Wednesday, May 19, 2010


Honestly, I love stewed rhubarb so much I can't believe I haven't posted about it yet. The flavor, a transporting blend of sweet and tart; the texture, smooth and cool or warm and soft; the appearance, sort of like, well, let's just stop there.

Last weekend the pusher at the Farmers Market talked me into buying the "old fashioned" variety which was more green than red, with fatter stalks. This in spite of the fact that the previous weekend I had given a total stranger a lesson on selecting rhubarb in which I instructed her to only buy the slimmest, reddest stalks. I came home with my bulky stalks, chopped them up and put them in the sauce pan with a soupcon of water, a dash of vanilla sugar, and half a vanilla bean that had been marinating in the sugar bin. Cooked over low heat until it was the perfect, smoothly soft, joy that I love so much.

It was the color of snot, but tasted excellent. I'm not convinced by the pushers' assertion that it's better than the modern, redder plant and it sure doesn't look as good. But I choked it down.

Here's how I've eaten it this week:

Over vanilla ice cream

With yogurt, flax and wheat germ for breakfast

In a smoothie (suggested by my sister)

With a spoon straight out of the fridge

OMG it is the absolutely best thing in the entire world.

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