Rhubarb delight

Natalie Swanson shares a recipe from "The New Midwestern Table," a 2013 book of recipes from Amy Thielen.

Rhubarb-Lime Icebox Pie

Sweet Shortbread Crust

Nonstick spray or canola oil

1½ cups finely ground shortbread crumbs (from plain sandies cookies or other shortbread)

5 tablespoons sugar

½ teaspoon ground ginger

3 tablespoons salted butter, melted

Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick spray (or coat it with a little canola oil). Combine the shortbread crumbs, sugar, ginger, and melted butter in a bowl, and mix with a fork to combine. Press the crumb mixture into the prepared pie plate, making sure to push it all the way up the sides and to pinch a little lip above the rim of the pie plate. Bake until fragrant and light brown, 10 minutes. Remove the crust from the oven and reduce the oven temperature to 325°F.

Filling

2½ cups (10 ounces) diced rhubarb

½ cup + 2 tablespoons sugar

1/3 cup fresh lime juice (from about 4 limes)

14 oz. sweetened condensed milk

4 large egg yolks

1½ cups heavy cream

½ teaspoon vanilla extract

Combine the rhubarb, ½ cup of the sugar, and the lime juice in a saucepan over medium-low heat and bring to a simmer. Cook, uncovered, until the rhubarb is broken down, 10 minutes. Let cool for a few minutes. Then blend the stewed rhubarb with a stick blender (or transfer it to a food processor and process) until smooth. Add the condensed milk, blend to combine, and add the egg yolks. Blend until smooth.

Pour the filling into the baked pie shell and bake until it is completely set in the middle, 30 minutes. Let the pie cool to room temperature, then chill it in the refrigerator until completely cold, at least 3 hours.

Topping

Combine the cream, the remaining 2 tablespoons sugar, and the vanilla in a mixing bowl and whip until lofty and forming peaks. Top the pie with the whipped cream and serve. Keep any leftover pie in the refrigerator.

• •

Cynthia Johnson offers this refreshing treat.

Rhubarb Tapioca Pudding

6 cups rhubarb, chopped

1 cup sugar (adjust according to taste)

4 Tbsp small pearl tapioca

1/4 tsp orange extract

1 cup water, more as needed

Add sugar and tapioca to rhubarb, let sit for several hours or overnight in refrigerator to release juices.

Add water and orange extract and heat until rhubarb softens, tapioca thickens.

Serve warm or cold.

Excellent topped with English custard, yogurt or heavy cream.

• •

Pine Knot News editor Jana Peterson got this classic cake recipe from Anne Rogotzke.

Rhubarb Cake

1 1/2 cups brown sugar, packed

1 egg

1/2 cup butter, softened

1 cup milk with 2 teaspoons vinegar

1 teaspoon baking soda

1 teaspoon salt

2 cups all-purpose flour

2 cups diced rhubarb

Directions: Beat brown sugar, egg and butter well. Add milk (with the vinegar), baking soda, salt, flour and rhubarb. Form into batter. Put batter in a 9-by-13-inch greased pan. Sprinkle over top with 1/2 cup sugar with 1 teaspoon cinnamon.

Bake for 30 to 40 minutes in 350° oven.

********

Alison Moffat recently made this any-kind-of-fruit galette from Smitten Kitchen.

Rhubarb Galette

Crust

1 1/4 cups all-purpose flour

1/4 teaspoon fine sea or table salt

1 1/2 teaspoons granulated sugar

8 tablespoons cold unsalted butter, cut into pieces

1/4 cup plain yogurt or sour cream

3 to 4 tablespoons cold water

Filling

3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination thereof

Pinch of salt

Juice of half a lemon or lime (optional)

1/4 cup (50 grams) granulated sugar

1/2 to 1 1/2 tablespoons tapioca flour or corn starch

Finish

1 egg beaten with 1 teaspoon water (optional)

Turbinado or coarse sugar for sprinkling

Make the pastry: Combine the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons water over mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

Make filling: Combine fruit, salt, citrus juice (if using), sugar, and tapioca/starch in a medium bowl and set aside.

Assemble galette: Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open.

For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle turbinado or coarse sugar over it.

Bake galette: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

Serve with softly whipped cream or vanilla ice cream.

Do ahead: Fruit galettes keep at room temperature for a few days and up to a week in the fridge.

Note: This recipe is abundantly flexible. We recently made it with 2 cups sliced rhubarb and 1 1/2 cups sliced strawberries.