I want to get better at cooking with rhubarb. I keep reading wonderful posts about cooking with it. Doesn’t Masala Herb’s tart sound just amazing? Her tart not withstanding though I often find that when I cook with rhubarb the finished product doesn’t always taste quite as good as I was expecting. I have tried savoury dishes and sweet dishes but in the end I come back to enjoying it most when its simply stewed with sugar and a touch of lemon juice.
My most recent experiment with rhubarb is a good example of what I’m talking about. I made a Rhubarb Cake.
Sure it was nice enough but did it distinguish itself from other cakes, well no, not really. I have to admit that I did just take a Stephanie Alexander’s fabulous banana cake recipe and simply substitute the cup of mashed banana with a cup of sweetened stewed rhubarb but I was still expecting more – More rhubarb flavour, more interest and more tang. The end result although lovely, moist and cakey was just that: a moist, sweet cake with pretty much no discernable rhubarb flavour. Perhaps if I had left the rhubarb in pieces the end result would have been more exciting…
So to all you rhubarb cooks out there what am I doing wrong? What is the secret to cooking with rhubarb? What are the best dishes and what doesn’t work as well?