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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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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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-Apple Cake with Almonds
A great baking project for an afternoon at home. Top with a dollop of our sweetened crème fraîche!
Ingredients:
1½ cups diced rhubarb
1 Honeycrisp apple, cored and thinly sliced
1¼ cups sugar
8 tablespoons (1 stick) unsalted butter
1 teaspoon vanilla extract
3 eggs
1â…” cups all-purpose flour
2 teaspoons baking powder
â…“ cup sliced almonds
Pinch of salt
Method:
1. Preheat the oven to 400°. Grease a 9-inch round pan.
2. Beat 1¼ cups sugar and the butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
3. Turn mixer to low speed and slowly add in flour, baking powder, and a pinch of salt, mixing just until combined. Fold in rhubarb. Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on the batter. Sprinkle the almonds and a little additional sugar on top.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.
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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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Rhubarb-Apple Cake
Finish with our signature cherry-almond topping, and you’ve got dessert!
Ingredients:
9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1¼ cup flour
1 cup fresh ricotta
1 tablespoon baking powder
1 pinch salt
Zest of 1 lemon
1 apple, such as Pink Lady, peeled and grated
2-3 stalks rhubarb, chopped
F&L cherry-almond topping
Confectioner’s sugar for serving
Method:
1. Preheat the oven to 400°. Butter and flour a 9 or 10-inch springform pan.
2. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, rhubarb and apple.
3. Scrape the batter into the prepared pan, smooth the top and top with F&L cherry-almond topping. Bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powdered sugar over top and serve with more freshly-sliced apples.
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Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!
Ingredients:
1 loaf cinnamon bread, cut into 1-inch slices
6 eggs, lightly beaten
2 cups half-and-half
¼ cup firmly packed light brown sugar
1 teaspoon grated lemon zest
1 vanilla bean, split lengthwise
½ cup maple syrup
2 tablespoons butter, plus more for greasing
1 teaspoon vanilla extract
Fresh berries and confectioner’s sugar, for topping
Method:
1. Preheat an oven to 425°. Butter or grease the bottom and sides of a 9-by-13-inch baking dish. Set aside, Arrange the bread slices in a single layer on a baking sheet. Toast until the bread is lightly golden brown and dry, about 7 minutes, flipping the slices about halfway through the cooking time. Transfer the bread slices to a wire rack and let cool to room temperature.
2. In a large bowl, whisk together the eggs, half-and-half, brown sugar, lemon zest and a pinch of salt. With the tip of a paring knife, scrape the seeds from the vanilla bean halves into the egg mixture and whisk to combine; reserve the vanilla bean halves. In batches, dip the bread slices into the egg mixture, turning the slices to coat them evenly and letting the bread sit in the bowl for about 2 minutes to absorb the liquid. Arrange the bread slices in the prepared baking dish, overlapping them slightly. Pour any remaining egg mixture in the bowl evenly over the bread in the dish. Cover with aluminum foil and refrigerate for at least 2 hours or up to overnight.
3. To bake, preheat the oven to 350°. Transfer the dish, still covered with the foil, to the oven and bake for 30 minutes. Uncover the dish, increase the oven temperature to 375° and continue baking until the French toast is puffed up and browned, about 15 minutes more. While the French toast is cooking, in a small saucepan over low heat, combine the maple syrup and the 2 tablespoons of butter. Cook, stirring occasionally, until the butter has melted, about 4 minutes. Remove the pan from the heat and stir in the vanilla extract. To serve, pour the maple syrup mixture evenly over the French toast. Garnish with the reserved vanilla bean halves, if desired, and serve with berries and a dusting of confectioner’s sugar.
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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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Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
Ingredients:
1 pound lemon-pepper linguine
¼ cup chopped almonds
¼ cup plus 3 tablespoons olive oil, plus more for drizzling
2 tablespoons drained capers, patted dry, divided
½ medium romanesco, cored, cut into small florets
8 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
½ cup dry white wine
¼ cup Grana-styled cheese, grated
2 tablespoons unsalted butter
Sea salt
Method:
1. Preheat the oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon of the capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
2. Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
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Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Ingredients:
Farm & Larder galette dough, chilled
1 Lady apple
2 red pears
2 tablespoons butter
2 shallots
½ cup Rogue Creamery smokey blue cheese
¼ cup walnuts, chopped
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and pears and slice into ¼-inch thick pieces. In a small skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
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. Decoratively arrange the apple and pears slices over the pastry to within an inch of the edge. Spread the shallots over top in an even layer, then fold the pastry edge up and over the fruit mixture to create a 1-inch border.
3. Bake for about 40 minutes, until the pastry is starting to brown and the fruit is tender. Sprinkle the galette with chopped walnuts and bake an additional 10 minutes, then remove from the oven and sprinkle over the crumbled blue cheese. Transfer the pan to a rack and let the galette cool. Slice into wedges and serve warm or at room temperature.
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