Oh the delights of seasonal offerings. While at the Minneapolis Farmers Market I picked up a huge bunch of beautifully, deep red rhubarb. Being completely naive on how to cook the rhubarbs I went to my new favorite cook book: Clean Food which outlines recipes by season (side note: I received this cookbook for beta testing a really amazing tool: No Plan Meal Plan).
ANYWAY, one of two rhubarb recipes was this wonderfully delicious and easy recipe for Strawberry Rhubarb Compote with Cashew Cream. This is technically a 'summer' recipe but with the rhubarb dominating the farmers market I had to try it out.
Strawberry Compote with Cashew Creme
I will note where I made substitutions, but did the cooking slightly outside of the recipe so will just list that.
Cashew Cream
2 c. apple juice (I used 1.5 c. apple juice)
2 c. lightly roasted cashews (I used 1.5 c. raw cashews that I pan roasted over low heat)
3 tblsp. maple syrup (I used 1 tblsp of maple syrup, 1 tblsp agave)
In small pot, bring apple juice to a boil and remove from heat. Place cashews and syrup in food processor (I used a Vitamix; the food processor left it quite chunky, not smooth). Turn on and add juice. Blend until you have desired consistency, in my opinion the smoother the better. Refrigerate covered for at least an hour.
Compote
2 c. chopped rhubarb
.5 c. apple juice
3 tblsp. arrowroot or kudzu (both can be found at a co-op, natural foods store)
1 tsp. agar powder (vegan gelatin substitute - can be found at a co-op, natural foods store)
4 c. de-stemmed and halved strawberries (I substituted 16 oz. bag frozen mixed berries)
In saucepan over medium heat, combine apple juice and rhubarb. Simmer until rhubarb starts to fall apart, about 7 minutes. Because my berries were frozen I added after a couple minutes and had it simmer all together so they'd defrost. Add mixture to blender. Add arrowroot (or kudzu) and agar and blend until mixture begins to thicken and is fully blended. Set aside and cool slightly.
From there you can prepare a few ways. I found my cashew cream was not layering very nicely so I did a large layer of compote and then dolloped the cream on top, mixing it through with a knife which gave it a sorta pretty marbled look.
The final product was visually appealing (thought not so photo friendly) and delicious. Get yourself some rhubarb and try this out, I promise your friends will love it!
ANYWAY, one of two rhubarb recipes was this wonderfully delicious and easy recipe for Strawberry Rhubarb Compote with Cashew Cream. This is technically a 'summer' recipe but with the rhubarb dominating the farmers market I had to try it out.
Strawberry Compote with Cashew Creme
I will note where I made substitutions, but did the cooking slightly outside of the recipe so will just list that.
Cashew Cream
2 c. apple juice (I used 1.5 c. apple juice)
2 c. lightly roasted cashews (I used 1.5 c. raw cashews that I pan roasted over low heat)
3 tblsp. maple syrup (I used 1 tblsp of maple syrup, 1 tblsp agave)
In small pot, bring apple juice to a boil and remove from heat. Place cashews and syrup in food processor (I used a Vitamix; the food processor left it quite chunky, not smooth). Turn on and add juice. Blend until you have desired consistency, in my opinion the smoother the better. Refrigerate covered for at least an hour.
Compote
2 c. chopped rhubarb
.5 c. apple juice
3 tblsp. arrowroot or kudzu (both can be found at a co-op, natural foods store)
1 tsp. agar powder (vegan gelatin substitute - can be found at a co-op, natural foods store)
4 c. de-stemmed and halved strawberries (I substituted 16 oz. bag frozen mixed berries)
In saucepan over medium heat, combine apple juice and rhubarb. Simmer until rhubarb starts to fall apart, about 7 minutes. Because my berries were frozen I added after a couple minutes and had it simmer all together so they'd defrost. Add mixture to blender. Add arrowroot (or kudzu) and agar and blend until mixture begins to thicken and is fully blended. Set aside and cool slightly.
From there you can prepare a few ways. I found my cashew cream was not layering very nicely so I did a large layer of compote and then dolloped the cream on top, mixing it through with a knife which gave it a sorta pretty marbled look.
The final product was visually appealing (thought not so photo friendly) and delicious. Get yourself some rhubarb and try this out, I promise your friends will love it!
