Rhubarb's sweetly old-fashioned stalk, with a pucker-sour side, tastes like summer. It can be used alone in recipes, and it blends brightly with most fruits. This spirited vegetable (it's not a fruit) is for more than just pies--there are many ways to include it in a variety of recipes. Acclaimed cookbook author Theresa Millang presents more than 200 of her favorite recipes from across the country that put new zing into the familiar pie plant. Recipes range from breads and main dishes to preserves, and, of course, pie. So start your morning with Rhubarb Honey Muffins. Enjoy Rhubarb Salsa and Strawberry-Rhubarb Lemonade in the afternoon. Then finish the day with Rhubarb Pork Chop Casserole. Theresa also includes tips for growing, choosing, preparing and storing rhubarb. You'll find lots of new ways to enjoy this versatile summer treat.
This book includes recipes from soup (Cold Strawberry-Rhubarb Soup) to nuts (Walnut Rhubarb Chutney).
There's more to rhubarb than pie BY SUE STORY TRUAX, WORLD-HERALD STAFF WRITER
"The Joy of Rhubarb" is the latest work from veteran cookbook writer Theresa Millang. Like the previous books from the Kearney, Neb.-based writer, "Rhubarb" is packed with doable recipes. As anyone who has cooked with rhubarb might expect, desserts dominate the recipes, filling pages 17 through 160. Several other chapters not classified as desserts - muffins, breads, sauces, jams and jellies - also produce sweet results.
Many of the uses will be familiar to cooks who previously have worked with pie plant. There are 28 pie recipes, for example, in the book, subtitled "The Versatile SummerFruit." There are some new-comer recipes, too, such as Strawberry- Rhubarb Tiramisu, Rhubarb Sorbet and Rhubarb Iced Tea. Among the most interesting are the savory uses. These include Rhubarb Ketchup, Jalapeno Rhubarb Chutney, Rhubarb-Glazed Baby Back Ribs and Duck Breast With Rhubarb Sauce.
The book lacks photos, index and glossary. Four pages at the book's start cover facts, how to grow rhubarb, and tips on storing and freezing. Overall, the recipes are written for experienced cooks. But a thinking beginner should have success, too.
A vegetarian colleague prepared the following main-dish recipe from the book. He reports that it was delicious. He had worked with lentils before, so he knew to pick them over and wash them before using. It's a good thing he knew because the recipe, as printed in the book, neglected to tell him so. We have added that step in our directions. He used honey as the sweetener. He also suggests using less than the teaspoon of hot red chili powder the recipe calls for. This was his first time cooking with rhubarb. He found what us experienced rhubarb cooks know: cooking breaks down rhubarb to almost a liquid. --Sue Story Traux"Omaha World-Hearld" (05/19/2004)
"The Joy of Rhubarb" by Theresa Millang
Adventure Publications, Inc. $12.95
Several weeks ago I received two cookbooks in the mail "The Joy of Rhubarb" and "Beer is NOT a Food Group," both from Adventure Publications in Cambridge. After looking through both books, they sat on my counter for several weeks. The limited sun in my garden is devoted to basil and tomatoes. I don't have room to grow rhubarb and neither do any of my neighbors.
After mentioning my lack of rhubarb to a gardener from Norway Lake, she gave me a large bag and I spent a rainy Sunday trying rhubarb recipes. The book has a great selection of the usual recipes - cobblers, crisps, pies and desserts. Several of the main meals paired with rhubarb sounded great, including "Grilled Chicken with Rhubarb Relish" and "Pork with Rhubarb Chutney." There is a recipe for rhubarb tea and rhubarb wine, along with 10 sauce recipes like "Blueberry-Rhubarb Breakfast Sauce."
I chose to bake both "Rhubarb Tea Bread" and "Applesauce-Rhubarb Cake," along with making "Walnut Rhubarb Chutney" and "Rhubarb Pickles." The bread recipe made two loaves and was moist and comparable to any zucchini bread with the nuts, but with an occasional tartness from the rhubarb. The cake was quick and easy to put together. It was a moist cake, but really more like a nut bread, not like cake. Both recipes took about an hour to bake.
The chutney and pickles were both quick to make, but both will only keep about a week, although the chutney can be frozen. Both called for fresh ginger and apple cider vinegar. I liked the chutney and had made it because the recipe said to "serve with cheese and French bread or crackers." The pickles left alot to be desired and will probably enrich the compost pile. --Donna Middleton"West Central Tribune" (06/01/2004)