It’s one of those days that our wood burner is too warm and the doors and windows are flung open to moderate the heat. This is what happens when temperatures fluctuate 30 degrees in 12 hours. But spring throws her curve balls with a great deal of dark humor. The good news is that the farmers market is brimming with two definite signs that spring is indeed here: asparagus and rhubarb! I have to hold myself back from purchasing more than I can use, swept away in the enthusiasm of the moment.
Rhubarb is like a red version of the green celery. … They have thick fleshy edible stalks with a crispy structure resembling that of celery. Their leaves contain a very high level of oxalic acid and are therefore not only inedible, but poisonous. Rhubarbs are often confused with being a fruit because of their sour, tart taste. But rhubarb is actually a vegetable. No matter. Typically Val and I are not sweet or desert eaters; but rhubarb is clearly an exception. Spring rhubarb with its combination of sweet and tart is just the kind of desert I go crazy over.
Rhubarb is one vegetable that not only freezes beautifully, but will allow you to stock up when the stalks are at their very best. To freeze, simply cut the stalks in 2 inch lengths, place on a sheet pan and freeze individually in a single layer; then vacuum seal them in two pound increments until ready to use in tarts, crumbles, pies or in this case a light and delicious version that doesn’t hide its tartness or try to cover it up.
ROASTED RHUBARB WITH MAPLE YOGURT & PISTACHIOS
INGREDIENTS:
2 pounds fresh rhubarb (look for the read varieties, with crisp red stalks), cut on the diagonal in 2 inch lengths
1/2 cup turbinado (light brown cane sugar)
1/2 cup crisp white wine (I use Pine Ridge Chenin Blanc & Viognier)
1 vanilla bean split or 1 teaspoon vanilla extract
1 16 ounce container Greek yogurt
3 tablespoons organic maple syrup
3 tablespoons raw pistachios
DIRECTIONS:
Set a rack in the lower third of the oven, and reheat the oven to 350 degrees F.
Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean or extract, and stir to combine. Bake uncovered for about 30-40 minutes, or until very tender, giving the pot a gentle stir about midway throught to ensure that the rhubarb cooks evenly. Let cool completely.
Meanwhile, while the rhubarb is roasting, prepare the yogurt. Whisk together the yogurt with the maple syrup. Refrigerate until ready to assemble.
In shallow bowls, spoon 1/2 cup of maple yogurt, then top with 4-6 pieces of rhubarb. Spoon sauce over and around rhubarb and yogurt allowing for distinction for all ingredients. Top with a few pistachios.
Serves 4-6
“In the spring, I have counted 136 different kinds of weather inside of 24 hours.”
—Mark Twain
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