Rhubarb Compote with Yogurt and Granola

Rhubarb Sauce Recipe and How to Make Rhubarb Compote Parfaits

This rhubarb sauce recipe is simple to make in 20 minutes, with just 3 ingredients. It’s technically a rhubarb compote, meaning a chunky fruit sauce, but whatever you choose to call it, we know you’ll want to eat lots and lots of it. Pour over ice cream, stir it into yogurt, blend it into smoothies & more!

Healthy Strawberry Rhubarb Crisp Recipe

easy-rhubarb-recipe

Our CSA is starting next week and I’m so excited.  I feel like a got a head start last week though, picking up produce from Mosby Farm who donates ingredients for the Healthy Cooking on a Tight Budget Program.  I LOVE Mosby and totally need to make a video about them sometime.  Not only do they donate all the produce ingredients I need for each class, they also donate large quantities of the produce they have an abundance of to raffle off to class participants.  Last week, we got lots of rhubarb to send participants home with, and Facebook was filled with their excited updates about making this lovely rhubarb crisp recipe over the weekend.Rhubarb is a plant with a long history.  The earliest records of rhubarb use date all the way back to ancient China when it was used for medicinal purposes.  One of the most unique qualities of rhubarb is that it is a vegetable that is used like a fruit, typically in pies and other rhubarb dessert recipes.

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Daring Bakers Challenge:Bakewell Tart/Pudding

I totally fell behind on my Daring challenges while trying to get my blog transferred over.  So I couldn’t miss this months, and fortunately it was a pretty fun one.  Here’s what our hosts had to say about the challenge:

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Rhubarb jam with Strawberries and Raspberries

We’ve been getting a lot of rhubarb in our CSA, which is great because I love its tartness, it’s like a confused little produce item that can’t decide if it’s a vegetable or a fruit.  It’s the bridge between cold weather and harvest time that makes me feel like I can wait for local produce without getting scurvy (okay no I’m actually not worried about scurvy but it makes rhubarb even more fun to think it’s staving it off!).  Sometimes I just suck on a little piece to feel my face pucker up involuntarily.  With our first batch I made a rhubarb cherry skillet pie.  Oh man was it good.  But I wanted to start making something that could last, so I decided on jam which I can can (yes I said can can on purpose) and enjoy throughout the next year.  Besides with pie I have to eat it all that day before it spoils, wait, pie doesn’t spoil in 24 hours?  Well, that’s my story and I’m sticking to it 😉

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