Ingredient Title Chef Category

Rhubarb and a promise

Two years ago we tripped on up to Alaska and had a wonderful time ooh'ing and aw'ing at elusive Mt. Denali, the awesome glaciers, the abundant wildlife (right in the heart of cities), the fabulous museums and the great job being done to keep the native culture alive, well and informative to all. It was a great trip complete with great food.

One highlight of the trip was the day my God daughter's teenage son, Remo Coghill, was kind enough to act as our guide. When it came time for a lunch break Remo's halo really shone. He led us to a vacant parking lot where two very talented Fairbanks women had set up a snack shop called, Bun On The Run. The trailer, which was their kitchen, was surrounded with oil cloth-covered cable spools, the kind that giant wires come wrapped around. The stools were simply cut off utility poles. The weather was lovely but obviously this was only a summer job for the proprietors.

I know that absolutely everything these two clever women served was good but as a customer who has a passionate relationship with rhubarb, the Alaskan Rhubarb Bars were judged the best ever eaten by man, child, or polar bear.

Getting the recipe was no easy task. Much as the two cooks appreciated the praise heaped upon them, they were still unwilling to pull the recipe. Finally, after we agreed I would only share their good recipe with people who would not set up a restaurant in Fairbanks and go into competition with them, they handed over the well-used card (stained and bent as all 3 x 5-inch cards carrying favorite recipes must be) for me to copy. Copy, I did, with great relish, appreciation and joy. At last, I have an opportunity to share it with you. But, you must keep the promise I made to them. And, you must also promise that if you ever are in Fairbanks you will stop where College Road crosses University Avenue and order "the real thing." If you are unable to do either, avert your eyes.

THE VERY BEST RHUBARB BARS

This is a very large recipe, but easy to cut in half.

Crust:
8 cups all-purpose flour
1 1/2 cups confectioners sugar
4 cups (2 pounds) butter
2 egg whites

Topping:
6 cups granulated sugar
1 1/4 cups all-purpose flour
2 teaspoons salt
8 eggs
16 cups rhubarb cut into l/4-inch thick slices

Crust: Preheat oven to 350°F. Cut together flour, confectioners sugar and butter until it resembles coarse meal as when making pie crust. Press crust into cookie sheets with sides. Beat egg whites and brush over the crust to glaze crust. Bake 15 to 20 minutes, until golden, while you prepare the topping.

Topping: Mix together the sugar, flour and salt; beat in the eggs. Add rhubarb and pour into the baked crust, spreading evenly. Return to oven and bake until golden, 40 to 50 minutes. Makes enough to feed a marching band.

Speaking of eating rhubarb delights, this is how it is done at Le Charm French Bistro in San Francisco. This recipe, too, is a biggie.

RHUBARB AND STRAWBERRY COMPOT

Not all French recipes are difficult. This one couldn't be easier; however, a kitchen scale would come in handy.

2 pounds rhubarb
4 baskets strawberries
6 ounces (3/4 cup) granulated sugar, or to taste
1 tablespoon butter
1 bunch of mint, washed and removed from stem

Peel rhubarb and cut into 1/2-inch cubes. Pour the sugar over the fruit and mix. Let stand for 2 hours, this will allow the rhubarb to give back au jus. Wash, then quarter, the strawberries and keep in a bowl. Melt butter in a saucepan over medium heat. Pour the rhubarb and juice into the pan and cook until tender. Then add the berries and cook slowly over low heat until it starts to boil. At this point remove from the range; let cool. Cover and store in the refrigerator for at least 2 hours. Julienne* the mint and add to the chilled compote. Very nice as is, served with ice cream, whipped cream, sour cream or yogurt. A cookie would be nice, too.

*Roll many leaves together and cut across the roll with scissors to produce strip -- this works well with basil, as well.

STRAWBERRY-RHUBARB ICE CREAM PARFAITS

Bake the rhubarb with sugar and then puree to blend with ice cream. Very pretty and it can be made ahead.

1 1/2 pounds very red rhubarb, cut into 1-inch pieces
2 tablespoons confectioners sugar
1 package (10 oz.) thawed frozen strawberries in syrup (can be "lite")
2 tablespoons light corn syrup
1 1/2 pints vanilla ice cream (can be low-fat), softened

Preheat oven to 400°F. Arrange rhubarb in one layer on a lightly oiled shallow baking pan. Sprinkle pieces with confectioners sugar and roast in oven for 30 minutes or until very tender. Cool on pan, on a rack. Puree cooled rhubarb in blender, scraping down sides, until smooth (transfer to a bowl). Puree strawberries and corn syrup in same blender. Force puree through a fine strainer into a bowl and discard seeds. Stir one-third of rhubarb puree into the strawberry puree. Stir together remaining rhubarb puree and ice cream; freeze until firm enough to scoop (1 to 2 hours). Layer strawberry-rhubarb puree and the ice-cream mixture in stemmed glasses. Makes 8 servings.

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