We love our farmers’ markets, and to help you get the most from your neighborhood market we’ve partnered with local chefs to bring you simple recipes from fresh, in-season ingredients you can pick up each week.
This weekend it’s Rhubarb, best known as an ingredient in Strawberry-Rhubarb pie. But there are many other delicious ways to consume it—my kids will dip it in sugar and eat it by the pound. Though it does have laxative properties, so you need to be careful. Those of us who grew up in Eastern Europe are used to gathering Rhubarb like this:
For cooking, cut off the leaves, which are poisonous, and use the stalks in everything from pies and compotes to mousse and yogurt pops. Saveur has a nice list of recipes you may want to try.
We asked neighbor Liza Zeneski to show us how to make Rhubarb Compote. Liza is the creator of Brooklyn Mama’s Kitchen, a video series that follows her and her young son as they visit homes of moms all over Brooklyn.
Warm Rhubarb Compote
A simple preparation made extra special by serving with yogurt, granola, and a drizzle of maple syrup.
*4 cups (about 2 pounds) fresh rhubarb cut into ½ inch pieces
*1 pint strawberries, washed, hulled, and quartered
*2 apples, diced
*1 cup honey or other sweetener (to taste)
*1/4 cup apple cider
*1 cup plain yogurt
*1 cup granola
*2 tablespoons Maple syrup
* Ingredients available seasonally at your neighborhood Greenmarket
Combine all ingredients in a heavy, non-reactive saucepan. Bring to boil. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 10 minutes. Add sweetener to taste. Transfer compote to serving bowls and top with 2 tablespoons of yogurt, a sprinkling of granola, and drizzle with maple syrup. Can be prepared 2 days ahead and served warm or chilled. [easy_media_download url=”http://bklyner.com/wp-content/uploads/2016/05/Rhubarb-Compote_SPRING.pdf” text=”Download Recipe”]
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