Rhubarb Sauce
Recipe from NR Board Member, Sarah Woutat
This is great in yogurt, on ice cream, pound cake, pancakes, waffles, angel food cake, pork tenderloin, and the list goes on!
*Tip: If you don't have time to make this when rhubarb is in season, clean and chop the rhubarb and freeze to make the sauce later.
Ingredients:
2 pounds rhubarb cut into 1/2 inch chunks
1/2 cup water
2/3 cup sugar
Instructions
In a medium saucepan over medium heat, stir together all ingredients. Let mixture come to a boil and then turn down heat to medium-low. Let simmer until rhubarb is broken down but chunks still remain. This should take 10 to 15 minutes, depending on the tenderness of the rhubarb.
Taste and add more sugar if you like it sweeter.
Remove from heat and let cool. You can blend it for a smooth sauce or leave it chunky.
Store in the fridge for a week or freeze to enjoy later!
Kohlrabi Radish Salad
Recipe from NR Board Member, Sarah Woutat
Adapted from www.freshforkmarket.com
*Tip: This is a very forgiving recipe. You can add thinly sliced carrots, snap or snow peas, and mix up the herbs depending on what is available at the market.
Ingredients:
1 small bulb kohlrabi, ends trimmed and outer layer peeled
4-5 small radishes, ends removed and sliced thinly.
2 spring or green bunching onions
Juice from half a lime or lemon
1 tbsp apple cider or white wine vinegar
1 tbsp sunflower or olive oil
1 tsp sugar
Pinch of salt
2 tbsp minced fresh herbs (cilantro, parsley, mint or basil)
Instructions:
Trim off the ends and peel the thick outer skin from your kohlrabi. A vegetable peeler works well for this.
Shred or cut into matchsticks. (I like to use tre large shredder blade on my food processor).
Remove the ends of the radishes and then slice them thinly, and do the same for the onions.
Place kohlrabi, radishes and onions in a bowl and add lemon or lime juice, vinegar, sunflower/olive oil, sugar and a pinch of sea salt.Refrigerate for 15 minutes. Taste to adjust seasoning, stir in herbs, and serve.
