When I was little my Mom would give us (my big sister and me) a plastic cup with a little (gasp) white sugar in the bottom and a freshly pulled stalk of spring rhubarb to snack on. As we dipped the rhubarb in the sugar and gnawed away, the sweet crunch of sugar mingled nicely with the tart kick of rhubarb.
I don’t think I would find that too appetizing anymore, I don’t really like eating from plastic cups, or white sugar (if I can see it!), but I still love rhubarb!
There’s something special about rhubarb in the spring, and it’s all part of my “eat seasonal foods” strategy. I feel like my body needs it, it seems a tonic after a winter of savoury, heavy foods.
One of my favourite ways to eat rhubarb is stewed. It’s too easy, and you can adjust the sweet/tart balance to your taste.
Pull a few stalks (several if you plan to share) remove the leaf and the base where it was attached to the plant, and wash well.
Cut it up into 1″ chunks and toss in a small pot with a skiff of water (just covering the bottom of the pot).
Put the heat on low and simmer gently til the rhubarb falls apart into mush, it usually takes around 30 minutes. As the rhubarb cooks add the sweetener of your choice, I like golden brown sugar or honey. Add and taste until you have found a balance of tart and sweet that you like.
And you’re done! I like to eat it while it’s still warm, or chilled from the fridge, or at room temperature. I guess I like it any old way…