Ahhh rhubarb season…
I feel a certain nostalgia about rhubarb. When I visited my grandfather as a kid, I would follow him around the garden while he picked rhubarb. He often ate it stewed on toast and would sent us home with grocery bags full of the red-green stalks. He has since passed away, but I have his rhubarb plants in my garden now (along with a peony bush from his garden).
So, I’ve been making a lot of stewed rhubarb lately. My recipe, adapted from a Jamie Oliver cookbook, is to chop enough rhubarb until my medium saucepan is 1/2 to 2/3 full. Add the juice of 1 orange and 2/3 cup sugar. (All amounts are flexible depending on how sweet or tart you like your rhubarb.) Bring the mixture to a boil and then let simmer for 5-10 minutes until the rhubarb is mushy.
I put the stewed rhubarb in oatmeal or yogurt, or on toast for breakfast. However, my most creative rhubarb endeavour to date was a batch of Rhubarb Blintzes. My partner and I were deciding what to bring to a potluck brunch. He wanted to make blintzes, but was out of the ingredients for cheese filling and for apple filling. He did, however, have a backyard full of rhubarb, and thus the idea of the rhubarb blintz was born.
A blintz is very similar to a crepe. It’s filled with fruit or cheese filling, rolled up burrito style and then baked. Here’s the basic blintz recipe.
Add milk and water to flour. Mix well. Add remaining ingredients and beat until smooth. Let rest 1-2 hours. (Unless you’re late for brunch and then just skip this step. 🙂 ) Bring frying pan to medium-high heat. Add oil. Make sure you wait until the pan is hot before adding batter, otherwise it will stick. Add batter 1/2 a ladleful at a time, tipping the pan to ensure that the blintz is thin. Flip and cook briefly on the other side. Once you have a stack of blintzes, fill each with 2 tbsp of filling. (We used the stewed rhubarb recipe described above.) Fold in the sides, roll it up, and place in a lightly greased pan. Bake at 375 for 20 minutes. Serve hot with sour cream.
Yours in food,