sweets | Farm & Larder

Rhubarb Custards

These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)

Ingredients:
12 ounces rhubarb, trimmed and sliced
¾ cup sugar
1 cup whole milk
½ cup heavy cream or crème fraîche
⅓ cup all-purpose flour
2 large eggs, plus 1 egg yolk
Coarse salt
Butter, for dishes

Method:
1. Heat oven to 350°. Butter six, 5½ -inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet.

2. Toss rhubarb with the sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave the oven on.

3. Purée milk, cream or crème fraîche, flour, eggs and yolk, remaining ½ cup sugar, and ½ teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

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Roasted Rhubarb

This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!

Ingredients:
14 ounces rhubarb
1 blood or Navel orange (or 1 Meyer lemon)
1 teaspoon of pure vanilla extract
3 tablespoons Demerara sugar

Method:
1. Preheat the oven to 300°. Cut the rhubarb into 2 to 2 ½ -inch pieces and place in a medium bowl. Finely grate the zest of half the orange over rhubarb, then squeeze the juice of the whole orange into the bowl. Add the vanilla and sugar and stir to combine.

2. Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Serve with crème fraîche.

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St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day, this week’s box bursts to life with beautiful spring ‘greenery’—from fresh green cabbage to garden-grown parsley and bay leaf. Complementing this bounty are all the ingredients for a feast inspired by the Emerald Isle: Pre-brined corned beef and raisin-flecked Irish soda bread, plus chicken stock, tangy Bellsong buttermilk, stone-ground mustard, chocolate stout cake and other produce such as carrots, potatoes, turnips, apples and more. As they say in Ireland, sláinte (to your good health)!

Here are some recipe ideas for the week:

Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes
Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Tatties & Neeps
The Irish classic!

Lemon-Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!

Apple Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Apple Crisp

So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Ingredients:
4 cups peeled and sliced apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder fruit crisp topping

Method:
1. Preheat the oven to 375°.

2. Toss the fruit with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the apple slices, covering completely.

3. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.