I love rhubarb
It's unclear whether it's because of its taste .. or the nostalgia that surrounds it in my mind's eye
Growing up a farm kid .. rhubarb grew .. not in the garden .. but in the ditch on the other side of our gravel road
More times than not .. when it came time for my Mom to bake a fruity something .. it was my job to harvest
Off I'd go on my trusty 3-wheeler .. on a warm summer day ..
Fun to remember
The other day .. rummaging through the freezer in preparation for my move .. I realized I had .. not one .. but TWO bags of rhubarb from my parent's garden. I also remembered her saying .. “You'll not want to let this linger too long .. something about rhubarb in the freezer doesn't bode after a while”
Note to self
As I searched for a recipe .. I was surprised .. but then again not really .. by the number that essentially said .. add fruit to your bowl .. cover with sugar .. and .. well .. you know the ending
How terribly unfortunate .. that society's go-to is ..
Add more sugar
Like somehow it's assumed our taste begs it .. so engrained in everything that we've become used to it
It just doesn't have to be that way .. there's more to the taste buds than sugar .. with rhubarb .. yes .. a bit of sweet IS needed to cut the tart .. but we can do better in this marriage of sweet/sour compromise
As I'm experimenting .. I'm slowly learning to think differently ..
Instead of what sweetener can I use this time as a replacement .. I now ask .. what complimentary flavor combos can I add along side to keep if my taste buds engaged
I find I'm still satisfied .. but in a much different way
So when I started to read of ideas like adding wine .. or ginger while it simmered .
Now we're talking
This is a keeper .. Delicious and simple to make
I've mixed it with greek yogurt (just like Noosa!) .. used it to top yogurt soufflés (recipe coming soon) .. .. with protein pancakes .. on top of breakfast grains .. or with cottage cheese for an afternoon snack
Haven't tired yet .. but I bet adding a little to cold lemonade would hit the spot
One thing I learned in the process .. more a texture thing .. you'll want to watch yours as it cooks
If you prefer a more of a berry-like substance .. cook a bit less. If not .. cook it down a bit more.
Either way is wonderful!
~ Adapted from David Lebovitz
- ¾ cups water
- ¾ dry or sweet white wine (** We used Moscato .. since we cut the sugar, a sweeter wine seemed nice)
- 5 thick slices fresh ginger, unpeeled
- ⅛ -1/4 c turbinado sugar (** go on the lighter side here .. you can always add more when serving)
- ⅓ honey
- 1 lb (about 4 cups) rhubarb, trimmed and cut into 3-inch batons, about ½ –inch wide
- ½ pound strawberries, hulled and quartered
- In a medium size saucepan, heat the water, wine, ginger, sugar, and honey
- When the syrup is simmering, add the rhubarb and let it cook in the syrup until it’s just softened
- Remove from heat .. add the strawberries.
- When cool, pluck out the ginger slices.
% Protein: 5
% Carbs: 91
% Fat: 1