As a child I used to cut the rhubarb stalk in the garden, grab a bowl of sugar and intermittently chew the rhubarb stalk, dip it in the sugar and chew some more- Oh the delight!
Rhubarb is not very well known or readily available this side, so when I saw a bunch this week I pounced, rushed home and convinced the kids to try it 'a la my childhood'....what can I say..something must have been lost in the translation- the agony on those faces.
So I stewed it... sorry no recipe, just chopped the bunch up, almost covered with water. about 3/4 cup sugar and juice of a lemon, simmered slowly until soft, syrupy and rich in that delicious rhubarb colour.
Tried the kids again, this time rhubarb and ice-cream, a little more success, but no epiphanies.
There's a reason that in the 1400's, rhubarb was listed along with the valuables '...silk, satin, musk, rubies, diamonds, pearls and rhubarb.' ... stop laughing, its true.
So, tomorrow, homemade crumpets, rhubarb and cream for breakfast- I don't give up easily.
I adore rhubarb, in any shape or form. there used to be an English lady at the Milnerton Mkt who sold rhubarb tarts with pastry lattice. I could eat a whole one for lunch...
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