HOME & LIVING
TUESDAY, JUNE 22, 2021
THE OBSERVER & BAKER CITY HERALD — 3B
Ready for rhubarb
Perfect for
pies — and
much more
teaspoons lemon rind and 1/4 tea-
spoon salt into a large saucepan.
Heat over medium-high, stirring
constantly for 5 minutes.
3. Reduce heat to low. Cook,
uncovered, stirring often, until rhu-
barb softens and mixture thickens,
6 to 10 minutes. If using strawber-
ries, stir in 1 quart and simmer 2
minutes. Remove from heat.
4. Serve warm. Or, divide among
small covered containers and
refrigerate up to several days or
freeze for several months.
By JEANMARIE BROWNSON
The Daily Meal
Simply put: Rhubarb
polarizes people. My sis-
ter-in-law off ered us ALL
the rhubarb from her garden.
Many friends decline a slice
of rhubarb pie no matter how
attractive the crust is latticed.
That’s OK. More for the rest
of us!
Rhubarb is super-easy
to grow — especially in the
Midwest — and it comes
back every year with little
help from the gardener. On a
cool spring day, plant crowns
(or divisions from fellow
gardeners) in a sunny spot
with plenty of room for the
plant to spread. Keep the
plants moist throughout the
summer.
Most rhubarb plants yield
harvestable stalks after the
second year and will do so
for more than eight years.
If your plant is older, I rec-
ommend starting fresh; old
plants yield tough, tasteless
stalks.
Always compost or dis-
card the green leaves from
the rhubarb stalks – they con-
tain high concentrations of
oxalic acid, which can cause
serious health problems in
humans and pets.
At the farmers market,
the brilliant red stalks of
fresh rhubarb amid spring’s
bounty of fresh asparagus,
peas and skinny chives ignite
ideas. If you can’t stand rhu-
barb’s relatively short season,
don’t worry, it freezes quite
well. Dice the stalks, freeze
the pieces solid on a baking
sheet, then pack into freezer
Eberly Film Labs/TNS
Savory rhubarb and summer cherry chutney.
bags. Frozen rhubarb com-
plements fresh cranberries
when they come into season.
I turn piles of the red-
dest, skinniest stalks into a
lemony rhubarb compote. It’s
beautifully suited for break-
fast pancakes and waffl es.
We also ladle the sweet sauce
over buttermilk biscuits and
top them with sweetened
whipped cream and fresh
berries for a shortcake des-
sert. Or you can dollop the
pretty red sauce generously
over the following bread pud-
ding for brunch or dessert.
Thicker, tarter, less red
stalks work well in a savory
chutney condiment destined
for grilled pork, poultry and
brown rice bowls. Fresh
ginger, brown sugar and red
wine vinegar add sweet and
savory notes. Often, fresh
tart cherries are available at
the same time as rhubarb, so
I stir some into the chutney
for more color and a fl avor
pop. Spread the chutney
thinly over toasted bread
for a smoked ham or turkey
sandwich with cheese. Or,
swirl some into plain yogurt
for a sauce to serve with roast
lamb, grilled eggplant slices
or more great grilled dishes.
LEMONY
RHUBARB
COMPOTE
Use this sauce, with the optional
strawberries, to make strawberry
shortcakes on biscuits; top with
lightly seasoned whipped cream.
Prep time: 15 minutes
Cook time: 17 minutes
Total Time: 32 minutes
Makes: 5 to 6 cups
Note: Frozen rhubarb can be used;
likewise, frozen strawberries work
here; cooking time may be a few
minutes longer.
8-10 long stalks fresh
rhubarb, 2 pounds total
1 cup sugar
1 tablespoon refrigerated
lemongrass puree, optional
2 teaspoons fi nely grated
fresh lemon rind
1/4 teaspoon salt
1 quart strawberries, hulled,
halved, sliced, about
3 cups, optional
1. Trim ends off 8-10 rhubarb
stalks and discard leaves. Cut
rhubarb stalks in half lengthwise.
Cut crosswise into 1/2-inch pieces.
You will have about 8 cups.
2. Put rhubarb, 1 cup sugar, 1
tablespoon lemongrass puree, 2
When your computer is in despair
STRAWBERRY
RHUBARB
BREAD
PUDDING
I like to use honey, whole wheat or
sprouted 7-grain bread here. Look
for strawberry rhubarb preserves
at the local farmer’s market or
order from American Spoon at
www.spoon.com. Unsweetened
coconut milk adds a delicious
fl avor to the pudding; you can skip
it and replace it with more milk, a
nondairy milk or heavy cream.
Prep time: 20 minutes
Refrigerate: 2 hours or overnight
Bake 40 minutes
Total time: 3 hours
Makes 6 servings
1 loaf (16 ounces) honey, whole
wheat or sprouted 7-grain bread
Butter
2/3 to 1 cup strawberry
rhubarb preserves or
reduced-sugar strawberry
fruit spread or preserves
6 large eggs
2 cups whole milk (or a
combination of skim milk
and half-and-half)
1 can (13.5 ounces) unsweetened
coconut milk (OR 1 1/2 cups
heavy whipping cream or oat
milk or more dairy milk)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon freshly
grated nutmeg
Confectioners’ sugar
Lemony rhubarb compote,
Eberly Film Labs/TNS
Lemony rhubarb compote.
warmed slightly for
serving, see recipe
Whipped cream or vanilla
ice cream, optional
1. If bread is unsliced, slice it into
1-inch thick slices. Cut bread slices
into 2-inch pieces. You should have
10-12 cups.
2. Heavily butter a 13-by-9-inch
baking dish. Put the bread pieces
in the pan in an even layer. Use a
small spoon to evenly distribute
dollops of strawberry rhubarb
preserves over the bread pieces,
using 2/3-1 cup of preserves.
3. Whisk 6 eggs in a large bowl
until smooth. Whisk in 2 cups
whole milk, 1 can unsweetened co-
conut milk, 1 teaspoon vanilla, 1/4
teaspoon each salt and nutmeg.
Gently pour the egg mixture over
the bread, making sure to moisten
everything.
4. Heat oven to 375 degrees
Farenheit. Remove the plastic wrap
and let the dish stand at room
temperature while the oven heats.
Bake until puff ed and golden, 40-
45 minutes.
5. Remove from the oven and
dust heavily with confectioners’
sugar.
6. Use a spatula to serve squares
of the pudding on warmed plates.
Top with a generous spoonful of
the Lemony Rhubarb Compote.
Serve with whipped cream or ice
cream if desired.
SAVORY
RHUBARB
AND SUMMER
CHERRY
CHUTNEY
Serve this sweet, tart sauce
spooned over grilled pork chops,
chicken breasts or turkey tenders.
Use as a spread on a ham or
smoked turkey and Havarti sand-
wich, or stir it into cooked brown
rice with chunks of roasted butter-
nut and sliced green onions.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Makes: About 5 cups
8-10 long stalks fresh
rhubarb, 2 pounds total
1/2 medium-size white
onion, fi nely chopped
1/2 cup packed dark brown sugar
1/2 small orange, fi nely
chopped (1/2 cup)
1/2 lemon, seeded, fi nely
chopped (1/4 cup)
1/4 cup red wine vinegar
2 cloves garlic, minced or crushed
1 tablespoon grated fresh ginger
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground coriander,
1/4 teaspoon ground ginger
1 cup halved pitted sour cherries
(fresh or frozen) or dried cherries
1. Trim ends off 8-10 rhubarb
stalks and discard leaves. Cut
rhubarb in half lengthwise. Cut
crosswise into 1/2-inch pieces. You
will have about 8 cups.
2. Mix all ingredients, except
cherries, in a large non-aluminum
Dutch oven. Cover and heat to a
simmer. Reduce heat to low. Cook
covered, stirring often, until the
onion is tender, about 15 minutes.
3. Stir in 1 cup cherries. Simmer,
covered, for 10 minutes. Uncover.
Cook and stir until thick enough
to coat the back of a spoon, 5-10
minutes.
4. Serve warm, at room tem-
perature or divide among small
covered containers and refrigerate
up to several days or freeze for
several months.
OUTSTANDING
M ICHAEL
VISIT BAKER’S MOST
INTERESTING STORE
COMPUTER REPAIR
541-786-8463
M. Curtiss PN-7077A CCB# 183649
Store is open 24 hours
7 am to 7 pm Take Out Only
Fast and Reliable
MOBILE COMPUTER SUPPORT
A C ERTIFIED M ASTER A RBORIST
Take out and Catering is Available.
515 Campbell Street Baker City
541-523-4318
DALE BOGARDUS 541-297-5831
www.gossmotors.com
1415 Adams Ave, La Grande 541-963-4161
C lassifieds
Published by The Observer & Baker City Herald - Serving Wallowa, Union and Baker Counties
PLACING YOUR AD IS EASY...Union, Wallowa, and Baker Counties
Phone La
Grande - 541-963-3161 • Baker City - 541-523-3673
On-Line:
www.lagrandeobserver.com
www.bakercityherald.com
110 Announcements
110 Announcements
Email:
Classifieds@lagrandeobserver.com
Classifieds@bakercityherald.com
110 Announcements
To Place a Classified Ad
Please email your contact information and
the content to be included in the ad to:
classifieds@bakercityherald.com
If you are unable to email please call:
(541) 523-3673
Deadline for Classified Ads
8:30 AM one day prior to publication
PULL TABS
ACCEPTED
AT THE FOLLOWING
BAKER CITY LOCATIONS
∙
∙
∙
∙
∙
∙
∙
∙
∙
∙
∙
∙
∙
Baker City Herald
Dollar Tree
Black’s Distributing
Ryder Bros
VFW
Baker Elk’s Lodge
Main Event
Lefty’s Tap House
Little Bagel Shop
Baker City Fire Dept.
Haines Sell-Rite
Idle Hour
Salvation Army
110 Announcements
110 Announcements
THE DEADLINE
for placing a
CLASSIFIED AD
is 8:30 A.M.
ONE BUSINESS DAY
BEFORE PUBLICATION
Publication Days:
Tuesday,Thursday,Saturday
Hospice & Pallative Care, LLC
“Affirming life......every day, every time”
Call
541-963-3161
or
541-523-3673
to place your ad.
Check out our classified ads.
VOLUNTEER
doing what you love!
Volunteering is so rewarding
and a great way to contribute
to your community.
If you would like to volunteer
a little, a lot, or once in awhile,
go to www.gohospice.com
and fill out a volunteer application
If you need assistance contact:
Lori at 541.524.7688
PEOPLE READ
THE CLASSIFIED
You've just proved it to
yourself! Remember us
when you need efficient,
economical advertising.
DEADLINES:
LINE ADS:
Tuesday: 8:30am Monday
Thursday: 8:30 am Wednesday
Saturday: 8:30 am Friday
DISPLAY ADS:
2 Days Prior to
Publication Date
114 Self-Help
Group Meetings
AL-ANON, Cove. Keep coming
back. Mondays, 7-8pm. Calvary
Baptist Church. 707 Main, Cove.
AA MEETINGS
Wednesday Nights, 7-8:15pm.
Fort Union Grange Hall, corner
of McAlister & Gekeler Lanes.
For more info, call 541-786-1222
AL-ANON Attitude of Gratitude.
Wednesdays, 12:15-1:30pm.
Faith Lutheran Church.
12th & Gekeler, La Grande.
541-786-2051
NARCOTICS ANONYMOUS
Monday, Thursday, & Friday
at 8pm. Episcopal Church
2177 First St.
Baker City
Drug Problem? We can
help!
Narcotics Anonymous
Phone: 541-805-2229
www.neo-na.org