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Roasted Rhubarb

4/26/2017

This is really a fantastic go-to for when you want that tart rhubarb taste but have no time to make a whole rhubarb pie. Of course, then the challenge becomes what to pair the roasted rhubarb with - I tried to use a plainer recipe such as the magic custard cake, but the rhubarb taste is so strong that it frankly overpowered the cake. So, just be aware that while delicious, the roasted rhubarb needs a strong partner!

1/2 lb rhubarb
1/3 to 1/2 cup sugar
1 tbsp lemon juice or juice of 1/2 a lemon
1 tsp vanilla

Set oven to 375 F.
Slice the rhubarb into about 1" pieces. Toss with everything.
Spread on a baking sheet and roast for about 10-15 minutes, until it is soft but not mushy.

Note: I personally preferred a little less sugar, maybe around the 1/4 to 1/3 cup range, but some might be put off by how tart the rhubarb becomes once you cut the sugar down that low.

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Hummus

4/23/2017

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Hummus, I'm beginning to think in my vast inexperience, seems to be rather like stone soup - you pretty much put whatever you want into a chickpea paste base "to taste" (there's probably hordes waiting in the wings to burn me for that comment). But after visiting half a dozen pages on the merits of texture vs silkiness, Greek tahini vs Arabic tahini, whether olive oil belongs in the hummus before or after, etc I'm pretty much just tossing whatever is nearby in until I'm willing to lick the spoon (or my finger) clean.

1 can chickpeas
1/3 cup tahini
2-4 cloves garlic (to taste)
juice of 1-2 lemons or 2-4 tbsp of lemon juice (to taste)
1 tbsp of cumin or paprika
1 tbsp turmeric
1 tsp of salt (to taste)
olive oil (to drizzle or to taste)

Drain the chickpeas and reserve the liquid in a bowl. Put the chickpeas and garlic into a food processor and blend until coarsely ground. Scrape down the sides/redistribute as needed.
While the food processor is running, pour in the lemon juice and 2 tbsp of the chickpea liquid. Scrape down the sides/redistribute as needed.
While the food processor is running, add the tahini. Scrape down the sides/redistribute as needed.
While the food processor is running, add the spices and salt. Continue to add the chickpea liquid one tablespoon at a time until you achieve the consistency you want.

Note: There were some arguments over whether olive oil should be added during the making of the hummus or just drizzled atop it afterward. I made it without the olive oil, and it turned out fine, but some may find it irresistible to at least throw in a tablespoon or two during the making of it.

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Roasted Rhubarb

Hummus

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