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Rhubarb is starting to show up at grocery stores and I’m all in. It doesn’t get much more American than rhubarb in the spring. There are so many good recipes to be had, so although I’ve shared plenty of rhubarb in the past, I’m going to bring you some great ones today!

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CINNAMON RHUBARB BREAD

FOR THE CINNAMON RHUBARB BREAD:

3 c. all-purpose flour

1 Tbsp. baking powder

1 1/2 Tbsp. cinnamon

1/4 tsp. nutmeg

1 tsp. kosher Salt

3 large eggs

1 1/2 c. sugar

1/4 c. vegetable Oil

1/4 c. applesauce

1 tbsp. pure vanilla extract

2 c. chopped rhubarb

FOR THE BROWN

BUTTER GLAZE:

1 tbsp. To 2 tablespoons half-and-half, as needed

1 c. sifted powdered sugar

4 Tbsp. unsalted butter

1 tsp. pure vanilla extract

For the cinnamon rhubarb bread:

Preheat oven to 325 degrees. Lightly spray the insides of two 8 x 4 inch loaf pans and set aside.

In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt.

In a medium mixing bowl, beat eggs. Stir in sugar, oil, applesauce, and vanilla.

Add wet ingredients to dry ingredients, stirring until just moistened, taking care to not over-mix. Reserve a few pieces of the rhubarb. Fold the rest of the rhubarb into the batter and then divide batter evenly between the two prepared pans. Poke the reserved rhubarb pieces into the top of the bread, for a pretty effect.

Bake about 60–65 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.

Loosen edges and remove loaves from pans. Cool loaves completely on wire racks.

For the brown-butter glaze:

Once the loaves have cooled, prepare the brown-butter glaze. First, pour half-and-half into a small bowl and set aside. This is just to take the chill off, while you prepare the rest of the glaze.

Add sifted powdered sugar to a medium-sized bowl and set aside.

In a medium saucepan over medium heat, warm butter until golden brown and foaming, stirring occasionally. This should take about 6–8 minutes. The butter should smell delicious and toasty. If it smells burnt, you went too far.

Carefully pour browned butter into the powdered sugar, leaving all but the darkest butter sediment behind. Add 1 tablespoon of the half-and-half, and then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add a  bit more of the half-and-half until you like the consistency. Drizzle the glaze over the loaves while the glaze is still warm.

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RHUBARB

CHEESECAKE

1 c. all-purpose flour

1/4 c. white sugar

1/2 c. butter

3 c. chopped rhubarb

1/2 c. white sugar

1 tbsp. all-purpose flour

2 (8 oz.) packages cream cheese

1/2 c. white sugar

2 large eggs

1 c. sour cream

2 tbsp. white sugar

1 tsp. vanilla extract

Preheat the oven to 375 degrees. Combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter in a medium bowl; mix until crumbly and pat into the bottom of a 9-inch springform pan.

Toss chopped rhubarb, 1/2 cup sugar, and 1 tablespoon flour together; pour onto crust and bake in the preheated oven for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees.

Beat cream cheese and 1/2 cup sugar together in a large bowl until creamy; beat in eggs one at a time. Pour mixture over hot rhubarb in the pan.

Bake in the preheated oven until filling is set, about 30 minutes. Cover with sour cream topping while still hot.

To make the sour cream topping: Combine 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl. Mix well and spread on top of cake.

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RHUBARB SHORT RIBS

1/2 c. plus 2 tbsp. sugar

2 tbsp. kosher salt, plus additional as needed 

1 tsp. fennel seeds 

1/2 tsp. ground allspice 

Freshly ground black pepper 

5 lbs. bone-in short ribs 

2 c. medium dice fresh or frozen rhubarb

2 large yellow onions, thinly sliced 

1 head garlic, peeled and cloves smashed 

2 tbsp. olive oil 

1/2 c. rhubarb jam 

2 c. low-sodium chicken broth 

Add the sugar, salt, fennel seeds, allspice and some black pepper to a small bowl and mix to combine. Rub the short ribs with the mixture and place in an airtight bag or container and refrigerate for 6 hours or up to overnight.

Preheat the oven to 475 degrees.

Add the rhubarb, onions and garlic to a medium roasting pan or braiser and drizzle with the olive oil. Toss to coat in the oil.

Place the short ribs on the bed of rhubarb and onions.

Bake until the top of the meat begins to brown, about 20 minutes. Reduce the heat to 325 degrees F and add the rhubarb jam in small dollops on top of the short ribs. Add the chicken broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with foil or a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 1/2 to 3 hours.

Plate the short ribs. Place the pan on the stovetop and bring the remaining liquid to a boil. Reduce to a simmer and allow to thicken until the sauce coats the back of a spoon. Taste and season with salt and pepper. Ladle the sauce on top of the short ribs and serve!

TFD: Stop waiting for Friday, for summer, for someone to fall in love with you, for life.

Happiness is achieved when you stop waiting for it and make the most of the moment you are in now.

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