Saturday, July 13, 2013

A "recipe"

It isn't much, of course...

In a clean mid-size saucepan, combine
  • ½ lb chopped rhubarb
  • ½ lb strawberries
  • tbsp minced fresh ginger
  • sugar to cover (I didn't measure it. Don't be afraid: rhubarb is powerful tart)
  • water to wet sugar (< ½ c)
Apply medium heat, stirring occasionally. Bring mixture to boil, and reduce to simmer. Continue occasional stirring, until desired reduction.

I call it (for fun) “strawb’inger’barb’alade”, but, basically, it's spiced jam. What more does one need? Serve with breakfast pastries or icecream or cream tea or... The possibilities are, as Zombo says, endless!


Paul Stilwell said...

Sounds nice! Will have to give it a try.

Do you ever eat rhubarb raw (with no dipping it in sugar)? If you find a tender stalk, it's good!

Belfry Bat said...

Raw? No. I have this... thing... about oxalic acid. Purely psychological, I'm sure. Trying to remember where I've seen rhubarb wild... mostly about Hometown Suburb, where it's also in the garden. Or out of a train. It's impractical to leave a train for to harvest wild rhubarb, even if said rhubarb is also host to wild turkeys.

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