Nutty Rhubarb Oatmeal

If there is anything this summer has taught me so far, it is to put my expectations aside and embrace the reality of the summer for what it is. This is, like most things, easier said than done. I am (and forever will be) a planner, picturing how an event will play out in my mind, making sure I know all of the details beforehand. I get so caught up in these designs and visions that when change surfaces unexpectedly, it becomes jarring. Taken off guard and scrambling, I find myself needing a moment to compose myself—needing a moment to allow my well laid plans to fade away.

This summer seems to deal me a new set of expectations at the end of each week. It is growing exhausting to keep up with the changes, watching my summer slip so far from the vision I longingly dreamed of in the middle of winter. Right now I am in the middle of taking a deep breath, of composing myself, of preserving a hopeful outlook.

Earlier this week, my boyfriend abruptly had his own summer expectations wiped clean. After a bike accident and a trip to the emergency room, he left with a broken arm, immobilized with a tight-fitting sling. Though I happily took on the role of nurse, we realized the summer plans we made together were going to need quite a bit of editing. For dinner that evening, I cooked up a pot of oatmeal for two by request. Over the stove, as the oats bubbled and boiled, we started a new list of summer plans.

Oatmeal has its own unique curing powers—for body, for soul.

Nutty Rhubarb Oatmeal combines almonds, vanilla, and the tart flavor of rhubarb. Rhubarb is roasted in the oven with a bit of sugar until tender. A traditional brown sugar oatmeal is mixed up, topped with the roasted vanilla rhubarb, a sprinkling of chopped almonds, and a spoonful of ground flaxseed. The oatmeal has a range of textures, spanning crunchy to smooth. This breakfast is lovely on cool summer mornings or when you need a bowl of comfort, served hot.

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Rhubarb Ginger Bars

After a long, exhausting week, the words floating around my mind refuse to make sense. They are mixed and jumbled, forming incoherent sentences and phrases. I fear my brain is telling me to take a break—and tonight I am going to set the computer down and listen. As a result, I am going to do something I have never done before.

I am going to let the photographs tell the story for you.

Rhubarb Ginger Bars are sweet and tart with a side of spice. Rhubarb is simmered until soft and then blended into a smooth puree. The puree is thickened with egg yolks and cornstarch until it has the texture of a soft and silky rhubarb curd. Baked atop a whole wheat cookie crust, these bars set and cut easily. The hint of ginger adds an undertone to the tart rhubarb. With a dusting of powdered sugar, these bars make for a lovely snack whether they are served warm or chilled.

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Rhubarb Vanilla Pound Cake

I grew up with a rhubarb plant in the backyard. The perennial plant was more of a fuss than it was adored, as it hung heavy over the marigolds and outgrew its home in the garden. The large leaves spread out over the lawn, becoming a nuisance when it became time to mow the lawn. The rhubarb plant has been there as long as I can remember, sprouting just as the grass began to turn green. Though my family never used its gift of fruit, we would encourage the neighbors to take what they wished and cut off stalks for family friends.

It wasn't until I began baking that I started to appreciate the rhubarb plant for its tart stalks.

With a winter that overstayed its welcome, this year the rhubarb did not have a chance to sprout until late May. Though the season for rhubarb lasts all summer long, the vegetable is sweetest when the stalks are young and thin. I waited impatiently for the rhubarb to grow, desperate for a sign of spring, hoping that sharp taste would erase the endless snow and bitter wind. I had already drawn up a recipe list, finding ways to make the most of the stalks, and was simply waiting for my prize. Last week, I finally received my first batch fresh from the garden, hauled three hours to my doorstep by my younger sister.

Unapologetic, the rhubarb was as tart as my winter dreams had dared.

Rhubarb is often buried beneath other flavors, playing second fiddle to fruits like strawberries. Spiced with a pinch of ground ginger or mixed with vanilla bean seeds, the vegetable can stand alone and shine. My love for sour and tart foods refuses to drown out the tartness of the rhubarb with cloying amounts of sugar, and it shows in this pound cake. This cake is a compromise between the tart rhubarb and sweet cake, a simultaneous play on both flavors.

With a dozen stalks remaining in my crisper, you can count on a few more rhubarb recipes appearing in the next couple weeks.

Rhubarb Vanilla Pound Cake is a heavy, dense cake in the most delightful of manners. The cake has a sweet, creamy quality which contrasts with the tart rhubarb pieces scattered throughout. Before baking, sugar is sprinkled over the batter which creates a crackly, sweet crust when it emerges from the oven. The cake is best served by itself, or with a glass of milk or mug of coffee.

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