Rhubarb. It’s tart, sour, crunchy and fibrous. Not necessarily the first ingredient that comes to mind when thinking about what sweet treat you should whip up for your guests this weekend. But rhubarb is at its peak during the springtime and, with a little coaxing (and a generous amount of sugar) those rosy-green stalks can turn into something tender and luscious. Just give them a chance.
Nicole, of the lively, inspired blog La Buena Vida has got two fantastic recipes for rhubarb that taste just as beautiful as they look. The first is Poached Rhubarb with Yogurt, Pistachios and Honeycomb. Take a look at that photo up above and you’ll understand why I just couldn’t say no to this one. The rhubarb is poached in a sugar-water syrup that’s accented with the rich flavor of a real vanilla bean. Once poached, the rhubarb reunites with its oldest friend, the strawberry. By macerating the strawberries in a bit of sugar, they become sweet enough to hold up to the still slightly tart rhubarb. A dollop of Greek yogurt, a sprinkling of pistachios and a slice of picturesque honeycomb finish the dish with added layers of sweet, tangy and salty flavors and an added textural contrast from the crunchy nuts. It’s really one of those dishes that looks almost too good to eat…but eat it anyway.
There’s also a rustic, simple Rhubarb Galette that Nicole wrote about, which highlights the tartness of the rhubarb and achieves a nice balance with a sprinkling of sugar over both the cut rhubarb and the edges of the galette crust. The crust is basic–just flour, sugar, cold butter, salt and ice water. You can pulse it all together and roll it out on your countertop. And that’s the hardest aspect of this recipe. After that, all you do is arrange the rhubarb over the crust, sprinkle it with sugar and dot it with butter. Fold the edges of the crust up around the rhubarb and make them look pretty with an egg wash and a bit more sugar and you’re done. Nicole warns however, that you probably do need to be a fan of rhubarb to truly enjoy this galette as the rhubarb does retain quite a bit of its tartness even after baking. Not so sure? Add some strawberries! See, problem solved.
These are just a pair of wonderful recipes in the sea of deliciousness you’ll find at La Buena Vida. Head on over and click around. You’ll find more than enough recipes to make you feel like you’re living the good life too. Enjoy!
Poached Rhubarb with Yogurt, Pistachios and Honeycomb