You see that terrible disaster? It’s the first thing on my to-do list this week, and I’m a little overwhelmed. We’ve just had a three-day weekend of constant going and doing, and I don’t even recall cooking anything, and somehow, this is the aftermath. Even the cat is tired and doesn’t want to do anything.
This week and the early part of next week will be very busy, as I’ll be back to work next Thursday. Hooray! I have enjoyed unemployment (my four-week paid vacation), but it’s going to be great to be back. And back better than ever, as I’m moving on up to something a little different, a little more challenging, and likely with my own office to fill up with pictures of my cat. It’s very exciting. Nick is glad I will continue to earn an income, and I am glad that obligation will force me to brush my hair and shower, and to get out of bed before 10:00.
Best to ease into the day (and the week) slowly, I think. Stewed rhubarb with a little bit of local honey should do the trick – warm, tart, and like sweet porridge, it’s comfort in a bowl. This recipe makes about two cups’ worth, and is very good poured over oatmeal, if you prefer actual porridge, or over ice cream, which I don’t mind if you have for breakfast.
I prefer to stew greener rhubarb, as often it’s almost too sour to do anything else with. Red rhubarb has greater possibilities, which I am sure we’ll get into later. Stewed rhubarb is a very good start though, and you can make it all through rhubarb season using apples as I’ve done here for the early part of the season, or summer berries as the season continues. Strawberries are the obvious choice later in the season, but blueberries can be used as well, to great effect. This is also a recipe that Miss Rosa can adapt to the GI Diet, and the restrictions therein.
Stewed rhubarb
(Makes one to two servings, however the recipe is easily multiplied.)
- 1 lb. rhubarb, cut into 1/4 inch slices
- 1/2 lb. apples, finely chopped
- Honey, to taste
In a medium saucepan over medium heat, combine rhubarb and apples with 1/4 cup of water. Stir occasionally to ensure fruit doesn’t stick to the bottom of the pan, until rhubarb and apple have disintegrated and the mixture resembles pink applesauce, 15 to 20 minutes. Sweeten with honey to taste, and serve warm.
well fed, flat broke 
How very thoughtful of you! Another recipe I can adapt.
Of course, you know I’m not *against* using avocado and bacon on this diet either. Nothing like a little rulebreaking to ease the frustration.
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That looks absolutely smashing. I am loving tart things right now… and my rhubarb repertoire is limited to “rhubarb shaker” and “rhubarb and strawberry pie” (and I’d have to look up the recipe to the latter.) Thanks for expanding it!
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Rosa: If you couldn’t have bacon or avocado, my professional opinion would involve suicide.
Linda: I know! After a long winter of super sweet sugary things, it’s nice to have a sour break. I am curious to know what a rhubarb shaker is though.
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Oh… they are delicious but weird. My mom makes them with Bisquick, but I usually make my own biscuit dough. It’s an old family specialty and they are homey and kind of like nothing else.
This is how mom makes them (she made one for Easter.)
Rhubarb Shaker
Slice enough rhubarb (roughly 1/2 inch slices) to make a crowded layer on the bottom of a 8″ square glass baking dish (butter the dish first). Make your customary biscuit dough, with the following changes (if desired; normal biscuit dough will kinda work fine): halve the butter, 1 1/2 times the normal liquid, and add a splash of vanilla extract. Pile this evenly onto the rhubarb. Bake at 350 or 375 F for about 25 minutes, or until “cake” is done. Turn over onto a dish (like a pineapple upside-down cake). Sprinkle very liberally with granulated sugar and freshly grated nutmeg while hot; as it cools, the sugar will absorb the rhubarb juice and make crunchy pockets. Enjoy!
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