Recipe: Yorkshire Rhubarb

YORKSHIRE RHUBARB

Serves 6 to 8.

Note: My friend Cindy Jurgenson lent me one of her old cookbooks from "the good cooks of Litchville, N.D.," which was full of rhubarb recipes. Most were familiar, but one was a variation on the savory Yorkshire puddings served with roast beef. If you don't have an oven-safe pan, pour the bacon renderings into a similarly sized baking dish, then proceed with the recipe as directed.

• 2 eggs

• 3/4 c. milk

• 3/4 c. flour

• 1/2 tsp. salt

• 2 slices bacon, cut in half-inch pieces (see Note)

• 11/2 c. rhubarb, cut in half-inch pieces

• 1/4 c. packed light brown sugar

Directions

In a blender, combine eggs, milk, flour, salt and thyme. Process until smooth. Set aside for 30 minutes.

Bake for 25 to 30 minutes, until crust is nicely browned. Cut in wedges and serve alongside any roasted meat or poultry.

Nutrition information per each of 8 servings:

Calories135Fat5 gSodium226 mg

Carbohydrates18 gSaturated fat2 gCalcium62 mg

Protein4 gCholesterol53 mgDietary fiber1 g

SALTED CARAMEL RHUBAPPLE PIE

Serves 6 to 8.

Note: My daughter, Mimi, came up with the idea for this pie, thinking to blend one of her favorite flavor combinations with my need for a new rhubarb recipe. She was spot-on. A bit of salt in the caramel is a final touch.

• Pastry for single-crust pie

• 1/3 c. walnut pieces

• 1 tbsp. lemon juice

• 1 tsp. cinnamon

• 1 tbsp. unsalted butter

• 1/2 c. honey

• 1 c. packed brown sugar, divided

• 1/4 c. instant tapioca

• 1/2 tsp. kosher or sea salt

• 1/2 c. flour

• 4 tbsp. cold butter, cut in small cubes

Directions

Toss apple slices with lemon juice and cinnamon. Set aside.

Melt 1 tablespoon butter with honey and 1/2 cup brown sugar in a large heavy saucepan and heat, stirring constantly, until mixture comes to a rolling boil. Add apples, stirring to coat them with caramel. Reduce heat and cook uncovered no more than 5 minutes. Do not overcook them to mushiness.

Place rhubarb in a bowl. Using a slotted spoon, transfer the hot apples into the bowl with the rhubarb. Add tapioca and stir to combine. Let sit for 15 minutes. In the meantime, add salt to the caramel remaining in the pan and cook, stirring often, a few minutes more to reduce it to a thick syrup. Do not let it scorch. Remove from heat and set aside.

Combine streusel ingredients (flour, remaining 1/2 cup brown sugar and 4 tablespoons cold butter), pinching the butter with your fingers until it's evenly distributed. Stir in the toasted walnuts.

Scrape the apple-rhubarb mixture into the chilled pie shell and drizzle with 3 tablespoons caramel. Spread streusel mixture over pie and bake for 30 minutes. Let cool on wire rack at least 30 minutes.

Nutrition information per each of 8 servings:

Calories407Fat16 gSodium260 mg

Carbohydrates67 gSaturated fat7 gCalcium58 mg

Protein4 gCholesterol19 mgDietary fiber3 g

Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 2 1/2 other carb, 3 fat.

Serves 6.

Note: I love this salad. It's gorgeous, but it also makes you feel like a superhero with all of its vitamins! Lacinato kale -- a dark green variety often called dinosaur kale -- provides the best color contrast for the ruby bits of rhubarb and golden batons of cheese. The liquid from the pickled rhubarb helps make the vinaigrette. Prepare the rhubarb at least three hours before serving.

Pickled Rhubarb:

• 1 c. rhubarb, cut in 1/4-in. pieces

• 1/3 c. sugar

• 1/2 tsp. salt

• 1/2 tsp. mustard seeds

Salad:

• 1 bunch (12 to 15 leaves) lacinato kale

• 3 tbsp. pickling liquid from rhubarb

• Hefty pinch salt

• Several grinds pepper

• 4 oz. aged Gouda, cut in fat matchsticks (about 1 c.)

• 1 tbsp. butter

• 1/2 c. fresh bread crumbs, preferably sourdough

Directions

To make pickled rhubarb: Place rhubarb in a shallow heat-proof bowl. In a small saucepan, combine sugar, vinegar, 1/2 teaspoon salt and mustard seeds, and bring to a boil; cook until sugar dissolves. Pour mixture over the rhubarb and let sit at room temperature for at least 3 hours before using. The pickles' flavor improves if refrigerated overnight. Any leftover pickling liquid can be refrigerated for future use.

To make salad: Remove center rib from kale leaves, stack several pieces, then slice crosswise into a fine julienne. You should end up with about 5 cups. Rinse kale and pat dry between paper towels or use a salad spinner.

Whisk together pickling liquid and walnut oil. Season with salt and pepper. Toss kale with dressing, then gently fold in the cheese and drained rhubarb. Place in refrigerator for at least 30 minutes so the kale softens a bit; it can chill for up to 3 hours.

Heat butter in a small saucepan over medium heat, then add bread crumbs, stirring to coat. Cook, stirring, until crumbs are golden and crisp. Set aside.

To make candied walnuts: Place a sheet of parchment paper on a baking sheet and set aside. Combine 1/4 cup water and 1/2 cup packed brown sugar in a saucepan and bring to a boil, stirring until sugar dissolves. Add 1 cup walnut halves and continue to stir for about 5 minutes, until mixture begins to thicken. Pour out onto parchment paper, separating walnuts with a fork. Sprinkle with 1/4 teaspoon salt. Cool completely. Store in airtight container at room temperature for up to a month.

Nutrition information per serving:

Calories310Fat20 gSodium430 mg

Carbohydrates26 gSaturated fat6 gCalcium270 mg

Protein9 gCholesterol27 mgDietary fiber3 g