BarBarBar BarBarBar Rhubarb – not just a “pie plant”!

Every year in early summer, there comes the day when I walk through the produce section and suddenly see the pretty, red, familiar stalks. And every year, resistance is futile. They are coming home with me! Here in the US, rhubarb is usually paired with strawberries. Now, there is nothing wrong with that, but I believe rhubarb really has no need to share the spotlight with anyone else. Acknowledging the fact that most people, including yours truly, feel the need to temper its tartness somewhat, this vegetable (yes, it’s true – it really is a veggie) provides us with vitamins C and K, and is shock full of potassium, calcium and fiber. Aside from the sugar, it’s really quite the nutritional boost! Like asparagus and garlic spears – in its own way, rhubarb signifies summer in our house. In my native Sweden, rhubarb compote (rabarberkräm) is an essential treat in late spring. My kids like to eat it for breakfast and snack too. This is how you make it:

1 quart fresh or frozen rhubarb, sliced
4 dl water
1 dl sugar
3 tbsp potato starch

Clean and cut the rubarb in small pieces. If the skin is tough, peel if first. Bring sugar and water to boil. Add the rhubarb and cook until soft – about 3 – 4 minutes. Dissolve the potato starch in a little cold water. Remove the pot from the heat. Slowly add the water/starch mixture while continuously stirring. Once thoroughly mixed in, put back on the stove and bring to a quick boil. Pour into serving bowl and sprinkle a little sugar on top. This will prevent an unappetizing skin from forming on the surface. Let it cool. Serve cool or cold with milk or half- and-half. Trust me – it tastes just like summer!

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About annamadeit

Born and raised in Sweden, my aesthetics and outlook on life are strongly shaped by a culture rich in history and tradition. I care a great deal about environmental responsibility, and my aesthetic reflects the visually clean, functional practicality and sustainable solutions that are the hallmarks of modern Scandinavia. I was trained as an architect at the University of Cincinnati and as a color specialist at the Scandinavian Colour Institute in Stockholm. I'm obsessed with plants and gardens, and aim to take my skill set a step further by designing gardens as well as interiors. As someone so aptly said: " Architecture is the skin that separates the exterior from the interior". So true - you can't successfully focus on one without incorporating the other. I'm also an avid cook, and I love to ski. In addition, I put time and efforts into trying to rectify things that I feel are wrong in my immediate community. As you will see, The Creative Flux will touch on all these things, and more. For sure, it's all over the map, but then again - so am I! Welcome to my blog!
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4 Responses to BarBarBar BarBarBar Rhubarb – not just a “pie plant”!

  1. foodieboomboom says:

    Yum I love rhubarb! I tend to stew it with ginger and keep a stash in the freezer for the off season 🙂

  2. The traditional English way to serve it, and the way my mom used to do it when we were young, was to serve rhubarb with slightly sweet custard. Yummmmm!

    • annamadeit says:

      Mmmm… never had that either – that sounds yummy! Maybe we should have a rhubarb-themed potluck to see what everyone brings in? So far, both your and foodieboomboom’s comments indicate that I’m missing something! Exciting with new ways of eating old foods!

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