Rhubarb compote is more commonly thought of as a means to and end. Which in my case, it will be as you’ll see tomorrow what new goody I’ve made. Rhubarb compote is also great as is, served over ice cream, pavlova, cake, trifle, shortcake, pancakes or waffles, or even served in a Bellini or smoothies.

Rhubarb Compote

Ingredients

• 1 lb rhubarb stalks, cut into 1/4″ slices, about 2 cups
• 3/4 cup sugar
• 1 Tbsp water

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Place the water, rhubarb, and sugar in a medium saucepan and heat over medium-high heat. Stir until sugar dissolves. Reduce heat to medium and simmer for 5 to 6 minutes until the rhubarb releases its juice and the slices break apart. Stir from time to time to ensure even cooking. Remove from heat and transfer to a bowl to cool to room temperature.

Refrigerate for up to one week. Makes 1 1/4 cup compote.

Source: Food and Style

The Fourth of July weekend is always pretty eventful in our house. My husband’s birthday is on the 2nd and then of course you have to add all of the fun of BBQ’s and fireworks! Since I make my husband’s favorite cake for his birthday I usually try to do something a little different for dessert for the 4th of July. I love the way this Stained Glass Jello looks and why not make them into some festive shapes? It still look great though even if you don’t.

Star Spangled Jello

Ingredients

• 4 boxes, 3-ounces each, Jello in different colors (I used Strawberry and Blue Berry)
• 14-oz can sweetened condensed milk
• 2 envelopes unflavored gelatin
• Water

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For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6″ square and chill at least 3 hours, or overnight.

After chilling the flavors, cut them into small blocks. I actually cut some squares, triangles, etc. to make it more interesting. Carefully mix the blocks in a 9×13-inch pan.

In a separate bowl, sprinkle the 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.

Cut into blocks or shapes and serve.

Source: As seen on Brown Eyed Baker, originally from Just Jenn recipes

I was introduced to rhubarb by my husband who loves all things strawberry/rhubarb. I wanted to venture out and find other ways to utilize this great fruit and have amassed a lot of recipes over this winter. My daughter and I hit the farmer’s market this past weekend and grabbed a lot of rhubarb! Besides making the favorites, strawberry pie and strawberry rhubarb jam, we have our whole week planned out for some fun baking and experimenting.

Our first try was this salad. It was a beautiful day out and something light and summery was just what the doctor ordered. Granted the rhubarb is roasted with some honey, I wouldn’t have thought to pair it with a salad. The flavors in the salad were bold, yet the salad was light and fresh. It really was a perfect combination. If you are looking for something new to serve with your typical summer fare or just want to perk up your usual lunch time salad, this is your answer!

Rhubarb Salad with Goat Cheese

Ingredients

• 3/4 pound rhubarb, cut into 3/4-inch pieces
• 1/4 cup honey
• 1/2 cup walnut halves
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar (preferably white)
• coarse salt and ground pepper
• 4 bunches arugula (about 1 pound total), tough ends removed
• 1 fennel bulb, cored and thinly sliced crosswise
• 1/2 cup fresh goat cheese, crumbled

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Preheat oven to 450 F with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.

In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.

Serves 4

Source: Everyday Food, May 2009

Back home, in Murrells Inlet, South Carolina we have a Japanese Steakhouse that is awesome. The food is by far the best I’ve had at any Japanese Steakhouse and they have an early bird special that can’t be beat. What I didn’t realize about this place, until I moved, was that it had the BEST mayo sauce for the shrimp and fried rice. Other places have a mayo sauce that is bland or they put ginger in it. Blech. I wanted that mayo sauce and I wanted it bad.

I happened upon a website and totally realized, “Wait! I can try to make it myself!” I have no idea why I didn’t think I could do this before. There had to be a recipe out there that I could start from. So, I started with this recipe and pretty much hit the nail on the head. Granted, I’ll have to fly back home to do a taste test, but it comes close enough to satisfy my urgings. I know myself, and a lot of my friends, are going to be very happy when they find out they can make up their own batch now too!

Japanese Steakhouse Mayo Sauce

Ingredients

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