Rhubarb crunch

I have such fond memories of my childhood in Scottsbluff, Nebraska: learning to ride a bike, being tortured by my older sisters, endlessly swinging on our swingset with my best friend Matt, running from crazy storms and the lollipop cakes my mom made for my birthdays. There was also the patch of rhubarb in our back yard, among the stray cats and the huge oak trees. I have vivid memories of gnawing at those bitter stalks. There was something so special about eating something straight from the earth, especially when combined with sugar, of course! Ha!

My good friend Paula (P-licious) contacted me recently and said, "Megan, you should make a rhubarb recipe!" Ok! And then she offered up her great grandmother's Rhubarb Crunch recipe, which meant the world to me. Thanks, P! 

Preheat your oven to 350 degrees F. Coat a 9x9-inch square baking dish with cooking spray and set aside.

In a medium bowl, combine:

1 cup light brown sugar

1 cup all-purpose flour

3/4 cup oatmeal

1/2 cup shortening, softened

Mix well and press half of the mixture into the bottom of the prepared pan.

In a medium saucepan, combine:

1 cup water

1 cup sugar

2 tablespoons cornstarch

1 teaspoon vanilla

Cook, stirring constantly, until the mixture is thick and clear, about 15 minutes.

Add 4 cups of chopped rhubarb and cook for an additional 3 to 5 minutes.

Pour the rhubarb mixture over the crumbs in the pan and top with the remaining crumbs.

Bake in the preheated oven for 50 to 55 minutes, or until crumbs are lightly browned. Serve warm with ice cream or whipped cream.

Enjoy! This one is a keeper!

Printable recipe: Rhubarb crunch

Pork chops with rhubarb-cherry sauce

This recipe has nothing to do with the fact that today is my birthday. It just happens to be the next recipe in line, so to speak. I suppose I could have made something up, like, I eat rhubarb and pork on my birthday every year. Hmm, that would be an unusual tradition. Actually, in case you are wondering, every year on my birthday my husband takes me out for a nice dinner. This year he has to work, so we are postponing it a few days. For the past few years, I have chosen Osaka as my birthday dinner spot, and I think I will choose it again this year. Mmm, can't wait for lobster, scallops, steak and fried rice! 

I cannot think of an appropriate transition from lobster back to rhubarb and pork, so I am declaring an abrupt change of subject!

I do have to say that this was a delightful little meal. I prepared it relatively quickly and I thoroughly enjoyed every bite.

In a small bowl, combine:

1/2 cup dried cherries (as I was making it, I thought how fabulous it would be to replace these with chopped bing cherries)

1 tablespoon balsamic vinegar

1/4 cup hot water

Let stand for 10 minutes to soften the cherries.

Meanwhile, in a small saucepan, heat 1 teaspoon of olive oil over medium-low heat.

Add 1/2 cup finely chopped onion and cook until softened, stirring occasionally, about 10 minutes.

Add to the saucepan:

Cherry mixture

8-10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)

3 tablespoons sugar

Bring to a boil. Reduce the heat and simmer until the rhubarb has softened, 5 to 8 minutes.

Stir in a pinch of ground nutmeg and season with salt and pepper. Remove from the heat and keep warm.

Generously season both sides of 4 pork loin chops (each 1/2-inch thick and 6-8 ounces) with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the pork (in 2 batches) until browned and cooked through, 3 to 4 minutes per side.

Serve topped with the warm sauce.

There is a quick little recipe for the snap peas you see in the photos that I will share. Perhaps tomorrow or the next day.

Till then! I must get on with turning 36 years old!

Click here for a printable recipe!

Rhubarb strawberry pudding cake

This post written by the original Ebby.

Rain. Again. I have to say, dear Spring, that so far you have not impressed me. Tornadoes, wind, hail, rain, and cold. More clouds than sun. Don't you know that I endure six months of horrible weather and three more months of below average weather just to enjoy the remaining three? I live for THREE MONTHS! Three months when the sun is supposed to shine and warmth is supposed to radiate across my entire body, giving my pasty white skin a slightly darker pasty whitish hue. Well, Mother Nature, the time has come! Give me what I need! Or else I'll...I'll...move to Arizona! And that's not an empty threat!

Okay. I feel better.

Thank goodness there's rhubarb and her companion asparagus, two foods that brighten my mood each spring despite the weather. Every May I eat them until I can eat no more. I get my fill knowing it will be a year until we meet again.

Normally I have a problem with making a dish more than once a month. I like to mix things up to keep boredom at bay. But for some odd reason I usually don't get creative with asparagus, and never have. (Except for that one time I made some really good spring linguine.) I almost always steam it and sprinkle with salt. Time after time. After time. It may be boring, but it's good. It's also fast, and when I want asparagus I want it NOW!

By the way, no one has ever used the word "patient" when describing me. And I don't see that changing anytime soon.  

But every once in awhile I do find the strength within myself to wait. Perfect summer days on the lake, the smell of lilacs, Sunday afternoon naps, Italian vacations; those are things that can't be rushed. (I'm still waiting for that Italian vacation!) Rhubarb falls into the "things worth waiting for" category as well. Lately I've found myself combing through cookbooks, compiling recipes that feature the vegetable.

Don't you think it's odd that rhubarb is a vegetable? I find it hard to believe. There aren't all that many vegetables that taste good coated in sugar. Or maybe there are. I obviously need to experiment more.

Anyway, this cake is full of spring flavors from fresh, tart rhubarb and juicy strawberries topped with a moist, sweet, fluffy layer of golden cake, just right for enjoying at a picnic. If sunny spring days ever show up, that is.

Here's what you do:

Preheat your oven to 400 degrees and butter an 8-inch baking dish.

Chop 3 cups worth of rhubarb and add to a saucepan along with 1/4 cup water, 1 1/2 teaspoons cornstarch and 1/3 cup sugar. Bring to a simmer, stirring occasionally, for three minutes.

Remove from heat and stir in 1 cup of chopped strawberries.

Whisk together 1 cup flour, 1/2 cup sugar, 1 3/4 teaspoons baking powder and 1/2 teaspoon salt.

In a separate bowl, whisk one egg, 1/2 cup milk, 8 tablespoons melted butter and 1 teaspoon vanilla extract. Stir in flour mixture until just combined.

Reserve 1/2 cup fruit mixture and add remainder to baking dish. Pour the batter over the fruit, spreading it evenly. Spoon the reserved 1/2 cup fruit mixture over the batter.

Bake 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean. 

Then really test your patience by waiting at least five minutes for it to cool slightly. 

While you wait, get out some ice cream and let it soften. Try to refrain from eating half the container.

Spoon a big scoop over a piece of warm cake and let it melt a little so the cream soaks into the top. Yum!

Click here for a printable recipe!