Rhubarb in all its leafy glory and sourpuss bite is a true harbinger that a new season is on the scene. Long firm stalks,not too thick but not too thin either, strawberry hued and lime green striated, all ready to pluck from the patch. They scream pie or crumble but this time I( we) went and got all inspired and whipped up a little something different. Something delectable.
To be honest, I was making strawberry jam with a friend and ‘of course’ we were sipping a little Prossecco , nibbling some fresh figs with brie and having a great old-time making the jam.
Our plans were to stew up a little rhubarb for the strawberry jam. Strawberries, rhubarb, a sweet friend, some nice wine . A very complementary mix I might add.
A good dollop of brown sugar.
Scrapings from a Hawaiian vanilla bean .Gifted to me by another lovely friend. Throw in a fig or two, now you’re cooking .
Stew it down until it is jammy and beautiful . Trust me, you will know when it is done because your home will smell like heaven and the garden angels start to sing. At this point you just know you have done something well.
In the end we decided not to incorporate it into the preserves. A joint decision was made to eat it, right then and there! So we spooned it warm out into a bowl and lapped it up like little dogs. I happened to have a small amount of duck rillette left from the weekend and some lovely spelt crackers with nuts and currants. That is a combo to die for my friends. A smear of the duck, a dollop of rhubarb heaven , minus the wine goggles I recall there could have been some Québécois brie on there as well. Wash it down with some more dry bubbly and voila! A sweet little snack.