Tag: Baked rhubarb

Rhubarb Bourbon Sour

Rhubarb Bourbon Sour // Serious Crust by Annie Fassler

Sometimes you have a week that is hard, but also totally reviving. The beginning of last week was tough, but things quickly got better: good food was made and fun was had and cocktails were made. And an old friend from college came to visit, which always is exciting and soothing at the same time. Isn’t it nice when people who knew you when (“when” being just a few years ago in this case, but still) can kind of ground you and make everything seem ok? That happened. It was nice.

But before she came to visit, and before there was weekend and all that, there was this cocktail. I had finished the actual rhubarb from the dessert I made for Passover, but I had a bunch of this sour syrup left over. And I had bought a bottle of Bulleit bourbon. So, you know, rhubarb bourbon sour time it is. With a little research and a little improv, Jonah and I whipped up this drink. If you don’t have sour rhubarb syrup laying around, you can make it pretty easily by following a rhubarb simple syrup recipe like this one or this one, but I would cut the sugar so that the tang of the rhubarb can really shine.

Rhubarb Bourbon Sour

Makes 1 cocktail

Ingredients

1 shot (1.5 oz) bourbon
juice from 1/2 lemon
1 tsp powdered sugar (or half a shot of simple syrup) – Note: if you are making rhubarb simple syrup from one of the recipes above, you can nix this sweetener part, or add it to taste.
1/2 shot rhubarb syrup
1 egg white

Instructions

Combine all ingredients in a shaker without ice, shake for about 10 seconds. Add ice, shake thoroughly. Pour into glass. Sip and enjoy. Yeah, it’s that easy.

Baked Rhubarb with Lemon and Cardamom

Baked Rhubarb with Lemon and Cardamom // Serious Crust by Annie Fassler

Baked Rhubarb with Lemon and Cardamom // Serious Crust by Annie Fassler
Baked Rhubarb with Lemon and Cardamom // Serious Crust by Annie Fassler

It’s raining in Portland. I know, surprise, surprise. But it wasn’t that long ago that the sun was shining and I even got a sunburn. Seriously! Last weekend, Jonah’s mom and Grandma were in town for the day, and we took them to the PSU Farmer’s Market, which has got to be one of my favorite things about Portland. The sun was shining, I wasn’t even wearing a jacket, and there was beautiful crimson rhubarb everywhere! Rhubarb has got to be one of my favorite ingredients of all time, so I was excited, to say the least.

As I was getting ready for Passover dinner on Tuesday, I decided to nix the matzo crunch in favor of something a little more reminiscent of springtime: some baked rhubarb. After doing a little recipe hunting and finding this recipe on Food52 and this recipe on Orangette, I decided to do a little adapting. This recipe is so easy and delicious – I love the slightly sour flavor of the rhubarb and the hint of lemon, cardamom, and earl grey. I balanced the tartness with some fresh whipped cream, but ice cream, fresh ricotta, or yogurt are also great options.

Baked Rhubarb with Lemon and Cardamom

Ingredients

6 cups rhubarb, cut into 1-inch pieces
1 cup granulated sugar
1 meyer lemon, juiced
1/8 tsp cardamom
3/4 cup steeped and cooled earl grey tea

optional: fresh whipped cream, ice cream, fresh ricotta, or yogurt for serving

Instructions

Preheat your oven to 350 degrees. In a baking dish, combine rhubarb, sugar, lemon juice, cardamom, and tea. Stir to combine. Bake for 15 minutes, stir, and bake for another 15 minutes. Remove from oven, and allow to cool. You can serve the rhubarb warm, room temperature, or chilled, all are wonderful. Yes, that’s it. Can you believe how easy this is?

P.S. The leftovers, if there are any, taste delicious stirred into your yogurt and granola the next morning. Or on top of pancakes. Just saying.