Anyone following my blog is well aware of my love for rhubarb. I think I’ve tried to use it in every capacity possible. Well, get ready for my next adventure — rhubarb Turkish delight! I refrain from eating a lot of chocolate bars, not that I don’t enjoy them, but seriously –. In Canada, the Nestle company sells a chocolate bar called ‘Big Turk’ for which Turkish delight forms the basic foundation. Of course, I love it!
Just a bit of food history background on the subject first. The Turkish name for the sweet comes from the Arabic rahat-ul hulkum which means ‘soothe or heal the throat’. This was abbreviated to rahat lokum and then lokum. The name ‘Turkish Delight’ was coined in the 18th century to make it easier to pronounce. As an improvement on the original recipe of honey or molasses, a mixture of water, flour, cornstarch and refined beet sugar were used to make a firm, chewy jelly.
Little has changed in the last 240 years. Although there are more than 24 different flavors, the biggest seller that still remains is a plain jelly studded with pistachios. Traditional Middle Eastern flavors include rose-pistachio, orange-blossom walnut, mint and rose-lemon.
Back to the rhubarb. Somewhere in my travels, I came across a recipe for rhubarb truffles that peeked my interest. After more research, I decided why not go right out on a limb and test my skills at making some rhubarb/rose Turkish delight. Actually, the end result was not bad. I have acquired a taste for the use of floral water in baking, Brion, not so much. It has to be used very sparingly or it becomes overpowering. I made three versions: Turkish delight plain or covered in white chocolate and a rhubarb truffle. A bit time consuming but a very unique flavor.