Rhubarb is one of those blink-and-you’ll-miss it foods. It’s really only in season the tail end of April through middle May, although I occasionally see it at the Farmer’s Markets in the fall. And I’m so jazzed that I saw it so many places at the market this weekend, because last year I couldn’t find it anywhere!
So here’s my ode to rhubarb. In my humble opinion, there’s nothing quite like it. I love the tart tanginess, the crimson color, and how it often cooks down to an unreal looking pink. It’s a fruit, but unlike most fruits, it’s very low glycemic (i.e. doesn’t affect blood sugars much).
You know when you think about lemons and your lips start to pucker? I could feel the same thing happening when I was cooking the rhubarb–you can almost smell the sour. This bunch cooked up more a yellowy-green color, as you can see in the picture. It must be another variety of rhubarb that is pink. And I’ll have to get my hands on some more, because I gobbled it all down and didn’t share with my husband.
You can, of course, add gobs of sugar to rhubarb and put it in a pie, or mix some into a strawberry pie. But I like making it simple and cooking the rhubarb down to a compote.
4-5 big stalks rhubarb
1/2 cup pineapple or chopped apple
sweetener, to taste
optional add ins: crystalized ginger, powdered ginger, cinnamon, etc.
Trim edges and leaves, discard. Slice rhubarb into 1/2 inch pieces (the smaller the pieces, the quicker it goes).
Combine 1/2 cup of frozen pineapple pieces or chopped apple. Add rhubarb and cook over medium heat. Cover partway, and stir every 2-3 minutes until the rhubarb dissolves.
Sweeten with a pinch of stevia, agave, or sugar.
This freezes very well, because it’s mush! Freezing is not going to change that any.
~from Cheryl’s kitchen ©2008. Please do not replicate without crediting/permission.