Sunday, May 2, 2010
Today was a beautiful spring day with the sky an intense blue graced with soft clouds and a gentle breeze. For the first time, I could smell the freshness of the bay's water while I drank my morning coffee on the porch. The various blossoms are at their peek and the tiny wildflowers are racing to grow while the the sun can still reach them before the tree's leaves will completely block its rays. Not only wildflowers are sprouting everywhere, but so is the rhubarb. While they say the leaves, which are already the size of baby elephant ears, are poisonous, the stalks are just right for making a deliciously tart sauce. In anticipation of a dinner engagement on Tuesday with a couple of friends, my neighbor gave me 6 stalks to try with her recipe.
I love how tastes can trigger memories. With the first sample came a vivid childhood memory of eating a much more sour sauce poured over ice cream. It was just one of the treats our garden had to offer each summer. Dad had delighted in producing rows of rasberries and grapes just so we could go out every evening after dinner and have a nibble. That first sampling of the sauce also reminded me of the sundaes we would get while vacationing in the Dolomites (Tabarel at San Vigilio di Marebbe), but this time the fruit was a hot rasberry sauce. I had planned on making an apple pie for dessert, but I've definitely decided, it will now be hot rhubarb sauce over vanilla ice cream. The sauce would actually also be very good as a "contorno" of a pork roast, but maybe that would be more appropriate in the winter. The sauce is now made and stored in an air tight container and will wait in the refrigerator for Tuesday when I'll heat it up again.
So here's the recipe:
3c rhubarb chopped in 1/2" slices
3/4c sugar
1/3c water
2T orange juice
1/8t cinnamon
optional: 10-12 raisins ( used dried cranberries)
(I also added about 6 sliced strawberries I had in the frig)
Bring water & sugar to boil.
Add orange juice.
Stir in rhubarb, raisins and strawberries.
Return to boil.
Lower heat & cook for 5-10 minutes, stirring often.
Remove from heat and add cinnamon.
Enjoy!
Today was a beautiful spring day with the sky an intense blue graced with soft clouds and a gentle breeze. For the first time, I could smell the freshness of the bay's water while I drank my morning coffee on the porch. The various blossoms are at their peek and the tiny wildflowers are racing to grow while the the sun can still reach them before the tree's leaves will completely block its rays. Not only wildflowers are sprouting everywhere, but so is the rhubarb. While they say the leaves, which are already the size of baby elephant ears, are poisonous, the stalks are just right for making a deliciously tart sauce. In anticipation of a dinner engagement on Tuesday with a couple of friends, my neighbor gave me 6 stalks to try with her recipe.
I love how tastes can trigger memories. With the first sample came a vivid childhood memory of eating a much more sour sauce poured over ice cream. It was just one of the treats our garden had to offer each summer. Dad had delighted in producing rows of rasberries and grapes just so we could go out every evening after dinner and have a nibble. That first sampling of the sauce also reminded me of the sundaes we would get while vacationing in the Dolomites (Tabarel at San Vigilio di Marebbe), but this time the fruit was a hot rasberry sauce. I had planned on making an apple pie for dessert, but I've definitely decided, it will now be hot rhubarb sauce over vanilla ice cream. The sauce would actually also be very good as a "contorno" of a pork roast, but maybe that would be more appropriate in the winter. The sauce is now made and stored in an air tight container and will wait in the refrigerator for Tuesday when I'll heat it up again.
So here's the recipe:
3c rhubarb chopped in 1/2" slices
3/4c sugar
1/3c water
2T orange juice
1/8t cinnamon
optional: 10-12 raisins ( used dried cranberries)
(I also added about 6 sliced strawberries I had in the frig)
Bring water & sugar to boil.
Add orange juice.
Stir in rhubarb, raisins and strawberries.
Return to boil.
Lower heat & cook for 5-10 minutes, stirring often.
Remove from heat and add cinnamon.
Enjoy!
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