A Rhubarb Awakening!

Poor rhubarb, so misunderstood! To think that I used to be among those who would turn up their noses at these luscious, light-pink stalks. I became converted though, when a friend brought our family her rhubarb torte after the birth of one of my children. My taste buds met with much more than they bargained for, I'll tell you! It was love at first bite, and the beginning of my "Rhubarb Awakening!"

The Romans were the first to take the plant seriously. And eventually, rhubarb's popularity extended to Holland, Scandinavia, northern Germany, and Afghanistan, having always been a favorite ingredient in Siberia. Technically it is a vegetable, and that was how it was first used. But it's combination of high acidity and the American's ongoing penchant for sugar contributed to its being used in this country mainly as a dessert. In fact, talk to most cooks, and they'll tell you about their grandma's pie or crisp recipe that they use over and over.

I'm guessing you likely have a favorite strawberry-rhubarb pie or crisp recipe you consistently use, but please do try this aforementioned rhubarb torte recipe out. (And don't hesitate to share your favorite rhubarb recipe--we're all in this together, remember.) If you don't just love this rhubarb dessert, I owe ya a root beer! So until next time, happy cook'n!

RHUBARB TORTE
(Using fresh rhubarb straight from the garden really does make the difference between a good dessert and a truly memorable eating experience.)

1 C flour
8 Tbsp unsalted butter
5 Tbsp powdered sugar
2 large eggs, well beaten
1/4 tsp salt
3/4 tsp baking powder (I prefer non-aluminum, such as Rumford's)
3/4 C sugar
1 tsp vanilla
1 tsp grated lemon peel
3C finely minced or chopped rhubarb

Preheat oven to 350 degrees. Cream together the flour, butter and powdered sugar. Press into the bottom of a glass pie pan and bake for 10-12 min. Combine the remaining ingredients and spread over the crust. Return to the oven and bake 30 min. more, or until center has set. Serve warm, topped off with either vanilla ice cream of sweetened whipped cream (or both...what the heck!).