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Thursday, June 14, 2012

Rhubarb Raspberry Crisp

I love springtime at the farm! Fresh asparagus. Yummy crisp greens. And rhubarb. Luscious rhubarb. It may be one of my favorite fruits because it reminds me of my childhood. I had a friend that had a rhubarb plant in her yard and we would break off fresh stems, dip them in sugar and devour. Rhubarb will always be the taste of early summer for me. So you can imagine my delight when I picked up my CSA share from Little Ridge Farms, only to see nice long green and red stalks of rhubarb. Last week I made rhubarb risotto in my attempt to try something new - and it was DELICIOUS! This week, I wanted to go back to the basics. I had a bag of raspberries in the freezer - also from Little Ridge - and I thought I would make a crisp. Best. Decision. Ever.

R2 Crisp

4 C rhubarb, cut into 1" pieces
2 C raspberries
1 1/3 C whole wheat flour
1 C sugar
1 t cinnamon
1 C brown sugar
1/4 t nutmeg
1 C rolled oats
1/2 C butter, melted

Preheat oven to 350 degrees and grease a 9x13 inch glass baking dish. In a large bowl mix together rhubarb, raspberries, 1/3 cup of flour, sugar and cinnamon. Dump into baking dish and spread evenly. In another bowl mix together brown sugar, oats, nutmeg and remaining flour. Add in butter and mix until crumbly. Sprinkle over the top of fruit evenly. Bake for 35 minutes. Remove and cool for 10 minutes before serving.

Tuesday, June 5, 2012

Rhubarb Risotto

Nothing says spring in Maine like fresh rhubarb! We got some from our CSA last week and I've been trying to come up with a creative way to use it. I like pies and muffins, but I thought there is just so much more that can be done with it. I did some quick searching and found some recipes for a sweet Rhubarb Risotto. Heaven!!! Of course, many of you know my deep obsession with Risotto, so of course, I had to try this. However, my husband decided it was his turn to try his hand at cooking - a first. So glad he chose Risotto to pop his cherry. I served this up with a nice simple salad of greens and apples, with cheddar cheese and a honey lemon balsamic dressing I made; and a 1/2 an ear of corn tossed in a lemon butter. Perfect springtime meal.

Rhubarb Risotto
(serves 4)

1 1/2 C arborio rice
1/2 onion, chopped
2 T butter
1 3/4 C white wine
3 C almond milk (or any type of milk)
1 C rhubarb, sliced into 1" pieces
1/4 C sugar
1 lemon, squeezed
1/4 C parmesan cheese, fresh grated
1/4 t salt
1/8 t pepper

In a small saucepan warm milk over low heat - do not let boil or it will curdle. In another saucepan add rhubarb, sugar, 1/2 juiced lemon and 1/4 C white wine. Cook over medium heat until it breaks down into a compote. In a large skillet, melt 1 tablespoon butter and add onion, cook until translucent, for about 2 minutes. Add in arborio rice and toss thoroughly with butter and onion mixture, and cook 2 minutes. Add 1 cup of wine to the rice and stir continuously until evaporated. Repeat process with a half cup of milk at a time until rice is al dente (this will probably take all 3 cups, but test often). When rice is done, add in salt, pepper, rhubarb compote, the other half of the lemon, juiced, butter, and the parmesan cheese. Stir thoroughly and serve hot off the stove.