Rhubarb Chutney

Rhubarb Chutney

Rhubarb Chutney
 

Great topping for oven roasted chicken, grilled pork chops or just good eating with crusty bread and shard cheese!
Ingredients
  • The rhubarb in your box, and cut crosswise ¼ inch thick
  • 2 Tbsp extra-virgin olive oil
  • 2 scallions (the yellow bits) finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • ⅔ cup dry white wine, such as Sauvignon Blanc
  • ½ cup golden raisins, coarsely chopped
  • ½ cup honey or ¾ cup sugar

Instructions
  1. Heat oil in a medium saucepan over medium heat.
  2. Cook scallions, garlic, ginger, and ½ teaspoon salt for about 5 minutes.
  3. Remove from heat, and add wine and raisins.
  4. Return to heat, and bring to a boil; cook for 1 minute.
  5. Add honey/sugar, and stir until it dissolves.
  6. Stir in half the rhubarb. Bring to a boil.
  7. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes.
  8. Stir in remaining rhubarb. Raise heat; bring to a boil.
  9. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes.
  10. Let cool completely.

 

Springtime Salad

This delicious Springtime Salad recipe features some favorites like rhubarb and sunflower sprouts! Check it out:

Springtime Salad
 

Ingredients
  • ½ of your rhubarb, chopped
  • 1 head of romaine lettuce
  • ¼ lb spinach
  • ½ bunch of your spring onions
  • Your sunflower sprouts
  • ¼ cup honey
  • ½ cup walnut halves
  • 2 tablespoons Driftless Organics sunflower oil or olive oil
  • 2 tablespoons balsamic vinegar
  • ½ cup chevre

Instructions
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet and toss rhubarb & walnuts with honey. Roast until the rhubarb begins to soften, about 5 minutes. Let cool on the baking sheet.
  3. In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add the greens and toss to combine.
  4. Top with rhubarb, walnuts, and goat cheese. Enjoy!

 

Grilled Strawberries Over Ice Cream with Basil

This fun, fresh dessert takes the cake! Okay.. the ice cream! Our Grilled Strawberries Over Ice Cream with Basil is great on a hot summer day!

Grilled Strawberries Over Ice Cream with Basil
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • ¼ cup balsamic vinegar
  • 1 cup dark brown sugar
  • 1 pint of the biggest strawberries (leaves on)
  • 4 leaves of basil
  • Carton of your favorite vanilla ice cream

Instructions
  1. In a mixing bowl, gently mix berries with balsamic vinegar.
  2. Place the brown sugar in a shallow bowl or rimmed plate. Roll each berry such that each one has a thick coat of brown sugar.
  3. On each skewer place about five strawberries. Roll the skewer through the brown sugar to ensure they are properly coated.
  4. Let the skewered strawberries set in the refrigerator for about 15 minutes before grilling.
  5. Grill each skewer for about 2 minutes on each side.
  6. Rub each ice cream dish with the basil (trust me, this step is crucial). Top the ice cream with the grilled strawberries.

 

Rhubarb Salsa

An unconventional way to use rhubarb for those of you who just aren’t into the rhubarb desserts. This Rhubarb Salsa goes great with grilled chicken, fish or on tacos!

Rhubarb Salsa
 

Ingredients
  • 2 cups rhubarb, diced small
  • 1 cup chopped apple
  • 3 green onions, chopped
  • 1 green garlic, chopped
  • 2 limes, juiced 2 tablespoons honey
  • 1 jalapeno pepper, chopped (optional: remove seeds for less spice)

Instructions
  1. Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch.
  2. Drain in a colander set in the sink, and let cool.
  3. Stir together the cooled rhubarb, apple, green onions, green garlic, lime juice, honey, and jalapeno pepper until thoroughly combined.

 

Rhubarb Coffee Cake

This Rhubarb Coffee Cake recipe is sure to be a crowd pleaser! A perfect addition to weekend brunch.

Rhubarb Coffee Cake
Recipe type: Dessert
 

Ingredients
  • 1⁄2 cup butter
  • 1 1⁄2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 cups finely chopped rhubarb
  • Topping Ingredients:
  • 1⁄2 cup packed brown sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, softened

Instructions
  1. Preheat oven to 350°F.
  2. Cream butter and sugar together in mixing bowl.
  3. Beat in eggs one at a time.
  4. Stir in sour cream and vanilla.
  5. Mix flour and baking soda together and fold into batter.
  6. Stir in rhubarb.
  7. Turn into greased 9×13-inch pan.
  8. Topping: Mix all ingredients together until crumbly. Sprinkle over top.
  9. Bake 30-40 minutes until done.

 

SAVORY STRAWBERRY RHUBARB COMPOTE

Savory Strawberry Rhubarb Compote
Author: 
 

Ingredients
  • 1 ½ c. strawberries, sliced
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced
  • 2 green onions, white & green parts, chopped
  • 1 Tbsp. olive or Driftless sunflower oil
  • 2 Tbsp. balsamic vinegar
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste

Instructions
  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple minutes until fragrant & just starting to brown.
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezeswell. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.

 

Strawberry & Arugula Salad with Fresh Mint

Strawberry & Arugula Salad with Fresh Mint
Author: 
Recipe type: Salad
Serves: 3-4
 

Ingredients
  • Strawberry & Arugula Salad with Fresh Mint
  • 1 pint strawberries, sliced
  • 4 cups arugula or mixed greens
  • ¼ c. potato onions, thinly sliced
  • 3-4 Tbsp. rosemary vinaigrette (or any vinaigrette)
  • ¼ c. fresh mint, cut into a chiffonade
  • ¼ c. toasted, chopped hazelnuts or almonds

Instructions
  1. Toss strawberries, arugula, onions, & vinaigrette in a serving bowl.
  2. Top with mint & nuts & serve immediately.