Thursday, May 23, 2013

RHUBARB!

 It's that time of the year again.  Rhubarb time. This is something my whole family looks forward to.  Homemade bread toasted and served with rhubarb sauce.  When I was a little girl, my grandfather would make a bowl of this each week in the Spring.  I always loved the smell of it cooling in a bowl with a pat of butter on top.

 All you need to do is chop the rhubarb in 1/4 inch slices.

 Add some sugar.  Don't ruin it and add too much. Too much sugar masks the tasted of the luscious rhubarb. I add about 2/3 cup to about 8-10 large stalks.

 Add the zest of 1 lemon.

 Cover the pot and cook over medium heat until the rhubarb releases it's juice.  Remove the lid and stir the sauce until it thickens a bit and the individual pieces break down.

 Like Papa, pour it in a bowl and top it with a pat of butter.  Let it cool a bit.

 Toast some good bread and smear it on top.

Yum...it tastes like Spring.