Photo: Alycin Bektesh (for WFIU)
Homemade rhubarb compote and fresh-from-the-oven buttermilk biscuits are a perfect accompaniment for these local goat cheeses from Capriole Farms.
We’ve got rhubarb on the brain today on Earth Eats. We’ll make rhubarb compote and then use it in two recipes – first as a dessert with strawberries, and the next as an accompaniment to local goat cheese.
A compote is basically fruit cooked down with sugar. Add whatever seasonings you like, and your compote could work just as well in a dessert as in a savory first course.
We’ll be using rhubarb today, which is not actually a fruit – it’s a vegetable.
Unlike some vegetables, you definitely cannot eat the leaves on a rhubarb plant. They’re toxic! But waste not want not … Chef Orr suggests grinding the leaves down and using them as a bug repellent.
Rhubarb Compote with Local Goat Cheeses
Ingredients
- 1 cup water
- 2 cups sugar
- juice of one lemon
- 1/4 cup minced ginger (2" piece of ginger root minced)
- pinch of dried vanilla
- pinch of New Regime Spice Blend
Cooking Directions
- Add rhubarb and spices to a medium saucepan.
- Cook for 10 minutes over medium heat until the rhubarb thickens and breaks down into a chutney-like consistency.
This recipe uses the New Regime Spice Blend.
Capriole Farms Goat Cheese
The cheese we’re using for our cheese plate come from Judy Schad and the folks at Capriole Farms (website), in Greenville, Indiana. They’ve been making hand-crafted cheeses with milk from their herd of animals for over 30 years.
“I even used her cheese when I was in New York City,” Chef Orr says.
These are her aged cheeses – these are kind of her masterpieces, so they should be enjoyed alone. This is the Wabash Cannonball. Then we have the Old Kentucky Tomme, and then the Julianna – that one’s real funky you you have to be a cheese lover to like that one.
And the homemade rhubarb compote and some fresh-from-the-oven buttermilk biscuits are a perfect accompaniment for these cheeses.
No-Bake Rhubarb And Strawberry Tart
Photo: Annie Corrigan/WFIU
Strawberries and rhubarb make a classic pairing of flavors in this simple springtime dessert.
Strawberries are also in season right now (we’ll have a whole episode dedicated to them next week), and this no-bake strawberry rhubarb tart is a great way to enjoy these two seasonal flavors together.
No-Bake Rhubarb And Strawberry Tart
Ingredients
- 3 1/2-4 cups rhubarb (cut into 1/4 – 1/2 inch pieces)
- 1/2 cup sugar
- fresh strawberries
- strawberry jam
- prepared pastry shells
Cooking Directions
- Cook rhubarb and sugar in a saucepan over medium heat for 15-20 minutes. The rhubarb will cook down and become tender – from a celery-type consistency to more of an apple butter consistency
- Meanwhile macerate strawberries with strawberry jam.
- To assemble the tart, spread rhubarb compote into a pre-baked puff pastry shell. Top with strawberries.
More Rhubarb Recipes: Celebrate Rhubarb With A Tasty Gingered Rhubarb Crisp
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