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A collection of ideas as I prepare to head to Amsterdam, where my friend Marja has a HUGE garden with more rhubarb than a dozen rhubarb fanatics could eat in the two weeks we're there...
Rhubarb and Almond Crumble with Custard
3/4 c flour
1/4 c sugar
1/2 c almonds
pinch of salt
1/2 c butter, hard from fridge, cut into small chunks
1.5 lbs rhubarb, cut into 1" lengths
2 T sugar
Custard = 1 batch vanilla pudding
Preheat oven to 350 F (175 C if you're in the civilized world).
Mix flour, sugar, almonds & salt in small bowl. Add butter and start mixing as for pastry. Stop when it's combined, but lumpy.
Put rhubarb in baking dish and sprinkle with 2 T sugar. Spread topping and rap on counter to settle it (don't pack it). Drag fork across top for texture. Bake 30-40 minutes until golden brown.
Galette of Rhubarb
1.25 c flour
1 T sugar
1/4 t salt
6 T butter, cut in pieces
2 T ice water
5 T powdered sugar
2.5 c rhubarb chunks
Combine flour, sugar, and salt in mixing bowl. Cut in butter. Sprinkle with water, 1 T at a time, until the mixture can be gathered into a ball. Knead once or twice, then flatten slightly. Cover with plastic wrap and refrigerate 30 minutes.
Preheat oven to 350F/175C.
Roll dough into 11" circle and transfer to a baking sheet. Mark 9" circle in center of dough and trim away rough edges (do NOT trim to the 9" circle). Sprinkle 3 T of powdered sugar on marked circle of dough. Spread rhubarb over sugar, then sprinkle final 2 T powdered sugar on top. Fold up the edges of dough to slightly cover rhubarb.
Bake until the crust is golden and the filling bubbles, about 40 minutes. Cool slightly before serving
Rhubarb Compote
1.5 lbs rhubarb, cut into 1/2" chunks
1/2 c brown sugar
1 t minute tapioca
juice of 1 orange
(original was covered and baked... that sounds too hot for summer kitchen... try low simmer, add tapioca at end).
Rhubarb Coleslaw
1 c julienned rhubarb
1/4 c apple cider vinegar
2 t sugar
1/2 c mayonnaise
1/4 t salt
3 c shredded cabbage
1 c shredded carrots
Toss rhubarb with vinegar and sugar. Let sit 10 minutes. Stir in mayo and salt. Stir in cabbage & carrots. Refrigerate 2-4 hours.
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