What’s cooking? Rhubarb and Salmonberries!
On their own, the intense spring flavours of both rhubarb and salmonberries can be overpowered by their bitterness. But as ingredients, they’re delicious. Try out both these recipes to make the most of your Powell River foraging!
By Marika Varro – The Convenient Chef
Serve with ice-cream or whipping cream.
4 cups fresh salmonberries (they are seedy, which will add a crunchy texture to this dessert)
1/2 cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla
Mix above ingredients and pour into a prepared 9×9 baking pan.
½ cup butter
½ cup oatmeal
½ cup flour
½ cup granulated sugar
½ tsp salt
½ cup nuts (almonds, pecans or walnuts)
Place in food processor and pulse until crumbly.
Sprinkle over berry mixture and bake in pre-heated 350F oven for 45 minutes, until the top is golden.
Savory Rhubarb Compote for Grilled Red Meat
by Chef Matt Chamberlain
4 medium sized Rhubarb stalks
2 tablespoons organic cane sugar (or 1.5 tbsp granulated sugar)
½ tablespoon salt
1 tablespoon butter (unsalted)
Wash and slice the rhubarb. Put them into a heavy-bottomed pot. Add the sugar and salt. Set pot on medium high heat and cover. Stir frequently for about 10 minutes, and keep covered whenever you aren’t stirring Try not to over-cook it as it will lose its bright colour. Purée with either an immersion blender or a food processor until smooth. Add butter during purée while it is warm.
Pair with your favorite cut of grilled beef, or alternatively use as dip for broccoli and asparagus shoots. It’s sooo good.