There's still snow in the mountains, but the valley is in shirtsleeves. Lizards sun on decks and rocks. Daffodils push through soil. Trees blossom and sinuses ache.
And I've spotted my first rhubarb: glossy, preppy stalks of pie plant waving hello from the produce shelf, wishing us a happy spring!
.
Rhubarb Galette adapted from Chez Panisse Fruits by Alice Waters
For those with an ice cream maker- I'm talking to YOU, Nicole!- this tart is ring-a-ding-ding when paired with a scoop of anise or fresh ginger ice cream...or some Pernod-scented, softly whipped cream.
one recipe crunch dough, rolled into a 14" circle
1 1/2 lbs rhubarb, washed and dried, cut into 1/4"-thick batons, 3" long (butt ends reserved)
1 3/4 c + 2 tbl sugar
2 tbl flour
pinch of salt
1/4 c crushed gingersnaps, or other crisp cookie
3 tbl unsalted butter
.
Preheat oven to 400 degrees.
Toss rhubarb with 3/4 c sugar, flour, and salt.
Sprinkle cookie crumbs evenly over the rolled-out pastry dough, leaving a 1 1/2" border. Mound the fruit pieces on top without crossing the border.
Fold the border of dough up and over itself at regular intervals, butting it up against the rhubarb (the rim of the crust must act as a dam against any escaping juice). Brush the border with cooled, melted butter and sprinkle with 2 tbl sugar.
Bake for about 15 minutes, pat down mounded rhubarb to flatten it, and continue to bake another 30 minutes, or until the fruit is tender -still retaining some crispness- and the crust is crunchy and golden.
Meanwhile, make a glaze by boiling the reserved butt ends of the rhubarb with a cup of sugar and a splash of water until the fruit is soft. Strain, and lightly brush the glaze over the baked galette.
I used to hate rhubarb growing up. My mom loved it and always tried to force it on us. I think it was the forcing I hated. Now, I love it...especially the strawberry rhubarb combo.
Posted by: peabody | March 25, 2007 at 09:01 PM
this is like an anniversary! it feels like just yesterday you were talking about last year's first rhubarb.
Posted by: mitzy | March 26, 2007 at 06:34 AM
I love a good rhubarb pie. I have it growing in my back yard.And I love a good rhubarb pie. I also like a good strawberry rhubarb jam. We have good strawberry picking around here we pick them in June.Ann
Posted by: Ann | March 26, 2007 at 03:53 PM
I always think of rhubarb as a thanksgiving pie thing. I had not idea it came out this time of year. Recipe sounds delicious as always!
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Posted by: Patrick | March 28, 2007 at 06:53 AM
Howdy all,
I hope everyone got a chance to get out and enjoy this beautiful weather as much as I did. We all know rhubarb as a tasty delicacy. Heck, the German translation of rhubarb is "tasty pie" (thanks to my husband Carl). In Japanese it translates to "cheery flavor" (thanks to Yumi who I sit next to in Speech class). Rhubarb is cheery, and makes tasty pies. But as cheery and tasty as it is, it also has a much darker side.
Rhubarb has TOXIC effects. It can kill you and also make your teeth rough. Rhubarb is rich in anthraquinones, such as emodin and rhein. These substances are cathatic and laxative, which explains the use of rhubarb as a slimming agent. Anthraquinones are orange and yellow and may colour the urine! Unless you are some sicko pervert and would like rough teeth or having your urine colored, stay away from rhubarb. Don't ever forget that Germany and Japan were once trying to destroy the USA. By using such innocent translations of such a deadly plant, they were looking to wreak havoc by destroying the USA through pie. Simply put, they were attacking us through our sweet tooth! This was the vey begining of the biological warfare that has become so popular today.
I am sorry to be such sound like such a downer but I cannot stand when things that we as Americans cherish, like pie, is poisoned by the Nazi's and kamikazes.
Yours Truly,
Regina
Posted by: Regina Barker | March 31, 2007 at 02:32 PM
Dear Regina I think Iam going to make 100 rhubarb pies and give some to people I know. Then Iam going to bring the rest to church on easter and hand them out to the people as they come though the door.Then Iam going to go home and make myself one to eat for my supper.Ann
Posted by: Ann | April 02, 2007 at 08:52 AM
Hey Ann-
Make me one, too!
Posted by: maura | April 02, 2007 at 12:19 PM
Hey Regina,
Wouldn't that be pieological warfare?
Posted by: FJH | April 03, 2007 at 07:51 AM
Maura Iwill send you a rhubarb pie. And Regina I would send you one if know where you lived. Seeing who much you like rhubarb.I think you like to have a rhubarb plant to plant in your yard. So you can make your know pies.And give them to your friends and neighbors.Ann
Posted by: Ann | April 11, 2007 at 07:14 AM