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Rhubarb and Pak Choi Compote

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Rhubarb and Pak Choi Compote

By Brud Holland

It’s no surprise that more and more consumers are looking to support small family farms when it comes to purchasing their meat. Over the last few years, I have used some of the best chicken, beef, pork, eggs, turkey and ducks that I have ever used in my years as a chef. Every cut requires a different cooking technique. As things start to warm up outside, I start to move toward smaller, more tender cuts

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that are leaner and cook faster.

I’m not a year-round griller, but switching from long slow braising to stovetop searing lightens things up and gets me thinking about spring. I take shallots, garlic and a little frozen rhubarb that I’ve packed away and cook it down with some hydroponic pak choi (also known as boy choy or Chinese cabbage) from Finger Lakes Fresh to make a quick stir-fry “sauce” that’s great with just about any cut of meat. If it needs a little zing, simply add a tablespoon of Verjooz.

For a little spice, add a dash of locally made Karma Hot Sauce.

Makes 6 servings

1 tablespoon Sunrise Family Farm butter
1 tablespoon Regional Pantry sunflower oil
1 shallot, sliced thin
1 garlic clove, sliced thin
1 cup rhubarb, diced into 1⁄2-inch pieces
2 cups Finger Lakes Fresh hydroponic pak choi, diced into 1⁄2-inch pieces
1 teaspoon sugar
1⁄2 teaspoon kosher salt

In a medium hot skillet, add the butter, oil, shallots and garlic, tossing or stirring constantly until they begin to brown. Add the remaining ingredients and cook on high heat until the pak choi wilts and the mixture becomes “saucy.” Serve hot or at room temperature.

1 thought on “Rhubarb and Pak Choi Compote”

  1. Pingback: Rhubarb Pudding Cake : Edible Finger Lakes

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