814-Lancaster Farming, Saturday, June 15,1985
THE
MICRO
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BLOOMER 4
Whether you pick your rhubarb
out of the garden or off the store
shelves, now is the time to look for
it. Rhubarb cooks well in a
microwave, so use the cooking
techniques below to help you adapt
your favorite recipes.
When buying rhubarb, choose
young (not too thick) crisp stalks.
Wilted or soft stalks will not be as
flavorful; and very thick stalks
may be stringy and tough.
Remember, you should not eat the
leaf parts of rhubarb, only the
stalks.
To prepare fresh rhubarb, cut
stalks an inch or two below the
leaves. Wash stalks, and cut into
about half inch slices, unless a
recipe gives other directions.
Rhubarb will keep a week in the
refrigerator if well wrapped in a
plastic bag. I prefer to store it
unwashed and uncut, washing and
cutting it just before using it.
To freeze rhubarb for longer
storage, wash, cut, and freeze with
the slices separated on a cookie
sheet or flat pan. Sugar is not
necessary for freezing. When
frozen, pack in airtight bags or
containers. This way, the rhubarb
is loose, and you can easily remove
just enough for a recipe.
To thaw frozen rhubarb for
recipes, microwave on high for 1-
IVz minutes per cup. Stir once,
halfway through. When thawed,
you can use it as fresh rhubarb,
adding any liquid to the recipe. For
some recipes, (ike rhubarb sauce,
you may not need to defrost the
fruit first, just increase the
cooking time.
Rhubarb Pies
A two-crust fruit pie won’t cook
well in the microwave alone,
because the bottom crust won’t
cook properly. However, you can
use your favorite rhubarb
(strawberry-rhubarb, etc.) pie
recipe, and shorten the cooking
time by cooking it part of the time
in a microwave and part of the
time in your range.
1. Prepare conventional rhubarb
pie recipe as you would for the
range, using a glass pie plate.
Preheat range oven to 425°F. while
the pie cooks in the microwave.
2. Microwave the pie on high for
8-10 minutes until the fruit is
bubbly near the center. (Rotate the
pie turn after 5 minutes if your
oven cooks unevenly.)
3. When the fruit is bubbling
near the center, transfer pie to the
range oven, and bake for 15-20
minutes until the crust is browned
and the pie done.
A single crust rhubarb pie can be
baked in the microwave, if the
bottom crust is prebaked. Top the
pie with a crumb topping, such as
that in the Rhubarb-Orange Crisp
recipe below, instead of a top
crust.
RAPID RHUBARB (SAUCE)
3 cups rhubarb, cut about Vz”
thick (about 1 pound)
V* cup water or fruit juice
% cup sugar
1. Combine rhubarb and water or
juice in a 2-quart casserole.
2. Cover and cook on high for 5-0
minutes, stirring once after 3
minutes, until the rhubarb is
almost tender.
3. Add sugar, stirring well, and
cook on high for 1 more minute,
covered. Rhubarb will become a
little more tender as it stands and
cools.
4. Cool slightly or chill before
serving. Makes 4 servings.
HINT; Recipe may be doubled,
but it’s not quite so rapid! Use a Si
quart casserole, and double
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ingredients and cooking times.
RHUBARB-ORANGE CRISP' ‘
4 cups rhubarb, cut thick (1V«
to 1% pounds)
% cupsugar
2 tablespoons flour
1 teaspoon grated rind
Topping:
3 tablespoons butter or
margarine
% cup flour
% cup sugar
% cup quick rolled oats
cup chopped walnuts
1. Put rhubarb in an 8” square or
9” round microsafe dish.
2. In a small bowl, combine the
% cup sugar, 2 tablespopns flour
and orange rind. Stir into the
rhubarb, stirring well to coat all
the fruit.
4. Prepare topping; Melt butter
or margarine on high for 45
seconds. Mix flour, sugar, oats and
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nuts together, then stir in melted
butter until crumbly.
5. Stir rhubarb again, then
sprinkle topping evenly over the
fruit. Cook on high, uncovered, for
9-11 minutes, until the rhubarb is
bubbly near the center and tender.
6. Let stand to cool a few minutes
before serving. Top with vanilla
ice cream or whipped cream if
desired.
HINTS: This is a fairly tart
dessert. If you like it sweeter, use 1
cup of sugar instead of % cup with
the fruit.
Substitute 1 cup strawberries for
1 cup rhubarb if desired. Add 1
tablespoon more flour in Step 2 if
using strawberries.
NOTE: The times above are for
microwaves with 600-700 watts of
cooking power. For 500-600 W, add
10 seconds to each minute; for 400-
500 W, add 20 seconds.
Copyright IMS, Lanl Bloomer.
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