A long ago gift of rhubarb plants, for my garden, from my father-in-law helped me get past my aversion. And so I gave the stalks a try.
Besides asparagus, rhubarb is another indicator that a long winter is behind us, and the world around will turn shades of new green and the days will be warmer and longer.
"Pie Plant" as rhubarb is affectionately known, is botanically a vegetable but 'swings both ways' as fruit & veg, and has edible stalks that vary in color from green to deep red (do not eat the leafs as they are toxic to humans). Believe it or not the green stalked have a more robust flavor...red just happened to become more popular thru the years...prettier I suppose.
Popular as a pie, a cobbler or crisp, stewed or as a jam, rhubarb stands up well to savory sides, salads and main course dishes. When the first stalks of rhubarb arrive at the Farmers Market I quickly get them home, chop them up, put in a pot with equal parts of sugar, a few dashes of cinnamon and ginger and a sprinkle of water to cook it all down until it is nice and jammy. Perfect on a slice of toast and even better on a scoop of vanilla ice cream. But after a conversation with Joel from Green Acres, at Green City Market this past week, I was inspired to go savory. The following recipe is the result.
Rhubarb Shallot Vinagrette*
Love, Dad
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