|A beekeeper holding a full frame of honeybees|
The Slow Food Chicago Summer Solstice Potluck at the Chicago Honey Co-op on Friday night was so much fun! Usually potlucks are a sad amalgam of mayonnaise-based salads and jello molds dotted with canned fruit... not this one! As you would expect from an event attended by people who are interested in Slow Food, the dishes people brought were fantastic! I had some really amazing sun-dried tomato empanadas, something with quinoa and mole, a salad with grilled peaches, almonds and goat cheese that my friend brought, wild salmon, artisan breads, and some really amazing desserts! I brought a honeyed (thanks, bees!) rhubarb cobbler that was gone before I could even take a picture of it! Whoops!
|Spring onions, fresh from the ground!|
(And wine in a paper cup. Happy Summer!)
adapted from Ree's recipe
Because I made this to take to a bee farm potluck, I thought it only fitting that I add honey to it. I used orange-blossom honey, for its strong, flowery flavor. Any honey would work, but this was phenomenal. If you can get your hands on orange-blossom, DO IT.
4 cups chopped rhubarb
1-½ cup sugar
¼ teaspoon salt
2 tablespoons lemon juice
½ teaspoons almond extract (optional)
2 T orange-blossom honey
2 cups unbleached all-purpose flour
2 tablespoons sugar
¼ teaspoons salt
1 tablespoon baking powder
¼ cups vegetable shortening or lard
¼ cups butter
½ cup whole milk
1 whole egg
more honey for drizzling, and raw sugar for sprinkling
Preheat oven to 400 degrees. Combine rhubarb, sugar, salt, almond extract, lemon juice and honey in a large bowl and set aside. In another large bowl, combine flour, sugar, salt, and baking powder. Add softened butter and shortening and work in with your fingers (or a pastry cutter or two knives). In a small bowl (or Pyrex liquid measuring cup), whisk together the milk and egg. Pour milk and egg into the flour mixture and mix together with a fork until just moistened. Place the rhubarb mixture into a shallow, buttered baking dish, and plop small pieces of dough on top of the fruit. Drizzle generously (I mean it - really go for it) with honey, and sprinkle with raw sugar for a little extra crunch. Bake for 20-25 minutes until bubbling and golden brown, and serve warm. With ice cream or whipped cream, or with nothing at all (if you happen to be taking it to a potluck, like me).