The sun is shinning, turning my freckled skin a bright pink. Lilacs and rhododendrons are blooming. The Bellingham Saturday Farmers Market is well underway. And of course, what better way to celebrate the warmer days of spring than with strawberries and rhubarb. The produce stands at the market are still quite spare, but there can be seen the vivid stalks of fresh rhubarb. I'm cheating with the strawberries since they're not in season here, but rather in California. Close enough. To be honest, I had never cooked with rhubarb before, but Dorothy had brought home bags of the stuff from the food bank (that's life on the stamps for you) and I had my own stash from the market. The result: one strawberry-rhubarb pie with crumble top and six jars of strawberry-rhubarb compote. My life will never be the same. The pie was gone in a day and I've been alternating between covering toast and ice cream with this delightful sauce. And this is only the beginning!
2 comments:
Start your morning right:
yogurt + granola + rhubarb compote = breakfast heaven!
We just received your package and I was so very happy to receive some of this delicious sauce! I made a special father's day dinner for Andrew (grass-fed local steak au poivre!) and we had strawberry shortcake with local strawberries AND strawberry rhubarb sauce. We love all our presents- thanks so much for your generosity. We're so happy. Love you!
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