There is a rather large rhubarb plant growing in our unkempt and ramshackle garden. Its kind of funny, but I don't actually remember planting it. Maybe its something Hubs dug up and transplanted, because I certainly did not put it there. However it got there, it is thriving. Neglected but thriving. And since I did not plan its presence in the garden, I didn't really have any plans for its use either. It just sits there getting bigger and bigger by the day. And every time we happen to be in the garden together, (which is not very often) Hubs says to me, "We ought to do something with that rhubarb." I must say, I find this a little annoying, because I know what he really means is "you ought to do something with that rhubarb." I point this out to him of course, along with the fact that there are two small helpless people who still need my attention for most of the day and the related laundry and mess they keep creating that I have to keep on top of, and just where am I supposed to find the time to figure out what to do with the rhubarb? At which point he shrugs and just says "it seems a shame for it to go to waste."
Now, I should explain that that particular sentence is like Kryptonite to a Dutch woman. Of course now I can't let it go to waste. What kind of a horrible person would I be if I wasted free rhubarb? So use it I must. But I will be grumpy about it while I do. Or at least just a tiny bit passive aggressive.
So this afternoon, while my very kind mother had the Little Dude for the afternoon, and my poor sick baby (summer cold, nasty cough, general unhappiness) was sleeping, bless his boots, I finally trudged begrudgingly out to the garden and cut myself a basket of rhubarb stalks. They are very pretty I must say, but still mystifying. I know there is a whole internet full of recipes out there, but you'll remember that I was feeling somewhat surly about the rhubarb to begin with and so could not muster the enthusiasm for a web search. I remember my mom making an amazing rhubarb cream pie when I was a child, but the baby was only going to sleep for about another half an hour and pie seemed like biting off more than I can chew in that small amount of time. Also, I'm very unsteady in my pie-making skills. I really need to work on my crust. Then I remembered my mom also making a nice sort of rhubarb sauce that we used to pour over custard or tapioca or something like that when I was little. And since she is only a phone call away I quickly rung her up and got the recipe. And of course it is fabulous and could not be easier (oh that mom of mine) so I thought I should share it with you here.
Quick Rhubarb Sauce
4 cups of chopped rhubarb stalk
a handful of raisens
1/4 cup of packed light brown sugar
Yep, that's it. Three ingredients. Toss 'em in a saucepan. Stir them up a bit and put it over low heat to cook. Soon it will start to simmer. Don't add any water or anything as the sugar helps to break down the rhubarb (and make it sweeter of course). Let it simmer gently (not boil) over the low heat for about 15 or 20 minutes. Until it looks like this.
See how it gets all broken down and saucy. Perfect.
And that's it. You're done. Serve it in a pretty containter and call it dessert. You can eat it on its own, or pour it warm over ice cream (heaven), or your favourite frozen non-dairy treat. I'm going to have some on my oatmeal tomorrow morning too. Also, I'll bet this'd be a really nice add in to some other type of baking. Jam cake anybody? I'll keep you posted.
Here's something you can do with the Rhubarb for the adults:
Rhubarb Martini
1.5 ounces vodka
3 ounces sweetened rhubarb reduction mush
Shake it, strain it, drink it
Rhubarb Reduction Mush
8 cups chopped rhubarb
4 cups water
2.5 cups sugar
Cook the rhubarb and water till it turns to a tart mush. Stir in sugar. Let cool.
(Tip: The lady who made this for me did not leave any rhubarb pulp in the martini. She strained it out before she added it to the martini glass)
What my friend has read about this drink, is that you can muddle some of the cooked rhubarb at the bottom of the martini shaker just before you mix up the whole drink. when you pour the drink into your glasses just put a strainer over the drink to catch any large bits of rhubarb and you will add a really pretty colour to the drink.
Posted by: Alyssa | 08/24/2012 at 10:35 PM
Dear Andrea, I love rhubarb and have a number of good recipes, one has beaten egg white in it and becomes a lovely mousse. Lemon rind added for flavour. You also cook it with a little water and sugar, then just serve it by itself for dessert. Strawberry and rhubarb pie is a B.C. favourite. Just let me know if you want some recipes.
Posted by: ineke | 08/26/2012 at 12:30 AM