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Rhubarb

 

The other day Steve, my photographer husband, had to shoot some rhubarb for a client. Since winter was still in the air, I wasn’t sure that I could find it. But, lo and behold, I found bright pink stalks stacked up at my local Whole Foods. Once he photographed it, I couldn’t let it go to waste. So, what does rhubarb say to me? Spring! Strawberries! Pie! But there really has been no sign of spring here in New York City – as March stilled its winds we still had snow in the air.

Besides, I really didn’t have enough rhubarb or strawberries to make anything significant. I cut what I did have into small pieces, added maybe a cup of sugar, a tablespoon or so of lemon juice, and grated a bit of fresh ginger into the mix. I popped it on the stove while we ate dinner and ended up with a lovely 10 ounce jar of rhubarb/strawberry compote that will be delicious over ice cream or yogurt, drizzled on roast pork or even on a slice of whole grain toast. But, most of all I had a taste of spring!

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Ramps herald it, but rhubarb really lets you know that spring has sprung.  Here you see me with my first batch of the season.  Although I have big plans for rhubarb chutney and strawberry-rhubarb jam, the first order of business is pie.  I had cut enough that we had rhubarb pie one night and strawberry-rhubarb cobbler the next.  For the pie, check my post of February 28, 2011 for the pastry recipe.  The filling is sliced rhubarb, a bit of grated fresh ginger, a sprinkling of ground cinnamon, a cup of sugar, and about ¼ cup of instant tapioca.  My lattice-top was a little wonky as I was speeding to get out to enjoy the last bit of warm spring sun with my glass of rosé.

 

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