Wednesday, May 18, 2011

It's Rhubarb Time!

by Deb (Hannah)

Here in Wisconsin, spring is off to a slow start, so my rhubarb hasn't been ready to pick until now. In the old days, grandma would hand me a stalk of rhubarb and a little bowl of sugar. What a treat, eating it raw! We always made an ice cream sauce, too. Which, BTW, is one of the recipes in Gertie Johnson's eCookbook, Cooking Can Be Murder, that just happens to be in the top 10 bestselling regional cookbooks on Kindle (the Gertie in me just had to brag).

But as I get older right along with my overachieving rhubarb, I want to find a more healthful way to serve it. So I went online, found this recipe, and will try it tonight. I'm debating whether to serve it with chicken or with duck. Either way, I think it's going to be yummy.

Rhubarb Mustard Sauce
2 cups rhubarb, chopped
1/2 tsp mustard seed
1/2 tsp dry mustard
1/4 cup red wine vinegar
1/2 cup onions, diced
1 tsp garlic, minced
1/2 cup maple syrup
2/3 cup mashed stawberries

Combine all ingredients, simmer until rhubarb is soft, about 5 minutes. Remove the rhubarb and continue to simmer the rest until syrupy. Add the rhubarb. Serve.

So tell me - do you like rhubarb? And what's your favorite way to eat it?
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