The moment I saw rhubarb at the St. Lawrence Market, I knew I had to buy some. It was the sign of the beginning of summer, after all. But I picked up a stalk apprehensively and asked the vendor, “The leaves are poisonous, right?”. He responded, “You haven’t made rhubarb before?”. He then went on to explain how to prepare the rhubarb and a couple other older men listened in and gave their opinions.
We finally reached a consensus on making rhubarb compote: Bring 3/4 to 1 lb chopped rhubarb, 1/2 cup of water and 4 tbsp of sugar to a boil then down to a simmer before the rhubarb breaks apart too much, and stir in some orange peel near the end.
Enjoy it on crepes!
With granola and yogurt in a Mason jar (jar optional)!
Since then I’ve made a few different kinds of dishes with rhubarb.
Rhubarb Spice Cake
and la pièce de résistance: Rhubarb Strawberry Crumb Pie by Joy the Baker
Pie crust used to stress me out, but I decided that I would no longer let it intimidate me. So what if it tears a bit or shrinks or if it’s not perfectly flaky? It’ll still taste good. Honestly, the thought of making apple pie for the first time is the only thing that is making autumn appealing to me right now. I’ll take summer forever, please, thanks.
Rhubarb is no longer in season, but I still have a few stalks in the freezer. Hmm, I wonder what I should make with it now.
Bonus: Out of focus strawberry rhubarb ice cream from Ed’s Real Scoop. Mmm.