Obsessing Over :: Rhubarb!
Rhubarb's peak season is fleeting, a couple more weeks and then poof, it's gone until next spring. Often under-appreciated, rhubarb is one of those ingredients that can make your eyes light up when spotting it at the market or featured on a menu. Versatile, vibrant and mellow in taste, it's certainly worth a test-drive if you haven't cooked or baked with it ever before. Last year, I dabbled with it's savory side, pickling it to pair with asparagus and creamy feta...totally out of this world for a stunning side dish. Strawberry-rhubarb crisp is always in the mix each spring and early summer as a not-too-sweet dessert that's crammed with fruit and topped with oats and brown sugar. Dab a dollop of brandied-vanilla whipped cream* on top and it's near heaven.
And just last week, I went the route of a rhubarb-vanilla simple syrup and compote. Shockingly quick and easy...and ridiculously tasty. Use the syrup to stir up a perfectly pink cocktail (prosecco+fresh lemon juice+rhubarb syrup or gin+rhubarb syrup+club soda+lime both come to mind) or even to give pellegrino and lime a little pop. The compote that's leftover after making the simple syrup is great to spoon into morning yogurt. It'll for sure start your day with a smile.
*quick little note on that brandied-vanilla whipped cream (cause it's spatula-licking fantastic)...add 1 cup whipping cream, 1 tablespoon sugar, the inside of 1/2 a vanilla bean and 2 tablespoons of brandy to a mixing bowl and either whisk with some major arm power or use an electric beater to whip until soft peaks form.
Rhubarb-Vanilla Syrup and Compote
Ingredients
1 cup water
1 cup sugar
4 stalks of rhubarb
½ vanilla bean, spilt in half
Directions
Bring all ingredients to a simmer until sugar is dissolved and rhubarb is soft, about 15 minutes. Strain syrup through a sieve and allow to cool. Place remaining rhubarb compote in a mason jar or air-tight container and refrigerate. Both syrup and compote can be refrigerated up to 3 weeks.
posted: 06.19.11
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