Stewed Rhubarb and Berries

I meant to post about my stewed rhubarb and berries last week, but time got away from me.  If you have a hodgepodge of summer fruit, and you want to make something that can elevate a dessert or even breakfast, try this simple stewed fruit recipe, adapted from Jamie's Food Revolution, by Jamie Oliver.  You can use any berries or any summer fruit you like, just add or subtract the amount of sugar depending on how ripe and sweet your fruit already is.

Ingredients for Stewed Rhubarb and Berries:

-3 large stalks of rhubarb

-1 pint of strawberries, hulled

-1 pint of blueberries

-5 tablespoons of sugar

-1 teaspoon of cinnamon

-2 tablespoons of water

Place all the ingredients in a medium saucepan, and cook on medium high heat, with a lid covering.  

Once fruit has softened, remove lid, reduce heat to medium low, and cook until the juices reduce and you have a fairly thick compote.  The fruit will have melded together and created a lovely dark plum color.

Place your stewed fruit on yogurt, in your oatmeal, on a scone, or in ice cream, the list goes on.  This compote will keep for a week in an airtight container in the refrigerator.

For my frozen yogurt recipe, click here.

For a homemade vanilla ice recipe, click here.

And click here for a lemon curd recipe I made last year, or click here for this Sesame Pea Shoot Salad from the year before.

CSA Week One

I cannot believe it is already CSA time!  These last few months have totally snuck past me.  Anyways, yesterday was the first day of my CSA, and I was surprised by all the variety.  This is my third year as a member of my CSA and it just seems to be getting easier and more fun.  I know my first year was exciting, but overwhelming trying to figure out exactly what to make.  I think this year will be much easier.

Here is what I got:

-Rainbow Swiss chard
-Salad turnips
-Radishes
-Brocoli rabe
-Lettuce
-Braising greens
-Scapes
-Zucchini
-Rhubarb
-Strawberries
-Blueberries
-Eggs
-Lavender (I added weekly flowers to my share)

Last night I made a simple salad with lettuce, radishes, salad turnips, and Parmesan.  I also stewed some of my fruit.  I will be sharing the recipe tomorrow.  Tonight, I am making my favorite Brocoli Rabe Pasta (click here to view the recipe).

I plan to try to make a Swiss chard baked omelette this weekend, and Braising Green Tacos (click here for the recipe) maybe this Friday.  And maybe this Zucchini Spice Bread, click here for the recipe.

And if you are looking for something to do with your rhubarb and strawberries, try these Strawberry-Rhubarb Shortcakes.  Or try this Quick Strawberry Jam.

Rhubarb Muffins

What better way to start the day than with a homemade muffin - especially these rhubarb ones!  Adapted from the Clinton St. Baking Company Cookbook, the sweet, sugary crumble mixed with the tangy rhubarb is the perfect balance.  These are great right out of the oven, but I actually liked them better the next day.

Rhubarb Crumble Pie

I made this Rhubarb Crumble Pie Sunday morning (I made the dough the day before), and it has been a treat this whole week.  There are a couple steps - pie dough, crumble topping, and filling, but truly it is a simple pie.  Not the most eye-appealing pie in my opinion, but still delicious - sweet, tart, gooey with a bit of bite from the crumble.

Strawberry-Rhubarb Sorbet

Last week I made strawberry-rhubarb sorbet with the produce from my CSA.  This recipe is of course from my favorite book, The Perfect Scoop by David Lebovitz.  Although it was a refreshing treat for my hot and stuffy apartment, I couldn't help but wish I had made ice cream instead.

Here is the recipe for David Lebovitz's Strawberry Rhubarb Sorbet from The Perfect Scoop (makes about 1 quart):

-12 ounces of rhubarb
-10 ounces of strawberries, rinsed and hulled
-2/3 cup water
-3/4 cup sugar
-1/2 teaspoon lemon juice, freshly squeezed

To begin, wash the rhubarb and trim the stem and leaf ends.  Cut rhubarb into 1/2-inch pieces.

Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil.  Reduce heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.  Remove from heat and let cool to room temperature.

While the rhubarb is simmering, slice the strawberries.

Combine the cooled rhubarb and strawberries in the food processor until smooth.

Chill the mixture thoroughly, then freeze in your ice cream maker according to to the manufacturer's instructions.

Enjoy!

Strawberry Rhubarb Shortcakes

Last weekend I balanced my time between soccer and baking.   On Sunday I spent the majority of the day on these rhubarb compote shortcakes with macerated strawberries from Martha Stewart.  There were so many components - the short cakes, rhubarb compote, macerated strawberries, and whipped cream.  If you are going to make these, I would make sure to only share them with special people.

Strawberry-Rhubarb Crumb Bars

I made these strawberry-rhubarb crumb bars last week, and I am sad that it took me so long to post the recipe. Last week I didn't receive any rhubarb from my CSA, but you still might be able to find it somewhere at the farmer's market. This recipe is adapted from Everyday Food's May 2009 issue of rhubarb crumb bars. I simply added more rhubarb and threw in some strawberries and oats. If you have to wait until next year to make this recipe, don't worry. The streusel on top is the best I have ever made (and so simple), that I would recommend using it for other fruit crisps or cobblers.

Strawberry Rhubarb Pie

I made this strawberry rhubarb pie last weekend with my CSA strawberries and rhubarb. Although the flavors were there and the crust was flaky, I was disappointed in the runny filling. I even added tapioca powder as the recipe requested. I am still going to share it with you, because it was eaten up rather quickly. Also, the crust was so easy to make. I have never made a crust with shortening or eggs, and it came together very easily. I think it would be a good crust to try if you are first timer in comparison to just a flour, butter, salt and water crust. Next time I will just scoop some ice cream and call it cobbler :)

Here are the ingredients for Valerie Enters' Grandma's Strawberry Rhubarb Pie:
Crust:
-2 cups all-purpose flour, plus more for dusting surface
-1/2 cup cake flour
-3 teaspoons confectioners sugar, sifted
-1/2 cup shortening
-1/4 cup butter
-Pinch of salt
-1 egg
-2 teaspoons vinegar
-1/4 cup ice cold water
Filling:
-2 1/2 cups rhubarb, chopped
-2 1/2 cups strawberries, de-stemmed and cut into larger chunks
-1 1/2 cups sugar
-2 tablespoons minute tapioca
-1 tablespoon all-purpose flour
-1/2 teaspoon lemon juice
-1/2 teaspoon lemon zest
-1/2 teaspoon ground cinnamon
-1 teaspoon vanilla extract
-3 tablespoons butter, cubed small
-1 egg white, beaten with 1 teaspoon of water
-Large granule sugar for sprinkling

Start by making the crust. Begin by combining the flours, sugar, and salt. Add shortening and butter in small pieces. Take a pastry cutter or two knives and blend until well combined and crumbly.
Whisk egg, vinegar, and water in separate bowl and then pour over flour mixture. Mix until dough comes together without overworking it.
Divide dough into two halves and wrap in plastic wrap and allow to chill in the refrigerator for at least 30 minutes.

Preheat oven to 425 degrees.

Remove one dough half and dust surface and dough with flour. Roll it out with a rolling pin, making sure the dough is not sticking to the surface.
Take dough and wrap around rolling pin and carefully lift up and place in pie pan. Gently maneuver the dough so it lays flat against the pan and then take a knife or scissors and cut excess dough off the edges. Place pie pan in the refrigerator to chill.
Now for the filling, chop rhubarb up into 1/2 inch pieces. De-stem and quarter the strawberries.
Zest and juice once lemon.
Combine strawberries, rhubarb, lemon juice, vanilla, sugar, tapioca powder, and cinnamon.
Pour out over chilled crust. Dot the top of the filling with cubed butter. Brush edges of pie crust with egg wash.
Roll out second half of dough and drape over top of filling. Tuck under the edges of the excess pie dough and then crimp the edges with a fork.Brush the top of crust with egg wash and sprinkle with large granule sugar. Make a few 1 inch slits with a small knife to allow steam to be released. Take a few narrow pieces of foil and wrap on the edges of the crust so it will not burn during baking. I also like to place my pie on a foil lined baking sheet in case the filling bubbles over, it makes for easy clean up.
Bake at 425 degrees for 15 minutes, then reduce temperature to 375 degrees and bake for the remaining 45-50 minutes or until the crust is golden and the filling is starting to bubble. Remove the foil covering the crust the last 10 minutes of baking.
Let cool completely before serving.

For original recipe, click here.

CSA Week Two

So this Wednesday I got the following from my CSA:

-2 stalks of rhubarb
-2 quarts of strawberries
-sugar snap peas
-3 garlic scapes
-1 bunch of turnips
-lettuce
-1 bunch of basil
-1 bunch of kale

Last night, I made a Spanish tortilla with some asparagus and kale. Here is my possible menu for the rest of the week:

Garlic Scape Pesto
Rhubarb Crumb Bars
Strawberry Yogurt Popsicles
Sugar Snap Peas and Asparagus Pasta
Scrambled Eggs with Asparagus and Mushrooms adapted from this recipe.
Braised Turnips with Poppy Seed Breadcrumbs
Strawberry-Walnut Salad
Stir-Fried Pea Shoots

If you are wondering what scapes are then click here and here.

CSA Week One

Last night I went and picked up my first batch of produce from my CSA. Although, it seemed a little less this year because of the oddly cool weather we have been having, it was still just as exciting. It is cool to see the dirt on the plants and even the roots left on the arugula. Here is what I got this week:

-1 bunch of arugula
-2 leeks
-1 bunch of lettuce
-1 bundle of asparagus
-1 bunch of pea shoots
-dill
-2 quarts of strawberries
-2 stalks of rhubarb
-1/2 dozen eggs

When you get fresh produce, it is important to store it away properly to ensure that it stays fresh for the longest period possible.

For certain vegetables such as lettuce, I like to place in a salad spinner and remove all the dust and dirt and then place in a paper towel-lined air-tight container. That way it is ready whenever I need it.
For herbs like dill I place in a glass of water and place in the fridge.
For the strawberries, if I am not using them right away I place them in the refrigerator on a paper towel-lined plate. Strawberries - especially local ones are very fragile and can easily get crushed in quart containers. Do not wash them until just before using them.
If you haven't seen pea-shoots, this is what they look like - so pretty:
Here is the menu I am planning to do this week:

-Rhubarb Strawberry Pie
-Sesame Pea-Shoot Salad
-Quick Strawberry Jam
-Quick Dill Pickles
-Strawberry Walnut Salad

I made a Spanish tortilla with asparagus, leeks, and potatoes last night. Here is a simple how-to on making a Spanish Tortilla (which is an egg and potato dish). Click here for a version from Everyday Food.

Preheat oven at 375 degrees.
Get a few potatoes and slice thinly. Salt and pepper generously. Heat olive in a non-stick or cast-iron skillet. Place potatoes and cook until tender crisp, about 10-15 minutes. Stir occasionally so the potatoes are rotated from the heat.
In the meantime, slice the rest of whatever you want to put it the skillet. I sliced up the asparagus and leeks. Place in the skillet and stir together and cook until tender.
Take 5-8 eggs (depending on how eggy you like it). Salt and pepper and put a generous dash of hot sauce and whisk together. Place egg mixture in skillet of the potatoes - the eggs should not cover all the potatoes.
Place in oven and cook for about 12-15 minutes until eggs have set and top becomes golden. Slice and serve with hot sauce on top.