Wednesday, June 4, 2008

Rhubarb in the South!?!

Yes, you can grow rhubarb in lower Alabama! Typically, rhubarb is a cool weather plant and hates the hot humid summers we get here in the South. However, it has been thriving in our hydroponics system. Look at these lovely stalks!

Rhubarb and strawberries are a marriage made in food heaven and we just happen to have both right now! So naturally we've been cooking up some wonderful desserts.
I made a rhubarb strawberry clafoutis. Clafouti, pronounced kla,foo,Tee, is a french counrty dessert with a custard like batter baked over fresh fruit. Traditionally the French make clafoutis using fresh cherries. We don't have any cherries, (which also hate our hot humid summers) but we've got plenty beautiful rhubarb and strawberries.

Ingredients:

1 cup cleaned rhubarb, cut in small sticks
6 oz strawberries
2 eggs
1 cup milk
2 Tbsp sour cream
1/2 cup light brown sugar
1/4 cup sugar for the rhubarb
1/4 cup cornstarch
3 Tbsp all purpose flour
1 teaspoon light rum (or vanilla)
1/4 cup blanched almonds (optional)
Confectioner’s sugar, to sprinkle

Method:

Place the rhubarb in a colander and sprinkle with 1/4 cup sugar. Let rest for 1 hour so that it releases some juice.
Preheat your oven at 400 F. Butter an oven safe baking dish or pie pan.
In a large bowl, beat the eggs with the sugar. Add the cornstarch and flour and mix together.
Mix the sour cream in with the milk and slowly add the milk to batter.
Arrange the fruit, in a buttered oven safe dish, and pour the batter over and sprinkle nuts over top.
Cook for about 30 to 35 min, or until golden in color. Remove from the oven and let cool a little before eating. Sprinkle with confectioner’s sugar. Best when eaten while still warm. Enjoy!

1 comment:

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