Doyle Farm- Rhubarb

May 10, 2015

This week the Doyles are offering rhubarb.  

Prices for fresh cut rhubarb without leaves are $2.00/ half pound bundle.

rubarbDoyle's RhubarbSONY DSC

A nice recipe utilizing rhubarb is from Sally Fallon's Nourishing Tradition's Cookbook, pg 538

 

Stewed Rhubarb

Ingredients:

  • 6 cups fresh rhubarb stalks (absolutely no leaves), cut into 1 inch pieces
  • 1 Tablespoon freshly ground ginger (less is fine, or even omit if you don’t like ginger)
  • 1/2 cup filtered water
  • 1/2 – 3/4 cup raw honey
  • 1 cup heavy cream, whipped with a touch of raw honey (or your sweetener of choice)

Preparation:

  1. Place rhubarb, ginger and water in a pan and bring to a boil.
  2. If you’re adding berries, add them now and reduce heat to a simmer and cook about 1 hour, stirring occasionally, until the rhubarb (and berries) disintegrates.
  3. Allow to cool and stir in honey to taste.
  4. Serve with a dollop of whipped cream, or fold in whipped cream into the cooled compote to make a mousse.
  5. If you made compote – it freezes very well. If you made mousse, try adding to an already baked and cooled pie crust!

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