The rhubarb picking over the weekend has left me in a frenzied mood to cook it. One thing about eating seasonally, you are so excited to see the delicacies of each part of the season, that you eat them like crazy while you can, almost like you are trying to overdose on the memories of the flavors to hold you over until the next time. I read this article this morning and I really love the idea of a living protest, and making your life a sign for your beliefs.
I already mentioned the Rhubarb Cordial that we started on Sunday. I have decided that most batch recipes handle rhubarb in two pound increments....at least the ones that I am making. I measured carefully the two pounds for the cordial, but when you have loads of chopping ahead of you, eyeballing is just good enough! Yesterday I made a rhubarb lavender crumble. I cheat a little, because I use Cracker Barrels apple crumble topping. It is the best one that I've found, and have been yet to replicate it. I always pick up a few bags of it when we pass by one. hmmm maybe I should pinterest it, and see if anyone else has cracked the code to this oatmeal cinnamon goodness. And, yes I did just use pinterest as a verb.
I also took 2 1/2 pounds of rhubarb and simmered it on the stove with 3/4 cup of water, 1 1/4 cups of sugar, and a teaspoon of vanilla for about 45 minutes. This produced a lovely rhubarb compote that gave me three full pints. It is wonderful on toast, or my personal favorite swirled in oatmeal.
I am almost half through this first batch, and am searching for more new and interesting uses. How do you use rhubarb??
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