Rhubarb forever
I'm writing a zine about rhubarb! Anyone have rhubarb stories and recipes to share?
posted by Suzanne @ 9:39 AM
2 comments
Garlic Loves
"Because memory makes you hungry" (Simic)
Friday, July 07, 2006
2 Comments:
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
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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