hi, i’m gwen. and i love rhubarb.
i really love rhubarb. i come from a stock of rhubarb growing, eating, loving folk. growing up, our source for rhubarb was my nanny and poppy. i remember watching, transfixed, as those greenish blushing stalks transformed into rose-colored sauce, tart and sweet and a true springtime treat. we ate it straight out of the kitchen pot, steaming and lovely. not unlike homemade applesauce. if any of the sauce made it for leftovers, we ate it cold. but it rarely made it past the first serving.
for mother’s day, in honor of my mom and my nanny (and because of my love for rhubarb), i created two show stopping dishes featuring those greenish blushing stalks. rhubarb bars, recipe sent directly from my mom, and rhubarb sauce revised. the bars: a shortbread crust with a light custard and melty hunks of the tart pink goods. the sauce: a remake of my mom’s original (water + rhubarb + sugar), this is more decadent, more sophisticated, and most definitely worth it. white wine, sugar, vanilla bean, a grate of nutmeg and orange zest. my mouth’s still relishing in the memory. (good thing i made enough to have leftovers. great in oatmeal, on toast, or straight out of the fridge).
1/2 cup butter
1 cup unbleached all-purpose flour
5 tablespoons powdered sugar
1 1/2 cup sugar
1/4 cup flour
2 cups rhubarb
1. preheat the oven to 350 and grease an 8×8 inch pan.
2. mix butter, flour, and sugar together and press into greased pan. cook for 15 minutes.
3. mix together the eggs, sugar, and second amount of flour until smooth. fold in rhubarb and top the hot crust. bake for 45 minutes.
4. let cool completely on a wire rack. ENJOY!
2 lbs / 5 cups chopped rhubarb
1/2 cup white wine
1/2 cup sugar
1 vanilla bean, split
few grates fresh nutmeg
zest of half an orange
1. put all ingredients in a pot on stove top. over medium heat, stirring occasionally, let the rhubarb cook down until it reaches your desired texture/chunkiness. i cooked mine down for about thirty to forty-five minutes. eat plain, on ice cream, on toast, on oatmeal. all ways are AMAZING.