Jen has amassed a unique collection of titles in her lifetime (ie: 4th grade Spelling Bee Champion, Pacific Power Happy Hour Committee Chairperson, TableTalkPortland Co-President) but none so lofty as her new title of May 2008 “Food Squad Captain” for the Portland Farmer’s Market’s Taste the Place booth.
Every week the Taste the Place booth attempts to raise the profile of underappreciated vegetables in our community. As Food Squad Captain, Jen gets to pick a recipe that will highlight the featured "smelly-kid" produce of the week. This Saturday, it was Rhubarb's day to shine.
Sometimes mistaken for a fruit due to its popularity in desserts (hence its nickname, "the pie plant"), rhubarb is actually a perennial vegetable from the genus Rheum. More than 60 varieties of rhubarb grow, but the type of rhubarb generally used in cooking is the Garden Rhubarb (R. rhabarbarum), and R. rhaponticum, which is referred to as False Rhubarb although it is a true rhubarb. Indigenous to Asia, rhubarb has been cultivated since ancient times for medicinal purposes, but it wasn’t until the 18th century that it was used for culinary purposes in Britain and America.
The edible petioles (or stalks) are easily recognizable for their dark reddish- pink hue and have a uniquely tangy flavor. They are a tasty addition to cakes, pastries, breads, muffins, soups, conserves, sauces, and sorbets. They can also be pickled or made into wine. Rhubarb is delicious stewed and sweetened as filling for pies or crumbles, or cooked with fruits like strawberries, apples or pears in compotes and jams. Dipped in sugar, rhubarb can be eaten raw. The leaves are toxic and should be avoided.
We decided to make a delicious Quick and Easy Rhubarb Compote this week. Here is the not-so-secret recipe:
Quick and Easy Rhubarb Compote
Ingredients:
4 cups ½-inch pieces fresh rhubarb (approximately 1 ½ pounds)
1 cup sugar
2 tablespoons fresh lemon juice
Directions:
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, about 10 minutes.
Serve warm or chill for future use. Can be made a day ahead. Keep refrigerated.
HERE IS ME DISHING OUT RHUBARB COMPOTE. I AM SO HAPPY! I LOVE THE PIE PLANT!
HERE IS WONDERFUL TASTE THE PLACE VOLUNTEER WENDY SLICING A PEARL BAKERY BAGUETTE FOR US TO SERVE THE COMPOTE ON! (Please note the piece of delectable Rhubarb Cake in the photo, which was provided by PFM Outreach Coordinator Anna Curtin! It was fantastic, thanks Anna!)
HERE IS NOT-SO-WONDERFUL MICHELLE GUILTILY SKULKING UP TO THE TASTE THE PLACE BOOTH, A WHOPPING TWO-AND-A-HALF HOURS LATE FOR HER SHIFT BECAUSE SHE "DIDN'T HEAR HER ALARM!" FOR SHAME SIS! WAY TO MAKE RHUBARB FEEL APPRECIATED! YOU'RE FIRED! 
Our yummy rhubarb compote was a big hit with Taste the Place visitors today. In case you're inspired to run out and buy some fresh local rhubarb and have a go at this recipe yourself, here are few fun serving suggestions:
• Spoon warm over Tillamook Vanilla Bean ice cream.
• Pour over French Toast made from Pearl Bakery’s orange-anise gibassier.
• Top with slightly sweetened crème fraiche or sour cream, crème anglaise, plain yogurt, or whipped cream.
Extra Credit:
• Add fresh strawberries during cooking, then chill mixture and add fresh mint for a refreshing hint of summer.
• Simmer with pears, red wine and star anise for an exotic flavor.
And, in case you always wanted to know more about this perfectly lovely vegetable, here's the skinny:
Growing Rhubarb
Rhubarb requires winter temperatures below 40 degrees F to break dormancy and stimulate spring growth, so it prefers a cooler climate and flourishes in the Pacific Northwest. Its normal growing season is April through September.
Shopping Tips
Picking out rhubarb is very similar to choosing celery. Look for firm, glossy stalks with a nice deep pink color. Make sure stalks are not limp or soft to the touch.
Store rhubarb in a plastic bag in the refrigerator crisper drawer for best results. The stalks will keep for 2 - 4 weeks at 32-36 degrees Farenheit.
If freezing rhubarb, cut the stalks into small pieces, boil for one minute, then blanch in ice water to retain color and flavor, dry and freeze.
Health Benefits
Rhubarb is high in fiber and Vitamins A and C. Rhubarb roots have a powerful laxative effect, and the stalks have been used as a mild purgative since ancient times. Good to know. We all like being regular.
-J
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