CSA Lovin’: Rhubarb

The powers-that-be at the office made an awesome decision to add a few summer benefits this year. (Hey, in this state, the warm weather makes a brief enough appearance to warrant such acts!) One: we get out a little early on Fridays, provided there isn’t some deadline for a client project looming large. Two: we get to share the goodies from a couple shares they’ve bought in a local CSA.

What is a CSA? Glad you asked! Community Supported Agriculture is a neat little system where you can help support your local farms. Each farm offers a number of shares to the public for their investment. Prices vary, but type CSA and your city into Google and chances are a list of local farms pops right up. You buy a share (or share a share with a friend, if you have a smaller household), and for a number of weeks in the growing season you receive a bunch of goodies right from the garden. It’s kind of like a culinary Christmas every week, opening that box to see what you get to “play” with in the kitchen.

Lovely, lovely rhubarb. Just look at that color!

This week, among the lettuce, herbs, berries and beets, was a bunch of rhubarb. I grabbed it. While it wasn’t quite enough to warrant a pie – and in my own humble opinion, nobody (nobody!) beats Sarah Jane’s Bakery in Nordeast Minneapolis for their rhubarb custard pies; I’ve never tasted their equal anywhere else – there was just enough to make a compote.

A recipe found on Epicurious was printed out, and after dinner that night, I got to work:

The recipe is a pretty simple one, from the April 2005 issue of Bon Appetit (with the amount of rhubarb I had, I decided to halve the recipe). All it took was a little chopping, some measuring, and a little time on the stove before it was all ready.

Rhubarb Compote

  • 6 cups 1-inch pieces fresh rhubarb (from about 2 pounds)
  • 1 1/4 cups water
  • 1/3 cup sugar

Combine all ingredients in a heavy large saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. Serve cold.Makes about 3 cups.

Chopped up rhubarb, ready to simmer
Ready for the boiling point
Cool, already!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The hardest part of the whole recipe was probably the “wait for it to cool so it doesn’t turn the ice cream into soup” part.

 

 

 

 

 

 

So, after a little time spent playing outside, we came in, grabbed some ice cream, and had a tart-sweet sundae topped with some of our fresh compote. (We left enough behind to be the topping on a nice wedge of angel food cake this weekend.)

A dish that's delish.

We’re excited to see what next week’s box reveals!

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One Comment Add yours

  1. This looks like a very tasty recipe. Thanks for sharing, I really enjoyed reading today’s post.

    I love sharing recipes also. I believe everyone can enjoy them. You can get our recipes on Twitter.

    Try This Pasta Dinner Recipe

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