It is about time I cooked up some rhubarb around here. I have been oohing and ahhing all of the delightful posts people have been sharing for the past month using these bright red stalks. We had rhubarb in my backyard growing up. I have not had it in years. Until now. It has a distinct tangy flavor that pairs well with so many ingredients. I have seen it everywhere from sweet desserts to savory dinner recipes. I am bringing you summer in a bowl….dig in. Simple. Summer. Food.
Have you guys ever seen the book Lucid Food by Louisa Shafia? I found it at my favorite Zinc Cafe in Laguna Beach. It is very beautiful and the recipes are amazing. Louisa and I do not know each other, but I thought you should know about her book. Grab one if you can, you will love it. It is by the same publisher who did Heidi Swanson’s Supernatural cookbook series. *Hi Louisa*
I am happy to announce the winner of my giveaway for the American Express Dinner @6 campaign. The winner will receive a $600 gift card from AmEx. A BIG round of applause to everyone who participated. You guys submitted awesome desserts. Thank goodness for random.org because I never could have selected a winner on my own.
During this contest I shared Peach Strawberry Coconut Popsicles and Chocolate Peanut Butter Banana Pizzas, each recipe made with 6 ingredients or less. You guys shared goodies from cakes to cookies, puddings, tarts, ice cream….everything sweet & fabulous!
We have a winner…..see her recipe here & my version below.
#83 April said on July 13, 2011 at 9:07 am……
Strawberry Whubarb Compote (April did you mean the whu-barb part?)
1 lb strawberries, washed and dried
1 lb rhubarb, leaves removed and stalks washed
2 tbsp honey
1 tbsp water
Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices. Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.
I guess she likes rhubarb & strawberries too. Thanks everyone for your entries and a BIG congrats to April.
What kinds of recipes do you create with rhubarb? Feel free to share any recipes and links in the comment field.
Strawberry Rhubarb Compote Parfaits
Makes 4 servings. Recipe inspired by April and Louisa Shafia
- Sweeten to taste with your favorite natural sweetener – how much you will need depends on how sweet and ripe your fruit is to begin with.
- We love this with fat free Greek yogurt. I put it through a cheesecloth to make it even thicker than it is straight from the container. It is so thick that I can hold the yogurt in my hands like a dough. Neat huh!
- 3 stalks of Rhubarb, ends removed and cut into 1 inch pieces
- 8 ounces Strawberries, remove stems
- 1/4 teaspoon ground Ginger
- 1 to 1 1/2 droppers full of Vanilla Stevia Drops, Honey, Maple Syrup, etc. to taste
- 16 ounces fat free Greek Yogurt
- Fresh Mint
- Blueberries or other berries
- Chopped Nuts
- Cinnamon, Ginger, Nutmeg
- a sprinkle of Powdered Sugar, Brown Sugar or Truvia
Put rhubarb and strawberries in a medium saucepan, covered with 1/4 cup water, bring to a boil over medium high heat. Reduce heat to a simmer and stir, cook for 5 minutes. Break up pieces of rhubarb with the back of a wooden spoon and continue to cook for another 5-7 minutes or until all the fruit is soft. Remove from heat and stir in ginger and sweetener. Let cool a bit and plate with yogurt.
Rhubarb Recipe Links