- On Air Program Guide
- A Blue View
- Brain Talk
- Cellar Notes
- Choral Arts Classics
- The Environment in Focus
- Gil Sandler’s Baltimore Stories
- Humanities Connection
- Maryland Morning with Sheilah Kast
- Midday with Dan Rodricks
- The Morning Economic Report
- Radio Kitchen
- The Signal
- Take Five
- Your Maryland
- Public Commentary
- War of 1812 Stories
#944 - Rhubarb
You are missing some Flash content that should appear here! Perhaps your browser cannot display it, or maybe it did not initialize correctly.
Rhubarb is a funny kind of vegetable. Although it is famously bitter, it is almost always used in desserts. The bottom part of the plant is a lot like scarlet celery, the top, like a fern. And oh yes, the top part is poisonous, so they say. Many people confess that early bad experiences with rhubarb kept them away from it.
Al fell into that group, but a recent encounter has brought him back into the fold. While Jerry agrees this might be one of those love it or hate it foods, we had a guest , Chef Isaiah Billington of Woodberry Kitchen who prepared an incredible dessert with rhubarb.
Isaiah's idea was to first marinate diced raw rhubarb in a vanilla/sugar water to give it a bit of sweetness. He then made a buttermilk whipped cream (extra thick) and some toffee crumble. Plating worked like this: place a 3" ring mold on a plate, insert a shortbread round to act as a bottom, mix a couple tablespoons of chopped raw rhubarb into the whipped cream, spoon it into the mold, and top with the toffee crumble. On top if this, he placed a scoop of rhubarb sorbet, which was a subtle, sophisticated fillip. The entire dish was wonderfully creative, perfectly balanced, and a great presentation of one of our most interesting local products. The rhubarb incidentally came from Ed Fountain's Eastern Shore farm.
Here are two ideas for a savory rhubarb dish that Al thought up.
Radio Kitchen Original Recipes
Rhubarb Relish for Shrimp
Half sweet onion finely diced
4 rhubarb spears, cut into thin strips lengthwise, then into one-half inch lengths
2 cups chicken broth
3 tbs honey
dash of Tabasco sauce
Salt and black pepper to taste
2 tbs fresh finely diced cilantro
1. Simmer onion in chicken broth until tender. Add rhubarb pieces, and cook over very low heat until tender, only a couple minutes.
2. In a cup, combine honey, and seasonings, and blend well, thinning with a little of the chicken broth.
3. Drain the rhubarb, and pour the honey mixture over it. Stir well with a fork, mashing the rhubarb slightly. Sprinkle the cilantro onto the relish, and stir in.
Grilled Wasabi Rhubarb
4 spears of fresh rhubarb, cleaned, trimmed and cut into one inch lengths.
Half cup of creamy wasabi sauce (light green in color)
1/4 cup honey
1. Drizzle the oil on the rhubarb and toss to cover.
2. Place the rhubarb in a grilling basket for vegetables. Put the basket on a hot part of the grill, and shake it frequently to allow the rhubarb to even sear. This should only take two minutes. Remove the rhubarb to a cooler part of the grill, away from direct flame, and let it cook another 2-3 minutes.
3. Blend the wasabi sauce and the honey together. Check for balance and add honey if needed.
4. On a serving plate, spoon a puddle of the wasabi-honey sauce into the middle of the plate. Mound a dozen or so pieces of rhubarb in the puddle and drizzle a little moor sauce over them. Serve immediately.