These days I’ve opted for simple in the kitchen whenever possible. Dishes that I can make with one hand while holding the baby with the other (I’ve almost mastered cracking an egg with one hand). Meals that are vibrant but don’t require a lot of time in the kitchen. Baking only on days when the temperature outside is low (so really, very little baking). The summer heat combined with this season of motherhood insists on simple and so, I oblige.
As I write up this recipe (perhaps not so much a recipe as a suggestion of items to put into a pot), my second crop of rhubarb is well on its way. Given the small space of my backyard and the lack of sun for half of the day, a decent harvest grows of smaller and more delicate stalks. It helps that squirrels and young children are not interested in touching it like they are the raspberry bush.
Stewed rhubarb is truly a seasonal delight. Mottled red-green stalks break down into a modest pink jam-like spread. My favourite way to enjoy stewed rhubarb is to eat it like applesauce, served warm. This is the way that my children enjoy it as well. For most people though, it is not necessarily the star of the show as it can be bitter. Add it to your granola or to flavour plain yoghurt. Use it is an ice cream topping. Spread it on top of warm, buttery toast or a scone. It is truly a seasonal delight!
Time: 30 minutes
5 cups (1150g)
½ cup (100g) granulated sugar
2 tbsp water
1. Remove and discard the leaves. Wash the stalks and roughly cut crosswise into ½ inch pieces.
2. Combine all ingredients in a large saucepan and stir with a wooden spoon. Cook at medium heat and continue stirring every couple of minutes until the sugar is dissolved. Reduce the heat to low and gently cook for about 15 minutes. The rhubarb will lose its shape. Taste some on your spoon. Is it sweet enough? If not, add some more sugar.
3. Store in a glass container for up to 5 days.