Rhubarb-Apple Pie or Tart

PG tested

This one-crust pie or tart is spicy and retains that distinct, sharp rhubarb taste. It has the texture of a meatless mincemeat pie. I created the recipe a few years ago because I wanted a rhubarb pie that uses honey rather than sugar. I use the fragrant wildflower honey sold in bulk at the East End Food Co-op.

-- Patricia Lowry

• Crust for one 9-inch pie or tart pan
• 4 cups rhubarb, sliced 1/4-inch thick (about 4 to 5 stalks)
• 1 Granny Smith apple, diced
• 1/2 cup walnuts, roughly chopped
• 1/2 cup currants or raisins
• 1/4 cup minced peeled fresh ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Grated peel of 1 lemon
• 2 tablespoons flour
• 3/4 cup honey</</ul>

  Preheat oven to 400 degrees.

  Prepare pie or tart crust and set aside.

  In a large bowl mix together rhubarb, apple, walnuts, raisins, ginger, cinnamon, nutmeg and lemon zest. Add flour and stir to coat ingredients. Add honey and thoroughly combine with spatula.

  Pour filling into pie or tart shell and bake for 45 to 50 minutes on lowest rack of oven. Remove from oven and place on a cooking rack. With the back of a spoon, press down gently on top of filling to moisten exposed ingredients. Allow to cool for several hours or overnight in refrigerator before serving.

  Makes 8 to 10 servings.

  -- Patricia Lowry

  Rhubarb Pizza

  PG tested

  OK. So it's not really pizza or even Italian. But this sweet dessert is a slice of heaven nevertheless, and something even kids will enjoy. It's best served with a slightly softened scoop of vanilla ice cream.

  -- Gretchen McKay

  For the crust
  • 1 1/2-pound package puff pastry dough (2 sheets)
  • 1/4 cup yellow cornmeal
  • For the rhubarb puree
  • 3 cups of roughly chopped fresh rhubarb
  • 1 cup sugar
  • For the toppings
  • 1 cup pistachios, lightly toasted
  • 12 large strawberries cut into thin, circular disks
  • 1 cup dried prunes, pitted and diced
  • 8-ounce block of white chocolate for grating
  • 1 cup Galliano liquor (to simulate oil olive, optional)
  To prepare crust and sauce

  On a floured board, roll each sheet of dough into a square about 11 by 11 inches and about 1/8-inch thick.

  Lay a 5-inch bowl upside down on dough, and using the rim as a pattern, cut out 4 circles per sheet with a paring knife.

  Combine remaining scraps of dough and repeat. You should be able to get at least 2 more 5-inch circles.

  Wash the rhubarb, trim off any leaves, and cut out any brown or bruised spots. Using a very sharp knife, roughly chop the stalks.

  In a 4-quart saucepan, combine sugar and rhubarb over medium heat.

  Bring just to a boil. Simmer until rhubarb is soft and looks thick like applesauce. Mash any lumps with a spoon.

  To assemble pizzas

  Preheat oven to 350 degrees.

  Sprinkle cornmeal on 2 large cookie sheets. Lay rounds of dough so they don't touch.

  Spread about 11/2 tablespoons of rhubarb puree evenly over each of the circles, leaving a 1/3-inch border of crust. Bake for 15 minutes or until pastry is crisp and golden brown.

  Remove from oven and place pistachios, strawberry slices and prunes on top to resemble pizza toppings.

  Place each pizza on a dessert plate and grate chocolate on top, then sprinkle with Galliano (if desired; this can be done at the table, too). Serve each with a scoop of ice cream, if desired.

  Makes 10 individual pizzas.

  -- "The Magical Melting Pot" by Michelle Greenwald (Cherry Press, $29.95)

  Rhubarb Bellini

  PG tested

  This is based on the classic bellini, made with peach.

  • 3/4 pound rhubarb, trimmed and finely sliced
  • 1/4 cup sugar
  • A bottle of bubbly, such as prosecco or Champagne

  Get yourself a small pan and throw in the rhubarb, sugar and a couple of tablespoons of water. Put a lid on top, bring to the boil and simmer for a couple of minutes.

  Remove the lid and simmer for a few more minutes, stirring occasionally, until you get a thick compote consistency.

  Whiz up with an immersion blender or in a standard blender until you have a lovely smooth puree.

  Leave to cool, then stir again and divide the puree between 6 glasses.

  Pour over your prosecco or Champagne, stirring as you pour, with a long spoon or something similar, until the glass is 3/4 full. Top it up with bubbles and you're done. Cheers!

  -- "Jamie at Home: Cook Your Way to the Good Life" by Jamie Oliver (Hyperion, 2007)

  My Favorite Hot and Sour Fhubarb and Crispy Pork With Noodles

  PG tested

  I have so much in common with Jamie Oliver, the handsome, charming and internationally known food figure. Well, I have one thing in common with him: We both love rhubarb. He devotes a chapter-ette to it in his book "Jamie at Home," which includes a half-dozen killer recipes. This one is delicious, especially when preceded with his drink recipe below it. Or as Jamie puts it, "bloody hell, what a dish!"

  -- Bob Batz Jr.

  For the marinade
  • 14 ounces rhubarb
  • 4 tablespoons honey
  • 4 tablespoons soy sauce
  • 4 garlic cloves, peeled
  • 2 fresh chilis, halved and deseeded
  • 1 heaped teaspoon of Chinese five-spice powder
  • Thumb-sized piece of fresh ginger, peeled and chopped
  For the rest
  • 2.2 pounds of pork belly, boned, rind removed, cut into 1- to 2-inch cubes (I found a nice piece of pork side at Wholey)
  • Sea salt and freshly ground black pepper
  • Peanut or vegetable oil
  • 14 ounces medium egg noodles (I used a box of chow mein noodles)
  • 4 green onions, trimmed and finely sliced
  • 1 fresh red chili, deseeded and finely sliced
  • 2 bunches of interesting cresses such as cilantro, shiso or basil cress (I figured out that cresses are sprouts)
  • A bunch of fresh cilantro
  • 2 limes

  Preheat the oven to 350 degrees. Place the pork pieces in a roasting pan and put to one side. Chuck all the marinade ingredients into a food processor and pulse until you have a smooth paste, then pour this all over the pork, adding a large wine glass of water.

  Mix it all up, then tightly cover the pan with aluminum foil and place in the preheated oven for about an hour and 30 minutes, or until the meat is tender but not colored.

  Pick the pieces of pork out of the pan and put to one side. The sauce left in the pan will be deliciously tasty and pretty much perfect. However if you feel it needs to be thickened slightly, simmer on a gentle heat for a bit until reduced to the consistency of ketchup. Season nicely to taste, add a little extra soy sauce if need be, then remove from the heat and put to one side.

  Put a pan of salted water on to boil. Get yourself a large pan or wok on the heat and pour in a good drizzle of peanut or vegetable oil. Add your pieces of pork to the wok and fry for a few minutes until crisp and golden. (You might need to do this in two batches.) At the same time, drop your noodles into the boiling water and cook for a few minutes, then drain most of the water away. Divide the noodles into four warmed bowls immediately, while they're still moist.

  What I love about this dish is the contrast between the flavors going on in it. ... To finish, spoon over a good amount of the rhubarb sauce.

  Divide your crispy pork on top, and add a good sprinkling of spring onions, chili, cresses and cilantro. Serve with half a lime each -- perfect.

  Serves 4.

  -- "Jamie at Home: Cook Your Way to the Good Life" by Jamie Oliver (Hyperion, 2007)

  First published on May 14, 2009 at 12:00 am