Rhubarb is one of the first signs of spring in the garden and I love using it in the kitchen this time of year. The giant rhubarb plant we had established at the previous property sadly did not make it through the winter when we moved last fall. I love it so, and when I saw fresh stalks at the local market I couldn't resist buying some.
This simple stewed preparation is quick and easy and is oh so good over top of yogurt or labneh, as shown here, or over your morning oats and evening ice cream. Such a versatile dish and vegetable. I have some more stalks in the fridge and think I will make a strawberry rhubarb crisp up next.
Please check out the video I made of this recipe below. I hope you like the videos, I'm having a lot of fun making them. I'm thinking of doing some short videos of techniques and methods, like cracking a coconut, making a pastry dough, etc. If you want to see something please let me know in the comments!
recipe and video below...
Maple Vanilla Cardamom Stewed Rhubarb
makes about 1 pint
Handmade wares featured in this post: Serving spoon by Facture Goods.