FOOD RECIPES
April 2019 | 123TH E
K ITCH EN
COOKBOOK
RECIPES FROM PAGES 118–121
SPRING FLING
RHUBARB TART
hands-on time 15 min.
total time 3 hr. 15 min.
Crust
1/3 cup sugar
5 Tbsp. butter, softened
1 tsp. vanilla
1/4 tsp. salt
1 cup all-purpose flour
1/2 cup almond flour
Filling
3/4 cup heavy cream(^1) 1/2 cups sugar
1/2 cup mascarpone cheese
1/2 tsp. vanilla
1/2 vanilla bean or 1 tsp. vanilla
1 lb. fresh rhubarb, trimmed
and cut into 11/2×1/2-inch pieces
- Preheat oven to 350°F. For crust: In a
bowl beat 1/3 cup sugar, the butter,
1 tsp. vanilla, and the salt with a mixer on
medium until combined. Add flours;
beat until crumbly. - Press crumbs firmly and evenly into
bottom and up sides of a 9-inch square
tart pan with removable bottom. Bake
15 minutes or until edges are lightly
browned. (Do not overbake.) Let cool. - For filling: In a medium bowl beat
medium. Add rhubarb. Cook 5 minutes,
gently stirring occasionally. Remove
from skillet; sprinkle with 1 Tbsp. sugar.
Let skillet cool then wipe out. Coat skillet
with additional butter; set aside.- In a medium saucepan combine
1/2 cup butter and the unsweetened
chocolate; cook and stir over low until
melted and smooth. Remove from
heat. Stir in 1 cup sugar. Add eggs, one
at a time, beating after each addition
just until combined. Stir in vanilla. In a
small bowl stir together flour and baking
soda. Add flour mixture to chocolate
mixture; stir just until combined. Spread
in prepared skillet. Arrange rhubarb
and strawberries over batter. - Bake 50 to 55 minutes or until
edges are firm and center appears set.
Makes 8 servings.
each serving 368 cal, 21 g fat,
85 mg chol, 176 mg sodium, 41 g carb,
3 g fiber, 28 g sugars, 5 g pro.
RHUBARB PULLED
PORK
hands-on time 40 min.
total time 5 hr. 40 min.3 Tbsp. chopped fresh thyme
1 Tbsp. lemon zest
1 tsp. onion salt
1 tsp. garlic powder
2½- to 3-lb. boneless pork shoulder,
trimmed
1 Tbsp. olive oil
1/3 cup plus 1/2 cup white balsamic
vinegar
1 sweet onion, halved and sliced
(11/2 cups)
1 bulb fennel, trimmed, cored, and
sliced (1 cup)
1 cup chicken broth
2 cups 1/2 -inch slices fresh rhubarb
Rhubarb Coleslaw (recipe,
page 124) (optional)- In a bowl combine 2 Tbsp. thyme, the
lemon zest, onion salt, and garlic
powder. Rub pork with mixture. Wrap in
plastic wrap; chill 2 to 24 hours. - Preheat oven to 325°F; position a rack
in the lower third of oven. In a 4- to 5-qt.
Dutch oven heat oil over medium-high.
Add pork. Brown evenly on all sides,
heavy cream and 1/2 cup
sugar with a mixer
until soft peaks form. Add
mascarpone and 1/2 tsp.
vanilla; beat until stiff peaks
form. Spread filling in baked
tart shell; cover. Chill 2 hours.- Meanwhile, in a large
skillet combine 1 cup sugar
and 1/2 cup water. Scrape out
vanilla bean seeds with the
tip of a knife and add to
mixture. Bring to boiling,
stirring to dissolve sugar.
Add rhubarb; reduce heat.
Simmer, uncovered, about
6 minutes or until the tip of
a knife easily pierces rhubarb.
Remove rhubarb from syrup
with a slotted spoon. Let cool
to room temperature. Continue cooking
syrup, uncovered, 3 minutes. Let cool
completely. (It thickens as it cools.) - Arrange rhubarb pieces over filling.
Brush with some syrup. Serve with
remaining syrup. Makes 9 servings.
simplified topping Instead of
arranging the rhubarb, cut stalks into
1/2 -inch slices; cook in syrup 4 minutes.
Spoon over tart before serving.
each serving 437 cal, 22 g fat,
57 mg chol, 130 mg sodium, 56 g carb,
2 g fiber, 42 g sugars, 4 g pro.
RHUBARB-STRAWBERRY
BROWNIE SKILLET
hands-on time 15 min.
total time 1 hr. 10 min.2 Tbsp. butter, plus more for skillet
8 to 10 oz. fresh rhubarb, trimmed
and cut into 4-inch pieces
1 cup plus 1 Tbsp. sugar
1/2 cup butter
3 oz. unsweetened chocolate,
coarsely chopped
2 eggs
1 tsp. vanilla
2/3 cup all-purpose flour
1/4 tsp. baking soda
1 cup sliced strawberries- Preheat oven to 350°F. In a 10-inch
cast-iron skillet heat 2 Tbsp. butter over