Monday, June 6, 2011

It's "Pie Plant" Season: Rhubarb


 Hello again folks!

It's a vegetable? It's a fruit? who really cares!? We say it's toothsome and a bargain. These green-to-ruby red stalks were officially declared a fruit by a New York court in 1946 to reduce taxes. As everybody we believe they make the perfect filling for pies, but they also work well pickled, in a chutney, in a jam, or simply raw in a salad. Rhubarb's tart and refreshing flavor make an ideal pairing with sweet strawberries, also in season.

We think rhubarb is an awesome ingredient here at Brooklyn Edible Social Club. Check our spring menus and you will find it in every one. Here is a recipe from us:

BKESC Rhubarb Jam


- 2 1/4 pounds Rhubarb
Wilklow Orchards - Highland, NY

- 4 1/2 cups Raw Cane Sugar

- 2 tsp Pectin 

- 7 tbsp Apricot Stomp
Red Jacket Orchards - Geneva, NY

How to make it:

Mix together the sugar and the pectin then clean and trim the rhubarb. Cut into 1 inch chunks. Pour a layer of the sugar mixture into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb is used, finishing with a layer of sugar. Pour the apricot stomp over the top. Cover and let stand overnight. This step draws the juices from the rhubarb, and the resulting syrup helps keep the rhubarb chunks whole when boiled.

Gently bring the mixture to a boil, stirring carefully without crushing the rhubarb pieces. Boil rapidly for 5 to 6 minutes, then simmer until reaching 220 degrees F.

Remove from the heat and let rest for 5 minutes...done. Toast time!

Look at the Greenmarket for thin, red, crisp stalks from the folks at Wilklow Orchards from Highland, NY, Bradley Farm from New Paltz, NY or Phillips Farms from Milford, NJ. For Apricot Stomp check with our buddies of Red Jacket Orchards from Geneva, NY .