Archive for Seasonal

Rhubarb Syrup (and a cocktail recipe!)

Sweet, sweet spring. 

For me, the first sign of spring is rhubarb popping up at the Farmer’s Markets. I tend to overdose on it for a while, putting it in everything until I get sick (?) of it. 

I sometimes go back to old favourites. But I also like to try something new. 

This year, I made a Rhubarb Syrup. It’s simple to make, but I had misgivings when I started out. The rhubarb I had was quite green. It was ripe, it just had a lot of green colour in it, and not much pink. I wanted a syrup that was that delicate shade of pink, and I was afraid it wouldn’t work with the green rhubarb. 

A pink drink made with rhubarb syrup

But some kind of a weird miracle happened and the syrup turned out to be the most perfect and gorgeous shade. 

Rhubarb tends to be on the tart side, so you need to temper it with a bit of sugar, but the key is to create a balance. You don’t want to lose all the tartness of the rhubarb, you just want to take the edge off. You don’t want it to be too sweet. 

Basically, this experiment turned out pretty darn perfect. 

Once you’ve made the syrup, you have lots of ways to use it. 

Add a tablespoon or a bit more to the bottom of a glass, then add a handful of ice and top it off with sparking water or club soda. It’s refreshing, pink, and just a hint tart. 

Of course, if you want a more grownup version, you can add a shot of vodka or gin. 

You could also spoon this over vanilla ice cream (rhubarb and vanilla play very nicely together), or a panna cotta. You could even put it on pancakes or waffles! 

Rhubarb Syrup

Ingredients

  • 2 cups chopped rhubarb
  • 2 cups water
  • 1 cup sugar

Method: 

Rhubarb season is almost over. But if you have too much, here are some ideas to help you use it up. I also chop it and freeze it on a parchment-lined cookie sheet, and once it’s frozen, I store it in a zip top bag in the freezer so that I have rhubarb all year long. 

 

 

 

 

Rhubarb Tart {Vegan}

Well, it’s spring. I mean, officially, though it sure doesn’t feel much like spring these days in Vancouver. 

This is the time of the year when I eagerly start to look for the first signs of spring produce, and that usually means two things: rhubarb and asparagus. 

Vegan Rhubarb Tart

When I was a kid growing up on the east coast, it would have been fiddleheads, but they aren’t as popular here. 

We always grew rhubarb in our garden, so there’s something so nostalgic about it for me. My mom used to give me a stalk of it, and bowl of sugar, and let me go to town. She’d also make pie. 

I don’t grow my own, so I spent the past two weeks looking for it everywhere. Finally, on a tip from a FB friend, I tracked it down at Donald’s Market, but if you get to the farmer’s market this weekend, you’ll likely find it there. 

rhubarb

I was inspired this year to do something a little different. The idea of this dessert is that it’s more like a lemon meringue pie, but instead of the tartness of the lemon, you have the tartness of the rhubarb. 

Plus, you cannot go wrong with that beautiful pale pink colour that’s reminiscent of all of spring’s prettiest blossoms. 

This would be a great option to serve at your Easter brunch or dinner this weekend, or for Mother’s Day. 

Rhubarb Tart Vegan

Rhubarb Tart {Vegan}

Ingredients: 

  • 1 store-bought vegan pie crust or home-made
  • 2 cups rhubarb, washed and chopped
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/4 cup non dairy milk (something neutral, like soy)
  • 1/4 vegan butter
  • 1/4 cup aquafaba
  • pinch of cream of tartar
  • 2 tbsp sugar

Method: 

  1. Blind-bake the pie crust for about 10-15 minutes, until it is golden. Set aside to cool. 
  2. In a heavy-bottomed, medium saucepan, place the rhubarb, sugar, water and lemon juice. Place over medium heat, and allow to come to a boil. Turn down the heat, and simmer for about 10-15 minutes, until the rhubarb is soft, thickened, and jammy. Remove from heat and set aside to cool for a few minutes. 
  3. In your blender, place the cooked rhubarb mixture, the dairy-free milk, and the cornstarch. Blend well until everything is smooth, then return to the pot. Place over medium-high heat and bring to a boil, allowing the curd to thicken. Remove from the stove and allow to cool completely. 
  4. While the curd is cooling, place the aquafaba, 2 tbsp of sugar and a pinch of cream of tartar in the bowl of your mixer. Mix on low for about 2 minutes, then turn the speed up to high and whip until you get fairly stiff peaks. This may take up to 10 minutes, depending on your aquafaba, but you can’t overmix it, so keep going until it’s really light and fluffy. 
  5. Reserve a little of the aquafaba in a piping bag for garnish (about 1/2 cup)
  6. Carefully fold the rhubarb curd into the aquafaba, until it is all incorporated. Pour the finished curd/mousse mixture into the cooled pie or tart shell, and place in the fridge to set for at least a few hours, or overnight. 
  7. Decorate the tart with leftover aquafaba, and serve. 
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