Rhubarb on My Own
When I told my mother-in-law that rhubarb costs $5.99 a pound on Fresh Direct, she was shocked. Apparently rhubarb grows like a weed. Todd and I hate the idea of having to tend a yard (we're apartment-dwellers) but then the idea of all these wonderful foods and herbs growing like weeds in my yard makes me want one so badly. My parents used to grow tomatoes and zucchini (or else a neighbor did) and I have fond memories.
By the time I came around to ordering some rhubarb it was down to $2.99 a pound (better). I wanted to really get a taste for what rhubarb is like, so I chopped it and cooked about a pound with 1/2 cup sugar stovetop in a saucepan. Stirred it until the rhubarb had given off enough liquid to keep the sugar from burning, then let it simmer for about 20 minutes. Last night we layered it with crushed graham crackers and barely sweetened whipped cream. (The new mixer's great. I put the chilled cream in the chilled bowl with the whisk attachment, put it on 6, then went to dress the baby. When I came back, whipped cream!) Todd really liked it; it's nice and tart even through all that sugar, and some of the bigger bits kept a little texture to them.
Chuck made his famous rhubarb pudding cake today. It starts out with the batter on the bottom and then rises to the top when you bake it. We have lots in our yard that actually came from Grandma Stoker's yard when we first moved here. Your dish sounds yummy too. Love to all, Linda
We leave on Monday for two weeks so will call before we leave.
Ooooh, that sounds awesome. I've ordered more rhubarb, so you'll have to send me the recipe.
That sounds really good. My grandma used to make strawberry and rhubarb jam.
It looks really nice as the dessert you described. I hope the local grocery store brings some in soon.
Thanks Kim