image courtesy of ksbuehler on flickr
I love rhubarb. In fact, on our first CSA pick-up there was some little tiny rhubarb stalks included and I snacked on rhubarb on the drive home.
With the remaining rhubarb (which wasn’t much) I made a simple stewed rhubarb dessert reminiscent of what my mother used to make with rhubarb when we were kids. She often times mixed it with frozen (then thawed) strawberries. Who can deny the strawberry-rhubarb companionship is a match made in heaven.
So, when I tasted this rhubarb dessert on it’s own it was amazing. Then I thought that it would be tasty over ice cream. Yeah … I know, who wants rhubarb on their ice cream?! I do.
- 2 cups fresh rhubarb, sliced
- 1/4 cup sugar
- 1/4 cup water
Bring to a simmer in a saucepan. Let cook until rhubarb has softened. It’ll become this beautiful light pink color.
You could have this warm over vanilla coconut milk ice cream and a granola crumble.
You could chill this and eat it as a dessert – kinda like a new take on applesauce, but with rhubarb.
You could take the cooked mixture and blend it more smoothly to get a real sauce and the sky’s the limit really.
The next time I have rhubarb (which I am hoping is soon!) I’ll make this and take a picture. You know me and my picture taking skills …