Ingredients:
2 cups rhubarb, sliced small
1 apple, sliced or diced
1 jalapeno, seeded and sliced
3 green onions, sliced
2 tbsp. honey
juice of 2 limes

Directions:
Blanch rhubarb for 3 minutes. Drain and let cool. Mix all ingredients and serve with tortilla chips.

From Taste of Home

Ingredients:
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb rib, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
1 unbaked pie shell (9 inches)

Topping:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

Directions:

1. In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended.
2. Gently stir in rhubarb and strawberries. Pour into pastry shell.
3. For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
4. Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. 

Yield: 8 servings.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

This recipe is courtesy of our CSA employee Diane! She wanted me to add that this shrub does not have to be put in an alcoholic drink! This mixes nicely with seltzer!

Ingredients:
6-8 stalks rhubarb
1 pint strawberries
2 cups cane sugar
1/2 cup honey
4 sprigs rosemary
1 inch knob ginger root
zest of 1/2 lemon
1 tablespoon white balsamic vinegar

Directions:

1. Add sugar and honey to 3 cups of water in large sauce pot, simmer over medium heat.
2. Chop rhubarb into 1/2 inch pieces, add to sugar water.
3. Cut ginger in half, add to mix (ginger does not need to be peeled).
4. Reduce heat to low simmer once sugar and honey have dissolved.
5. Cut stems off strawberries, cut in half, add to pot.
6. Cover and Simmer over low heat 2 hours.
7. Add rosemary and lemon zest, simmer 1 hour, low heat.
8. After all fruit has broken down, approx 3 hours, turn off heat & add white balsamic vinegar.
9. Let sit at room temperature to cool down and further infuse flavors, approx 1 hour.
10. Taste for flavor balance; should be lightly sweet with desirable bitter/sour undertones, and an edge of acidity. If too bitter, a half cup honey, dissolved in hot water, can be added.
11. Strain mixture to remove fruit and stem matter.
12. Mix will retain some residue, which is fine, or strain a 2nd time through fine mesh strainer if less residue is desired.
13. Shrub can be combined with Rosè wine and Prosecco for a refreshing sangria, or gin, bourbon, or tequila for a summer cocktail. Whichever combination, stir mix over ice, finish with lemon zest.

Ingredients:
2 cups diced fresh or frozen rhubarb
1/4 cup water
4 tablespoons honey, divided
1-1/2 cups vanilla ice cream
1 cup whole milk
1 cup frozen sweetened sliced strawberries
2 packages (3 ounces each) cream cheese, cubed
1/2 cup vanilla yogurt
1/4 cup confectioners’ sugar
5 ice cubes

Directions:

1. In a large saucepan, bring the rhubarb, water and 2 tablespoons honey to a boil.
2. Reduce heat; cover and simmer for 5-10 minutes or until rhubarb is tender.
3. Remove from the heat; cool to room temperature.
4. In a blender, combine the ice cream, milk, rhubarb mixture, strawberries, cream cheese, yogurt, confectioners’ sugar, ice cubes and remaining honey; cover and process for 1 minute or until smooth. Pour into chilled glasses; serve immediately.

From Farm Fresh to You

What to do with rhubarb in the fall? Chutney of course! Use this bad boy atop a baked brie or your favorite bread.

Ingredients:
1 lemon, peeled with a vegetable peeler and thinly julienned
1 orange, peeled with a vegetable peeler and thinly julienned
1 tablespoon extra-virgin olive oil
1 onion, finely julienned
2 garlic cloves, minced
1 tablespoon (from one 1-inch piece) fresh ginger, peeled and finely grated
½ teaspoon sea salt
½ cup dry white wine (like Sauvignon Blanc or Chardonnay)
½ cup sugar
1 pound (about 6 stalks) rhubarb, cut into ¼-inch thick cubes

Directions:

1. Fill a small pot halfway with cold water. Place the julienned lemon and orange peel in the pot and bring to a boil. Boil for about 30 seconds, then strain the peels. Do this process two more times. Finally rinse the peels and set them aside.
2. Heat the oil in a medium saucepan over medium heat. Cook the onion until golden brown, about 5 minutes. Add the garlic, ginger and salt until fragrant, about 1 minute. Remove from heat and add the wine, lemon and orange peel.
3. Return to heat, and bring to a boil; cook for 1 minute. Add the sugar and stir until it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat and simmer, covered, until rhubarb breaks down, about 5 minutes.
4. Stir in remaining rhubarb. Raise the heat and bring to a boil. Reduce heat again and simmer until the second batch of rhubarb starts to soften, about 2 minutes.
5. Let cool completely
6. Season to taste; if too sweet add a few drops of lemon juice and more salt, if too tart add a bit of sugar.
7. Spread goat cheese on a toast point and top with chutney as an appetizer or snack.

Still got rhubarb blues? You’re sad because you don’t like chutney? No worries, put this out on the table and share a dinner with friends!

Ingredients:
8 bone-in, skin-on chicken thighs (about 3 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
2 medium shallots, finely chopped
2 tablespoons finely chopped fresh ginger
1 teaspoon ground cardamom
1/2 cup dry sherry
1 cup low-sodium chicken stock
1/4 cup honey
1/4 cup freshly squeezed orange juice (from about 1 medium)
1 pound rhubarb, medium dice

Directions:

1. Heat the oven to 375°F and arrange a rack in the middle. Pat the chicken dry with paper towels, then season generously with salt and pepper.
2. Heat the oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until shimmering. Place half of the chicken thighs in the pot, skin side down, and cook until golden brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes more. Transfer the thighs to a plate and repeat with the remaining chicken.
3. Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauteé until the shallots soften, about 2 minutes. Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes. Add the chicken stock, honey, and orange juice and stir to combine. Return the chicken pieces and any accumulated juices to the pot, turn the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
4. Place the pot in the oven and cook until the sauce is vigorously bubbling around the sides and the chicken, when cut with a knife, is no longer pink, about 35 minutes. Remove from the oven, scatter the rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb is knife tender, about 15 minutes more.