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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Tuesday
Jun142011

A Farmers Market Demo with Sweet 'n Sour Rhubarb Pickles and Rhubarb-Apple Compote (gluten-free, cane sugar free, vegan options)


Preparing ingredients for Rhubarb Apple Compote

On Saturday, June 11, I gave a rhubarb-themed cooking demonstration at the Minneapolis Farmers Market during their weekly Market Talk segment. This was my third cooking demonstration at the market, and as usual, it was an absolute blast. Market Talk host (and local food blogger) Emily Noble and I walked the crowd through a brief history of rhubarb, shared suggestions for selecting and storing rhubarb, and gave advice on how to care for plants of your own. Then I demonstrated how to prepare Sweet 'n Sour Rhubarb Pickles and Rhubarb-Apple Compote, recipes that I had developed for the event. Despite the rather chilly temperature and high gusts of wind that nearly took away our tent a few times, it was very sunny and the market was hopping. 

As usual, I had a wonderful kitchen setup to work with, complete with large stainless tables, utensils, a gas-powered double burner, and a snazzy microphone headset. Emily shopped the market that morning for the freshest, most beautiful rhubarb, apples, ginger, local honey and maple syrup, and a few other ingredients. I came armed with everything else I needed, including one of my favorite vintage aprons. 

Preparing ingredients for Rhubarb Apple CompoteStirring the Rhubarb-Apple CompoteExplaining the process for making Sweet and Sour Rhubarb Pickles

The crowd was highly engaged and interested, asking lots of questions and offering up their favorite ways to prepare rhubarb. They even laughed at my jokes! My assistant (yes, I had an assistant!) passed out samples, which were quickly eaten up by the crowd and received enthusiastic smiles and thumbs-ups all around. And the retention rate was excellent, even though the demonstration went well over an hour.  

Curious about the recipes? The pickles are a sweet and sour pickle, heavily flavored with clove, allspice, cinnamon, and ginger in an apple cider vinegar and honey (or maple syrup) brine. They celebrate the natural sourness of rhubarb rather than trying to cover it with lots of sugar. It's like they say, "I'm sour, love me for it!"  The compote was the sweet counterpoint to the pickles, an aromatic and flavorful mix of apples, rhubarb, raisins, honey or maple syrup, cinnamon, nutmeg, and cardamom, cooked together with apple juice. The high amount of pectin in apples allows the compote to thicken considerably, creating a luscious fruit mixture that is ideal eaten on its own, over ice cream or yogurt, or with pancakes or waffles. 

I passed out a recipe booklet of some of my favorite rhubarb recipes from my kitchen and my family's kitchen, which included both the pickles and the compote. The recipe booklet was a hit with the crowd and I will share it with you here on the blog. But first, I need to scan my hand-illustrated cover and attach it to the Word document, then set the whole thing up in Google docs so you can have access to it or figure out how to load a PDF into this post. When I do, I'll be sure to let you know!  

In the meantime, I want to share the recipes for the two recipes that I demonstrated that day. I hope you enjoy them. Happy rhubarb season!

Previous Farmers Market demonstration recaps and recipes:


IMG_2266.jpgIMG_2268.jpg 

Kim’s Sweet ‘n Sour Rhubarb Pickles 

By Kim Christensen

These pickles are inspired by cucumber bread and butter pickles. They are sour, sweet, and heavily spiced, and are a bold addition to a relish tray or served with Indian, Middle Eastern, or North African dishes. A fun and unexpected way to preserve the rhubarb harvest! I like this recipe because it celebrates the naturally tart, sour quality of rhubarb, rather than hiding it below lots of sugar. Rhubarb tends to be a bit fibrous and hard to bitd through, so you may opt to cut your stalks into shorter, bite-size pieces. 

Yield: 2 pints or 1 quart

  • 1 1/4 cups apple cider vinegar (I suggest using raw and unpasteurized apple cider vinegar, such as those by Bragg's or Eden Organic)
  • ¾ cup filtered water
  • 1 cup maple syrup or honey
  • 1 ¼ - 1 ½ pound rhubarb, thin stalks if possible (about 1/2-inch thick)
  • 1 ½ inches peeled ginger root, peeled and thinly sliced
  • 1 tsp whole cloves
  • 1 tsp whole allspice berries
  • 1 tsp whole fennel seeds
  • 2 cinnamon sticks
  • 4 dry chili peppers

Place vinegar, water, and maple syrup/honey in a saucepan over medium heat. While mixture heats, cut rhubarb stalks into lengths that fit inside the jar with approximately 1-inch headspace (about 4-inches long if using a pint jar). If your rhubarb stalks are much thicker, slice them in half or quarters so they are about 1/2-inch x 1/2-inch before cutting into 4-inch lengths. Set rhubarb aside.

Divide cloves, allspice, and fennel between the jars. Then place rhubarb stalks inside, tucking sliced ginger, chili peppers, and cinnamon sticks between the stalks.

Pour boiling vinegar mixture over rhubarb until jars are full, leaving about ½-inch headspace and making sure rhubarb stalks are fully covered. If you have leftover brine, save to use for salad dressings or other pickling projects.  Screw on jar tops and let cool on kitchen counter until approximately room temperature. Then place in the refrigerator. For best flavor, let sit for 1-2 weeks before consuming. 

IMG_2255.jpgRhubarb Apple Compote served over organic yogurt is a wonderful breakfast or light dessert.

Rhubarb-Apple Compote 

By Kim Christensen

Sweet and aromatic, this compote is excellent served warm or chilled. For a simple fruit dessert, it can be served alone, or spooned over yogurt (as in photos above) or ice cream. It is also very good served over pancakes or waffles. For a savory twist, serve alongside grilled or roasted pork or chicken. The flavors of this dish are perfect for autumn, so freeze some of your rhubarb to use later on this year when the seasons change!

Yield: approximately 1 quart

  • 3 cups rhubarb, sliced in 1-inch x ½-inch pieces (about 1 pound rhubarb) - use either fresh or frozen (not thawed)
  • 3 apples, quartered, cored, and chopped in 1-inch x ½-inch pieces (about 1 pound apples)
  • ½ cup raisins or currants
  • 1 cup apple juice
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground nutmeg
  • ¼ cup honey or maple syrup (or more or less, to taste)
  • 2 tsp lemon juice
  • 2 tsp vanilla extract

Prepare rhubarb and apples as directed. Place in a saucepan with raisins/currants, apple juice, and spices. Bring to a high simmer over medium-high heat, then turn off heat, cover, and let sit for 5 minutes. Remove cover and stir in honey, lemon juice, and vanilla extract. Replace cover and let sit for 3-5 more minutes. Let cool slightly before serving, mixture will thicken as it cools. This is also excellent served chilled. 

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Reader Comments (5)

these recipes look awesome! It just so happens I have 12 pounds of rhubarb in my fridge too. can't wait for the recipe booklet, thanks for sharing!

June 14, 2011 | Unregistered CommenterKate

You are beautiful, Kim! I love your style and I love this blog. Thank you for sharing your inventive recipes. I always know I can find something here for cooking inspiration.

June 16, 2011 | Unregistered CommenterRachel

Kim you are so awesome , I really enjoyed this post so much , your talents and gifts and style are off the charts , i am so inspired by you and all that you do and all that you share . your recipes and writting and photos are the best .This sure looked like it was a lot of fun or should I say you made it fun. THANK YOU :) XO

June 16, 2011 | Unregistered CommenterKathy

Could this be put in jars and sealed like preserves to be shelf=stable?

November 29, 2011 | Unregistered CommenterLoreen

Hi Loreen! Good question. I never can any recipes that were not made specifically for canning, as they have been designed to have a specific level of acidity. Therefore, I would advise you against it.The acidity *should* be high enough in the pickles, but I I think you could find a similar brine recipe that has been designed for canning specifically, and just use that to can the rhubarb stalks. As for the compote, I do not think this recipe is suitable at all for canning.

November 30, 2011 | Registered CommenterKim @ Affairs of Living
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo