4th Annual Lenox Rhubarb Festival

The 4th Annual Lenox Rhubarb Festival, on Saturday, June 10, 2017, drew 700 visitors.  It included:

  • the second annual Rhubarb Pancake Breakfast,
  • the Rhubarb Chili Contest starring the culinary creations of three local chefs, and
  • the Rhubarb Celebration and Sale featuring rhubarb pies and other treats, rhubarb soda,  rhubarb ice cream, recipe books, rhubarb plants, and fresh rhubarb.

Check out the recipes for some of the chilis on our Rhublog.

Thank you to all of our fantastic volunteers, vendors, and especially to the attendees.  We hope to see you all again next year!

Rhubarb Chili Contest

Congratulations to our winners!

This year’s Rhubarb Chili Contest ran from 10:00 am until nearly 2:00 pm in Library Park, 18 Main Street, Lenox. Three chefs from Lenox restaurants offered a variety of unique takes on chili, ranging from the traditional to the very different.

The winner this year was:

These Lenox restaurants also contributed delicious rhubarb chilis:

You can find recipes for some of the chilis in The Rhublog.

3rd Annual Lenox Rhubarb Festival

The 3rd Annual Lenox Rhubarb Festival, on Saturday, May 28, 2016, drew 1250 visitors.  It included:

  • the first ever Rhubarb Pancake Breakfast,
  • the Rhubarb Chili Contest starring the culinary creations of six local chefs, and
  • the Rhubarb Celebration and Sale featuring rhubarb pies and other treats, rhubarb soda,  rhubarb ice cream, recipe books, rhubarb plants, and fresh rhubarb.

Check out the recipes for some of the chilis on our Rhublog.

Thank you to all of our fantastic volunteers, vendors, and especially to the roughly 1,250 attendees.  We hope to see you all again next year!

Church on the Hill Chapel in Lenox Massachusetts

Rhubarb Pancake Breakfast

A traditional pancake breakfast, with a twist

The day began at 8:00 am with a Rhubarb Pancake Breakfast, hosted by the Church on the Hill next door to their chapel at 55 Main Street, Lenox. They offered pancakes with rhubarb sauce, as well as sausages, juice and coffee. Adults were $5, Children under 10, $3. The breakfast was such as success that they ran out of pancake batter before 10:00 am.

 

A photo of rhubarb tarts

Rhubarb Celebration and Sale

So much to see, taste and enjoy

Rhubarb pies, cookies, muffins, cupcakes, bread pudding, jams, jellies, preserves, ice cream and sorbet were available for purchase, along with fresh local rhubarb, rhubarb recipe booklets and rhubarb plants, from these vendors:

2016 Participating Vendors:

Scott Harrington of Lenox, horticulturalist and local rhubarb expert, was there to answer general questions about rhubarb. He also had plants for sale and advice on growing rhubarb.

“Great Rhubarb Recipes” by Nancy C. Ralston, published locally by Storey Press was offered for sale.

Rhubarb Chili Contest

Congratulations to our winners!

This year’s Rhubarb Chili Contest ran from 10:00 am until nearly 2:00 pm in Library Park, 18 Main Street, Lenox. Six chefs from Lenox restaurants offered a variety of unique takes on chili, ranging from the traditional to the very different.

The winners this year, with a tie of 43 spoons each, were:

These Lenox restaurants also contributed delicious rhubarb chilis:

You can find recipes for some of the chilis in The Rhublog.

Haven Café’s Rhubarb Chicken Chili

Chef: Matthew Schweizer

2 lbs rhubarb, roughly chopped
2 quarts strawberries
1 white onion, medium dice
2 Jalapeños roughly chopped with seeds
1 chipotle pepper, chopped
2 cup sweet chili powder
3 quarts chicken stock
1 cup honey
Salt and pepper to taste

2 lbs chicken, small dice
1 cup cilantro, minced
½ cup scallions, sliced thin

 

In a large pot, combine first 9 ingredients. Cook over medium heat until

tender, about 20 minutes. Purée. Add the diced chicken and simmer over

medium-low heat for 45 minutes. Remove from heat and add cilantro and

scallions. Ready to serve. Can also be served chilled.

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Kripalu’s Black Bean & Rhubarb Chili

Chef Jeremy Rock Smith

4 cups rhubarb, diced
¼ teaspoon allspice
¼ teaspoon cinnamon
2 tablespoon olive oil
2 tablespoon coconut oil
1 cup onion, diced
1 cup green pepper, diced
2 cup sweet potatoes, diced
1 cup corn
3 12 oz. cans black beans
2 tablespoon chopped chipotle peppers in sauce
1 tablespoon chili powder
½ tablespoon cumin powder
½ tablespoon coriander powder
2 garlic cloves, minced
1 cup tomato puree
2 cup diced tomatoes, canned
3 cups veg stock
¼ cup cilantro, chopped

Toss rhubarb with 1 Tablespoon olive oil, cinnamon, allspice and a sprinkle of sea salt. Roast until lightly browned. Set aside. Place coconut oil in a medium sauce pot. Sweat onions on low until translucent then raise the heat to medium and lightly caramelize. Add green peppers, sweet potatoes, corn and black beans stir to combine and cook for 8 – 10 minutes. Add garlic, chili, cumin, and coriander and let bloom for two minutes. Add tomato products, vegetable stock and rhubarb. Simmer for 45. Season with salt & black pepper and add cilantro.

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