Friday, June 11, 2010

Strawberry Rhubarb Sauce

Drove up to Camarillo this morning with Danielle to pick up freshly harvested organic carrots and more from McGrath Family Farm.

Farmer John brought a fresh batch of yellow onions to the pick-up today.

Fresh organic strawberries from McGrath.

Got 10 batches of rhubarb for shareholders who love to bake and experiment...

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Sweet yellow onions
Negi onions
Baby romaine
Lemon basil
Green chard
Dandelion greens
Squash blossoms

And here's what Tara picked up this morning from McGrath Family Farm in Camarillo. All of these items are certified organic and picked fresh this morning while Tara waited:

Baby beets
Black kale
Baby turnips
Spring greens mix
Spring onions
Red chard
Dandelion greens

Rhubarb has always signified spring to me, but in warmer climates like Southern Califronia, rhubarb can grow practically year-round. Rhubarb's beautiful magenta stalks belie a puckery tartness that's often tamed with sugar and fruits. Rhubarb makes a lovely pie, either on it's own or mixed with apples or strawberries. Rhubarb makes great jam or preserves as well, mixed with citrus, strawberries, or raspberries. Here's a simple Strawberry Rhubarb Sauce that you can use as a topping on ice cream, vanilla pudding, custard, cake, or just about anything that might benefit from its bright, tart and sweet flavors.

Strawberry Rhubarb Sauce

5-6 large stalks rhubarb
1 pint hulled strawberries
1/2 C sugar
1/2 C water or fresh-squeezed orange juice
zest of 1 lemon or orange

1. Trim the rhubarb and remove any tough stringy parts with a vegetable peeler, if necessary. Cut crosswise into 1/2-3/4 inch pieces.

2. Combine rhubarb and all other ingredients in a medium saucepan and bring to a boil over medium heat, stirring regularly.

3. Cook for about 10 minutes, until rhubarb is tender, skimming off any foam that might form.

4. Cool to room temperature before using on ice cream. Or top warm custard or warm vanilla pudding with warm Strawberry Rhubarb Sauce. Sauce will keep covered in the refrigerator for about a week.



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