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In Season: Rhubarb

partysugar — Tue, 12 May 2009 10:15:59 -0700

Asparagus isn't the only stalk in season: rhubarb is also having a moment. Rhubarb resembles celery but has a vibrant pink color. Although many people mistake it for being a fruit, rhubarb is actually a vegetable. It's a member of the buckwheat family, can grow to be two feet long, and is at its peak from April to June. While rhubarb's leaves are poisonous, the stalks are highly edible. To learn more about rhubarb and check out some serving suggestions, read more.

When shopping for rhubarb at the farmers market, look for crisp stalks that are brightly hued. The leaves should be free of blemishes. Rhubarb is incredibly perishable; tightly wrap in a plastic bag and store in the refrigerator for up to three days. Remove the leaves and wash just before using. Since the flavor of rhubarb is very tart, it's often combined with sugar. Classic pairings for rhubarb are strawberries and ginger, but it goes with a number of other ingredients including apples, pears, fresh cheeses, vanilla, almonds, ham, duck, and salmon.

One can prepare rhubarb in both sweet and savory applications:

For a more sophisticated take on classic strawberry shortcake, layer sautéed rhubarb with crumbly cake and whipped cream.
Stir into a delicious streusel cake.
Simmer until the vegetable breaks down into a chutney and serve with ham.
Puree and mix into custard to make ice cream.
Bake in a pie or tart.
For a scrumptious salad, toss with greens and goat cheese.

Do you enjoy the flavor of rhubarb? What's your favorite way to serve it?

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Yummy Links: From Rhubarb to the Swine Flu

partysugar — Tue, 28 Apr 2009 07:50:17 -0700

One farmer on why she grows rhubarb and what dessert she likes to make with it. - The Atlantic
Classic pasta carbonara inspires this scrumptious potato salad recipe. - Chow
What exactly is a hot brown? - Epicurious
Use lemon juice to naturally brighten dishes. - The Kitchn
Surprisingly these classic cocktail recipes from the 1940s seem totally modern. - Gourmet
Despite the swine flu, consumers can still eat pork. - Serious Eats

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Rhubarb Crisp Two Ways - Beginner and Expert

YumSugar — Wed, 15 Apr 2009 03:30:21 -0700

I know I said I'm not a huge fan of rhubarb, but last Spring I tried PartySugar's raspberry rhubarb tart, and since then, I've been more open-minded about it. Now I appreciate the fruit's tangy, tart flavor, especially when foiled against another sweet fruit like raspberries or soft, airy whipped cream. Take advantage of this zippy vegetable's short season by using it to add bite to a rustic dessert. Opt for a simple oat crumble, or take the extra step to alternate compote with layers of streusel and cream. To see both recipes, read more.

Beginner Rhubarb Crisp
From Martha Stewart Living

Ingredients

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
Zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Directions

Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

Serves 4.

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Expert Rhubarb Crisp
From Land O' Lakes

Ingredients

Sauce:
5 cups chopped fresh or frozen rhubarb
1 cup sugar
1/3 cup water
1 tablespoon cornstarch
1 teaspoon freshly grated orange peel
Streusel:
1/2 cup firmly packed brown sugar
1/4 cup butter
1 cup uncooked quick-cooking oats
1/2 teaspoon ground cinnamon
Cream:
1 cup heavy whipping cream
2 tablespoons sugar

Directions

Make sauce: Combine all sauce ingredients in 6-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Reduce heat to medium. Cook, stirring often, until mixture is thickened (5 to 6 minutes). Spoon sauce into bowl. Let cool 30 minutes. Cover; chill at least 1 hour.
Make streusel: Meanwhile, heat oven to 350°F. Combine brown sugar and butter in 4-quart saucepan. Cook over medium heat until butter is melted (4 to 5 minutes). Remove from heat. Stir in oats and cinnamon.
Spread oat mixture onto ungreased 15x10x1-inch jelly-roll pan. Bake for 10 to 15 minutes or until browned, stirring once or twice. Let streusel stand in pan, stirring occasionally, until cooled (30 minutes). Store in container with tight-fitting lid until ready to assemble parfaits.
Make cream: Beat whipping cream in small bowl at high speed until soft peaks form. Add 2 tablespoons sugar; continue beating until stiff peaks form.
To assemble parfaits, layer 1/4 cup sauce, 2 tablespoons streusel and 2 tablespoons whipped cream in each of eight (6 to 8-ounce) parfait glasses. Repeat layers twice, ending with whipped cream.

Serves 8.

Nutritional information per serving: 410 calories, 18 g fat, 55 mg cholesterol, 20 mg sodium, 61 g carbohydrates, 4 g dietary fiber, 4 protein

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Rhubarb Tart Is a Scrumptious Spring Dessert

partysugar — Mon, 14 Apr 2008 16:18:32 -0700

Are you familiar with rhubarb? Rhubarb is a celery-like vegetable that is consumed as a fruit. While the leaves of rhubarb are toxic, the pretty stalks are completely edible. Because of its natural tartness, rhubarb is usually combined with sugar to make a delicious dessert. This raspberry rhubarb tart is a wonderful recipe to use if you're interested in experimenting with rhubarb. A rustic, simple pastry dough is filled with a sweet rhubarb-raspberry mixture.

Although the recipe calls for fresh raspberries, frozen ones would work just as well. To take a look at the recipe - it pairs perfectly with whipped cream or vanilla ice cream - read more.

Rhubarb Tart Dessert
From Real Simple magazine

Ingredients

2 cups all-purpose flour, plus more for the work surface
1/4 teaspoon kosher salt
1 cup plus 2 tablespoons granulated sugar
14 tablespoons unsalted butter, chilled and cut into small pieces
3/4 pound fresh rhubarb, trimmed and cut into 1-inch pieces
12 ounces fresh raspberries
Whipped cream or vanilla ice cream, for serving (optional)

Directions

Heat oven to 400°F.
In a food processor, combine the flour, salt, and 1 tablespoon of the sugar.
Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total).
Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
Meanwhile, in a large bowl, combine the rhubarb, raspberries, and 1 cup of the remaining sugar; set aside.
On a lightly floured surface, roll the dough into a 14-inch circle.
Place it in a large cast-iron skillet, allowing the dough to hang over the edge. Top with the rhubarb mixture. Fold the edge of the dough over the fruit (to create pleats).
Lightly brush the top of the dough with water and sprinkle with the remaining sugar. Bake until golden brown, 50 to 55 minutes. Let cool for 5 to 10 minutes. Slice into wedges and serve with the whipped cream or ice cream (if using).

Serves 6.

NUTRITION PER SERVING: CALORIES 576(43% from fat); FAT 28g (sat 17g); SUGAR 41g; PROTEIN 6g; CHOLESTEROL 71mg; SODIUM 86mg; FIBER 6g; CARBOHYDRATE 79g

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Yummy Link: Frozen Rhubarb and Banana Charlottes

YumSugar — Mon, 10 Mar 2008 12:21:11 -0700

I must confess, I've never been a huge fan of rhubarb. I suppose I just don't understand it. However these frozen rhubarb and banana charlottes are so beautiful and delicate looking that I'm starting to think twice about my rhubarb ban. - Tartelette

What Causes "Spinach Teeth"

FitSugar — Tue, 21 Aug 2007 03:30:00 -0700

I just ate a tasty and fresh spinach salad and my teeth feel completely funky, kinda chalky. Now this is not the first time this has happened, but this is the first time I researched the issue.

First off, the term "spinach teeth" cannot yet be found in one of my favorite resources - the Urban Dictionary, but the phenomenon none the less exists. It is caused by the high quantities of oxalic acid found in spinach, not iron like many spinach lovers might think. The oxalate crystals leak out as you chew, and even more, when you cook spinach and these crystals coat the teeth. Drinking milk with spinach can exacerbate the chalky sensation. Rhubarb, beets, kale and chocolate are high in oxalic acid as well. People with kidney problems should not eat large quantities of spinach or any food high in this acid since it can lead to because of the increased risk of producing oxalate stones in the kidneys.

Fit's tip: The oxalic acid contained in spinach can prevent your body from absorbing iron and calcium. To improve iron absorption, spinach should be eaten with foods that contain vitamin C. This is a good reason to squeeze fresh lemon on cooked spinach!

Pie Breakdown

FitSugar — Wed, 14 Nov 2007 10:15:00 -0800

To many of us, Thanksgiving means pies - lots and lots of pies. From apple pie to pumpkin pie, you're most likely going to encounter at least a slice or two this holiday season. When you do, use this breakdown to make the best decisions about which pies you could (and shouldn't) indulge in.

To see the pie breakdown, just read more

Pie (1 slice 1/8 of pie)	Calories	Fat (g)	Sodium (mg)	Carbs (g)	Sugar (g)
Apple Pie	410	23	30	48	23
Banana Cream Pie	460	29	95	43	26
Blueberry Pie	390	23	30	43	14
Cherry Pie	440	23	30	55	20
Chocolate Mousse Pie	247	15	437	28	0
Coconut Cream Pie	403	27	135	35	24
Key Lime Pie	430	21	140	54	43
Lemon Meringue Pie	330	11	45	56	41
Pecan Pie	503	25	95	63	31
Pumpkin Pie	316	15	50	46	27
Strawberry Rhubarb Pie	400	23	45	45	19

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Rhubarb leaves poisoning

admin — Thu, 04 Sep 2008 19:01:27 -0700

Overview

Definition
Alternative Names
Poisonous Ingredient
Where Found
Symptoms
Home Treatment
Before Calling Emergency
Poison Control, or a local emergency number
What to expect at the emergency room
Expectations (prognosis)
References

HEALTH GUIDE REFERENCE FROM A.D.A.M

Definition

Rhubarb leaves poisoning occurs when someone eats pieces of leaves from the rhubarb plant.

Alternative Names

Rheum officinale poisoning

Poisonous Ingredient

Anthraquinone glycosides (possible)
Oxalic acid

Where Found

The leaves (leaf blade) of the rhubarb plant. The stalk can be eaten.

Symptoms

Breathing difficulty
Burning in the mouth
Burning in the throat
Coma
Diarrhea
Eye pain
Kidney stones
Nausea
Red-colored urine
Seizures
Stomach pain
Vomiting
Weakness

Home Treatment

Seek immediate medical help. DO NOT make a person throw up unless told to do so by Poison Control or a health care professional.

Before Calling Emergency

Determine the following information:

Patient's age, weight, and condition
Name of the plant, if known
Time it was swallowed
Amount swallowed

Poison Control, or a local emergency number

The National Poison Control Center (1-800-222-1222) can be called from anywhere in the United States. This national hotline number will let you talk to experts in poisoning. They will give you further instructions.

This is a free and confidential service. All local poison control centers in the U.S. use this national number. You should call if you have any questions about poisoning or poison prevention. It does NOT need to be an emergency. You can call for any reason, 24 hours a day, 7 days a week.

See: Poison control center - emergency number

What to expect at the emergency room

The health care provider will measure and monitor your vital signs, including temperature, pulse, breathing rate, and blood pressure. Symptoms will be treated as appropriate. You may receive:

Activated charcoal
Fluids by IV
Tube through the mouth into the stomach to wash out the stomach (gastric lavage)

Expectations (prognosis)

How well you do depends on the amount of poison swallowed and how quickly treatment is received. The faster you get medical help, the better the chance for recovery.

Deaths have been reported, but are rare.

References

Caravati EM, et al. Natural Toxins. In: Dart R, et al, Medical Toxicology. 3rd ed. Philadelphia, PA: Lippincott, Williams & Wilkins; 2004:chap 215.

Review Date: 2/27/2008

Reviewed By: Stephen C. Acosta, MD, Department of Emergency Medicine, Portland VA Medical Center, Portland, OR. Review provided by VeriMed Healthcare Network. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.

A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org). URAC's accreditation program is an independent audit to verify that A.D.A.M. follows rigorous standards of quality and accountability. A.D.A.M. is among the first to achieve this important distinction for online health information and services. Learn more about A.D.A.M.'s editorial policy, editorial process and privacy policy. A.D.A.M. is also a founding member of Hi-Ethics and subscribes to the principles of the Health on the Net Foundation (www.hon.ch).

A.D.A.M. Copyright

The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-2009 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.

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Source Doc: 1_002876

Double Your Fun: Two New "Same Name Twice" Fragrances

BellaSugar — Fri, 31 Jul 2009 14:00:00 -0700

These days, apparently twice is very nice indeed, because WWD is reporting that in August, both Nina Ricci and Juicy Couture will launch fragrances with charmingly repetitive names. The scents, Ricci Ricci ($58) and Couture Couture ($85), are both a little higher end than other offerings from the houses but geared toward young women. While they're both florals with hints of woodiness, their topnotes are very different. Ricci Ricci starts with lively rhubarb and bergamot, followed by four o'clock flowers and a whole bouquet of roses, then finishes with sandalwood and patchouli, while Couture Couture is all citrusy topnotes with a jasmine honeysuckle body and an amber drydown. I'll be excited to try both, but I love Jessica Stam's little devil horns in the Ricci Ricci ads. Hopefully the scent will be just as naughty and charming as the campaign suggests.

Noteworthy Nibbles - June 2-9, 2009

YumSugar — Tue, 02 Jun 2009 14:00:13 -0700

Whether you're in Brattleboro, VT, or Ponca City, OK, you've got the pick of the crop when it comes to food events this weekend. I know there are Spam and strawberry festivals, but I'm new to the world of rhubarb and horseradish celebrations. What will you be attending? Let us know what you're up to below!

New York, NY: Wine & Spirits Magazine's Top of the List - June 2
Orlando, FL: Slow Food Potluck Dinner - June 2
Palm Springs, CA: Palm Springs Restaurant Week - June 2-19
Las Vegas, NV: Taste of the Nation Las Vegas - June 4
New York, NY: James Beard Key West Seafood Celebration - June 4
Brattleboro, VT: The Great Vermont Grilled Cheese Cook-off - June 5
St. Louis, MO: St. Louis Brewers Festival - June 5-6
Snowmass, CO: Snowmass Chili Pepper & Brew Fest - June 5-6
Lincolnton, NC: Hog Happenin' - June 5-6
Aledo, IL: Rhubarb Fest - June 5-6
Fort Harrod, KY: Fort Harrod Beef Festival - June 5-7
Newport, RI: Great Chowder Cook-Off - June 6
San Francisco, CA: Spring Breakfast at the Ferry Plaza Farmers Market - June 6

To see the rest, read more.

Ponca City, OK: Ponca City Herb Festival - June 6
Eugene, OR: Sasquatch Brew Fest - June 6
Ashland, VA: Ashland Strawberry Faire - June 6
Menomonee Falls, WI: World of Beer Festival - June 6
National Harbor, MD: Food & Wine Festival at National Harbor - June 6-7
Chicago, IL: Chicago Botanical Garden Wine Festival - June 6-7
Collinsville, IL: International Horseradish Festival - June 6-7
Camarillo, CA: Casa Pacifica Angels Wine & Food Festival - June 7
Amherst, MA: Taste of the Nation Pioneer Valley - June 8
Ithaca, NY: Taste of the Nation Ithaca - June 9

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