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Strawberry Rhubarb Vinaigrette

adapted from the rhubarb compendium

Ingredients

1 cup chopped fresh rhubarb
1 1/4 cup chopped fresh strawberries
3 large shallots, coarsely chopped or Sliced Leeks or Spring Garlic
1 Tablespoon honey or maple syrup
1/3 cup red wine vinegar

3/4 cup cold-pressed extra virgin olive oil
1/4 teaspoon dijon mustard or handful fresh chopped herbs
 

Directions

Simmer the rhubarb, shallots/leeks/garlic in small non-reactive saucepan until tender, about 10 minutes. Add all remaining ingredients except the oil and herbs. Simmer for an additional 5 minutes. Puree in blender, strain, and cool.

Once cool, place back in blender. Turn on a medium setting and slowly drizzle in the olive oil, dijon mustard, or a handful of any chopped fresh herbs you might have around (this would be a great time to use your fresh mint, lovage, or tarragon).

Serve immediately over a bed of fresh greens such as arugula, spring mix, asian mix, or a mix of all three. Enjoy! 

tip: any leftover dressing will separate. Use a whisk or the blender to re-emulsify before next use.
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Norwegian Cold Rhubarb Soup with Mint

 from the rhubarb compendium
 

Ingredients

4 sticks of rhubarb
1/2  stick of vanilla
1 medium saucepan of water
3/4 cup sugar, honey, or maple syrup
5 sprigs of mint
1 lemon

Directions

Remove the leaves of the mint sprigs; set aside. Cut the rhubarb into thin slices. Place in a saucepan with the water. Simmer for 10 minutes. Add the sugar, stick of vanilla, the juice of the lemon and the by now leafless mint sprigs. Simmer for an additional 10 minutes.  Take off the heat, strain, and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top.

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Rhubarb Fool
 adapted from the joyofbaking.com's Stephanie Joworski

Ingredients

1 pound rhubarb, cut into 1 - 2 inch pieces
1/2 cup light brown sugar
Zest of one orange
1/2 cup strawberry puree (blend 1 cup fresh strawberries in blender)
1 1/2 cups  heavy whipping cream
 

Directions

Preheat the oven to 375°. Mix together the rhubarb, sugar, and orange zest and place in an ovenproof dish. Cover the dish with foil and bake for about 45 minutes or until the rhubarb is soft.  Check and stir the rhubarb after 30 minutes. Once the rhubarb is soft, remove from oven and drain in a strainer suspended over a bowl. Press the rhubarb to force out the juice. There should be about 1/2 - 2/3 cup of juice. Place the juice into a small saucepan and boil the juice until reduced by half. Let cool.

Pureé the rhubarb in your food processor or blender until smooth. You should have about 1 - 1 1/4 cups of pureé. Add the strawberry pureé and reduced rhubarb juice to the rhubarb pureé, taste and add more sugar if necessary. Cover and refrigerate until well chilled (overnight is best).

For the Fruit Fools: Whip the cream until soft peaks form. With a large rubber spatula gently fold in the rhubarb mixture. (You want the fruit fools to have streaks of the white cream showing where the pureé was not completely folded into the whipped cream.) Place in six serving glasses. You can make the fruit fools several hours in advance of serving. Cover and refrigerate. Almond Shortbread cookies make a nice accompaniment.

Makes 6 servings.