Friday, June 8, 2012


Life without risk is life without reward.

In the spirit of Auntie Cake's Shop, I harvested the rhubarb in our front yard this afternoon and put a plea on Facebook: What next?

Rebecca Rosenblum (and others) answered the call. Here is the photographic evidence, and Rebecca's FB advice:
  • get a pound of rhubarb (approx)
  • wash it
  • cut off all the leaves and the flared parts at the bottom
  • chop it up
  • put it in a pot with a tiny bit of water (a quarter of a cup) and half a cup of sugar. 
  • put it on the stove in a heavy saucepan at medium heat
  • keep an eye of it (it should release a lot of moisture)
  • cover and cook 5-7 minutes. 
  • If it isn't soft enough, cook a little more. 
  • Good over ice-cream, or solo.

1 comment:

Rebecca Rosenblum said...

Oh, hooray--that looks just like ours does. Hope you enjoyed (fyi, if you have a diabetic or dieter come to visit, this works well with splenda, too)!