This rhubarb strawberry compote is so, so good. I think it is a perfect beginning to Easter Morning, or any weekend morning for that matter! It is as easy as it is lovely and delicious.
1 c. chopped rhubarb
1c. sliced strawberries-fresh are best but frozen will work fine
1/2 c. sugar-I used evaporated cane juice, but I have used honey with good results too
1/8 c. water or orange juice
Place everything in saucepan over medium heat and and let simmer until rhubarb is soft. This will thicken slightly while cooling. It can be used for waffle, french toast, crepes, or even as a cheesecake topping!
Arugula Pesto Potato Salad
4 C. Arugula
2 garlic cloves
1 tsp celtic sea salt
1/2 c extra virgin oil
Place all ingredients in food processor or blender and process until well blended. If you are new to the peppery bite of arugula, you can make your pesto from 2 cups of arugula and 2 cups of spinach. You can also add parsley if desired.
After making the pesto you can use it in your favorite way or try this delicious variation of potato salad.
6 large potatoes boiled whole, then peeled and diced
4 scallions chopped
2 cups mayo
1/2 cup of your favorite mustard
1/2 cup arugula pesto
Mix all together and chill, then enjoy. Makes a great accompaniment for ham sandwiches.
This pesto is also great on warm pasta, used for garlic bread, stirred into pasta salad or as a topping for baked potatoes. Let us know your favorite way to use Arugula Pesto. We love to try new things!
We hope you have a great Easter weekend and that you have a chance to serve one of these recipes to the people you love!