Rhubarb

Tilbert is named for Seattle Tilth, a once great organization that used to simply promote urban gardening and stewardship. Unfortunately, its priorities shifted as it decided to “grow its mission”, and now it has joined the hipster bandwagon of promoting the raising of animals in your yard as meat. And of course, this includes rabbits because some whack job convinced them that rabbits are low cost and low maintenance, needing just leftovers from a garden. No mention of hay, sociability, companionship, or the fact that many domesticated rabbits can’t survive outside.

Needless to say, we stopped our donations not only to the ST, but to the radio show that featured their outreach member.

But one of the good things we learned from them is that one of the best fertilizers is rabbit poop. It not only can go into the compost bin, but it can actually be spread directly on plants. And guess what plant loves bunny poop? Rhubarb.

So we planted a few plants on our roof deck, and fertilize all year with stray pellets. When Food 52 came produced this group of recipes, we had to share it.

In particular, these two caught our eyes.

Rhubarb and Rose Ramos Gin Fizz

Serves 1

  • 2 ounces London dry gin
  • 1/2 ounce lemon juice
  • 1/2 ounce lime juice
  • 2 ounces rhubarb syrup
  • 1 ounce heavy cream
  • 1 or 2 drops rosewater
  • 1 egg white
  • ice
  • soda water
  1. Combine all ingredients except ice and soda in a cocktail shaker and shake vigorously for 30 seconds. Then add ice to shaker and shake a further 30 seconds. Strain into a tall chilled glass and top up with soda.
  2. To make rhubarb syrup, cut a pound of rhubarb stalks into one-inch pieces, wrap them in cheesecloth, and simmer for a half hour in 2 C water and 1 C sugar. Strain into a glass container with a lid and refrigerate.

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Naughty Rhubarb Scones

Serves 12-16 scones

  • 3 stalks rhubarb
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter
  • 1/2 cup vanilla sugar
  • 2/3–3/4 cups heavy cream
  1. Preheat oven to 425.
  2. Slice rhubarb stalks 1/4 ” thick. Toss with 3 tablespoons of the sugar.
  3. Sift flour, baking powder and salt together in large bowl or bowl of food processor.
  4. Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.
  5. Blend in 1/4 cup of the sugar.
  6. Blend in sliced rhubarb. (If using the food processor, just pulse — you want the slices left mostly intact.)
  7. Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)
  8. Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
  9. Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.

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