Glazed Rhubarb

We eat a lot of rhubarb in my house: there’s a whole row of it (that I grew from seed) in our allotment.  We eat it fresh in the spring and summer, I freeze a lot of it diced up in 1 quart baggies, ready for recipes the rest of the year, and we give quite a bit away,  like last autumn, when I split one of the crowns and gave half to my yoga teacher, Ann. She’s very proud of how well hers has come on, and rightly so. Here’s a look:

picture of rhubarb shoots

Ann’s rhubarb in February

picture of rhubarb plant

one month later

Ann’s been asking me to suggest ways to use the small amount she’ll allow herself to harvest in its first year. This is one, which will serve 2 people who’ve had a reasonably big meal, or 1 person who’s quite hungy:

Ingredients:

1 Stalk Rhubarb cut in 4 inch long matchsticks  OR  several small young stalks. All pieces should be about 1/4 to 1/2 inch thick.
1 Tablespoon Butter
½ Teaspoon Minced ginger root
 1 Tablespoon Granulated sugar

Directions:

  1. Melt butter in small frying pan.
  2. Place rhubarb in pan; toss to coat.
  3. Add ginger and sugar; stir gently.
  4. Cover pan and keep heat low.
  5. In a few moments, sugar will be dissolved. Carefully turn rhubarb in the glaze.
  6. Cover and remove from heat.
  7. Rhubarb will continue cooking in its own steam, and should be meltingly tender after 10 or 15 minutes.

Serve arranged attractively on a bijou scoop of best quality vanilla ice cream. (Image added 19th May.)

Picture of glazed rhubarb on vanilla ice cream garnished with snipped sorrel

Here, I’ve also garnished the treat with snipped sorrel leaf.

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Eating seasonally, Recipes

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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