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:
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:
|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.|
|½ Teaspoon||Minced ginger root|
|1 Tablespoon||Granulated sugar|
- Melt butter in small frying pan.
- Place rhubarb in pan; toss to coat.
- Add ginger and sugar; stir gently.
- Cover pan and keep heat low.
- In a few moments, sugar will be dissolved. Carefully turn rhubarb in the glaze.
- Cover and remove from heat.
- 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.)