Rhubarb Crumble
Topped with our signature almond & dried cherry crumble topping, this sweet-tart dessert makes the most of fresh spring rhubarb.
Ingredients:
2 pounds fresh rhubarb, chopped
½ cup sugar
¼ cup flour
½ teaspoon vanilla extract
½ teaspoon orange zest
¼ teaspoon salt
Farm & Larder almond & dried cherry crumble topping
Method:
1. Preheat oven to 375°.
2. In a large bowl, toss together rhubarb, sugar, flour, vanilla extract, orange zest and salt. Transfer to a greased 8-by-8 glass or ceramic baking dish. Scatter almond & dried cherry crumble topping evenly over top.
3. Bake in preheated oven 45 minutes, or until golden on top and bubbly. Let sit for 10 minutes before serving.
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Red Wine-Poached Rhubarb
This wine-poached syrup is incredibly versatile: Try it served warmed over a scoop of ice cream or drizzled into your morning oatmeal!
Ingredients:
2 cups red wine
½ cup sugar
1 tablespoon honey
1 small cinnamon stick
2 whole cloves
2-4 allspice berries
1 pound rhubarb, trimmed and rinsed
Method:
1. In a wide, non-reactive sauce pan, heat the wine, sugar, honey, and spices.
2. Cut the rhubarb into pieces, roughly the size of carrot sticks.
3. Once the wine is almost boiling, poach the rhubarb in two batches, standing vigilant with a slotted spoon. When just tender, remove the rhubarb and put it in a bowl and poach the remaining rhubarb. Depending on the rhubarb, each batch will take 1 to 3 minutes to poach.
4. Reduce the poaching liquid over moderate heat until you have about ¾ cup. Pour over the rhubarb pieces and let stand for a few minutes before serving.
Storage: The compote can be made up to a day in advance. Keep in the bowl, covered at room temperature, until ready to serve. Rewarm before serving or serve at room temperature.
Variation: Once cool, add a basket of raspberries or blackberries, or sliced strawberries. Or cook the rhubarb with fresh cherries, pitted and cut in half.
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Rhubarb Chutney
This tangy condiment from Martha Stewart Living is delicious spread on toasted Gruyère cheese bread.
Ingredients:
12 ounces rhubarb, trimmed and sliced
1 tablespoon olive oil
1 small onion, minced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
â…“ cup dry white wine
â…“ cup golden raisins, chopped
½ cup sugar
Coarse sea salt
Method:
1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and ½ teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat and bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
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Rhubarb & Mint Spritz
Bright, bubbly, and just the right balance of tart and sweet, this refreshing spring sipper makes beautiful use of the season’s rosy rhubarb and fresh mint.
Ingredients:
3 cups chopped rhubarb
½ cup sugar or honey
3 cups water
Small handful fresh mint, plus more for garnish
Juice of 1 lemon
Sparkling water or club soda, chilled
Ice
Method:
1. In a medium saucepan, combine the rhubarb, sugar, and water. Bring to a simmer over medium heat and cook for 12–15 minutes, until the rhubarb breaks down completely.
2. Remove from heat and stir in the mint. Let steep for 10 minutes. Strain through a fine mesh sieve, pressing gently on the solids to extract as much liquid as possible. Stir in the lemon juice and chill completely.
3. To serve, fill glasses with ice and pour the rhubarb mixture about one-third full. Top with sparkling water and garnish with fresh mint sprigs.
Variation: Add a splash of gin, vodka, or sparkling wine to make it a fun cocktail.
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Strawberry-Rhubarb Crisp with Thyme
Sweet strawberries and tart rhubarb bake beneath a buttery oat topping scented with fresh thyme—a cozy dessert that tastes like spring.
Ingredients:
Filling:
3 cups sliced strawberries
3 cups chopped rhubarb
½ cup sugar
2 tablespoons flour
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves
Topping:
¾ cup rolled oats
¾ cup flour
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon salt
½ cup cold butter, cubed
Method:
1. Preheat oven to 375°. Butter a baking dish.
2. Toss strawberries, rhubarb, sugar, flour, lemon zest, and thyme together and spread into the dish. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Scatter topping over fruit and bake 35–45 minutes until bubbly and golden brown.
3. Cool slightly before serving. Excellent warm with whipped cream or vanilla ice cream.
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Watercress Salad with Rhubarb Vinaigrette
Peppery watercress meets a bright, tangy rhubarb vinaigrette—fresh, vibrant, and the perfect counterpoint to richer dishes.
Ingredients:
For the vinaigrette:
1 cup rhubarb, chopped
2 tablespoons honey
2 tablespoons apple cider vinegar
¼ cup water
¼ cup olive oil
Pinch of salt
For the salad:
4 cups fresh watercress
1 small carrot, shaved or thinly sliced
2 tablespoons chopped fresh herbs (parsley, chives, and/or lovage)
Salt and freshly cracked black pepper
Method:
1. In a small saucepan, combine rhubarb, honey, vinegar, and water. Simmer over medium heat for 8–10 minutes, until rhubarb is very soft.
2. Let cool slightly, then blend until smooth. With the blender running, drizzle in olive oil until emulsified. Season with a pinch of salt.
3. In a large bowl, toss watercress with carrot and herbs. Drizzle with vinaigrette just before serving and toss lightly. Season with salt and pepper to taste.
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Rhubarb Galette Tart
Topped with our cherry-almond topping, this simple dessert is the perfect combination of tart and sweet.
Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
½ cup sugar
Farm & Larder galette dough, chilled
Farm & Larder cherry-almond topping
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and toss with the sugar. Set aside.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with an even layer of cherry-almond topping and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Vanilla-Almond Rhubarb Galette
Topped with strawberry preserves, this simple dessert is the perfect combination of tart and sweet.
Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
Farm & Larder galette dough, chilled
Farm & Larder vanilla-almond filling
¼ cup Farm & Larder strawberry preserves
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and mix in Farm & Larder vanilla-almond filling. Set aside.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with a layer of strawberry preserves and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in this month’s Edible Seattle magazine.
Ingredients:
2 cups fresh or frozen rhubarb, chopped into ½-inch pieces
2 cups fresh or frozen cherries, pitted
1 cup turbinado sugar
1 cup baker’s or granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon flour, for coating the pan
2 cups almond flour
3 eggs
½ teaspoon vanilla extract
Juice of ½ orange
Zest of 2 oranges
½ cup plus 1 tablespoon polenta
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cardamom
2 tablespoons almond slivers, for garnish
Method:
1. In a bowl, mix rhubarb and cherries with turbinado sugar. Set aside for about an hour at room temperature, or until all the sugar is dissolved.
2. Preheat oven to 325°. Using wrappers from the butter, grease then flour a 9-inch cake pan and cut a circular piece of parchment paper to cover the bottom. (A springform pan is ideal for this recipe, but if you don’t have one, slide two extra thin strips of parchment underneath lining, leaving excess on both sides. This will create ‘handles’ to help you pull out the cake once it is finished.)
3. Using a stand or hand-held mixer, beat the softened butter and baker’s/granulated sugar until light and fluffy (about 4 minutes at medium speed). Stir in the almond flour, then beat in the eggs one at a time, until batter is airy and soft. With a large spoon, fold in vanilla extract, orange juice and zest. Add polenta, baking powder and salt, folding in gently. Fold cardamom gently in as well.
4. Spoon the batter into prepared pan and smooth out evenly. Take one cup of the marinated rhubarb and cherries out of their syrup and drain on a paper towel. Press piece gently into the batter and scatter almonds over top. Set cake pan on a baking sheet and bake in the oven for 50-60 minutes, until the cake set in the middle and deep golden brown on top. Remove from oven and let sit 5-10 minutes. Gently remove from pan and leave on a wire rack to cool.
5. Cook the remaining rhubarb and cherries over medium-low heat until liquid has reduced and is thick and syrupy. Serve over finished cake with fresh cream, ice cream or crème fraîche.
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Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
3-4 cups rhubarb, washed and chopped
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L almond crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the rhubarb with sugar and cornstarch. Place in oven safe dish and add butter dabs to the top.
3. Sprinkle the fruit crisp topping evenly over the rhubarb, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.
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