Spring has sprung!

I love spring. The warm weather,light breeze,bright colors, and anything fresh! Mostly rhubarb. Growing up in Michigan came with our own special picking of rhubarb in the backyard. I would eat it plain I loved it so much. ( Be aware though it is rather tart) Mmmm yummy! Well enough of my ranting...and more cooking!

Rhubarb

 WHAT

 Although the slender pink stalks are considered a vegetable botanically (they're in the buckwheat family and related to sorrel), rhubarb tastes best cooked more like a fruit for compotes and pie fillings. Rhubarb is seldom eaten raw.

 WHY TRY

 Rhubarb's tartness is delicious when tamed with sugar during cooking. And it can go sweet or savory—rhubarb tastes as good with braised vegetables and roasted meats as it does in a compote or tart.

 HOW TO BUY

 At the market, look for firm stalks that are glossy and smooth. Stalks of a medium thickness will have the best texture. Hothouse-grown rhubarb, which comes to market in winter and early spring, is light pink or light red and often tinged with yellow-green. Field-grown, which appears in late spring, is a more vibrant color. Both are flavorful. Wrapped in plastic and unwashed, rhubarb will keep for three to seven days in the fridge. The leaves, which are toxic, should be removed and thrown away.

This week I prepared rhubarb two ways. Rhubarb Crisp which is a classic way of using rhubarb in baking. As well as a Spicy Chicken with a Fresh Cucumber Rhubarb Salsa. For those adventurous enough to try it in its natural state. Enjoy!

Rhubarb Crisp

Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped pecans; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with vanilla ice cream.

You could also do half rhubarb and half strawberries for a little more sweetness!

Spicy Chicken and Fresh Cucumber Rhubarb Salsa

Ingredients

1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed

2 garlic cloves

2 scallions, thinly sliced, white and green parts divided

1 tablespoon soy sauce

1/4 cup olive oil

6 large skin-on, bone-in chicken thighs

Kosher salt

1 1/2 cups 1/4-inch cubes rhubarb

1 cup 1/4-inch cubes unpeeled seeded English hothouse cucumber

1/2 cup coarsely chopped fresh cilantro

1 tablespoon honey

1 tablespoon vegetable oil

1 teaspoon fresh lime juice 

Freshly ground black pepper

Preparation

Preheat oven to 375°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.

Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 30–35 minutes. Broil on high for an additonal 2–3 minutes for crisper skin, if desired. Let rest for 5–10 minutes.

Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.

Serve chicken with rhubarb salsa alongside.

You can do this with other cuts of chicken as well just don't forget your slash marks!

I hope you all enjoy trying something new or even just learning about a new ingredient to cook with! 

Happy Cooking!!

-m-