Chef Todd Allison had delicious ideas for a three-course meal using rhubarb from beginning to end. Not only is this meal refreshing, but it also highlights all of the different flavors of rhubarb. But before we get into the recipes, there’s one major note when using rhubarb: do NOT use the leaves. Only work with the stems, as the leaves are not meant to be consumed!<\/p>\n Starter: Rhubarb Gelee with Crab & Cucumber<\/strong><\/p>\n This dish is simple, refreshing, and works as a great introduction to the meal. Gelee is also pretty simple to make, Chef Allison pointed out. He recommends making the gelee with Rhubarb juice, water, sugar, and pre-packaged gelatin. This dish is best served cold as a sort of crab salad. You can serve them in small cones with the gelee on top.<\/p>\n Second Course: Pickled Rhubarb & Local Halibut Ceviche<\/strong><\/p>\n Ceviche is one of those dishes that only sounds complicated. There’s no cooking involved! To start this dish, you’ll need to pickle your rhubarb. This process can last anywhere from 5 days to one month depending on your preference. Typical pickling recipes for rhubarb include apple cider vinegar, sugar, salt, and any additional spices that you choose. For this dish, Chef Allison, recommends keeping it simple. To make this dish, trim your fish into bite size pieces. Season with salt and pepper, and add some red onion slices. Marinate the fish and onion in citrus (Chef Allison recommends lime juice, for this recipe) for about one hour. The citrus actually cooks the fish without having to use heat. Then add a little freshly chopped mint on top, and serve with Taro root chips.<\/p>\n Third Course: Candied Rhubarb & Orange Scone with Basil Rhubarb Syrup<\/strong><\/p>\n If you’re looking for a unique dessert, this one is sure to fit the bill. You can start with a simple orange scone recipe. Candied rhubarb is very easy to make, and is one of the best tart\/sour candies you can find! To start the process, slice the rhubarb into matchsticks. Next, you’ll dissolve sugar in water, dip the rhubarb sticks, remove, and bake at 200 degrees for about one hour. You’ll use these on top of your scones. For an extra burst of flavor, top the scones and candied rhubarb with a basil and rhubarb infused syrup. This is very similar to the candy mixture. You’ll need rhubarb slices, sugar, water, and basil. Simmer the mixture for about 20-30 minutes, and strain.<\/p>\n Ingredients: Instructions:<\/strong> Stir over ice, strain, serve up, garnish with a lemon pigtail.<\/p>\n This take on the traditional Manhattan has just a little tartness to it that really makes it shine. Christine also recommends taking this drink one step further for those who enjoy something with a little more sweetness. \u201cMuddle 1\/8 of an apple, and one or two sections of orange before mixing,\u201d she says. This start gives the drink a bit more of a sweetness and texture.<\/p>\n To make the rhubarb vermouth:<\/em> Christine started off by poaching chopped rhubarb stalks in 1 \u00bd cups of Carpano Antica sweet vermouth. Allow the mixture to simmer for up to 30 minutes, then strain. Allow the mixture to cool before using.<\/p>\n![\"\"](\"https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/01\/rhubarb.jpg\" "\\"rhubarb\\"")
<\/a>It was all hands on deck here when I issued a farm fresh pick of the week challenge: rhubarb. There was only one rule\u2014 no pies. Everything else was fair game. I\u2019m so excited to share the amazingly tasty dishes and cocktails that our staff has come up with! Hopefully this will inspire you to do some experimenting with this tart and versatile root.<\/p>\n<\/a>First up: The Rhubarb Manhattan<\/strong>
\nCreator: Christine Thayer<\/em><\/p>\n
\nRhubarb Vermouth
\nBuffalo Trace Bourbon
\nFee Brothers\u2019 Rhubarb Bitters<\/p>\n