CHICOPEE, Mass. (Mass Appeal) – It’s rhubarb season! Here to show us how to make Charred Rhubarb Compote and Rhubarb Salad with Goat Cheese is Cathie Cappa, Owner of Auntie Cathie’s Kitchen in West Springfield.Charred Rhubarb Compote
1 1/2 lb Rhubarb, trimmed & sliced into 1/4 inch thick pieces
1 1/2 c Sugar
1 Vanilla Bean
2 T Fresh Lemon
Place sliced rhubarb on a cookie sheet. Broil for 5 minutes.
Heat sugar and vanilla in a saucepan over medium heat.
Add rhubarb and cook for 20 minutes.
Add lemon and enjoy!Rhubarb Salad with Goat Cheese
3/14 lb Rhubarb, sliced into 3/4 inch thick pieces
1/4 c Honey
1/2 c Candied Pecans
2 T Olive Oil
2 T White Balsamic Vinegar
1/4 c Crumbled Goat Cheese
Place rhubarb on greased cookie sheet.
Cover rhubarb with honey and bake at 450 degrees for 4-5 minutes.
Combine olive oil and balsamic vinegar in a large bowl.
Add lettuce, fennel, candied pecans, rhubarb, and goat cheese.
Toss and enjoy!