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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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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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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Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any spring meal.
Enriched with butter and thyme and the perfect side dish for any winter spread.
Ingredients:
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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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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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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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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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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