Astronomical spring officially begins on Friday at 10:46 AM eastern time (meteorological spring began on March 1). The spring equinox marks the moment the sun crosses the celestial equator, the imaginary line in the sky above the Earth's equator, from south to north. After the brutal, snow-packed winter most of us have suffered through, Friday can’t come soon enough. And when it arrives, we have some lovely things to look forward to — longer days, warmer weather, and for cooks, traditional spring fruits and vegetables like beetroot, asparagus, and rhubarb. One of Ireland’s favorite vegetables, rhubarb (yes, it’s a vegetable) will soon start popping up in markets here, too, and because of its tart, bitter flavor, cooks will generally grab a sweet fruit like strawberries or raspberries to pair with it in muffins, crumbles, and sauces. Depending on the thickness of the stalks, you can expect about 4 to 6 stalks in a pound.
RHUBARB MUFFINS
Makes 12
Buttermilk gives these muffins a light and delicate texture, and the pine nuts add a bit
of crunch.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
2 ounces butter, at room temperature
1 cup (packed) light brown sugar
1 large egg
3/4 cup buttermilk
1/2 pound rhubarb, cut into 1/2-inch pieces
2 tablespoons pine nuts
1. Preheat the oven to 375°F. Coat a standard 12-well muffin pan with no-stick baking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth. Beat in the egg and buttermilk until blended. Stir in the flour mixture; fold in the rhubarb. Spoon the batter evenly into the prepared pan; sprinkle with pine nuts.
4. Bake the muffins for about 25 minutes, or until a toothpick inserted into the center of one muffin comes out clean. Let cool in the pan on a wire rack for about 15 minutes.
RHUBARB & ELDERFLOWER CRUMBLE
The recipe for this crisp lets the rhubarb stand on its own with only a little sweetening from elderflower cordial, a lovely contemporary touch. Both the crumble and filling are made separately and can be assembled and reheated at serving time. Serve the crumbles in individual ramekins topped with whipped cream or vanilla ice cream.
For the crumble
2 cups flour
8 ounces butter, cut into small pieces
3/4 cup (packed) light brown sugar
1 cup Irish oatmeal
1/2 cup chopped hazelnuts
1 1/4 cups flaked almonds
1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
2. In a large bowl combine the flour, butter, brown sugar, oatmeal, hazelnuts, and almonds. With your fingertips, rub the mixture together to form small clusters. Spread out on the prepared pan.
3. Bake, stirring every 5 minutes, for 35 to 40 minutes, or until browned and crisp.
For the rhubarb
1 1/2 pounds rhubarb, cut into 1-inch pieces
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons elderflower cordial
Zest of 1/2 lemon
Whipped cream or vanilla ice cream, for serving
1. In a medium saucepan over medium heat, combine the rhubarb, sugar, vanilla, elderflower cordial, and lemon zest. Cook, stirring once or twice, for 5 to 7 minutes, or until the rhubarb is nearly tender (do not overcook).
2. To serve, spoon the fruit into six 4-ounce ramekins; top with the crumble (freeze leftover crumble in resealable plastic bags). Serve with whipped cream or vanilla ice cream, if desired. (To make ahead, assemble fruit and crumble. Reheat in a 325ºF oven for 10 to 15 minutes).
CREAM CHEESE POUND CAKE WITH ROASTED RHUBARB
Serves 10 to 12
Pound cake is one of those reliable cakes that every culture seems to embrace because it goes well with everything. For a sweet-tart springtime topping, try a slice with roasted rhubarb and a dollop of mascarpone or whipped cream.
For the cake
8 ounces unsalted butter, at room temperature
1 (8-ounce) package cream cheese, at room temperature
2 cups sugar
6 large eggs
2 1/4 cups flour
2 teaspoons vanilla extract
1. Preheat the oven to 350ºF. Coat a 10-inch tube or Bundt pan with no-stick baking spray.
2. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and cream cheese on medium speed until light and fluffy. Beat in the sugar.
3. Beat in the eggs, one at a time, beating well after each addition. Add the flour and vanilla. Beat on medium-low speed for 2 to 3 minutes, or until blended. Transfer the mixture to the prepared pan.
3. Bake the cake for about 50 minutes, or until a skewer inserted into the center comes out clean. Let cool on a wire rack for 15 minutes. Invert the cake onto a rack; return to upright. Let cool completely.
For the roasted rhubarb
1/2 pound rhubarb, cut into 1/2-inch pieces
Grated zest and juice of 1 orange
1/2 cup sugar
1. Combine the rhubarb, orange zest, juice, and sugar in an ovenproof dish. Cover with aluminum foil. Bake (alongside the cake, if you wish) for 30 to 40 minutes, or until tender. Let cool.
2. To serve, cut the cake into slices; spoon rhubarb on top. Serve with whipped cream or mascarpone, if desired.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com
