Serve over biscuits or ice-cream. The may be strawberries in your box next week, and the rhubarb will keep will in the fridge in a plastic bag with a bit of hydration

Balsamic Rhubarb Compote

• 3 tablespoons balsamic vinegar
• 2/3 cup sugar
• 3/4 teaspoon grated peeled fresh gingerroot
• 2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid

In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature.

Open-Faced Rhubarb Tart

• 1 cup plus 2 tablespoons all purpose flour
• 1/4 cup plus 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
• 1/2 to 2 tablespoons cold water
• 1/4 cup whole blanched almonds
• 1 1/4 cup rhubarb (preferably about 1 1/3 inch wide)
• 1/4 cup apricot preserves, melted and strained

Make crust: Whisk together 1 cup flour, 1 tablespoon sugar, and salt. Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 1 1/2 tablespoons water and stir with a fork until incorporated. Gently squeeze a small handful, it should together without crumbling apart. If it doesn’t, blend in remaining 1/2 tablespoon water. Turn dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat.  Gather dough and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.  Roll out dough between sheets of wax paper, 2 overlapping sheets each for top and bottom, into a 12-inch round and chill until firm, about 15 minutes.

Make a filling: Pulse almonds with 2 tablespoons sugar and remaining 2 tablespoons flour in a food processor until finely ground (be careful not to grind to a paste.) Cut rhubarb crosswise, holding knife at a 45 degree angle, int 1/4 inch thick slices.

Assemble tart: Preheat oven to 375 F. Remove top sheets of wax paper and invert dough into a large baking sheet, then remove remaining wax paper (now on top). Fold edge of crust in to form a 1/2 inch border, pressing to seal to bottom crust. Spread ground almonds over crust (except border). Top with rhubarb, overlapping slices and arranging them decoratively. Score edge of crust decoratively, then chill tart 15 minutes. Sprinkle remaining 1/4 cup sugar evenly over rhubarb and bake in lower third of oven until crust is golden brown on edge and rhubarb is tender, 35 to 45 minutes. Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly.

2-3 green garlic spears, cut finely

Separate the bok choy into stalks. Wash in and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2-inch-long pieces. In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant. Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green. Restir the broth mixture and swirl into wok. Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables. Serve immediately.

5 large tomatoes, whole, not cored or cut in any way

Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Re-season before use.