RHUBARB SHRUB

 From Christina Chaey's Gentle Foods Substack newsletter

Ingredients:

2 c rhubarb stalks, sliced 1/2" thick, divided

1 c (200 g) sugar

1/4 c water

1 c vinegar (sherry or rice)

Methodology:

Place half the rhubarb in a heatproof bowl.

Combine the remaining rhubarb, sugar and water in a small saucepan and bring to simmer over high heat, stirring occasionally.  Scrape mixture into heatproof bowl with remaining rhubarb and stir to combine. 

Let the mixture sit at room temperature for a few hours, stirring occasionally. 

Add vinegar and stir to combine.  Taste and add more sugar or vinegar as you please - it should be equal parts sweet and tart.  Cover the container and chill mixture for at least 24 hours, up to 3 days, until you're happy with the flavor. 

Strain the shrub and store for up to 6 weeks, refrigerated.  The solid pieces of rhubarb are great for snacking or stirred into yoghurt. 

Serve by stirring a few teaspoons into a glass of seltzer. 

ORZO WITH GREENS AND LEMON

 Recipe from @recipesbyanne

4 servings.  I served this with pan-fried salmon.

Ingredients:

2 T olive oil

1 medium onion, diced

3 garlic cloves, minced

250 g (~8 oz) orzo pasta

1 t better than bouillon, mixed in 400ml boiling water

1/2 lb snow pea tips (or 1 bunch asparagus, tough ends peeled, cut into 1" lengths)

Zest from 1 lemon

Juice from 1/2 lemon

1 t dried Italian herb mix (or 1/2 t each dried basil and thyme)

1/2 t salt and 1/4 t pepper, or to taste

Methodology:

Add the oil to a large pan over medium heat.  Add the onion and garlic and cook, stirring frequently, until the onions are very soft and some are turning golden. 

Add the orzo and stir frequently, until most of the orzo is lightly toasted.

Add the bouillon water, cover, and cook for 10 minutes.  

Uncover, throw in the snow pea tips, and cover to cook 2-3 minutes. Stir, then cook until the orzo is done (it might already be done).

Once the orzo is cooked, toss in the zest, juice, herbs and salt and pepper, taste again, and serve!

N.B.: The original recipe includes 1 T butter and 50 g parmesan, to finish, but I found the dish flavorful and rich enough. 

BERGAMOT OLIVE OIL CAKE with RHUBARB COMPOTE

A 2/3-volume recipe adapted from food52.com's Maialino's Olive Oil Cake

(volume adapted to fit in a standard loaf pan)

Ingredients:

Loaf        9" round

167 g       250 g       flour

233 g       350 g       sugar

1 t           1 1/2 t      kosher salt

1/4 t        1/4 t         baking soda

1/2 t        1/2 t         baking powder

142 g        285 g       olive oil*
2              3              eggs

203 g        305 g       milk

1 t            1 1/2t       citrus zest

40 g          60 g         bergamot (or orange) juice, ~ 1/2 fruit

40 g          60 g         limoncello

Methodology:

Heat the oven to 350°F.  Grease a standard loaf pan and fashion a sling out of parchment paper to cover the bottom and sides.

In a large bowl, whisk the flour, sugar, salt, soda and powder together.  Transfer to a small bowl.  In the large bowl, whisk the eggs and olive oil together to emulsify.  Add the milk, zest, juice and liquor.  Stir in the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick stuck in the middle comes out clean.  Run a knife around the edges of the pan and lift the cake out by the parchment sling and cool.  Serve sliced with fruit compote or ice cream.

*The first time I made this, it seemed almost ludicrously (albeit deliciously) oily.  I have since successfully reduced the oil to 142 g (which is 2/3 of 1 c of oil, rather than the original 190 g, which is 2/3 of 1 1/3 c oil).  The cake is still very moist.


CITRUS GLAZE:

1/2 t organic blood orange zest
2 T blood orange or bergamot juice
1 T limoncello
1/4 c powdered sugar, sifted

Mix all ingredients and pour slowly over the cake.

ROASTED RHUBARB COMPOTE:

Adapted from Serious Eats

Ingredients:

2 lb rhubarb, ends trimmed and cut into 2" segments*

1/2 c red or white wine

2 t vanilla

1/2 c sugar

Methodology:

Preheat the oven to 350°F.

Place the fruit pieces into a 9" square glass baking dish.  Pour over the wine and vanilla, and sprinkle with the sugar.

Roast until very tender, about 30 minutes.  Don't stir, as this will break up the fruit.

Set aside until cooled to room temperature, then serve over the above cake or ice cream.  Store the fruit and syrup together in a jar in the fridge.

*or a mixture of rhubarb and whole strawberries, equalling 2 lbs.