Food Buzz


Because maybe you do care what I had for lunch...

Monday, May 28, 2007

We bid adieu to the rhubarb

A few more rhubarb ideas before it vanishes for the season...




Monroe's rhubarb compote

1 tart apple
2 rhubarb stalks
1 cup strawberries
1/2 cup sugar
1/4 cup water
vanilla

Chop apple, rhubarb, and strawberries into uniform-sized pieces. Cook apples with sugar and water, coating the apples with the sugar mixture when it dissolves. Once apples soften a little, add rhubarb and vanilla (a vanilla bean would be best, but otherwise 1/2 teaspoon or so or extract). Cook until rhubarb softens and then add strawberries. Cook until the strawberries get soft.

Serve with plain yogurt. Good over french toast or granola.



Rhubarb, fennel bulb, spinach and ramp salad

1 bunch spinach
1 T olive oil
4 ramps, thinly sliced
1 stalk rhubarb, sliced crosswise 1/4 inch thick
1 fennel bulb, thinly sliced and chopped
1-2 T honey
salt to taste

Wilt spinach in heated olive oil. Set aside in salad bowl. Cook rhubarb, fennel, and ramps until tender. Top spinach with vegetables, salt, and drizzle honey.

3 comments:

Luisa Perkins said...

Oooh, loveliness! Ramps and rhubarb together....must make immediately.

Liz said...

I really think you should open a cafe. It would be a huge success!

Lindsey can open her bakery right next to it. Or maybe they could be a combo bakery/ cafe type thing.

Adriana Velez said...

Me? Maybe in another lifetime. But Lindsey for sure!