because i switch houses in late spring for the better half of the year’s stay, essentially moving from city to country, there’s a lot of things on my to do list right about now. upon our arrival, the growing season greets me like a lion (tigress? 
) with what i have come to accept as my monster rhubarb patch. it’s heaving, “hello!” by the time we arrive. the little shop of horrors never failing to cross my mind as we roll up the driveway, boxes and cats in tow.
i’ve given up (finally) frantically trying to harvest all of it. it’s so vigorous that one year we tried to shorten the patch by two feet and the next year three came back in its place. there’s too much even if i were to give it away to everyone i know – perhaps this year i’ll simply hang a sign – free rhubarb, u-pick!
i’ll spend a good deal of time over the next couple of weekends concocting slightly more elaborate things with my rhubarb to be sure. but today i’m here to roar about the easy thing i do with much of it. after winter months in a concrete jumble it feels good to get the roof off of my head and my paws in the dirt, and this spring-time breakfast takes more time in the garden than in the kitchen. truth be told, that’s how most of the meals are around my digz throughout the harvesting season. as the first official post of this new series, this is how we chomp through a lot of that rhubarb up there, quick & dirty.
stewed rhubarb
- any quantity rhubarb
sweetener of choice to taste
fresh cream
- slice rhubarb stalks in half lengthwise, then chop crosswise into 1/2 inch pieces.
- add water to a saucepan just to cover the bottom by 1/2 inch. add rhubarb and bring to a simmer on medium heat.
- partially cover and let simmer until the rhubarb is very soft and it reaches a porridge like consistency.
- stir in sweetener to taste and continue to simmer on medium for a few more minutes.
- serve in a bowl, warm or cool, drizzled with fresh cream, a spoon, and a cup of hot tea.
this hardly seems a recipe i know, but so worth roaring about. have fun with the sweetener, honey is a perfect choice, maple sugar even better. best yet is the end of a jar of homemade jam. the one above has last year’s strawberry jam, and raw spun cream from a happy neighboring cow.
yes, it’s good to be back in the country again.
quick & dirty: a semi-seasonal series dedicated to the garden heady with harvest.
when you can skip the kitchen romance and get fresh food to plate – quick!
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Happy you are back in the country and looking forward to your summer posts. I am forced to buy, yes Buy, rhubarb as I haven’t been able to grow it out here:(
Not having rhubarb is sad, poor Pat! Having tons of rhubarb? Yay! But yes, that’s a monster-y dang lot! Welcome back to the country!
what i wouldn’t give for “free rhubarb, u-pick”, i only have 2 plants.
adding a vanilla bean to the stew is heavenly.
I love, love, love rhubarb but, like Pat, I have to buy it here. Had plenty when I lived in Ohio, tho. Stewed, in a pie, in muffins – all good.
looks so tasty. my recent rhubarb jam was a fail, but I’m not giving up. this looks like a good way to try again
thanks!
i did jam with the leftovers in the freezer from last year’s crop, augmented by a bit of fresh. after i replenish my chutney stash i’m trying this recipe.
yes do it!