Monday, July 11, 2011

Stewed Rhubarb

For some, the first harbinger of spring is the ramp. For me? Rhubarb.

Alone, this stalks of this fruit (yes, it's been one since 1947) are super sour. Instead, I slice them up into thick coins...

Add the slices to the pot

Add a bit of sugar (about 2 tablespoons for 10 stalks) and bring the mixture to a boil. Reduce the heat to low and gently cook until it turns into a mush that looks like this.

I'll eat this alone, atop Greek yogurt, spread on almond butter on toast, or atop goat cheese on a crostini. It's also a fun alternative to applesauce (albeit a bit more tart). Oh, and it's great for making strawberry-rhubarb pies and crisps!

What do you like to do with rhubarb?

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