Hot summer days call for simplicity.
I came home last night after a long day and unloaded my groceries. My task list for the night was daunting: clean the floors, do all laundry, clean kitchen, unload dishwasher, make dinner, pack lunches…
We have guests coming this week and life is a bit of a juggling act.
I thought of making rhubarb muffins, oat bars, vinaigrette…and all sounded a little daunting at 10 p.m.
I picked up the rhubarb in my fridge and gave it a shake. It was already starting to go limp. I moved towards the garbage and stopped. I bent a stem. Still fresh.
So I did what I do best, I kept it simple, took my dad’s lead, and made stewed rhubarb.
Most stewed rhubarb recipes call for a hefty amount of sugar but I went without. I used a bit of stevia, lemon juice and cinnamon to sweeten it up.
I loved that the bittersweet flavour really shined and the texture of the rhubarb was perfect.
You could easily blend this into a compote, but I kind of fell in love with the stringy texture.
This recipe is great because it’s fantastic on its own but can be used many more ways:
- With oatmeal
- As a base to a crisp
- With ice cream (or coconut bliss)
- As a sweet vinaigrette with balsamic and dijon
- Blend with maple syrup and reduce for a perfect pancake topping (I love this)
- Cube Rhubarb
- Place in big pot
- Cover with Water
- Bring to a boil
- Simmer for 30 minutes or until tender
- Shred with fork
- Add stevia, splash of lemon and cinnamon