As Arlington cook Cathrine Emerson puts it so well, “So my rhubarb plants are doing their thing and I imagine everyone else’s are, too.’’
She says she’s been busy trying some new recipes and adds, “One recipe that intrigues me is this one for rhubarb orange tart.’’
And Lavon Woodey of Everett shares another of her muffin specialties, this time a sour cream-rhubarb concoction. ”These are great served warm, with or without butter,’’ she says.
Rhubarb orange tart
Sweet tart pastry (recipe follows)
Juice of 2 oranges (1/2 cup)
4tablespoons water, divided
2tablespoons sugar
2teaspoons cornstarch
Zest of 1 orange (1 tablespoon)
11/2pounds rhubarb, cut in 1-inch pieces
3tablespoons sugar
Whipped cream or ice cream
Prepare pastry and chill in the refrigerator while preparing the filling: Over medium heat, in a small saucepan, combine the orange juice, 2 tablespoons water and the 2 tablespoons sugar, mixing well. Mix the remaining 2 tablespoons water with the cornstarch and add to the orange juice mixture, stirring constantly. Cook until thickened, add the orange zest and set aside.
Next, arrange the rhubarb in concentric circles in the tart shell and sprinkle evenly with the 3 tablespoons sugar. Pour the orange mixture over the rhubarb and spread out. Bake at 425 degrees for 25 minutes. Serve chilled or at room temperature, garnished with whipped cream or ice cream.
Makes one 9-inch tart.
Sweet tart pastry
1cup flour
2tablespoons sugar
1/4teaspoon salt
1/2cup cold butter, quickly cut into 8 pieces
1egg yolk
11/2tablespoons water
In a food processor, mix the flour, sugar and salt; add butter and process until butter is incorporated. Combine egg yolk and water; with motor running, add yolk mixture and process until a ball is formed. Fit dough into a 9-inch tart ring with a removable bottom.
Sour-cream rhubarb muffins
1/4cup oil
1egg
3/4cup milk
1/4cup sour cream
1teaspoon baking soda
3teaspoons baking powder
1/4teaspoon salt
1/2cup brown sugar
2cups flour
2cups 1/2-inch rhubarb slices
1/2cup chopped nuts of your choice (optional)
Topping:
2tablespoons each flour and brown sugar
1tablespoon butter
1/4teaspoon cinnamon
In a small mixing bowl, mix together the oil, egg, milk and sour cream; whip until blended well and set aside. In a large mixing bowl, stir together the baking soda, baking powder, salt, brown sugar and flour, mixing well. Stir in rhubarb slices and the sour cream mixture, adding nuts, if desired. Spoon into 12 paper-lined muffin cups.
For the topping, combine flour, brown sugar, butter and cinnamon and mix with a fork to make fine crumbs; sprinkle over the muffins and bake at 375 degrees for 25 minutes or until muffins test done.
Makes 12.
The next Forum will appear in Monday’s Time Out section.
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