Morel mushroom hunters see the blooming of the redbud trees as an indication that their coveted mushrooms are now in season. But these beautiful little pink flowers aren’t just nice to look at — you can also eat redbuds!
They’re a member of the legume family right along with beans and peas. They have little pods, and if you pick them when they’re young and tender, you can use them in stir fries.
This dish features redbuds with yogurt, berries and meringues. Along with preparing the meringues, try making your own yogurt.
We also provide a recipe for blueberry compote. A compote is basically a mixture of sugar and fruits that you cook down and season with spices. It’s an easy way to preserve any fruit.
Redbuds With Meringue Cookies And Local Berries
- Meringue cookies (recipe follows)
- Plain yogurt
- Fresh berries (whatever is seasonal, we used blueberries and blackberries)
- Local honey
- Blueberry compote (recipe follows)
- Redbud flowers (rinsed)
- Place meringues in the middle of a plate (make a few large flat ones as the base for your dessert). Top meringue with plain yogurt and some fresh berries.
- Drizzle with local honey and blueberry compote (you could also use blueberry jam or any other kind of berry sauce you like). Top with a little more yogurt and sprinkle the red bud flowers over the top.
- 3 large egg whites
- 3/4 cup superfine sugar
- food coloring (optional)
- Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
- In an electric mixer, beat egg whites until they hold soft peaks.
- Add sugar a bit at a time until the egg whites hold stiff peaks and the texture is no longer gritty (the sugar should be fully dissolved).
- Form meringues using spoons or a pastry bag and then bake for 1 1/2 to 1 3/4 hours, rotating the baking sheet halfway through to ensure even baking. Leave meringues in the oven to finish drying overnight and then store in an airtight container.
- 2 cups blueberries
- 3 tablespoons water
- 1/4 cup sugar
- spices (cinnamon, ginger, cloves, etc. – your favorites)
- dash of lemon juice
- Combine ingredients and cook in a saucepan over medium heat for about 20 minutes. Remove from heat and cool.
- Stored in a jar, your compote will last 2-3 weeks in the fridge. The same method can be used with other berries or fruits.