Friday, July 07, 2006

Rhubarb forever

I'm writing a zine about rhubarb! Anyone have rhubarb stories and recipes to share?

2 Comments:

At 3:06 PM, Anonymous Anonymous said...

Here's one, ripped from the NYT. I made it for the second time the other night with the rhubarb from your garden!

Rhubarb Soup

2 lb (approx) rhubarb cut into 1.5" chunks
4 c. water
1 c. sugar (or a little less, to taste)
1 orange for zest and juice.

Bring rhubarb, sugar, half of the minced zest of the orange, and all of the juice you can squeeze out of it to a low boil. Turn down and cook for about ten minutes or until the rhubarb is soft and beginning to fall apart. Chill and then stir in remaining minced zest. Eat plain (my favorite) or with yogurt, ice cream, etc. Makes 2 quarts.

Love,

Christine

 
At 3:11 PM, Anonymous Anonymous said...

Here's one, ripped from the NYT. I made it for the second time the other night with the rhubarb from your garden!

Rhubarb Soup

2 lb (approx) rhubarb cut into 1.5" chunks
4 c. water
1 c. sugar (or a little less, to taste)
1 orange for zest and juice.

Bring rhubarb, sugar, half of the minced zest of the orange, and all of the juice you can squeeze out of it to a low boil. Turn down and cook for about ten minutes or until the rhubarb is soft and beginning to fall apart. Chill and then stir in remaining minced zest. Eat plain (my favorite) or with yogurt, ice cream, etc. Makes 2 quarts.

Love,

Christine

 

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