May in Vermont has been as fickle this year as it always is, despite our annual dreams of the perfect month. There’s much to look forward to – warm temperatures, but not too hot and no mugginess, trees leafing out and grass greening, spring bulbs and blossoming fruit trees, the return of the song birds and eating outside. We are hopeful with each seed planted under blue skies, each little tweak of our garden, and the mosquitos and black flies leave us alone for a while.
The reality of May
The reality this year is that we’ve had only a handful of dry days, no full weekend without rain (in fact, a farmer told me this morning at the market that it has been ten Saturdays of rain), and the month is ending with another wet Saturday. Our temperatures have been all over the place, too, with 80s on some days and low 40s on others, with some severe thunder, hail, snow in the mountains, and a rare nor’easter thrown in for good measure.
A break in the weather
A bit challenging for gardeners, and sun worshippers as well. I’ve been waiting for breaks in the weather to rush out and tuck veggies in the ground and plant seeds, and I’m happy to say both my tomatoes and pole beans are finally now in, although my zucchini seeds appear to have rotted. Reworking the perennial bed and planting my new roses will have to wait. But I am thankful that we have enough water, even as I watch the devastating forest fires in our west and in Canada to our north. It seems to be feast or famine everywhere these days.
But then there are rainbows
With the rain comes rainbows. We had a most spectacular double rainbow this week, the color more intense than I’ve ever seen, and the end of it was right in my garden. No pot of gold though, I checked, but the site itself was worth yet another rain, and I didn’t have to water my garden.
The weeds are out of control! But many plants are thriving. The rhubarb is now abundant and delicious, as is the asparagus! Both cold hardy perennials found in many a New England garden, they are anticipated harvests, and are at their best when the strawberries come into being, which was this week to my delight.
Sweet or sour, it’s all good
Rhubarb is an extremely tart vegetable, often sugared up and served with our strawberries since they appear at the same time, but it is also lovely in many a savory dish. My mom loved it raw, with a bit of salt! I’m not fond of it like that, but it does beg to be used in sweet-and-sour dishes, and it is awfully pretty. My husband detests it in any form, but I really don’t think he’s given it a fair trial. Here I’ve made a sauce sweetened with fresh pineapple which really hit the spot, and both rhubarb and cider vinegar for the sour. I like it on the sourer side, so I used less of the pineapple, but you can adjust to however you like it.
This dish, if serving six (not counting pasta or rice) is low in fat, high in nutrition and provides about 120 calories, 3 grams of fat, 13 grams of carbs, three of fiber, and 8 grams of protein. It also is a good source of vitamins and minerals, antioxidants, and lots of micronutrients.
No, the husband didn’t eat any, but everyone else enjoyed it immensely!
Sweet-and-Sour Rhubarb and Asparagus with Tofu
- ¾ to 1 cup unsweetened pineapple chunks
- 2 to 4 tbs, cider vinegar
- 1 tsp, liquid coconut aminos
- 1 tbsp. chopped dates, or maple syrup
- 1 container extra firm tofu, pressed
- 2 cups fresh rhubarb, diced
- 6 or 7 radishes, sliced in half
- 8 oz, Mushrooms, sliced
- 1 red pepper, sliced thinly
- 3 garlic cloves, pressed
- 10 spears of local asparagus
- 1/4 cup, Unsweetened Pineapple Chunks
First, press the tofu. If you have a tofu press, great. If not, cut the tofu in half through the equator and place on a towel lined plate, fold the towel up, then place another plate on top and weight it down with a heavy can or pan. Let this release its moisture for about a half hour. You can also use baked tofu here, but either way, the rhubarb will sort of turn it a bit pinky-grey, so I recommend some edible flowers or herbs for garnish if you like.
Meanwhile, place the pineapple chunks in your food processor along with the dates, vinegar, and liquid aminos. Puree to a sauce, add the pineapple chunks for texture, and set aside.
Heat a large skillet and add the rhubarb along with just a couple of tablespoons of water. Let this cook about five minutes, until it starts to soften, adding a bit more water if necessary. Add the radishes, mushrooms, pepper strips, and garlic. Season with desired salt and pepper.
Let this simmer for another five minutes or so, or until the rhubarb has softened, some of it falling apart, and mushrooms are cooked. Cut up the tofu and toss it in, then add the asparagus, cover, and continue cooking for a couple of minutes.
Toss in the sauce, mix well, and serve over pasta or rice. If you like, you can add a bit of protein other than the tofu on the side for those who think they need it.
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Rhubarb and pineapple? Brilliant! Sounds so good! In Maine, there has been a lot of rain, but the perrenials are so green and vibrant. Wowsah! Spring, spring, spring.
Pouring buckets today!!!!
A nice light rain in Maine all day. Perfect for gardens. We don’t live that far apart, but the weather sure can be different.
Your weather sounds a lot like ours, only it is definitely hotter down here! We had one day of no rain in the past couple of weeks. The bread stall at the farmer’s market looks wonderful!
It’s the best bread ever Suz! Locally grow and milled organic flour, and such magnificent taste, great sourdough.
A friend just gave me some rhubarb from his garden, so I’m going to try my hand at strawberry pie! Any advice from a pro on most common mistakes to avoid!?🤠
❤️&🙏, c.a.
I use cornstarch to thicken mine, and you have to let the filling reach a boil in the oven or it will never set. That’s why I like a lattice top! https://vintagekitchen.org/2018/06/07/spring-marriage-strawberry-and-rhubarb/
I love rhubarb.
I do too! Sweet or savory.
What a vivid rainbow! The weather has been crazy here, but no snow for us. My little rhubarb plant is growing great with all the rain. I hope to get a few stems next year! I am also growing sorrel, a relative of rhubarb. My husband loves sorrel now. The first time he had a bite of raw sorrel he said, “it has a bit of a rhubarb taste.” I checked and discovered sorrel is a relative of rhubarb.
Oh, I love sorrel Julia! I remember sorrel soup from my childhood, I loved it!
Keep dry!
We have a few days forecast without rain, then more rain predicted.
I hope to grow enough sorrel to do something with it other than putting it in salads. It is growing well right now. How it will take the heat of the Southern summer is yet to be determined.
Good luck my friend!
Same to you!
I’ve tried hard to like rhubarb (honestly, I have). But nothing has worked. still, your recipe here does look excellent!
You might like this one! It doesn’t scream rhubarb, but it adds that sour element!
Never considered putting it into a savory dish, so thanks for that. Yours look lovely!!
Thank you so much! I love it treated as any real sour element like lemons.
Crazy weather down my way too. It’s been flooding all throughout our state and beyond. Thankfully, we’re in for some sunny days, according to the latest forecast as we enter our winter. We need sunshine badly; underfoot is as soggy as I’ve seen it.
This recipe, Dorothy, has me jumping from one taste explosion to another. Not something I’d normally put together. But, you’ve whetted my appetite, as usual… Cooking radish!
Thanks Carolyn!
I love radishes any way- raw, stir-fried, braised, roasted! So good!
Crazy weather everywhere!
I have a fresh bunch – good to go!
And don’t forget, the beautiful tops are edible as well! Salad greens, pesto…
Great reminder… Pesto here we come! 🤗
Our weather is exactly the same as you described only we hit 11 straight weekends of rain and temps all over the board. As you said, everything is green, and the plants are loving it. The rainbow photo is frame worthy.
I couldn’t stop gazing at that rainbow! Such a wonder!
What a surprising colorful combo
Thank you! The rhubarb was wonderful in this!
Having been born in Northern Europe I would be hung and quartered if I dared say anything about rhubarb – one of the absolute necessities to the way of eating! This way of preparing and serving it is so different to anything I have seen, there is only one way to find out . . . thank you for the recipe and that unreal rainbow photo . . .
Thank you, I hope you enjoy it!
That rainbow was amazing Eha! It was around a long time too because it kept raining. One of the most beautiful I’ve seen, and we just stared at it in fascination!
Strawberry and Rhubarb are a match made in Heaven. 🍃🍓
Such a well balanced couple!
I agree! 💕
I love rhubarb but very rarely come across here but what a lovely combo of ingredients I would swop the tofu for chicken as I really am not a tofu fan …I will tuck this recipe away until I can find some rhubarb 🙂 x
Happy hunting dear friend!
I don’t think I have ever seen a dish such as this but that is no reason to not try it. There’s nothing I don’t like so why not put them together.
My husband loves Rhubarb but I have never been able to grow it. I must be one of the few people that have had a Rhubarb plant die on them!! They grow like weeds for others.
I think everyone everywhere is getting more rain than sun. There has been a lot of rain here too and the ground is a bit soggy. I think that is a stunning double rainbow, so bright.
It is usually easy to grow,,
But maybe it is in a spot it doesn’t like? There’s always the farm stands in a pinch! Good luck, and fingers crossed.
Fickle? Looks so fun and harvesting. Rainbows are the encompassing of yumminess and fun! Cheers!
Fickle is the perfect word for New England weather!
Can I please have Stewart’s share of rhubarb? 😃 I love it every which way, as I grew up with the various creations my grandmother made from her little shed-side patch in upstate NY. We don’t see much of it grown in the South, save for the skinny stems that are about the size of #2 pencils.
By the way, I zoomed in and I did see the pot of gold! The rainbow seemed to end right there in your backyard, and that is the treasure!!! 🌈
Thanks babe! So many people have precious rhubarb memories!!!
BTW, the new construction zone you see in the back yard is going to be a pizza/bread oven! You will have to come up and give me some pizza lessons!!!
I love rhubarb
It’s pretty special!
Harvesting rhubarb is on my to-do list for tomorrow. I’ve only tasted a savory rhubarb dish once – rhubarb soup (potato soup w/ rhubarb) – offered to me by a European neighbor. They knew how to use everything! I have a steady supply of frozen rhubarb for crisps, often w/ saskatoons & raspberries. I also make rhubarb juice served w/ a bubbly soda.
Sounds like you have some wonderful rhubarb recipes. The potato soup dish sounds delicious! I must give it a try!
LOVE rhubarb. It’s so misunderstood and yet so healthful. Plus the color charms me. If you drink alcohol, an Aperol Spritz is delicious.
Oh. Yes, Ally, it’s great in beverages!
Great spring dish! Rhubarb definitely belongs in savory dishes as well as desserts.
The double rainbow photo is so uplifting. Thanks for sharing this beauty! 🙂
It was one of the most spectacular rainbows I’ve ever seen! It really was as good as a pot of gold!
Wow, those rainbows are amazing! My rhubarb is doing amazingly well too, although all my other plants continue to live in the garage until it gets (and stays) warmer. I’ve never seen a May this cold before, with so little sun. But you’re right, to the west it’s hot and the forest fires are out of control. Strange times….
We’re due to have really hot weather this week! Plants and people eventually will adapt! I hope!
I don’t think I’ve cooked or baked anything with rhubarb, but I think I would like it–maybe this year will be the year I try it! 🙂
There are so many possibilities, sweet, sour, savory, and it’s so pretty!
Love rhubarb!
I do too! It’s a rite of spring here.
This sounds so delish. Weather is NUTS! Did you stay up to see the sky last night I have to check the internet and see where the best colors were.
It was too cloudy here, but it’s clear tonight so I’m checking a little later because they might be visible. It’s still dusk outside, so I have to be patient!
I love rhubarb and I would definitely give that a try if my husband didn’t hate rhubarb. Lol In Ohio where we live, the bad storms and lots of rain have gone right around us. We just need the warmer weather, like today, so the garden plant roots can catch.
I know. My tomato plants are just sitting there!
You are a creative cook, Dorothy. I hadn’t thought about rhubarb in a savory dish, and it sounds delicious with pineapple.
The combo was perfect! I’m definitely doing this again!
Wow! Who knew? Rhubarb and pineapple! Sounds delightful!
Your weather sounds like ours!
Happy Tuesday!
It made a perfect sweet and sour without added a more concentrated sweet. I remembered that when my sister made her sweet and sour pork, she always added pineapple chunks, and they tasted wonderful, especially with the peppers.
I love the double rainbow! I grow my own rhubarb 🙂
It’s wonderful to go outside and pick your own, isn’t it!