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 â 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.
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 â 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
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.
More Rhubarb Recipes: Celebrate Rhubarb With A Tasty Gingered Rhubarb Crisp
News Stories On The Podcast
- More Local Foods May Be Coming To School Cafeterias
- LA Schools Are The Latest To Ban Flavored Milk
- Organic Valley Accused Of Misleading Consumers