It’s time to run out to the rhubarb patch again or jot it down on your grocery list, because we have two dandy new-to-us recipes to try, both a main dish and a dessert, too.
Arlington cook Cathrine Emerson tells us, “The next time I do a beef dish, I think I will try this rhubarb khoresh as it sounds yummy. It is taken from a book of Middle Eastern food by Claudia Roden.’’
And Lavon Woodey antes up with a triple whammy of a sweet treat to finish off any dinner in style.
Rhubarb khoresh
Butter
1onion, finely chopped
1pound lean stewing beef, cubed
Water
Salt and pepper
3/4teaspoon cinnamon or allspice
1pound fresh rhubarb stalks
Juice of 1 lemon
Hot cooked rice
Heat the butter in a large saucepan and fry onion until soft and golden. Add meat and saute until well browned. Cover with water, season to taste with salt and pepper, then add allspice or cinnamon.
Simmer 1 to 1 1/2 hours or until meat is very tender.
Trim the rhubarb stalks, cut into 2-inch slices and saute in butter for a few minutes. Sprinkle with lemon juice and cook for a few minutes longer.
Combine with the beef mixture and serve over hot cooked rice.
Gooey rhubarb custard bars
Crust:
2cups flour
1/4cup sugar
1/4teaspoon nutmeg (optional)
1cup cold butter
Filling:
2cups sugar
7tablespoons flour
3eggs, beaten
1cup whipping cream
5cups finely chopped rhubarb
Topping:
2packages (3 ounces each) cream cheese, softened
1/2cup sugar
1/2teaspoon vanilla
1cup whipping cream, whipped (see note)
Combine flour, sugar and nutmeg, if used, cut in cold butter and press into a greased 9-by-13-inch baking pan. Bake at 350 degrees 10 minutes.
For the filling, combine the sugar and flour; whisk in the eggs and whipping cream. Stir in the rhubarb and pour over the crust. Bake at 350 degrees 40 to 45 minutes or until the custard is set. Cool thoroughly.
For the topping, beat the cream cheese, sugar and vanilla until smooth; fold in the whipped cream and spread over the custard layer. Chill and cut into bars. Keep refrigerated.
Makes one 9-by-13-inch pan, about 3 dozen bars.
Note: If desired, you can omit the sugar in the topping and use 2 cups of frozen thawed whipped topping in place of the whipping cream.
The next Forum will appear in Wednesday’s Good Life section.
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