After reading an informative ode to rhubarb at Simple Bites, I decided to make a honey rhubarb compote and use it a few different ways. I created a rhubarb vinaigrette dressing and served it with a salad and chicken sausage. I baked some soft meringues and topped them with the compote and strawberry slices pavlova style. I also swirled a spoonful of rhubarb compote into the top of some strawberry ginger muffins and topped them with oatmeal for my students to enjoy on one of our testing days. A few kids loved them, but perhaps I was asking a bit too much with the combination of candied ginger and rhubarb. Most third graders are more accustomed to chicken nuggets, pizza, and pop tarts. My muffins were a bit too...um...mature? Real?
Honey Rhubarb Compote
adapted from Simple Bites
5-6 cups fresh rhubarb
1/2 c. orange juice
1/4 c. honey
Rinse and cut rhubarb into one-inch pieces. In a saucepan, bring orange juice to a boil and then add rhubarb and honey. Lower the heat to medium and cook slowly for about 10 minutes. Remove from the heat and cool completely. The compote will thicken over time. Store it in a jar in the refrigerator until you're ready to use it.
Rhubarb Vinaigrette
by Rachel
2 Tbsp. rhubarb compote
4 Tbsp. olive oil
1 Tbsp. balsamic vinegar
pinch of sugar
Combine all the ingredients in a small bowl and then use an immersion blender to smooth out the dressing. Try serving this with mixed greens, sugar snap peas, strawberries, goat cheese, and chicken sausage. Delicious!
Strawberry Rhubarb Ginger Muffins
by Rachel
1 c. whole wheat flour
1 c. all-purpose flour
1/2 c. sugar
6 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 c. oats
2 eggs, lightly beaten
2 c. milk
4 Tbsp. vegetable oil
1/2 c. chopped fresh strawberries
3/4 c. tart apple, cubed
2 Tbsp. candied ginger bits
1/2 c. rhubarb compote
Topping
1/2 c. oats
1 Tbsp. butter
Preheat oven to 425 F. Line two muffin tins with 24 liners and spray lightly with nonstick spray. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Stir in the oats. In a mixer on the lowest speed, lightly beat the eggs, milk, and oil until just combined. Slowly add the dry ingredients until moist. Stir in strawberries, apple pieces, and ginger. Pour the muffin batter into muffin cups. With a teaspoon, put a dollop of rhubarb compote on top of each muffin. Using a knife, stir the compote into the batter just enough to create a swirl, but not enough to turn your muffins pink. In a small microwavable bowl, melt 1 Tbsp. butter. Stir in 1/2 c. oats and then top each of the muffins with some of the oatmeal crumble. Bake for about 15 minutes.
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