Today seemed as good a day as any to harvest the largest stalks and chop them up for stewed rhubarb.
No real recipe or amounts here, so to speak.
I simply chopped up what I had, added a splash of orange juice and a generous knob of grated ginger root, sugar to taste, and simmered everything until it was soft, but chunky. Added a splash of vanilla and spooned into glass jars to cool.
My favourite way to enjoy stewed rhubarb is spooned over balkan yogurt and sprinkled with chopped nuts or granola.
It tastes delicious over vanilla ice-cream or spooned on top of pound cake, swirled into warm oatmeal or eaten from a spoon directly from the jar.
The ginger gave it a nice spiciness, but some grated orange or lemon zest or culinary lavender all taste lovely as well.
Today is Mother's Day, the perfect day to leave a comment about the way this blog is providing, whether they know it or not, a path for her kids to follow that will lead them to yhe care, the comfort, the creativity, and the love of their mom. She is a talent from whom we all benefit.
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