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!