Guest Post from My Man's Belly
Spring’s Hidden Gem - Rhubarb
I’ve been reading Chow and Chatter for some time now and was honored when Rebecca asked me to write a guest post. Then my brain really kicked in and started taunting me with things like: What should I write? What would her readers like to see? Does anyone really want to hear what I have to say? Once my brain was done with the self-flagellation I was able to settle in to what I would write about.
A trip to the farmer’s market gave me all of the inspiration I needed. It’s rhubarb and strawberry season! If you’ve ever seen those pinkish red stalks (that kind of look like a really pretty celery stalk) and never knew what to do with them…I’m here to help.
Rhubarb is probably not something you want to sit down with and just start chewing on, it’s very tart. But when you mix it up with some of Spring’s fresh strawberries…now you’ve got something you can slather onto just about anything and give it a little zip of Spring.
Growing up, my mom always made strawberry rhubarb pie with a meringue crust. As I got older I realized why I liked it so much. I just liked the tart filling. Thus began my lust for rhubarb sauce. I eat it all by itself, which causes my husband to cringe while watching me slurp down the tart concoction. (He is not of the tart persuasion…he would be on the sweeter side of the coin.) But if there are any baked goods around, or pancakes, I catch him spooning it on very generously. While the rhubarb sauce is tart, when it’s put onto something sweet the pucker power of it is greatly diminished.
Makes approximately 1 ½ cups
Ingredients
- · 1 Pound Strawberries (hulled and quartered)
- · ½ Pound Rhubarb (sliced to ¼” – ½” pieces)
- · ¼ Cup Water
- · 3 Tablespoons Sugar*
Directions
- Add Strawberries, Rhubarb, Water and Sugar to a small saucepan. Cook ingredients over medium high heat until rhubarb is soft and falling apart. (This takes 20-30 minutes) Stir frequently to keep ingredients heated evenly.
- Remove from heat and let cool.
Serve by itself or over sponge cake, biscuits, toast, pancakes or even white fish.
*Or add more sugar to taste.
Oh YUM, you know I love this rhubarb treat! I miss the huge amounts I would get when clients at the cafe brought it to me, but I can drool over this dish, beautiful color too!
ReplyDeleteYou're right, rhubarb isn't normal in a dessert in my house, but with strawberries, things change a lot :)
ReplyDeleteSweet and colorful guest post Pamela and Rebecca!!
Have a great week,
Gera
Your blog looks beautiful, Rebecca!
ReplyDeleteLooks yummy, nice guest post rebecca
ReplyDeleteBeautiful! Love the intensified colour of red. Thanks for the recipe, Pamela and Rebecca :)
ReplyDeleteHave not tried rhubarb. Looks delicious. Hope to try this. Thanks for sharing.
ReplyDeleteThis looks delicious..love the colour too!
ReplyDeleteThanks,
ReplyDeleteI always mean to work with some rhubarb, but never get to it. I will now!
I am overjoyed that it is rhubarb season as well! I just made some rhubarb sauce myself and definitely found myself eating it with a spoon. How could you not?
ReplyDeleteI like rhubarb pie, but so often use rhubarb because of it's sourness. Recipe looks good though!
ReplyDeleteHi, never had rhubarb but looking at the photo it looks delish
ReplyDeleteThis is a great post, simple and yummy ;)
ReplyDeletemaking me homesick, so love rhubarb pie and this looks amazing! Thank you so much oh and Rebecca hope you have a lovely time with your parents!
ReplyDeleteThis looks really good. I will be honest, I have never tried rhubarb because it seems scary, just the sound of that. I think that makes me a bad dietitian, maybe? I really want to give some a try. One of my old coworkers always made stuff with it because his parents grew rhubarb, and I swear I never tried it because I was scared. Now I wish I did.
ReplyDeleteI love rhubarb. This sounds good!
ReplyDeletethanks for all the comments will pass them onto Pamela
ReplyDeleteLove Rebecca
I love rhubarb! There is something about the tang and sweet that you can't get with any other vegetable. Great post!
ReplyDeleteGreat guest post! I love rhubarb too and find myself stocking up on it and stashing it in my freezer:D
ReplyDeleteto tell you honestly i haven't tried a rhubarb yet... i have seen some posts about it lately so im intrigued... now i guess it's time for me to try
ReplyDeleteAh yes, rhubarb. You can't go wrong! But I like it pure with no berries, as Rebecca knows!
ReplyDeleteBut I might make an exception for this!
Nice guest post!
Sounds delicious and looks great! You chose the perfect topic, I like it! Can't wait for May--that's when the local farmers markets open here!
ReplyDeleteYes! Rhubarb! I made a huge batch of this and it's already gone. On toast, over vanilla ice cream, as a late-night snack all on its own. Except mine isn't nearly as pretty as this one but it is so good. Great guest post!
ReplyDeleteps) It turns into something extra special when you throw a vanilla bean into the pot.
I love rhubarb and this is a wonderful recipe! Great post!
ReplyDeleteThis is easy-have put rhubarb on my grocery list!!!
ReplyDelete