The rhubarb in the garden is still growing strong and we are still enjoying dishes made with it. Rhubarb isn’t an aggressive grower like the mint. It doesn’t spread and take over, it’s just very hardy and grows new stems throughout the season, preferring the cooler weather of spring. It will slow down in the heat & dry conditions of high summer.
After becoming established in the garden during the first 2 growing seasons, 1/3 of the leaf stems can be harvested from each plant. Flower stalks need to be cut off the plant as soon as they appear to encourage more leaf stem production. Leaf stems should be at least 10″ long from the base to the bottom of the leaf to be harvested. The leaves of the rhubarb plant are poisonous. I cut the leafy part off each stem and place the leaf right in the compost bin when I’m harvesting my rhubarb. (The oxalic acid in the leaves won’t affect the compost.) Of course, you can also buy rhubarb at the grocery store or farmers’ markets if growing poisonous plants with flower stalks that look like the man-eating plant from “Little Shop of Horrors” isn’t your thing!
Rhubarb & Peppers on Goat Cheese Toasts (adapted from bhg.com)
8 servings, Prep time: 20 minutes
Ingredients:
- 2 tablespoons olive oil
- 6 cloves garlic, peeled
- 1/4 teaspoon coriander powder or seeds
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup jarred roasted red peppers
- 1/4 teaspoon kosher salt
- 1 pound fresh rhubarb, cut into bite size pieces (about 6 stalks)
- 1 tablespoon sugar
- 1 medium yellow bell pepper, cut into bite-size pieces
- 2 tablespoons fresh mint leaves, chiffonade
- Sea salt or kosher salt
- goat cheese
- crusty bread slices, toasted
Directions:
Preheat the oven to 400°. In a small skillet, heat the oil over medium heat. Add the whole garlic cloves, coriander and crushed red pepper flakes. Cook the spices for 1 to 2 minutes or until they are fragrant, stirring occasionally.
Heating the spices releases the oils to flavor the food.
Remove the spices from the heat and cool slightly. In a small food processor or with a wand blender, combine the roasted red pepper, the garlic mixture with the oil and the 1/4 teaspoon salt and blend until it is smooth.
The wand blender makes the sauce smooth.
Cut two 15-inch squares of parchment. Lay one piece of parchment in a rimmed baking sheet or pan. Place the rhubarb in the center of the paper and sprinkle it with the sugar. Top the rhubarb with the yellow pepper pieces, then the roasted pepper sauce. Place the remaining parchment square over the veggies then fold and crease the edges together, working around the parchment to seal it. Bake the packet for 15 to 18 minutes, until the rhubarb is tender.
Sprinkle the sugar over the rhubarb, then layer the pepper & sauce over it before sealing the packet with the second piece of parchment.
Carefully open the parchment packet, avoiding the steam. Transfer the veggie mixture to a serving bowl and top the mixture off with the mint chiffonade. Sprinkle with a pinch of additional salt, if desired.
Transfer the veggies & sauce to a bowl for serving.
To serve, smear goat cheese over some crusty bread and top it with the warm rhubarb mixture.
This is great either as an appetizer or a vegetarian meal! ~Linda
Rhubarb & Peppers on Goat Cheese Toasts (adapted from bhg.com)
8 servings, Prep time: 20 minutes
Ingredients:
- 2 tablespoons olive oil
- 6 cloves garlic, peeled
- 1/4 teaspoon coriander powder or seeds
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup jarred roasted red peppers
- 1/4 teaspoon kosher salt
- 1 pound fresh rhubarb, cut into bite size pieces (about 6 stalks)
- 1 tablespoon sugar
- 1 medium yellow bell pepper, cut into bite-size pieces
- 2 tablespoons fresh mint leaves, chiffonade
- Sea salt or kosher salt
- goat cheese
- crusty bread slices, toasted
Directions:
Preheat the oven to 400°. In a small skillet, heat the oil over medium heat. Add the whole garlic cloves, coriander and crushed red pepper flakes. Cook the spices for 1 to 2 minutes or until they are fragrant, stirring occasionally.
Remove them from the heat and cool slightly. In a small food processor or with a wand blender, combine the roasted sweet pepper, the garlic mixture with the oil and the 1/4 teaspoon salt and blend until it is smooth.
Cut two 15-inch squares of parchment. Lay one piece of parchment in a rimmed baking sheet or pan. Place the rhubarb in the center of the paper and sprinkle it with the sugar. Top the rhubarb with the yellow pepper pieces, then the roasted pepper sauce. Place the remaining parchment square over the veggies then fold and crease the edges together, working around the parchment to seal it. Bake the packet for 15 to 18 minutes, until the rhubarb is tender.
Carefully open the parchment packet, avoiding the steam. Transfer the veggie mixture to a serving bowl and top the mixture with the mint chiffonade. Sprinkle with a pinch of additional salt, if desired. To serve, smear goat cheese over some crusty bread and top it with the warm rhubarb mixture.