Makes 12.
Note: From "Rhubarb Renaissance" by Kim Ode (Minnesota Historical Society Press, 2012).
• 1 1/4 c. finely crushed graham crackers (1 sleeve of crackers)
• 1 c. flour
• 1/2 c. brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• Pinch of salt
• 1 egg, beaten
• 1/2 c. buttermilk
• 1/3 c. canola oil
• 3/4 c. rhubarb, chopped into 1/4-in. pieces
• 1/3 c. shredded sweetened coconut, optional
• Decorative sugar, for sprinkling
Directions
Preheat oven to 375 degrees. Coat muffin cups with cooking spray or line with paper baking cups.
Whisk together cracker crumbs, flour, brown sugar, baking powder, baking soda and salt. In a small bowl, stir together the egg, buttermilk and oil. Add to dry ingredients and stir until just moistened. Fold in rhubarb and coconut, if using.
Fill muffin cups two-thirds full. Sprinkle with decorative sugar. Bake for 18 to 20 minutes, until golden. Remove muffin pan from oven and transfer to a wire rack to cool. Carefully remove muffins from pan and serve.
Makes about 2/3 cup.
Note: This sweet-savory condiment is a natural with rhubarb. It's a great addition to a cheese plate, or an accompaniment to grilled meats. This is a "brighter" adaptation of the original recipe in "Rhubarb Renaissance" by Kim Ode. (Minnesota Historical Society Press, 2012).
• 1 c. rhubarb, cut in 1/2-in. pieces
• 1/4 c. finely minced red onion
• 1/4 c. chopped dried mission figs
• 1/4 c. dry white wine
• 2 tbsp. sugar
• 1 tbsp. mustard seeds
• 1 tsp. dry mustard
• 1 tbsp. white balsamic vinegar
Directions
Place the rhubarb, onion, figs, wine and sugar in a saucepan and simmer gently for about 5 minutes, stirring frequently. Add mustard seeds and dry mustard and continue to simmer until the mixture is thick and syrupy, another 2 to 3 minutes. Add vinegar and cook for 30 seconds more. Set aside to cool before using.
Serves 6 to 8.
Note: This pie needs to freeze at least six hours, and preferably overnight, so plan ahead. From "Rhubarb Renaissance" by Kim Ode (Minnesota Historical Society Press, 2012).
For the crust:
• 1 3/4 c. finely crushed graham crackers (12 large crackers)
• 1/4 c. powdered sugar
• 2 tbsp. unsalted butter, melted
• 2 tbsp. milk
For the filling:
• 3 c. rhubarb, cut in 1-in. pieces
• 1/3 c. powdered sugar
• 1 tbsp. Triple Sec liqueur or orange juice
• Pinch salt
• 2 egg whites
• 1/2 c. granulated sugar
• 1/2 tsp. cream of tartar
Directions
To prepare the crust: Preheat oven to 350 degrees. Lightly coat a pie plate with cooking spray. Stir together cracker crumbs, powdered sugar, butter and milk until well combined. Reserving 1 tablespoon of crumbs for garnish, press the rest into the pie plate, creating an even layer across the bottom and up the sides. Bake for 15 minutes, then let cool on a wire rack.
To prepare the filling: Preheat oven to 375 degrees. Place rhubarb in a shallow baking dish, such as a pie plate, and sprinkle powdered sugar evenly over fruit. Bake for 20 minutes, stirring once, until rhubarb is very soft. (Late summer rhubarb may have less moisture than the first rhubarb of spring, so watch carefully, adding a tablespoon of water if it seems to be scorching before it's soft.)
Carefully place roasted rhubarb in a blender and purée with Triple Sec (or orange juice) and salt. Or whisk briskly in a bowl to create a rough purée. Set aside.
In a saucepan over which a medium bowl will fit, bring about 2 inches of water to a boil. While the water is heating, whisk together egg whites, granulated sugar, and cream of tartar in a medium bowl. Reduce heat to keep the water at a simmer and place the bowl over the saucepan. With a handheld mixer on medium speed, beat the whites until foamy, about 3 minutes. Increase speed to high and beat until the whites begin to appear glossy, moving the beaters around the bowl, about 3 minutes more. Remove bowl from the pan and set on a counter; continue beating mixture until the meringue holds a stiff peak when the beaters are lifted.
Fold the rhubarb purée into the warm meringue until no streaks remain, then scrape into the graham cracker crust. Smooth top and sprinkle the reserved crumbs over the filling. Place in the freezer, uncovered, for an hour, then gently cover with plastic wrap and freeze until solid, at least 6 hours or preferably overnight. Remove from freezer about 10 minutes before serving to make slicing easier.
