Rhubarb has been taking center stage in the house this week. First we attempted to eat it as part of our mystery food challenge. Which led to mixed results and a potential case of food poisoning. Fortunately no kids were harmed, but they did learn some important lessons, namely that rhubarb 1) isn’t to be eaten raw, and 2) is effective as a sword when battling with your siblings post-breakfast.
After a few too many instances of needing to wrestle warped rhubarb out of small, maple syrup-sticky hands, I decided that a better fate than bruising and the eventual trash bin, would be to roast it with a sprinkling of vanilla sugar alongside some fresh organic strawberries.
There is no better pairing, in my mind, than strawberries and rhubarb. The only combination that comes close is Roquefort + baguette + a sip of red wine all sloshed together in one decadent bite. I have my Stepdad and the country of France to thank for that one. I’m not sure to whom I owe my thanks for strawberry rhubarb, but I’m sure that he or she would be pleased at passionate response it’s gotten over the years.
My favorite use is strawberry rhubarb pie, but I generally leave all pie making to the pie experts. I made it once for a dinner party, and it wasn’t a hit. My crust was lackluster, and Rodney was convinced that in general, rhubarb is a weird fruit to make into dessert. “Vegetable”, I corrected him. “Exactly”, he said, reaffirming his point that dessert and vegetables shouldn’t co-exist.
I disagreed, but regardless, soggy crusts don’t have a place at my table. So I make jam.
I’ve admitted to the fact that I’m scared of making jams and other foods that are have long shelf lives, but throwing some fruit into an oven with some sugar, letting it roast in its own juices and calling it jam? That I can handle. The maximum time it spends in the fridge is a week because we eat it as soon as we make it. No pectin, no boiling of sealed jars. It’s a win win for everyone.
Roasted strawberry rhubarb has so many applications. Don’t get me started with Greek yogurt. I’ll stir it into the yogurt as is…8 comments