Rhubarb Galore

I went to the farmers' market this morning with my sister Heidi, for the sole purpose of buying some tart and tangy rhubarb. I left with over 3 lbs and I then spent the afternoon trying to decide what to make.

I ended up choosing 3 different recipes; Rhubarb Custard Pie, Strawberry Rhubarb Crisp and Rhubarb Waffles with Rhubarb Sauce. YUM! Although, I may have over done it with my rhubarb consumption this weekend.

Rhubarb Custard Pie (Our Favorite Recipes)
3 cups rhubarb, cut

1 cup sugar

2 Tbs flour

1/2 cup cream
2 eggs
1/4 tsp salt
1 tsp vanilla

Mix rhubarb with 1/2 cup sugar and flour. Put into an unbaked pie crust. Mix together 2 beaten eggs, 1/2 cup sugar, salt, cream and vanilla. Pour over rhubarb. Cover with top crust and bake 15 minutes at 450 degrees and then 30 minutes at 350 degrees. Serve with ice cream

Strawberry Rhubarb Crisp  (The Sono Baking Company Cookbook)
Streusel Topping
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp course salt
1/2 cup unsalted butter, cut into 1/4 inch cubes
3 Tbs old fashioned rolled oats

Fruit
1 1/4 pounds rhubarb, cut into 1 inch pieces (about 1 1/2 cups)
1 pint strawberries, stemmed, and then halved or quartered depending on size
1/2 cup granulated sugar

2 Tbs corn starch

Juice of 1 lemon

Grated zest of 1/2 orange

1/4 tsp coarse salt

Preheat Oven to 375 degrees. Butter an 8 inch baking dish and set on a baking sheet lined with a non-stick silicone baking mat.
To make streusel topping: in a medium bowl use a fork to stir together the flour, sugar,s alt and cinnamon.  Add the butter and using your fingertips, quickly work it into the dry ingredients until pea-sized crumbs.  Add oats and toss.  Set aside in the refrigerator. 
In a medium bowl, toss together the fruit, sugar, cornstarch, lemon juice, orange zest and salt. Transfer to prepared baking dish, and sprinkle streusel mixture over the top. 
Bake rotating the baking sheet about 2/3 of the way through the cooking, until the juices bubble up and the topping is golden brown, 40-45 minutes.  Serve warm or at room temperature with ice cream.


Rhubarb Waffles with Rhubarb/Strawberry Sauce
Sauce
1 pound rhubarb, trimmed and diced (1/4 in thick), about 2 1/2 cups
1/2 pint strawberries, sliced in half or quarters, depending on their size
1 cup sugar

Waffles
1 stick melted unsalted butter
2 1/4 cups all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3 large eggs separated
2 cups buttermilk 1 tsp pure vanilla extract

To prepare sauce: Combine fruit and sugar in a medium saucepan and bring to a simmer over medium-low heat. Cook until the rhubarb is tender and translucent. Transfer about 3/4 cup of the rhubarb to a small bowl with a slotted spoon and reserve for the waffle batter. Boil the remaining rhubarb in syrup over medium heat stirring occasionally, until slightly thickened, 5 to 7 minutes.

Waffles - In a large bowl sift together dry ingredients. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, rhubarb syrup and vanilla (make sure all ingredients are at room temperature, or else the will  not combine well). Pour into dry mixture and combine. 

 In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.  Ladle about 1/3 cup batter onto each section of the waffle grid, close lid and bake for 3 to 5 minutes, or until no steam emerges from waffle maker.

Use rhubarb sauce as you would syrup. I have been using left over syrup in my oatmeal :)