This week has been hot.
I went to Exeter for the Farmers Market yesterday afternoon and I nearly melted. Every time I’d walk up to a vendor words would just fail me. The world was too hot for complete sentences. It should not be 90 degrees in May.
However this change in weather means a change in produce. Rhubarb has been keeping me busy the last few weeks but it probably won’t be as bountiful very soon. In anticipation I ended up bringing home about four pounds of rhubarb.
Why would one person need so much rhubarb, you might ask?
First of all, rhubarb keeps really nicely frozen, so the bulk of the produce I got was chopped up and put into freezer bags. I’m addicted to the tart, sour patch kid flavor of rhubarb and I don’t want to get to October and not be able to use it at all. During crazy weather like this I can’t bear to turn on the oven, but the rhubarb is begging to become a pie – so I toss it in the freezer for a rainy pie friendly day.
I have some really exciting plans for rhubarb, most of the requiring some stove/oven action. But for today, I think I’ll stick to something sweet and cool. A few weeks ago at the Portsmouth Market I was starting to get really hungry at the tent I work. Divine Cuisine is right across from me and so I ran over and bought a Mango Lassi. It was sweet and refreshing and had plenty of good fat and protein in it from the yogurt.
It was that day I got the idea to make my own Rhubarb Lassi.
This recipe was sort of a shot in the dark at first. It took me three tries to get a drink that was sweet and yummy, while still having that strong rhubarb flavor. Just using raw or frozen rhubarb didn’t work, it ended up kind of chunky and stringy. Even my boyfriend made a point to say he liked it. Home run!
- 1 cup Rhubarb Compote (the same I used in the crepe recipe)
- 1 cup Plain Yogurt – I bought mine from the Brookford Farm pickup in Exeter
- 1/4 cup Whole Milk – As always, we get our milk every week from Huckins Farm
- 1/2 cup Ice Cubes
- 3 Tablespoons Raw Local Honey
- 1 teaspoon powdered Ginger
This is an easy recipe for a day that needs a little extra simplicity, as long as you have a little rhubarb compote kicking around. If you use straight frozen rhubarb I think you’d need to strain the pulp and maybe throw in a little bit of OJ to even everything out. All the ingredients go straight into the blender or food processor and are switched on high until you have a nice smooth consistency. I personally don’t mind a few ice cubes in mine, but a good blending will get it nice and satiny.
It keeps for a week or so, about as long as your yogurt would realistically keep. Enjoy!