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chevre & rhubarb squared

May 22, 2012

before I begin, a shot of the rhubarb-bacon compote in action…

Paired with Singing Hills chevre, it has nearly replaced bacon jam as my favorite i’ve-had-one-of-those-days indulgent savory/sweet spread, and served as companion piece to today’s salad as dinner: roasted rhubarb with chevre & pecans…

Today’s variation included Singing Hills chevre, sunflower shoots from Bossy Acres, greens from “The Weed Patch” and roasted rhubarb (with a simple vinaigrette & pecans).

Notes on roasting rhubarb: We use one stalk per person. Chop into longish pieces, toss with 1 tbsp honey, and bake at 450 for 5 -8 minutes (or until they are soft).

(today’s rhubarb was from a great guy at Mill City Farmer’s Market who had beautiful stalks of “Victoria”)

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4 Comments leave one →
  1. May 22, 2012 8:29 pm

    Nice. We’re going to give that a try.

Trackbacks

  1. CSA & Farmers’ Market: Pre-CSA #2 « Bibliopharm
  2. Spring Greens Salad with Roasted Rhubarb, Goat Cheese, and Pecans « Bibliopharm

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