Rhubarb Sauce

4 cups fresh rhubarb cut into 1/2 inch cubes

2/3 cup sugar

1/2 cup water

2 teaspoons grated lemon peel

In a saucepan, bring sugar and water to a boil. Add rhubarb and cook for 8 minutes or until rhubarb is tender and it begins to thicken. Remove from heat and stir in lemon peel.
This sauce can be used on pancakes, waffles, cake, yogurt, ice cream and more!



Sauteed Creamy Kohlrabi

1 large (or 2 small) kohlrabi peeled and cut into wedges, leaves and stem finely chopped

1 onion thinly sliced

3 Tablespoons butter

1/4 cup heavy cream

freshly grated nutmeg to taste

salt and pepper to taste

Cook cubed kohlrabi and onion in butter over medium high with lid on until tender, stirring occasionally. Reduce heat down low and stir in leaves and cook until wilted. Add in heavy cream and cook for a minute. Season with salt, pepper and nutmeg. Goes great with chicken, pork chops or over pasta.


Honey Roasted Turnips

any combination: ~12 turnips, radishes, carrots, parsnips, leeks, onions

3 garlic cloves

2 tbsp. butter, melted

2 tbsp honey

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

375 deg roast 20 minutes or until tender