The plum tree rising above the neglected landscape was absolutely beautiful, the Grapevines growing over the fence from the neighbor’s yard were friendly. I didn’t fully appreciate these things then as I do now nearly 14 years later, but I still hold them in my heart.
And then there was the Rhubarb. We had the family over to our new home one spring evening, and as I was showing my husband’s grandmother around, she pointed out the large green leaves of what I would learn was Rhubarb.
The small canopy of leaves hid the long and arresting color of the Rhubarb so I didn’t even know what a treasure I had. She was excited to show me how to harvest them, and I set out to make a Rhubarb pie.
It turns out that I’m not a fan of the way Rhubarb tastes. It’s one of those visually appealing foods that I would just decorate with: in a vase wrapped with a brown strand of silk organza ribbon, in an elongated wooden bowl placed just right on the kitchen counter, chopped at the bottom of a glass vase to keep stems of a bouquet in place.
But alas, I’m part of Dorie Greenspan’s online cooking club, French Fridays with Dorie, and this week’s recipe was Roasted Rhubarb. The simplicity of the recipe made it easy to approach, and my husband enjoyed eating Roasted Rhubarb Tarts with Vanilla Ice Cream, a simple pleasure for him since I don’t usually serve him Rhubarb, one of his favorites. He thanks you Dorie!
I had some Rhubarb leftover, and as I was bouncing around on Twitter, one of the fellow foodies and people I follow, @LearnToPreserve made a Roasted Rhubarb Ketchup that sounded very intriguing. Here is a link to her recipe, which I can’t wait to try.
Join us for French Fridays with Dorie. Next week is a new combination for me: Mozzarella, Tomato, and Strawberry Salad. I’ve already got the ingredients for this and will probably make for Father’s Day. Have a great weekend!