It's that time of year when a little anxiety sets in here. With the warmer temperatures and lots of rain, the snow is melting just enough to be able to see the mess underneath. Not being thorough in the Fall catches up to you.
It will be nice to get my rhubarb going again. I'm down to only a few bags left in the freezer. This would be enough for an easy cake.
Easy Rhubarb Custard Cake
1 package yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint (optional)
Prepare cake batter according to package directions and pour into a greased 13 x 9 baking dish.
Sprinkle with rhubarb and sugar. Slowly pour cream over top.
Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate.
Note - If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but don't press liquid out.
Do you live in Fairbanks Alaska?
The Sustainable Agriculture Conference is planned for March 23-24th.
This conference is hosted by the University of Alaska Fairbanks Cooperative Extension Service, and will be held at the Fairbanks Princess Riverside Lodge. Topics will include novelty potato research, small dairy production, organic fertilizer research, the Alaska rhubarb industry and much more.
Registration for this conference is $75 or $55 for one day.
Swedish Organic Fruit Grower-processor Makes Rhubarb Cordial
Tillmans showcased the latest addition to its range of cordials at the IFE trade fair in London. The company's rhubarb cordial is already selling in UK stores such as Selfridges, Whole Foods and Tom's Deli.
Three organic wholesalers are selling it around the country, and they are looking at foodservice and on-trade distribution as well. Like the other varieties in the range, Tillmans rhubarb cordial contains no preservatives, artificial flavourings or sweeteners. It offers a lighter and more refreshing taste than other fruit cordials on the market thanks to its lower sugar content, of 34%.
Check out the Dekalb Market Brooklyn New York
Opening early Summer, Dekalb Market will be open seven days a week.
Dekalb Market is coming to Downtown Brooklyn New Yorks' Fulton Mall early Summer.
Dekalb Market is housed in a collection of salvaged shipping containers. It will bring together Brooklyn’s creative entrepreneurs in a community setting that will include an incubator farm, food market, events and performance venue, and a collection of eateries and work-sell spaces.
The new DeKalb Market will feature a showcase farm, where passersby can learn all there is to know about the life cycle of their rhubarb! The food fun begins in early summer.
While at the Market, grab some rhubarb and treat yourself to smoothies -
Rhubarb Smoothie Recipe
1/2 cup chopped rhubarb, fresh or frozen
1 cup plain yogurt
1 to 2 tablespoons honey
1/4 teaspoon orange blossom or rose water
3 ice cubes
Wisconsin Rhubarb Fest
Friends of the Osceola Library in Wisconsin are hosting the Osceola Rhubarb Fest in June.
Join in on this exciting new event which includes Antiques, Flea Market and Craft fair, Pancake breakfast with rhubarb sauce, huge library book sale, rhubarb bake-bake off contest, rubber duck races for cash, Fantasy Corral ( exotic baby animals) Movies Under the Stars, Street Dance. Fun for all!
Remember Chef Duthie from the last newsletter?
Here's his shortcake recipe. Sounds delicious!
2 cups chopped rhubarb
1/2 cup sugar
1/2 cup water
(above ingredients are for the rhubarb sauce)
6 ounces soft butter
1 cup sugar
1 tsp vanilla
1 3/4 cups flour
1/2 cup icing sugar
2 tsp baking powder
Place the rhubarb, sugar and water into a medium-sized saucepan and gently bring to the boil. Cover and simmer until the rhubarb is cooked and soft. Set aside and allow to cool.
Heat oven to 350 F, and line an 8 inch round baking tin with baking paper.
Cream butter and sugar with an electric beater until light and fluffy. Add the egg and vanilla and beat well.
Add the flour, icing sugar and baking powder and gently fold together.
Roll in plastic wrap and place in fridge to rest for 30 minutes.
Once rested, place two-thirds of pastry on a floured board and roll out to fit baking tin.
With floured hands, line the bottom of the baking tin with pastry dough. Spoon the rhubarb over the shortcake pastry and dot the remaining dough over the top.
Bake for 40 minutes until golden brown.
Cool in the tin and serve with a dusting of icing sugar and with whipped cream, creme fraiche, thick Greek-style yogurt, custard or vanilla ice-cream.
We welcome any special tips for growing rhubarb you might have that you would care to share! Please feel to do so at
Until next time,