Spring has come and with it a bumper crop of rhubarb, the first crop of the year.
Rhubarb marks the beginning of a lot of great activities. Gardens are starting to show signs of life, the weather is getting warmer, and with it fresh produce for summer cooking! Rhubarb is the first canning of the year for me, making rhubarb and rhubarb strawberry jams. It also brings the first fresh “fruits” for desserts.
This time of year I tend to transition from the “heavier” winter cooking of roasts, hams, and comforting casseroles to the “lighter” cooking that comes with summertime. Stir fry is a staple for me, with the variety it offers for sauce flavors, veggies, and meats. I could confidently say you could eat the same dish every day and it would never have to actually be the same!
Rhubarb stir fry uses shrimp as the protein and bok choy, a hearty green for nutrition. I have substituted spinach and kale for bok choy and enjoyed each version. The rhubarb jam adds a bit of sweet and tart at the same time and pairs well with the shrimp. Simple to make, this unique recipe will easily impress at dinner without heating up the kitchen!
1 lb jumbo shrimp, peeled and devined
½ lb bok choy, coarsely chopped
½ c. Storandt Farms Rhubarb Jam
1 clove garlic, minced
1 tsp onion powder
1 tsp red pepper flakes
¼ tsp black pepper
Combine jam, garlic, onion powder, pepper flakes, and black pepper in a small dish. Brush over shrimp. In a large skillet saute shrimp and bok choy for 5 minutes. Serve over rice.
Serves: 4 adults
Original recipe from the cookbook Jammin’ in the Kitchen by Wendy Storandt