Many know rhubarb thanks to a shockingly tart introduction in childhood, likely countered by dipping the stalk in sugar, or as simply "the pie plant", a worthy component of custard or mixed-fruit pastries. Why not expand the concept beyond those idyllic, long ago summer days? As ingredients and techniques have evolved to suit modern tastes, so too have opportunities to showcase this oft-overlooked vegetable. In this book, seasoned writer and baker Kim Ode invites us to join her in celebrating rhubarb as one of the great flavours of horticulture. In a lively re-introduction to this versatile vegetable, over fifty creative recipes highlight uses from savoury to sweet. Notes on rhubarb's historic medicinal uses, preservation advice, and kitchen basics including foundation recipes for roasted rhubarb set up a selection of appetisers, entrees, desserts, and breads. Expand your repertoire with clever concoctions such as Rhubarb Corn Fritters, Turkey Tenderloins with RhubarBQ Sauce, Spiced Couscous with Rhubarb and Figs, or Chop-Chop Sweet and Sour Stir-fry. More familiar applications are offered with a slight -- and tasty -- twist: Salted Caramel Rhubapple Pie, for example, or Zucchini-Rhubarb Bread. With these delectable combinations and more, Rhubarb Renaissance reinforces memories of grandma's kitchen but also inspires delight in the stalk's place at the contemporary table.
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In the US rhubarb has a stronghold in places where the Scandinavians settled, like Minnesota, Iowa and Nebraska. For anyone with an abundance of rhubarb or who has run out of ideas for stuffing it in pies, cakes and jams, Rhubarb Renaissance by Kim Ode is a must have. Her recipes for savory uses of rhubarb are equally as appealing as the desserts, which is quite an accomplishment for this humble stalk. Culinaria Libris July 2012 "In this book, seasoned writer & baker Kim Ode invites us to join her in celebrating rhubarb as one of the great flavours of horticulture. In a lively re-introduction to this versatile vegetable,over 50 creative recipes highlight uses from savoury to sweet. Expand your repertoire with clever concoctions such as Rhubarb Corn Fritters, Turkey Tenderloins with RhubarbBQ Sauce, Spiced Couscous with Rhubarb & Figs, or Chop-Chop Sweet & Sour Stir-Fry." Tasty Magazine issue 1 October 2012
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
By Travers
Format:Paperback|Amazon Verified Purchase
Like many people, the barest mention of rhubarb struck terror into my very soul, sharp acidic and, dare I say it, a tad boring. This book is full of good starting points, well written, not overlong and full of family rhubarb stories. I bought this book because of an ancient rhubarb plant that grows triffid-like in my garden despite being ignored, an old variety which does cook well if sharp tasting. A trip to the supermarket revealed a shocking discovery - people actually paid money for the stuff - lots of money - over the years i must have run the lawnmower over a fortune! I bought this book to find savoury recipes and something - anything - rather than stewed rhubarb. I haven't tried the recipes but have pretty much read the book from cover to cover, it looks good, freezing some, some turned into rhubard wine but really like the look of the savoury meals. Not a big book but very pleasant and readable.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.5 out of 5 stars
4 reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
Best of the Best
6 April 2013
By 2cents
- Published on Amazon.com
Format:Paperback
In the crowded field of rhubarb bibliography, Kim Ode's "Rhubarb Renaissance" stands tall. Put aside "The Joy of Rhubarb." Forget both "Great Rhubarb Recipes" and the classic, "Rhubarb Recipes." This book even outshines the other book of the same title, "Rhubarb Renaissance" by Ann Saling. While Saling held the rhubarb book crown for a moment, the torch has been passed. Congratulations Ms. Ode.
And Mom, see Kim's chapter on strawberry pies. THIS is how it's done. If I ever get a place with a kitchen, I'll bake one myself.
And Mom, see Kim's chapter on strawberry pies. THIS is how it's done. If I ever get a place with a kitchen, I'll bake one myself.
3 of 4 people found the following review helpful
4.0 out of 5 stars
Brave Rhubarb
19 Mar 2012
By Margaret Martindale
- Published on Amazon.com
Format:Paperback
Rhubarb Renaissance (The Northern Plate)
By Kim Ode
A review by Marty Martindale
One of a young child's rudest experiences can be their first encounter with rhubarb. Whether it is the prickly, itchy encounter with rhubarb's sharp, hair leaves in a field or their first taste of rhubarb's strong, startling taste, chances are the memory did not endure as good. For others, rhubarb is a sure sign of a hard-earned springtime and promise of fabulous rhubarb pies, rhubarb and equally-fresh strawberry pies.
Kim Ode's book contains many rhubarb recipes for sweets, to be sure. She, however, has some interesting savory recipes for spring's rhubarb. Her table of contents contains rhubarb appetizers, salads, side dishes, entrees and biscuits containing Cheddar cheese:
SPICED COUSCOUS WITH RHUBARB AND FIGS: This calls for onion, mission figs, rhubarb, couscous, stock, cinnamon, cloves and almonds.
RHUBARB KETCHUP made from rhubarb, onion, brown and white sugar, finegar, tomatoes, dry mustard, celery seed, cloves, red pepper flakes and cinnamon.
GOOD MEDICINE LETTUCE WRAPS: This makes sense, because rhubarb is a native of China. It calls for housin sauce, rice vinegar, teriyaki sauce, gingerroot, garlic, sugar, sesame oil and dry mustard sauce for ground turkey, rhubarb, salted peanuts, cucumber, carrot and more gingerroot wrapped in Boston lettuce.
PORK MORNINGSIDE: Calls for a recipe of Savory Roasted Rhubarb in book, pork tenderloin, puff pastry, deli ham and a beaten egg.
RHUBARB-BASIL CORNMEAL CAKES: Eggs, cream of tartar, sugar, honey, fresh basil, cake flour, cornmeal, melted butter, rhubarb and whipped cream.
RHUBARB CRISP: Rhubarb, flour, sugar, cinnamon, brown sugar, oatmeal and butter
SAVORY RHUBARB BISCUITS: Flour, baking powder, baking soda, butter, shallot, rhubarb, Cheddar cheese and buttermilk
SAWTOOTH MACAROONS: Sweetened, flaked coconut, rhubarb, white and brown sugar, flour, egg whites and orange flower water or vanilla.
Marty Martindale is editor of FOODSITE MAGAZINE.
By Kim Ode
A review by Marty Martindale
One of a young child's rudest experiences can be their first encounter with rhubarb. Whether it is the prickly, itchy encounter with rhubarb's sharp, hair leaves in a field or their first taste of rhubarb's strong, startling taste, chances are the memory did not endure as good. For others, rhubarb is a sure sign of a hard-earned springtime and promise of fabulous rhubarb pies, rhubarb and equally-fresh strawberry pies.
Kim Ode's book contains many rhubarb recipes for sweets, to be sure. She, however, has some interesting savory recipes for spring's rhubarb. Her table of contents contains rhubarb appetizers, salads, side dishes, entrees and biscuits containing Cheddar cheese:
SPICED COUSCOUS WITH RHUBARB AND FIGS: This calls for onion, mission figs, rhubarb, couscous, stock, cinnamon, cloves and almonds.
RHUBARB KETCHUP made from rhubarb, onion, brown and white sugar, finegar, tomatoes, dry mustard, celery seed, cloves, red pepper flakes and cinnamon.
GOOD MEDICINE LETTUCE WRAPS: This makes sense, because rhubarb is a native of China. It calls for housin sauce, rice vinegar, teriyaki sauce, gingerroot, garlic, sugar, sesame oil and dry mustard sauce for ground turkey, rhubarb, salted peanuts, cucumber, carrot and more gingerroot wrapped in Boston lettuce.
PORK MORNINGSIDE: Calls for a recipe of Savory Roasted Rhubarb in book, pork tenderloin, puff pastry, deli ham and a beaten egg.
RHUBARB-BASIL CORNMEAL CAKES: Eggs, cream of tartar, sugar, honey, fresh basil, cake flour, cornmeal, melted butter, rhubarb and whipped cream.
RHUBARB CRISP: Rhubarb, flour, sugar, cinnamon, brown sugar, oatmeal and butter
SAVORY RHUBARB BISCUITS: Flour, baking powder, baking soda, butter, shallot, rhubarb, Cheddar cheese and buttermilk
SAWTOOTH MACAROONS: Sweetened, flaked coconut, rhubarb, white and brown sugar, flour, egg whites and orange flower water or vanilla.
Marty Martindale is editor of FOODSITE MAGAZINE.
4.0 out of 5 stars
I've only tried 1 recipe
23 Mar 2013
By Naomi Rees
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
BUT the rhubarb/zucchini bread is the best I've ever had for that type of bread. Can't wait for rhubarb season to make it again.
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4.5 out of 5 stars
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