My love of rhubarb is well-documented on this blog, and I’m not the only one. There have been several great rhubarb recipes in the blogosphere recently, like Modern Domestic”s rhubarb polenta cake and strawberry rhubarb jam, and Fessenden Farmstead’s rhubarb leather. (In related news, the prez has been enjoying rhubarb pie).
As for me, I’ve been looking forward to making my rhubarb syrup recipe. Well, recipe is perhaps an exaggeration. Here it is:
Boil rhubarb with sugar and water for about 20 minutes, then strain through a fine strainer to extract the rosy pink syrup. As a bonus, the remaining solids can be used as rhubarb preserves or a nice topping for ice cream or yogurt.
So maybe proportions aren’t my strong suit. I’d say about a quarter cup of sugar for each stalk of rhubarb is fine.
The fun part, though, came when I realized the perfect use for the remaining rhubarb mash. The Good Eats episode on hand pies aired again recently, and the path was clear: rhubarb hand pies!
Alton Brown’s hand pie dough recipe is awesome; it’s biscuity and crumbly, but elastic enough to shape around the filling. Also, I substituted cream for milk in the crust, so it was extra delicious. (If you wanted to go a more elegant route, I’d suggest Arugula Files’ rhubarb pop tarts with orange-coriander ice cream). I ate my pies for breakfast en route to work, and they totally made my mornings brighter.
Two rhubarb recipes for the price of one. Sweet.