like more… Rhubarb or chopping herbs and shucking oysters? Finally, a victory for rhubarb!

It’s not that I actually hate rhubarb but given the option of eating rhubarb or something else, nine times out of ten I’ll choose the something else. Despite this, rhubarb intrigues me. Possibly in part because it brings back fond memories of plucking a sun warmed stalk of rhubarb from the garden and proceeding to eat it by dipping the end in a cup of sugar between bites. These days I want to pair it with more savoury dishes, perhaps in a tangy bbq sauce or a chutney? Even though I’m harbouring thoughts of savoury rhubarb, I’ve been making nothing but sweet things in the form of Strawberry Rhubarb Ripple ice cream and Strawberry Rhubarb Mousse. If you asked me what do you like more… Strawberries or rhubarb? Strawberries would clearly win.

Unfortunately there aren’t recipes to accompany these dishes. The ice cream was made as an afterthought. I had made strawberry rhubarb jam and decided that I wanted to swirl it into a vanilla ice cream base. So I did. And it was good. It was extra good when eaten out of Cinnamon Tuiles, which I will provide a recipe for. Those were sort of an accident too. I had to make tuiles for a dessert at work and I’d never made them before so I did a trial run at home first. It just so happened that it paired great with my ice cream. The Strawberry Rhubarb Mousse was adapted from a recipe for cherry mousse that I found in Food & Drink magazine, which I’ve touted before as a great free publication put out by the Liquor Control Board of Ontario. I made that one for Mother’s Day as Mom requested ‘something with rhubarb’ and I grudgingly complied.

Cinnamon Tuiles, (Adapted slightly from Gourmet, November 1998)

1/2 stick (1/4 cup) unsalted butter

1/4 cup packed light brown sugar

3 tablespoons light corn syrup

1/4 cup all-purpose flour

1/2 teaspoon cinnamon

Preheat oven to 375°F.

In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon and a pinch of salt until smooth.

Drop batter by the tablespoon full onto a parchment lined baking sheet. Leave a lot of space in between as these cookies spread immensely. Bake cookies in middle of oven 6 minutes, or until golden.

Once you remove the tray from the oven, let the tuiles rest for about a minute before you try to remove them. If you try to pick them up too soon, they’ll fall apart. As soon as you’re able to gently lift a tuile off the parchment without tearing it, they’re ready to mold. You can mold them any way you like, I’ve pressed them into muffin tins as well as draped them over coffee cups and small bowls, it all depends what shape you want. Cool cookie completely and then transfer to an airtight container. Tuiles keep 5 days in an airtight container at cool room temperature.

54 comments:

Maria said...

I am loving all things rhubarb! Love this post!!

anna said...

Ooh, I've been wanting to make a strawberry rhubarb ice cream! That might be my next flavor after the coconut banana experiment I'm about to embark on today.

Alisa - Frugal Foodie said...

What a tease :) That strawberry dish looks unreal!

Matt said...

i would have to go with the oysters & herbs in the "which do you like better game"...theres just something about popping open an oyster and i love the smell of fresh herbs...although i must admit i have a pretty weak spot for a good few slices of strawberry rhubarb pie...mmm

Snooky doodle said...

i DON T THINK i LIKE RHUBARB ALTHOUGH i M NOT SURE SINCE THE ONLY TIME i TRIED IT IS IN A RADY MADE PIE. WISH TO TRY IT AGAIN. THIS LOOKS DELICIOUS THOUGH

Rebecca said...

It looks so yummy! And I am a rhubarb fan, though it does need a lot to sweeten it up!

Bellini Valli said...

"Tis the season for rhubarb:D

Ruth Daniels said...

Great post. And while lobster wins over rhubarb..it is one of my very favorite Spring tastes. Thanks for sharing.

Lydia (The Perfect Pantry) said...

A friend brought me a few stalks of rhubarb from her garden. Now I'm inspired!

Deborah said...

What I wouldn't do for a scoop of that ice cream right now!

dawn said...

Love the post...rhubarb sounds delicious.

Manggy said...

I am so glad you trumped an annoying vector of deadly diseases! Ha ha ha :) I think you may appeal that dragonfly one though!

Anyway, I dunno what rhubarb tastes like, but the ice cream and mousse look good, and I do love tart flavors :)

Peabody said...

LOL- rhubarb didn't fair so well in a lot of those match ups. ;)
But you made it into something yummy looking!

Kevin said...

Th mouse looks really good. I am always looking forward to the rhubarb in the Spring.

Dragon said...

You may not be a fan but you sure make it look pretty. Loving the tuiles!

Cookie baker Lynn said...

That mousse is beautiful. Your mom must have been so pleased to be treated so royally for Mother's Day. I'd definitely have eaten the strawberry first.

Marta said...

hahahah I would have chosen rhubarb over everything else... well, maybe not over chocolate, let's face it!
This looks really cute and I hope oyur nephew appreciated it :)

Ellie said...

Rhubarb! Love it!

Margaret said...

Well I adore rhubarb - and I too used to dip a stick of rhubarb in sugar as a child!
Rhubarb and strawberries are a match made in heaven - especially in crumble.

jasmine said...

I was just talking about rhubarb with a colleague and how people just give us stalks because we'll appreciate it.

j

Lanie said...

I love desserts and your photos makes me long for one now. Thanks for your post. This might help you in your business ventures. Thanks again.

Dallas from Bitchin' Lifestyle said...

Food and Drink is an awesome publication. That aside, these photos are so gorgeous and this recipe is a serious contender for a dinner party I'm hosting this weekend. I love making rhubarb recipes because people DO always seem so skeptical about it, and then I hook them with its delciousnesss. Mua ha ha!

Gattina said...

doing dishes and stale pizza... oh you crack me up again :D Beautiful tuiles you made!

maybelle's mom said...

last year I went rhubarb nuts (even rhubarb kimchi) but I never tried making it into ice cream.

John said...

It looks very goods
I'll definitely to come back to your blog again.
www.ahacook.com

Angelique from Bitchin' Lifestyle said...

I like Rhubarb... lol. I really do. We used to grow it in our yard when I was little, but we used very often... I'm always looking for new ways to use it.

The Purple Foodie said...

Rhubarb mayhem everywhere. I wish I knew what it tasted like!

Dharm said...

Would you believe that I have never ever had rhubarb?? I've seen it a few times but have never actually eaten it... so if I played your game, rhubarb would probably lose too!!

Sam said...

This does sound delicious. I love rhubarb! strawberry dish looks so beautiful! What a great combination of colors and flavors. Thanks so much for sharing.

Kristen said...

I had a baby and have been away from the blog reading world for awhile, but just had some time, got on here and notice it has been awhile since you've posted.
Hope everything is okay and that you are just taking a much deserved break and aren't closed for good!

La Table De Nana said...

Me too I am hoping all is well~ Miss your posts!

Kelly-Jane said...

I'm sorry, I've been a stranger, hope all is well with you Bri.

Gorgeous rhubarb :)

farida said...

Such a great recipe! Thanks for sharing with us.

BC said...

I turny over producing rhubarb plants into a tangy HP like sauce which everyone loves. Then I gave one of the plants away to Quellia of All Things Edible.

Ozoz said...

Next week as soon as our 'Boerman' (Dutch for Farmer man, Door-2-Door veggie salesman) is back from his vacation, I'm buying Rhubarb...and with ginger, it will transform itself into a delicious compote which will make its way on top some delicious low-fat Turkish yoghurt. And then I'll sleep happy.

asha said...

It looks delicious!

order fioricet online said...

I those empanadas..they look so yummy... :)

Mixed Drink Recipes said...

My dad loves rhubarb. Thanks for the ideas!

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Ruben said...

Hi there,

I would like to ask permission to use one of your photos on this website

metrovancouver.org/foodrecycling

Could you contact me at ruben.anderson(atsymbol)metrovancouver(dot)org

Thank you very much,

Ruben.

Anonymous said...

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Anonymous said...

Hi, remember to Noemie from France?
your blog is great and my english sucks, bye and good continuation

stellarlady said...

oh! I love rhubarb! great post!!!

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Burn belly fat

Caleb said...

I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts!

I was wondering if you would like to exchange links. I’ll drop yours on my site and you drop mine on yours. Email at ramendays@yahoo.com or stop by my site and drop a comment. Let me know if you would like to do a link exchange.

Cheers,
Caleb
http://www.ramendays.com

junecutie said...

Could I subscribe to your blog with just my email address? Thanks.

junecutie
witchypants@gmail.com

Kitchen Butterfly said...

Rhubarb isn't bad at all.....I love it in a compote with ginger, on turkish yoghurt with a sprinkling of almonds. Heaven!!!!!!!

Jessy said...

Nothing tastes better than coming across a new taste experience "accidentally!" Thanks for the neat recipe.

jessyburke88@gmail.com

Kait said...

I love rhubarb season and reading about all the fun ways to enjoy it. The ice cream sounds delicious.

Window On The Prairie said...

Love spring and all the rhubarb. We don't have any in our garden yet. I used to live near an Amish community in MO, and bought wonderful rhubarb from them. These look like wonderful recipes.
Thanks,
Suzanne

Dragon said...

I've just recently started cooking with rhubarb. Loving it!

Dana said...

The cinnamomn tuiles are gorgeous!

Jessica said...

Okay, you win. This post is about the umpteenth post I've seen about rhubarb. What is it about rhubarb? I have never, ever tried it, but since we have some growing behind our chicken coop I suppose I will have to try some!

jessyburke88@gmail.com

Christine said...

I love rhubarb too. Love this post.

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