Rhubarb Blintz Brunch

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.

Ingredients
1 cup flour
1 1/4 cup milk
2/3 cup water
1 egg
1/2 tsp salt
1 tbsp oil, plus more for pan

Directions
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,
Marla

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