Okay Okay, so every man and his dog has already written their bit about rhubarb, blah blah blah and your probably all thinking well the slow poke’s bringing up the rear and I’ve missed the boat on this one… BUT wait a minute, I just ran by a couple of supermarkets and they had plenty of the bright red stalks begging for attention. So just hold your horses and pucker up kiddies rhubarb ain’t going nowhere!
2 lbs rhubarb cut into 1/2 inch pieces
1/4 cup sugar
2 tbsp butter
1 tsp lime zest
throw everything into a pot and heat gently until sugar and butter and rhubarb breaks down BUT does not turn to mush and still has some definition in the pieces. YUM YUM YUM.
I’m still bummed the mystery plant did not turn out to be this delicious stuff.
Pickled Rhubarb (adaped from Johnny Iuzzini)
1 lb rhubarb sliced 1/4 inch thin
1/2 cup sherry vinegar
1/2 cup rice vinegar
1/4 cup honey
1/4 cup water
2 star anise
1 tbsp coarse salt
Place the sliced rhubarb into a shallow dish, heat everything else in a pot until boiling and disolved. Turn off heat, wait 5 mins, pour over rhubarb, cover and cool.
Store in airtight container in the fridge and put it on…. um I’m not exactly sure, whatever you like I guess. You tell me!