I’m currently basking in post-exam bliss. 2L is almost over (still wrapping up clinic things), and I am ridiculously excited to enjoy the warmer weather before starting work for the summer (for which I’m also excited. Yes, I am a dork). Now if only it would stop raining.
Berries made their market debut a bit earlier this year, and they are actually quite sweet! I bought some strawberries at Trader Joe’s the other day for some strawberry shortcakes (recipe coming shortly. Oh. Ha. Pun.) and decided to use the leftovers for a smoothie–my new go-to study snack when working at home. I recently picked up a bag of chia seeds at TJ’s and threw some of them in as well. I became fascinated by chia seeds after learning they are rich in Omega-3s and fiber. Plus they are supposed to help with weight loss (always a good thing in my book) and, unlike flax seeds, you don’t have to worry about grinding them up or having them go rancid. They’ve got a pretty long shelf life and can be eaten straight out of the package. I wonder what other 90’s fads will turn out to have crazy good health benefits…
So, you’ve decided to make yesterday’s rhubarb pie recipe, but you’ve realized you bought too much rhubarb. What to do? The answer: Make rhubarb sauce.
Growing up, each summer, my mom made big batches of rhubarb sauce. She kept some in the freezer, and we enjoyed it all summer long. My sister and I would eat it for breakfast, and sometimes, it was a side for dinner. Back then, we ate it like we did applesauce—on its own.
When I decided to make rhubarb sauce for the first time, I talked to both my mom and my grandma. Equipped with no specific recipe, both just advised me to cook the stalks down with a bunch of sugar, some water, and a little strawberry gelatin mix for color.
Well, being the natural-food obsessor that I am (I’ve been reading Michael Pollan’s The Omnivore’s Dilemma, and I cannot stop thinking about where my food comes from—yes, I realize how obnoxious I’ve become), I wanted to recreate my mom’s lovely pink rhubarb sauce without the gelatin. Having just seen beautiful pints of strawberries at the farmers’ market, I thought that the addition of strawberries would enhance both the color and the flavor of the sauce.
Well, the sauce was a success. Both the consistency and the flavor matched the sauce I grew up with. This time around, however, I realized the potential of the sauce. While I did eat most of it straight out of the jar, I also spooned it over vanilla ice cream and spread some on toast, and I know it would be great over pound cake with whipped cream. Oh, the possibilities . . . Continue reading