Suddenly, rhubarb season is upon us. After a winter of canned, frozen, or sad imported fruit, rhubarb gives our taste buds the jolt they need to know that spring is really here. My darling husband was able to go pick rhubarb from his mom’s large patch this morning. Rhubarb is a huge, beautiful plant. The leaves are inedible, and the stalks look like celery. They are very sour, but mixed into sugary desserts they are delicious.
We like to cut up and freeze rhubarb to have during the winter as the main fruit in our Breakfast Cake, to make rhubarb muffins, and even to throw into smoothies. We also love stewed rhubarb with strawberries as a special breakfast treat with Greek Yogurt.
To freeze rhubarb, rinse well and cut into 1/2 to 1 inch thick slices. We put it into freezer bags in 2 cup measures, because that is how much our favorite recipes call for. Later, it can be used without thawing in many recipes, including the Breakfast cake.
Today, though, I made a batch of stewed rhubarb with strawberries. I will serve this for breakfast with vanilla Greek yogurt, and it will be like dessert for breakfast with a secret batch of healthiness thrown in!
Makes about 4 cups
Clean and chop enough rhubarb to make 2 cups chopped
Clean and quarter one pound strawberries
Place in saucepan together with 1/4 cup water. Bring to a boil, then turn down to a simmer and simmer until the rhubarb has completely come apart to make a sauce with chunks of strawberries floating in the sauce. Add honey or sugar to taste (you will need 1/4 to 1/2 cup.) Sprinkle with nutmeg. Serve hot or cold.
I hope you can try this recipe and enjoy the first fruit of spring. I would love to hear about your favorite rhubarb recipe in your comment. Have a great day!