Foodlore Library

Challenging me is quite dangerous. I won’t back down. Unfortunately (or fortunately, you decide) one night while watching the Food Network, I heard a show host remark that the average American home chef has a list of 100 ingredients they use, and they rarely stray from that list.

The gauntlet was down!

Only 100 ingredients?

Surely I can do better than that!

Since that fateful night I have embarked on a life-long pursuit to expand my list. Every few weeks I make sure to bring something home I have never used before: some are commonplace, some intimidating, but all are a challenge. I am not about ready to give in.

The 100 Ingredients Project: Rhubarb

Most recently, my ingredient was an unassuming little stalk of rhubarb taunting me from the counter of a stand at the local farmer’s market. Now, don’t get me wrong: I have eaten rhubarb, just never cooked with it. Feeling challenged, I snapped up the rhubarb, chucked it in my reusable shopping bag, and started plotting what to do with it.

Rhubarb stalks: Photo courtesy of Kimmyis

While I consider myself a decent home cook, I am not professionally trained. Each time I find a new ingredient I read roughly 20 to 30 recipes that use it. I look for common themes and other flavors I know I like.

My resources for recipes depend on where I am. If I am home, I get a hot cup of coffee and bury myself under a mountain of cookbooks. If I am at work, I rely on great websites like epicurious.com, allrecipes.com, and of course foodnetwork.com. Usually I settle for the simplest recipe, not out of laziness but because I want this new ingredient to stand alone. So it was with the rhubarb.  

I settled on a simple, seven ingredient recipe I felt would truly showcase rhubarb. While searching for–and cooking–the perfect recipe I did learn a few things:

1. It doesn’t matter what color the rhubarb is. While red rhubarb is more appealing and tends to be more mild, the green stalks work just fine too.

2. Don’t try and eat raw rhubarb. It may look like celery but does not in any way taste like it. It tastes awful raw. Please just trust me on this.

3. Dads (at least my dad) will love you dearly if you make the following recipe for them!

***

Strawberry Rhubarb Crisp

(adapted from allrecipes.com)

2 cups of strawberries (this is a great use of forgotten back-of-the-fridge, kinda sad-looking berries)

2 cups chopped rhubarb, cut into about ½ inch pieces

2 tablespoons honey

1 tablespoon cornstarch

1 cup brown sugar

2 cups oats

½ cup butter

Rhubarb and strawberries: Photo courtesy of Kimmyis

Chop up the strawberries and rhubarb. Drizzle the honey over the rhubarb and strawberries (it helps if you warm up the honey a bit) and mix well. Add the corn starch and mix well.

In a separate bowl, mix the brown sugar and oats together. Cut in the cold butter 'till it is well incorporated.

Put the strawberry/rhubarb mixture into an ovenproof dish. Cover with the delicious oat/sugar/butter topping.

Bake at 450 for 40 minutes or until crispy brown on top.

A few notes on this recipe- I guess at all the quantities. This is not rocket science and if your recipe turns out runny, add more cornstarch next time. Too bitter? Add more honey. Don’t have enough rhubarb? Add more strawberries. Whatever you do, make it your own and enjoy with a huge scoop of vanilla ice cream.

Strawberry Rhubarb Crisp: Yum! Photo courtesy of Kimmyis.

Kimmy lives in Eugene, Oregon with her kitties  and husband. When not in the kitchen, she can be found out on her road bike, in the garden, or riding her horses.