“A Gourmet who thinks of calories is like a tart who looks at her watch..”- James Beard
With a hop, skip and a jump my friend Ally and I headed to the Sea-Port market this morning to see what kind of trouble we could get into. Two flower vendors, a mandatory coffee stop, just a little gossip and two delicious french pastries later we were laden with our purchases and ready to go. Besides the wonderfully fragrant lilacs and roses we picked up, we also headed home with a bunch of fresh rhubarb and delicious Greek dip. It must be summer even if the weather doesn’t agree. Rhubarb and lilacs, I mean what could possibly be more summery than that?
With my rhubarb I had two options, bake a crisp/crumble or I could stew it to serve over vanilla frozen yogurt. My obvious choice was the latter. Frozen sweet treats with tart and tangy homemade topping, how perfect! Happy Saturday!
*Tip- Rhubarb freezes wonderfully, wash and chop it up and throw in a freezer bag for future use!
Stewed Rhubarb with Zest
–6 cups washed and chopped fresh rhubarb
-2 tbs H20
-2 tsp vanilla
-1 cup of sugar
-zest of an orange
-sprinkle of baking soda
-sprinkle of cinnamon
…place all in saucepan and bring to a boil. Simmer on medium until rhubarb is soft and stringy (10-15 mins). Allow to cool and bottle to bring to friends with a pint of vanilla frozen yogurt or ice cream, they will love you forever!