#springrecipes

Rhubarb Strawberry Compote

If I can put aside a few stalks of rhubarb before my older son manages to eat them all, completely raw, I chop them up and combine with strawberries, for the classic combination and otherworldly compote that has as many uses as it has strawberries, and qualifies as a serving of vegetables, even for dessert. Use this strawberry rhubarb compote as a filling for crumb bars or pies, to top your porridge, or to spread on toast and these Rhubarb Oat & Cream Scones. Prepare in large batches and freeze for another day or to surprise everyone with an unseasonable Strawberry Rhubarb Pie on Thanksgiving.

Rhubarb Strawberry Compote

Yield: 5 ½ cups

What you need:

  • 4 cups rhubarb, ¼ inch thick slices

  • ½ cup turbinado sugar

  • 2-4 tablespoons water, divided

  • 4-6 cups strawberries, quartered for pie filling and small dice for jam or spread


What you do:

  1. Put the rhubarb, sugar and 2 tablespoons water into a small pot.

  2. Bring to a boil and simmer, stirring frequently, for about 8 minutes, until rhubarb softens. If rhubarb is sticking to bottom of pot, add more water, 1 tablespoon at a time.

  3. Add strawberries and continue to cook on medium high for about 5 minutes, until strawberries break down and mixture thickens (so that it coats the back of a spoon).

  4. Allow to cool. At this point, you can freeze the compote in small storage containers or plastic bags.

I recommend adding about 1 tablespoon of tapioca starch per 2 cups of compote when using as a pie or crumble filling.

Jerk Lamb Shepherd's Pie

Jerk Lamb Shepherd's Pie

Yield: Serves 6

What you need:

  • 3 red or yukon gold potatoes, about 1 ½ cups cut into ½ inch cubes
  • Kosher salt
  • 2 tablespoons butter (optional)
  • 3 medium carrots, small dice
  • 1 - 2 tablespoons olive oil or canola oil
  • 1 bunch cooking greens, chopped (such as mizuna, chard, kale, mustard greens)
  • 1 lb ground lamb (or beef)
  • 1 - 1 ½ cups spring jerk marinade (below)

What you do:

  1. Place the cubed potatoes into a large stock pot and cover with cool water. Add a generous handful of kosher salt. Bring to a boil, lower heat to medium and cook until potatoes are fork tender. Drain. Using a ricer or potato masher, mash the potatoes, adding butter if desired.
  2. In a medium pot fitted with a steamer basket, add water to just above the basket. Bring to a boil. Add the carrots and a few pinches of kosher salt. Steam until the carrots are tender but still firm, about 5 minutes.
  3. In a large skillet, heat oil on medium high heat. Add the chopped greens and a pinch of salt and sauté until they are soft. Remove greens from pan and set aside.
  4. Using the same skillet, heat another tablespoon of oil. Add the ground lamb, breaking it up with a spoon until you have ½ inch crumbles. Season with salt and freshly ground pepper and sauté until cooked through.
  5. Add the jerk marinade to the lamb. Cook about 5-7 minutes until the marinade is absorbed into the lamb and the lamb breaks down further into smaller crumbles.
  6. Preheat the broiler. In an oven- proof casserole dish, layer the lamb, followed by carrots and greens and top with the mashed potatoes.
  7. Heat under the broiler on high for about 12 minutes or until the top is lightly browned and crisp.

To Freeze: Wrap casseroles tightly with plastic wrap. Label with contents and reheating instructions.

To Reheat: Thaw overnight or for at least 12 hours in refrigerator. Preheat broiler. Remove plastic wrap and broil under high for 12-15 minutes or until the top is lightly browned and crisp and the center is warmed.

Spring Jerk Marinade

Yield: ~ 4 ½ cups

What you need:

  • 2 shallots or small spring onions, about ½ cup large dice
  • 20 garlic cloves
  • 1 bunch scallions, top ⅓ of green removed, roughly chopped
  • 4 inch piece fresh ginger, peeled & roughly chopped, about ¼ cup
  • ½ cup brown sugar
  • ½ cup canola oil
  • 6 tablespoons tamari soy sauce or shoyu
  • ½ cup lime juice, approximately 4 limes
  • 1 ½ ounces fresh thyme, leaves and tender stems only, approximately ½ cup
  • 6-8 habanero peppers
  • 6 tablespoons ground allspice
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly ground pepper
  • 1 ½ tablespoons kosher salt
  • ¼ cup water

What you do:

  1. Put all ingredients into the bowl of a food processor. Process on high until completely pureed.
  2. Taste and adjust seasoning as needed. Be judicious with the chili peppers. The heat level will intensify over time.
  3. Freeze unused portion for up to one year.