Rhubarb heralds first spring crops

(Dappled sunlight plays upon the first stalks of spring rhubarb)

Some of the first signs of spring — in the backyard garden and local farmers markets — are fresh rhubarb and spring onions.

My rhubarb starts to take off just in time for my husband's birthday, which is perfect because his favorite pie is strawberry-rhubarb. So instead of a birthday cake, he will get a homemade birthday pie next month.

This week's Busy Cook page in the Poughkeepsie Journal features rhubarb, which lends itself to both sweet and savory dishes. Nutrition columnist Chandra Balusu also writes about spring greens, which are a tonic for the body in terms of nutrients and taste.

Here are a couple more recipes from Gannett News Service for two desserts using rhubarb. The crepes sound really good and I am looking forward to making them.
But not before I make that birthday pie!

(Spring onions and rhubarb are some of the first spring crops/Gannett News Service photo)

Rhubarb-Orange Crepes

Crepes:

1. 2⁄3 cup all-purpose flour
2. 2⁄3 cup buckwheat flour
3. 11⁄2 cups low-fat milk
4. 4 tablespoons sugar
5. 2 large eggs
6. 2 large egg whites
7. 4 teaspoons canola oil
8. 2 teaspoons vanilla extract
9. 1⁄4 teaspoon salt

Filling:

1. 11⁄4 pounds rhubarb, trimmed and cut into 1⁄2 inch pieces (5 cups)
2. 3⁄4 cup sugar
3. 2 tablespoons all-purpose flour
4. 1 teaspoon freshly grated orange zest
5. 2 tablespoons orange juice
6. 1 tablespoon butter
7. Confectioners’ sugar for dusting
8. Strips of orange zest for garnish
   

To make crepe batter:

• Combine all-purpose flour, buckwheat flour, milk, sugar, eggs, egg whites, oil, vanilla and salt in blender, and mix until smooth. Or, beat well with electric mixer.
• Transfer the batter to a bowl, cover and refrigerate for at least 30 minutes.
  

To make filling:

• Combine rhubarb, sugar, flour, orange zest, orange juice and butter in a saucepan, and stir over medium-low heat until the rhubarb is tender and the juices are thick, 10 to 15 minutes.
• Remove from the heat, and set aside.
  

To cook crepes:

• Lightly oil an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface.
• Ladle a scant 1⁄4 cup crepe batter into the pan and tilt to coat the bottom evenly. (If the batter is too thick to readily coat the pan, stir in a little more milk.)
• Cook until the underside is brown, 30 to 45 seconds.
• Loosen the crepe with a spatula, and quickly turn it over.
• Cook until the bottom is lightly browned, 20 to 30 seconds. Transfer to a plate.
• Repeat with the remaining batter, rubbing the pan with oil between crepes.
• Stack the crepes as they are cooked. (You will have about 12 crepes.)
  

To assemble crepes:

• Heat oven to 375 degrees.
• Coat a shallow baking dish with cooking spray.
• Spread about 2 tablespoons of the rhubarb filling in the center of each crepe.
• Fold in quarters, or roll crepe over filling in a loose cigar.
• Serve dusted with confectioners’ sugar and garnished with strips of orange zest.
  

Serves 6.

Rhubarb Fool

1. 11⁄2 pounds rhubarb
2. 3⁄4 cup brown sugar (packed)
3. 1⁄4 teaspoon ground cloves
4. Juice and rind of one-half orange
5. 1⁄2 teaspoon vanilla extract
6. 1 cup whipping cream
7. 1 tablespoon sugar
8. Grand Marnier or other orange liqueur to taste
   

• Trim the rhubarb, cut into 1-inch pieces and place in a saucepan with the brown sugar, cloves, orange juice and peel.
• Cook lightly for about 15 minutes, stirring occasionally, until the rhubarb has reduced to a thick paste.
• Add the vanilla.
• Transfer to a bowl, and leave to cool in the fridge.
• Whip the cream with the sugar and orange liqueur.
• Reserve about 1⁄2 cup of the rhubarb mixture, and fold the rest into the whipped cream.
• Divide the rhubarb mixture among 6 individual dessert glasses; chill until ready to serve. Garnish with the reserved rhubarb.
  

Serves 6.