I see a good bunch of rhubarb and I must have it. Why this is the case I don't know as I am still to discover a rhubarb recipe that I want to return to.
My mother never cooked with rhubarb (nor parsnip, turnips or chokos) and I was 10 years old before I ever tried it... and I loved it. My mother stood firm in her disregard for rhubarb.
Still, I have problems with this fruit or is it a vegetable. Apart from the fact that its leaves are poisonous, the other problem with rhubarb is its texture: that sort of stringy nothingness. I must admit to loving the colour and sourness, but is there anything else to rhubarb other than rhubarb crumble, rhubarb muffins or rhubarb on your porridge.
Then last Saturday I found found a recipe for a Rhubarb Tarte Tatin at http://www.fifi.com.au/recipe/recipes/776/issue-33/. And it was so good and so easy that I'm going to cook it again tomorrow night, and take some photos this time..
I have adapted the recipe a little but before I go on, a bit of background to the Tarte Tatin. Tarte Tatin is a ubiquitous French dessert that is on the menu of almost every French restaurant. The story goes that the Tatin sisters discovered the recipe after accidentally burning (caramelising) apples. Also known as caramelised upside down apple tart. Fantastic when you get it right!
What to look for in rhubarb?
Straight, fresh looking stalks and check out the ends. This is a good indicator of the age of the fruit. I always assume that the redder stalks are sweeter than the green, and yes, I still string the larger greener stalks.
For more info, check out this website: http://localfoods.about.com/od/spring/tp/All-About-Rhubarb.htm
Recipe up next.
Since writing this article, I have had several discussions with friends about rhubarb. One friends uses rhubarb to add tartness to curries or other meat dishes. Must try it.
The following links have also been suggested: Check out the Salad of Blood Orange, Beetroot and Rhubarb