Rhubarb Sauce & Chive-Topped Focaccia

At our recent open house, 2 recipes jumped out.

You’ll really like the sweet’n’tangy Rhubarb Sauce, topping angel food cake or some
other plain cake, or going on vanilla ice cream.

Rhubarb Sauce (from Simply in Season)

4 cups rhubarb (chopped)
1/2 cup honey or 1 cup sugar
1 Tbsp. tapioca
1 tsp. ground cinnamon (optional)

Combine. Let stand for 10 minutes or until some juice forms. Heat slowly to boiling.
cool and serve. Or try stirring in sliced strawberries or raisins and serve for breakfast or
as a side dish, in place of applesauce.

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For an interesting bread/pizza addition, try this
Chive-topped Focaccia (from Simply in Season)

1 cup warm water
1 Tbsp. active dry yeast
Combine in a large bowl, stirring until yeast dissolves.

1 cop whole wheat bread flour
2 Tbsp. olive oil
1 1/2 tsp. salt
1 Tbsp. sugar
Mix in, stirring until smooth.

1 3/4 - 2 1/4 cup bread flour
Add enough additional flour to make a stiff dough. Knead 8-10 minutes until elastic.
Place in greased bowl, turn to grease both sides, cover with a damp cloth, and allow to
rise until doubled in bulk, 45 minutes.

Handful finely-chopped basil
Fold into dough, kneading only as much as needed to distribute evenly. Cover and let
dough rest 10 minutes. Pat and stretch to fill a greased 10x15-inch jelly roll pan. Lightly
rub top of dough with olive oil. cover lightly with a damp cloth. Let rise 10 minutes.
Top with chopped chives and bake in preheated oven at 450 degrees until the crusst is
lightly browned, 12-20 minutes. If bottom gets brown before top is done, finish under the
broiler. Serve immediately.

Serve with a green salad for a light summer meal. Try other toppings: pesto, sun-dried
tomatoes, olives, mushrooms, halved cherry tomatoes.