Rhubarb-Thyme Jam
This sweet-and-savory spread would be delicious on toasted crostini with chevre cheese; or, add it to your morning oatmeal for an unexpected touch!
Ingredients:
3 cups chopped rhubarb
3-inch knob of fresh ginger, peeled and grated
1 (3-inch) cinnamon stick
1 tablespoon fresh thyme, leaves roughly chopped
2 tablespoons diced shallots
â…“ cup apple cider vinegar
½ cup light brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
½ teaspoon each of sea salt and fresh ground pepper
Method:
1. In a small saucepan over medium-high heat, combine all the ingredients.
2. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Simmer, stirring often, for about 30 minutes, until the mixture has thickened to a jam-like consistency. Cool to room temperature and remove the cinnamon stick. Refrigerate until ready to use.
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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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Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any spring meal.
1 pound sunchokes, rinsed and trimmed of any dark spots
6-8 tablespoons canola or other neutral oil for frying
2 tablespoons unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving
Method:
1. In a medium saucepan, cover the sunchokes with cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until a paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
2. Drain sunchokes using a fine-mesh strainer or colander. When cool enough to handle, place sunchokes on a work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.
3. In a large cast iron or other heavy bottomed skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Add more oil, if needed. Flip sunchokes, then add butter to the pan and allow to melt. Add half of the thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
4. Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.
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Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
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Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Ingredients:
1 bunch fresh thyme sprigs
4 ripe but firm Bosc pears (about 2 ½ pounds), halved, cored
¼ cup honey
6 cups mixed spring greens, such as this week’s Wrinkled Crinkled Cress, Claytonia and salad mix
6 ounces blue cheese, sliced or coarsely crumbled
½ cup hazelnuts, toasted, coarsely chopped
Dressing:
â…“ cup apple verjus
â…“ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Preheat the oven to 400°. Scatter thyme sprigs on a rimmed baking sheet. Place the pear halves cut side down on a work surface. Starting ½ -inch from stem and leaving the pear half intact, cut each lengthwise into scant ⅓- to 1/2 -inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on a baking sheet at least 30 minutes and up to 3 hours.
3. Combine the greens in a large bowl. Add a drizzle dressing and toss to coat, adding more to taste. Divide the salad among plates and place a pear half on top of the greens. Garnish salads with cheese; sprinkle with nuts.
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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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