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!

About annamadeit

I was born and raised in Sweden, By now, I have lived almost as long in the United States. The path I’ve taken has been long and varied, and has given me a philosophical approach to life. I may joke that I’m a sybarite, but the truth is, I find joy and luxury in life’s simple things as well. My outlook on life has roots in a culture rich in history and tradition, and I care a great deal about environmental stewardship. Aesthetically, while drawn to the visually clean, functional practicality and sustainable solutions that are the hallmarks of modern Scandinavia, I also have a deep appreciation for the raw, the weathered, and the worn - materials that tell a story. To me, contrast, counterpoint, and diversity are what makes life interesting and engaging. Color has always informed everything I do. I’m a functional tetrachromat, and a hopeless plantoholic. I was originally trained as an architect working mostly on interiors, but soon ventured outside - into garden design. It’s that contrast thing again… An interior adrift from its exterior, is like a yin without a yang. My firm conviction that everything is connected gets me in trouble time and time again. The world is a big place, and full of marvelous distractions, and offers plentiful opportunities for inquiry and exploration. I started writing to quell my constant queries, explore my discoveries, and nurture my curiosity. The Creative Flux was started in 2010, and became a catch-all for all kinds of intersecting interests. The start of Flutter & Hum at the end of 2013 marks my descent into plant nerd revelry. I occasionally contribute to other blogs, but those two are my main ones. For sure, topics are all over the map, but then again - so am I! Welcome to my blogs!
This entry was posted in Cool plants, Food and Drink Recipes, Gardening and Landscaping and tagged , , , , , . Bookmark the permalink.

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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