Compote of Rhubarb

Monday, January 31st, 2011

(recipe courtesy of Talon de Gato Farm)

Compote is just a fancy way to say stewed. This method allows the rhubarb to hold its shape.

Trim 1 lb of rhubarb, cut into 1 inch pieces, rinse and drain.

Put the rhubarb, still wet, in a pan with 1/2 cup of sugar (more or less to taste), and a stick of cinnamon if you like. Cover the pan and put it aside until the rhubarb has made some juice.
Bring just to a simmer, then turn off the heat and leave the pot covered.

Serve like that, or with cream or ice cream, on gingerbread or breakfast cereal. You can also thicken the liquid with a little corn starch, and use as a hot sauce.

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Rhubarb Crumble

Monday, January 31st, 2011

(recipe courtesy of Talon de Gato Farm)

Filling: 1 lb rhubarb, 1/2 cup sugar (to taste), 1 tsp cinnamon, 1 tbsp flour

Crumble: 6 oz all-purpose flour, 2 oz Talon de Gato whole cornmeal (or use flour for all 8 oz), 4 oz margarine (Yes, margarine! Dairy-free margarine will not burn and become bitter.), 1 tsp cinnamon, 3 oz soft brown sugar, water to mix.

Trim the rhubarb and cut into 1/2 inch pieces. Toss with the sugar and flour, and set aside for the juices to flow.

Thoroughly cut the margarine into the flours with a pastry cutter, and then add the sugar and cinnamon and cut some more. Sprinkle with a few drops of water and toss with a fork (avoid making pastry, but there should be no flour dust; lumps are ok).

Put the rhubarb with a tablespoon or 2 of water in a dish, and spoon over the topping. Bake (on a baking tray) at 350F for 20-30 minutes until colored, then at 250-300F for a little longer.
Allow to cool a little before serving. Talon de Gato likes it cold for breakfast. Try ginger instead of cinnamon.

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