Janine Gilbertson's Granite Kitchen: A rhubarb over tastes of early spring
By JANINE GILBERTSON | April 25. 2017 8:58PM
I was shopping at a green grocer the other day, the kind of store whose offerings are as local and seasonal as they can get, when I noticed a package of pea shoots from a farm in Concord. They looked as though they would make excellent salad material, so I grabbed some.
The salad was simple yet delicious. I used the pea shoots in place of lettuce and I added some matchstick-cut seedless cucumbers. The ginger carrots are very flavorful and can be used as a garnish on top, then mixed in. My kids liked the cucumber yogurt dressing, mostly because they initially thought it was some kind of ranch.
Another thing that’s especially fresh in the spring are chives. Chives can be used in numerous ways; they can be added to dressings, baked in biscuits, added to soups and stews and used as garnish.
1/3 cup fresh chives, chopped
1 tsp kosher salt
1/2 tsp black pepper
2 (8 oz) containers whipped cream cheese
12 oz package of wonton wrappers
canola oil for frying
Set the wonton wrappers on a waxed paper-lined work space and place a small bowl of water nearby.
Place a heaping teaspoon of cream cheese in the center of each wrapper. Dip a finger in the water and moisten the outer edges of the wrapper, then fold the wrapper into a triangle. Press the edges to seal, adding more water to the edges as needed.
Set on a tray or plate lined with waxed paper and repeat the process with the remaining wonton wrappers.
To cook, add canola oil to an electric fryer following the manufacturer’s guidelines. When the oil is hot, add the wontons one at a time as space allows. Fry for about 3 minutes, turning wontons as needed to achieve a uniform golden brown color. Remove from fryer and set on a paper-towel-lined platter to drain.
4 oz container pea shoots
2 tbsp fermented ginger carrots
3/4 cup seedless cucumber, cut into matchsticks
2 tbsp cucumber yogurt dressing, such as Hidden Valley
Place the pea shoots and cucumber in a medium bowl and drizzle with yogurt dressing. Toss to combine, then garnish with the ginger carrots before serving.
2 lbs fresh strawberries, chopped
3-4 stalks of fresh rhubarb, chopped
1 cup white sugar
3 tbsp flour
1 cup butter, chilled and cut into pieces (about 1/2 inch)
1½ cup flour
3/4 cup brown sugar
3/4 cup granola
Add the strawberries, rhubarb, white sugar and 3 tbsp flour to a large bowl and mix well.
Spray a 9 x 11-inch baking dish with cooking spray and add the strawberry-rhubarb mixture, spreading evenly.
In a separate bowl, add the butter, 1½ cups flour and brown sugar. Using your fingers or a pastry blender, combine the ingredients to form a coarse meal. Add the granola and mix.
Spread the mixture evenly over the strawberries and rhubarb and bake for about 45 minutes, until the top is golden brown, the strawberries and rhubarb are softened and the filling begins to bubble.