Fruits

Rhubarb Sorbet

Rhubarb is one of my favorite spring treats, but it’s been scarce in my neighborhood markets this year.

I was able to snag a couple of stalks at a farmer’s market recently — not enough for pie or crisp, but enough to satisfy my sweet tooth with a batch of sorbet. Frozen rhubarb will also work well for this recipe. For the best color, look for bright pink or red stalk.

This is recipe is very flexible with whatever fruit and juice you have on hand. I like the combination of rhubarb and strawberries because they have similar growing seasons, and in-season strawberries are sweet enough that I can pull back on the sugar.

Rhubarb Sorbet

Makes about 2 cups

4 cups chopped rhubarb, or a combination of rhubarb and strawberries (about 1 1/4 lbs)
1 cup freshly squeezed orange juice, or another favorite juice
1/2 cup water
Up to 2/3 cup sugar, to taste

Combine ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from heat and cool slightly. Place mixture in a blender and process until smooth. Pour into a bowl; refrigerate 2 hours until thoroughly chilled.

Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer’s instructions. Meanwhile, place a freezer-safe bowl in a freezer for 10 minutes.

Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint or citrus rind, if desired.

International Pi(e) Day: Strawberry Rhubarb Pie

We’re just days away from International Pi(e) Day, March 14.

Get it? Pi? 3.14?

Oh stop rolling your eyes at me. Focus, people. On Pi(e) Day, we eat Pie.

PIE.

My office is observing Pi(e) Day this Friday afternoon with a pie-themed happy hour. Presuming I can find rhubarb (which is in season starting in March), I’m planning to make one of my favorite pies, Strawberry Rhubarb Pie from Beantown Baker.

I love rhubarb. It’s a weird little vegetable that looks like pink or red celery, but is (usually) used like fruit. It’s great in desserts, from pie and tarts to sorbet, but it also works well in savory dishes, such as chutney for pork.

The tartness of rhubarb are a fantastic complement to the sweetness of strawberries, which is why they’re often paired together. Tossing the fruit in sugar draws out the excess liquid, keeping the pie crust from getting soggy.

Lattice work is easier than it looks. Bon Appetit has a great primer here.

Looking for a non-fruit option for Pi(e) Day? French Silk Pie is like dark chocolate pudding, but in pie form. Delicious. :)

Strawberry Rhubarb Pie

From Beantown Baker

2 cups diced fresh rhubarb stalks
3 cups diced fresh hulled strawberries
1 cup sugar, divided
Choice of double-layer pie crust
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cardamom or orange peel, if desired
1/4 cup cornstarch
very small pinch of salt
1 beaten egg

In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar. Toss to combine well and set into colander over sink or bowl and let drain for 1 hour.

Preheat oven to 350 degrees and prepare pie plate. Roll out 1/2 recipe of dough and line bottom of pie plate.

In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, cardamom, pinch of salt and cornstarch. Toss to combine well and add to pie shell, smoothing out evenly.

Roll out remaining pie dough and lattice top the pie filling.

Brush lattice with beaten egg and place pie into oven. Let cook for 20 minutes, then place a piece of tinfoil loosely over the top. Continue cooking until filling is cooked through and bubbling, about 50 more minutes. Remove from oven and let cool on wire rack.

Hot Oat & Quinoa Cereal

I have a long week ahead, starting bright and early tomorrow morning teaching CXWORX before work. I’m already tired just thinking about everything I have to do.

I don’t like getting out of bed any earlier than necessary. But, I also know if I don’t start with a good breakfast, it will set off a chain reaction of unsatisfying, unhealthy eating all day, most likely punctuated by sugar highs and lows. Not good.

In anticipation of my busy week, I’m getting a head start. Laundry is done, gym bag is packed, and before I go to bed tonight, I’ll put a pot of this cereal on the stove. Steel-cut oats won’t get soggy, and quinoa adds extra protein. When the alarm clock rings, I’ll still be grumpy, but at least my stomach won’t be.

Hot Oat & Quinoa Cereal

Adapted from Bon Appetit

For every 2 servings:
3/8 cup dried fruit (I used tart cherries and golden raisins)
1/2 cup steel-cut oats (don’t use regular)
1/2 cup quinoa
1/2 tsp kosher salt
1/4 tsp cinnamon
2 cups water

Bring all ingredients to boil in a saucepan.

If you want to eat right now: Reduce heat and simmer, stirring occasionally, until grains are tender, about 20-25 minutes.

If you are making it the night before: Cover the mixture and let it sit overnight. Reheat, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes.

Serve your cereal with any of the following:
Milk
Honey, maple syrup, brown sugar, or other sweetener of your choice
Something crunchy: try walnuts, almonds, pepitas or other nuts or seeds, or some Trader Joe’s roasted coconut chips
Fresh fruit: grated apple, fresh peaches