Tag Archives: Peach

Rhubarb-a-rama

It’s spring in the Pacific Northwest, and that means rhubarb! Everyone knows strawberry rhubarb pie and rhubarb compote, so we thought we would try an off-the-beaten-path rhubarb recipe. Here are two versions of rhubarb-peach chutney- the savory version will work perfectly with chicken, while the sweet version will make an excellent spread on toast or a sweetener for yogurt and granola. rhubarb

Rhubarb and Peach Chutney

Ingredients

  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 2 cups coarsely chopped fresh rhubarb
  • 2 cups peaches, peeled, pitted and chopped
  • 1/3 cup chopped yellow onion
  • 1/3 cup raisins

*For a purely sweet chutney, omit garlic, cumin, pepper flakes, and onion peach

Directions

  • In a large pan, combine the sugar, vinegar, garlic, cumin, ginger, cinnamon, cloves, and red pepper flakes. Bring to a boil, then reduce heat and simmer, uncovered, for 2 minutes or until sugar is dissolved.
  • Add rhubarb, peaches, onion, and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.
  • Cool completely. Store in refrigerator. Serve with chicken, or if making a sweet chutney, serve on toast or mix with yogurt.

 

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Peach Goat Cheese Tart

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Ingredients:

  • 1 cup all purpose flour
  • 2 tbsp brown sugar
  • 1/4 tsp salt
  • 6 tbsp cold, unsalted butter, cubed
  • 3 oz cold, plain goat cheese, cubed
  • 2 tbsp cold heavy cream
  • 4-5 donut peaches, sliced
  • 2 tbsp honey
  • 1 tbsp cold butter, cut into thin slivers
  • 1 tbsp coarse sugar

 

Directions:

  • In bowl of food processor, combine flour, sugar and salt. Pulse until well blended. Pulse in butter and goat cheese until the mixture resembles coarse crumbs. Pulse in cream until the dough begins to clump. Press the dough into a flat disc, wrap and refrigerate until firm; at least one hour and up to 2 days.
  • Preheat oven to 400°F. On a floured surface, roll out dough into a 14-inch round (approx). Arrange on a parchment-lined baking sheet. Fill the center with the peaches and drizzle with honey and dot with butter. Fold up sides, over peaches, pleating them as you work around the crust, leaving fruit uncovered in the center. Sprinkle pastry with sugar.
  • Bake in the bottom third of oven until the pastry is golden brown and filling is bubbling, about 25 to 35 minutes. Serve warm the day that it is made.
  • Enjoy!