Potluck Recipe #17: Strawberry-Rhubarb Compote with Mint

Rhubarb is one of those mysterious plants that makes one wonder how folks ever figured out the stalk was edible … and how many early gastronomes perished in the process. We will never know, but use of the plant is allegedly rooted in medieval Arab, Chinese and European medicine; yes, for more than 5,000 years it has been used as a laxative.

Most of us, however, know it for the sweet-tart taste of its crimson stalks, which is delightful under a blanket of pastry and a deep scoop of ice cream — so delicious, in fact, that rhubarb is often called pie plant. And this time of year, it grows like a weed in yards all over the Midwest.

As we all know, rhubarb is traditionally combined with strawberries. In the recipe below, strawberries team up with the mint to offset not only the vegetable's powerful tartness, but also its rather gray, mushy presentation once cooked. We enjoy this compote over ice cream, hearty toast, oatmeal and muesli. It is also divine over a simple pound or angel food cake -- a perfect end to an Open Arms potluck.


Strawberry-Rhubarb Compote with Mint

(Servings vary according to use)

1.5 lbs. of rhubarb
1 cup of sugar
2 tbsp. of Meyer Lemon juice (one lemon)
2 lb. of strawberries
4 tbsp. of mint


1. Cut rhubarb into 1-inch pieces.
2. Combine the rhubarb, sugar and lemon juice in a large, heavy-bottomed pan and cook until rhubarb is tender and just beginning to fall apart, about 20 minutes.
3. In the meantime, cut strawberries into thick slices and set aside in the large bowl.
4. When the rhubarb is tender, gently stir it and any syrup into the strawberries.
5. Allow the compote to cool completely before adding the mint.

Potluck Recipe #16: Roasted Asparagus

Aside from the exit of winter — in some states! -- we love spring for the arrival of asparagus. A member of the Lily family, asparagus is a bit of a natural wonder: although plants take three years to produce a harvestable crop, once they do, healthy spears will push their way out of the soil at an astounding 10 inches per 24 hours.

For all that rapidity, the little buggers are also nutrient rich, providing potassium, fiber, thiamine and vitamins B6, A and C. Best of all, they cook up tender, make a great side dish and lend an earthy sweet flavor to soups and salads.

We like ours roasted, as shown in the recipe below — a quick and easy side dish or, with the addition of the egg, center of the plate star.


Roasted Asparagus

(Serves 6 to 8)

2 pounds of asparagus
olive oil
kosher salt
freshly ground pepper


1. Place asparagus on a baking sheet in a single layer. Coat with olive oil and a liberal amount of salt and pepper.
2. Roast the spears in the oven — set at 425 degrees, with the rack in the top third of the oven — or on a grill for about 25 minutes, turning every so often, until the spears are browned. We actually prefer them a little charred!
3. Serve warm.

Alternatively, the spears can be wrapped in prosciutto prior to roasting. After roasting, they are quite tasty tossed with a moderate amount of balsamic vinegar or served with a fried egg or two on top.

Potluck Recipe #15: Austin's Fried Potatoes

Chef Austin brings us this week's recipe, a simple and delicious presentation of potatoes that's perfect for a brunch potluck benefiting Open Arms. The mix of nutmeg, cumin and coriander is the key to making this dish memorable -- the attendees of the Breast Cancer Ride kick-off event are still asking for this recipe weeks after Austin made it for them!


Austin's Fried Potatoes

(Serves 4)

8 to 10 baby red potatoes in 1/4-inch cubes
¼ cup vegetable oil or butter
1 medium yellow onion, sliced
1 yellow or green bell pepper, sliced
Ground nutmeg, cumin, coriander, salt and pepper to taste
½ cup parsley chopped (optional)


1. Melt butter in a pan over medium heat and then add the potatoes, cooking for a half hour or until soft.
2. Add the onions to the potatoes and cook until the onions are translucent.
3. Add the pepper and spices, and cook, stirring occasionally, until the potatoes are tender and golden brown.
4. Garnish with parsley and serve. Enjoy!

Potluck Recipe #14: Vietnamese Pho

Hot, delicious broth and fresh, julienned veggies make this potluck dish enormously satisfying.

Vietnamese Pho

(Serves 6)

4 quarts beef broth

1 large onion, sliced into rings

6 slices fresh ginger root

1 lemongrass stalk

1 cinnamon stick

1 tsp. whole black peppercorns

1/2 lb. bean sprouts

1 cup fresh mint leaves

1 cup fresh basil leaves

1 cup loosely packed cilantro leaves

3 fresh jalapeno peppers, sliced into rings

2 limes, cut into wedges

2 8-ounce packages dried rice noodles

1 lb. sirloin tip, cut into thin slices

1/2 tbsp. hoisin sauce

1 dash sriracha hot sauce

3 tbsp. fish sauce

1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon stick and peppercorns. Bring to a boil and reduce heat. Simmer, covered, for one hour.

2. Arrange bean sprouts, mint, basil and cilantro on a platter with jalapeno peppers and limes.

3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain and place equal portions of noodles into 6 large soup bowls, topping with raw beef. Ladle hot broth over noodles and beef. During the meal, pass platter with garnishes and sauces.

You can use diakon radishes, carrots, celery, cucumbers or zucchini for garnish. All veggies should be julienned thinly so they can be added raw and cook slightly when added to the bowl of soup.

Potluck Recipe #13: 7-Layer Bars

In honor of Lucky Number 7 Moveable Feast, here's a potluck recipe sure to bring you good fortune (or a least a crowd of hungry admirers).


7-Layer Bars
Adapted from The Brown Eyed Baker

(Makes 18 bars)

1 cup sweetened flaked coconut
8 tbsp. (1 stick) unsalted butter, plus 3 tbsp. for pan
9 graham crackers (5 oz.), crushed
1 cup finely chopped salted peanuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 14-ounce can sweetened condensed milk


1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Brush a 9×13-inch baking pan with melted, slightly cooled butter. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Brush with more butter.

2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.

3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

4. In order, sprinkle the peanuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.