Spring Fresh: Try These Light Spring Recipes

(Page 4 of 4)

May/June 2003
By Susan Belsinger  
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Remove the custard cups from the hot water and cool on a baking rack. Serve warm or cool and refrigerate.

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Sauce:

If you have lemon balm, add a handful of the leaves to the rhubarb sauce along with the rest of the ingredients, and remove them before serving.

About 4 cups chopped fresh rhubarb (4 large stalks)
1/2 cup orange juice, preferably fresh-squeezed
1/2 cup sugar
1- to 2-inch piece vanilla bean, split lengthwise
Few dashes fresh grated nutmeg

Scrub the rhubarb, trim the ends, and cut lengthwise down the center. Cut into 1/4-inch slices.

Combine rhubarb, orange juice, sugar, vanilla bean, nutmeg, and herbs if you are using them, in a large heavy-bottomed, nonreactive saucepan and place over medium high heat. Stir, cover, and bring to a simmer, which will take just a few minutes. Remove lid, stir well, reduce heat to medium. Cover and cook for 5 minutes. Remove lid and stir.

The sauce should be about the consistency of a thick soup. If you want it thicker, cook it a few minutes more with the lid off. Remove the herbs and vanilla bean pieces before serving. Serve warm or at cool room temperature.

To the market: shopping list

Produce

• 2 russet potatoes
• 11/2 pounds asparagus
• 1 shallot
• 1 bunch chives
• 1 bunch parsley
• 2 leeks
• 3 bunches spring greens
• 1 head garlic
• 1/2 pound fresh mushrooms
• 1 bunch lemon balm
• 1 bunch rhubarb, about 4 large stalks
• 2 oranges
• 1 lemon

Dairy

• Unsalted butter
• 1 quart milk
• 4 extra-large eggs
• Parmesan cheese, preferably Parmigiano Reggiano

Dry Goods

• Vegetable or chicken stock
• Stone-ground cornmeal or prepared polenta

Staples

• Salt
• Pepper
• Extra-virgin olive oil
• 1 vanilla bean or vanilla extract
• Sugar
• Nutmeg

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