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Recipe of the Week – Rhubarb!

As I mentioned in a previous blog post, we bought into a produce share with Olden Produce this year. Last week was our first week to receive our box of goodies. In the box was rhubarb among other things. Let me just stay, that I do not like Rhubarb. I have tried applesauce, crisps, pies, etc. and I just can’t get past the bitter taste. However, I know this is the time of year that everyone has a lot of it and wants to utilize it. Therefore, it was no surprise when I received it in my box. So, I started to think what else can I do with this. I did give some away, but I also came up with a couple of recipes that our guests enjoyed last Friday night at our wine and cheese social and also this morning for breakfast. This week you get two recipes since I had so much of it,  I had to be creative.

Rhurbarb Strawberry Ice Cream – makes 1 QT.

1# trimmed rhubarb, cut in small pieces (3 1/2 C), 1/2 C Sugar, 2 TB Water, 8 oz. ripe strawberries, 1 C Heavy Cream, 1/2 C Milk, 2 TB Amaretto sugar and water in a saucepan over medium heat.  Bring to a boil.  Reduce heat to med. low and let simmer, stirring frequently until rhubarb is really tender, about 10 minutes or so. Remove from heat; transfer to a bowl and set aside.

 

 

Place strawberries in a bowl and puree. Strain through a fine sieve into a bowl. Set aside.

Scald cream and milk in a saucepan over med. heat.  Do not let boil! Remove from heat and add 1/4 C more sugar and stir until sugar is dissolved. Allow mixture to cool at room temp.

In a medium sized bowl, combine cooked rhubarb, strawberry puree, cream mixture and amaretto. Cover with plastic wrap and chill overnight. Freeze in an ice cream maker.

Rhubarb Raspberry Chutney Cheese Spread – Makes 2 Cups

1 TB extra virgin olive oil, 1 small chopped onion, 1 garlic clove, minced, 1/4 C dry white wine, 1/4 C dried craisens, 1/2 C sugar, 12 oz. trimmed rhubarb cut into small pieces, 1/2 C raspberries 4 TB cream cheese softened and salt.

 

 

 

Heat oil in a saucepan over med heat. Cook onion, garlic, and half of the salt until onion is translucent. Remove from heat and add wine and craisens. Return to heat and bring to a boil; cook for an additional 1 minutes. Add sugar and stir until it dissolves. Stir in half of the rhubarb and bring to a boil.

Reduce heat; simmer until rhubarb breaks down (almost 5 minutes). Stir in remaining rhubarb. Raise heat slightly to a slow boil and then reduce heat again; simmer until second batch of rhubarb just begins to soften. Add raspberries, stir until mixed. Let cool completely. Stir into cream cheese and serve with crackers.

 

 

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