Rhubarb means one thing. Spring is officially here, and summer isnt far behind. There are many vendors at the Trout Lake Market (Saturdays) and Kitsilano Market (opening Sunday, May 20) that will have plenty of rhubarb for all to enjoy.
When shopping for rhubarb at the market, choose firm stalks with bright, glossy skin. Avoid stalks that are too thin or too thick; they may be stringy. Once home, rinse them off and trim away any signs of leaves (they are poisonous) and any brown or discoloured parts from the butt ends. Its ready to use immediately but freezes well for later use.
Fill the house with the sweet aroma of rhubarb bubbling in the oven with this quick and easy rhubarb compote recipe.
Baked Rhubarb Compote
1 pound rhubarb stalks, chopped into inch
chunks
cup organic cane sugar
1 organic orange, zest and juice
1 teaspoon vanilla
Place all ingredients in an oven-safe dish and give it a quick stir so everything is evenly distributed. Put on a lid and bake at 350. Once the juices have begun to bubble in the bottom of the dish, about 25-30 minutes, remove the lid and bake for another 5 minutes.
Once cooled the compote can be used in a variety of ways:
Spread a layer between chocolate cake for a Canadian-style black forest cake.
On oatmeal or yogurt in the morning.
With shortcake and whipped cream, instead of strawberries.
An accompaniment for pork or fois gras.
by Jenn Chic
For more information on Â鶹´«Ã½Ó³»Farmers Markets go to . Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets.
