Rhubarb Relish

Ingredients

2¼ cups packed brown sugar
2 cups finely chopped rhubarb
2 cups chopped strawberries*
½ cups white vinegar
½ teaspoons cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Directions

1. Stir brown sugar, rhubarb, strawberries*, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator. Serve over ice cream, pound cake, or all by itself.

* You can substitute any berries for the strawberries.

Rhubarb Spinach Salad

Ingredients

1/2 pound fresh spinach – cleaned, stemmed, and dried
1/4 cup white sugar
2 large stalks of rhubarb, cut diagonally into thin slices
2 tablespoons sweet red wine vinegar
6 tablespoons olive oil
water to cover

Directions

1. Arrange the spinach leaves on a platter.
2. Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
3. Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

Every-Season Brown Rice Salad

Serves 4

INGREDIENTS

For the basic salad

3 cups cooked and slightly cooled brown rice or other grain (quinoa, wheat berries, or wild rice)
1 cup cooked diced chicken (chickpeas or baked tofu would be a nice alternative)
1/2 cup walnuts, pecans, or almonds, lightly toasted and coarsely chopped
3 tablespoons chopped fresh flat-leaf parsley

Seasonal Ingredients

In Spring add

1 cup fresh peas, quickly blanched in boiling water (or raw, if you like)
1 large or several baby carrots, peeled and either diced or thinly sliced
4 to 6 large asparagus spears, lightly steamed and cut into 1/2 inch pieces
1 small bunch fresh chives, sliced into 1/2 inch pieces

In Summer add

1 red bell pepper, cored, seeded, and diced
Kernels from 1 to 2 ears of corn, quickly blanched in boiling water (or raw, if you like)
1 pint cherry tomatoes, cut in half
1 small cucumber, peeled, seeded, and diced
1/2 bunch scallions, white and light green parts only, chopped

In Fall add

1 apples, frim pears, or Asian pears, peeled and diced
2 celery stalks, finely chopped
1 mild fresh chile, such as Anaheim or poblano, cored, seeded, and finely diced
1 shallot, minced

In Winter add

2 cups diced butternut squash, tossed in olive oil and roasted until tender at 375° (about 25 minutes)
1 apple, peeled and diced
1 large leek, white and light green parts only, cleaned well and very thinly sliced

For the dressing

2 tablespoons fresh lemon juice; more as needed
1 tablespoon apple-cider vinegar
1 teaspoon grainy mustard
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
Few dashes of hot sauce; more as needed
3 tablespoons olive oil; more as needed

DIRECTIONS

Put the brown rice, chicken, nuts, and parsley in a large serving bowl.

Add your seasonal ingredients and toss to mix well.

Whisk together the lemon juice, vinegar, mustard, sugar, salt, a few twists of pepper, some hot sauce, and the olive oil. Pour the dressing over the salad and toss again. Taste and adjust the seasoning. Let the salad rest for a least 15 minutes before serving, and adjust the seasoning, lemon juice, hot sauce, or olive oil at the last minute.

Tex-Mex Radish Salsa

Combine all ingredients and serve with taco chips.

1 cup finely diced radish
1 cup diced ripe tomato
1/2 cup finely chopped red onion
1/2 cup coarsely chopped cilantro
2 tablespoons fresh lemon juice
salt and pepper to taste
cumin to taste (if desired)
garlic powder to taste

Cream of Asparagus Soup

Ingredients
2 lbs. green asparagus
1 large onion
3 tablespoons butter
5 – 6 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon lemon juice, or to taste

Preparation

1. Cut tips from asparagus. Add after soup is prepared.
2. Cut stalks into 1/2 inch pieces.
3. Cook onions in 2 tablespoons butter in a 4 qt. heavy pot, stirring until softened. Add asparagus and salt and pepper to taste, then cook stirring 5 minutes. Add 5 cups of broth and simmer, covered until asparagus is very tender, 15 – 20 minutes.
4. In the meantime, place tips in salted, boiling water and cook until just tender, 3 – 4 minutes. Drain.
5. Puree soup in blender in batches and return to pan. Stir in cream, then add more broth to desired consistency. Season. Bring to a boil and whisk in remaining tablespoon of butter.
6. Add lemon juice and garnish with asparagus tips.

Rhubarb Crisp

Serves 8

Ingredients
3/4 cup sugar
3 tablespoons cornstarch
3 cups fresh rhubarb or frozen*, thawed
2 cups sliced strawberries
1 cup oatmeal
1/2 cup brown sugar
1/2 cup butter, melted
1/3 cup flour
1 teaspoon cinnamon

Preparation
In a large bowl combine sugar and cornstarch.
Add rhubarb and strawberries; toss to coat.
Spoon into 8 inch square baking dish.

In a small bowl combine oats, brown sugar, butter, flour, and cinnamon until mixture resembles coarse crumbs.
Sprinkle over fruit.

Bake at 350° for 45 minutes or until bubbly.
Serve with whipped cream or ice cream.
Good warm or room temperature.

Note
*If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a strainer, but do not press liquid out.

Fresh Herb, Tomato, and Caper Sauce

Ingredients
2 cups fresh Italian parsley
1/4 cup slices, toasted almonds
1/4 cup fresh oregano
2 Tbsp. lemon zest
2 Tbsp. drained capers
2/3 cup olive oil
1/4 cup lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
4 finely chopped oil-packed sun–dried tomatoes

Directions
1. In a food processor combine 2 cups fresh Italian parsley; 1/4 cup slices, toasted almonds; 1/4 cup fresh oregano; and 2 Tbsp. lemon zest.  Cover and pulse until finely chopped.
2. Add 2 Tbsp. drained capers, pulse to combine.
3. Add 2/3 cup olive oil, 1/4 cup lemon juice, and 1/2 tsp. each salt and black pepper; pulse until a saucy paste forms.
4. Stir in 4 finely chopped oil-packed sun–dried tomatoes.
5. Use it on crostini, toss it with fresh tomatoes and chunks of mozzarella over your favorite pasta, or spoon it over just about any piece of meat you throw on the grill.

Notes
Divvy up 1/4 cup servings into airtight containers; freeze up to 1 month.

Rhubarb Custard Bars

Yield: 3 dozen.

CRUST:
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh rhubarb (or frozen, thawed and drained)

TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

1.  In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13×9 inch pan. Bake at 350° for 10 minutes.

2. Meanwhile, for filling, combine sugar and flour  in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.

3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.