Rhubarb Time In The Garden

The rhubarb is up in the garden and it brings back so many memories of childhood.  In fact when produce begins to come to life in the garden I am always transported back to childhood in my Grandmother’s garden.   I think my love of fresh vegetables was produced and nurtured somewhere in the space between her garden and her kitchen table where we were fed simple fresh food.

While it is still early in the season here, and a late season at that, there are some things in the garden that are ready to be consumed and rhubarb is one of them.    I cut 8 stalks of rhubarb and cooked them up into a compote.   There were a few strawberries in the fridge so they were added to the rhubarb - strawberries and rhubarb are good companions and love to be set together.

According to The Rhubarb Botanical Compendium: “Rhubarb is a vegetable with a unique taste that makes it a favourite in many pies and desserts.   It originated in Asia over 2000 years ago.  It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America.  Rhubarb is often commonly mistaken for a fruit but rhubarb is actually a close relative of garden sorrel and is therefore a member of the vegetable family.   Rhubarb is rich in Vitamin C and dietary fibre.

Rhubarb and Strawberry Compote:

8 stalks of rhubarb cut into 1 inch pieces
8 strawberries, topped and cut into quarters
¾ cup sugar (more if you find your compote too tart)
¼ cup water
¼ teaspoon cinnamon
2 star anise

Put all the ingredients into a heavy pot.  On medium heat bring it to a boil and then turn heat down so it will simmer.  Cook it until the rhubarb and strawberries and soft and tender (about 20 minutes - 30 minutes).  Stir it regularly as it cooks.   Remove from the heat and when it is cool enough take the 2 star anise out and discard them.

When it is just warm you can have it topped with some nice creamy vanilla yogurt!

Warm rhubarb with heavy cream is something my Grandmother gave us for dessert or a bedtime snack.  Such good memories come along with this tart and tangy, oh so flavourful rhubarb.