For a long time, I didn't eat rhubarb. When I went to an organic farm school in Lake Placid as a boarder in 7th and 8th grades, rhubarb was on the menu endlessly. When you grow your own food in a cold climate, you make use of what thrives, and that meant rhubarb. Just cooked with a little honey, it was tart and tasty - for a while. But it appeared as dessert and breakfast over and over. And over.
So I avoided rhubarb for a long time, until recently. The first fresh fruit in May is hard to not take advantage of! But I no longer make it only rhubarb, but temper it with the sweetness of strawberries, no yet ready here, so I buy them from the store.
Barely simmered with a little water, delicious local honey, and a spoonful of minced fresh ginger, it makes a wonderful topping for my Greek yogurt in the morning. Roasted chicken with a dipping side of sauce for lunch. Goat cheese on thick bread with a spoonful of this jam is a treat in the afternoon. And rhubarb sauce on ice cream rounds out dessert.
First, wash the rhubarb and cut off the large leaves. The leaves are toxic, so I usually toss them in the trash. Slice into 1 to 2 inch pieces. Trim and slice the strawberries into quarters. Peel the ginger and mince.
2 1/2 cups sliced rhubarb
1 1/2 cups quartered strawberries
1/4 to 1/3 cup water
3 heaping tablespoons local honey or more to taste
2 teaspoons minced, peeled fresh ginger
pinch of sea salt
Place all into a saucepan and bring to a simmer. Stir until the rhubarb falls apart , usually about 7-10 minutes. Take care not to scorch the fruit - some fruits are juicier than others. If it looks dry, just add a little more water. Set aside to cool. Store in fridge. This makes about 3+ cups of Springalicious sauce.
A year ago: chilled chive and parsnip soup