Farm Direct Coop Recipesor. . . what you can do with your share!

Adapted from Jamie Oliver’s Cookbook, “Jamie at Home”

• 2 shots of vodka
• ½ a shot of Galliano
• ½ a shot of heavy cream
• ½ a shot of milk
• a handful of ice cubes
• 2 shots strained juice from rhubarb compote

Put the vodka, Galliano, cream, milk, ice cubes and 2 shots of the rhubarb juice into a cocktail shaker and shake it about. Strain into two cocktail glasses. As Jamie Oliver says, “Beautiful.”

Adapted from Jamie Oliver’s Cookbook, “Jamie at Home”

This is delicious over Greek yogurt or ice cream.

• About 1 pound rhubarb, trimmed and chopped
• About a ½ cup sugar
• Juice of ½ an orange

Place the rhubarb, sugar and orange juice in a small pan and put the lid on. Simmer for a couple of minutes, then remove the lid and simmer for a few minutes more until slightly thickened. Use as a sauce or jam.

(modified by Nicole Grazado, Marblehead member, from Everyday Food)

Streusel

• 6 TBS butter melted
• 1 Cup flour
• 1/2 cup brown sugar

Cake

• 1/2 lb rhubarb
• 1TBS brown sugar
• 1 cup flour
• 1 tsp baking powder
• 1tsp salt
• 1 stick butter softened
• 1 cup confectioners’ sugar
• 2 eggs
• 1 tsp almond extract

1. To make streusel add melted butter to brown sugar and stir in flour. Put in fridge until ready to use. When you are ready to use it, break it up gently with a fork to make crumbly.
2. Chop Rhubarb into 1/2 inch piece. Mix with 1 TBS of brown sugar.
3. To make cake, cream butter and sugar. Add eggs one at a time. Add flour, baking powder and salt. Add extract.
4. Grease an 8 in square baking pan. Spread batter into pan, top with Rhubarb mix and then top with streusel. Bake at 350 degrees for 30 -40 minutes until top is golden brown.