Strawberry Rhubarb Cheese Spread
Soups & Sides
4 strawberries, minced (Ellis Family Farm)
4 oz. cream cheese
1 T + 1 tsp rhubarb compote (Ellis Family Farm)
1 large leaf basil (Nichols Farm and Orchard)
2 tsp honey
1 Baguette sliced into 1/2" pieces (Bennison Bakery)
1 stalk rhubarb, minced
1 tsp sugar
1 tsp oil
Mince Rhubarb and place in a small sauce pan along with oil and sugar. Stir to combine and simmer over medium heat until a puree consistency is reached. (Approx 5-10 minutes) Set aside to cool.
Place softened cream cheese in a medium mixing bowl. The best way to soften cream cheese is by leaving it out at room temperature. If you don’t have time to wait, you can soften it in the microwave. Just be sure to do it on a low power (start with 20 percent), and check it every 30 seconds or so. You don’t want it to melt!
Fold strawberries into softened cream cheese. Add compote, honey and torn basil. Mix well til combined.
Serve as a topper for your favorite baguette, bagel, or cracker. You can store any leftovers in a tightly sealed container in the refrigerator for up to a week. Enjoy!
What Kids Can Do: wash fruit, finely chop rhubarb, finely chop strawberries, tear basil, stir cream cheese mixture