So far I am loving June 2010. We have had many days of surprisingly summer-like weather and the seasonal farmers markets are back! With their return, I find my shopping cycle switching to accommodate visits to all my favourite vendors.
In the winter, I find some of my market visits a bit depressing but come spring the colours of fresh local produce overwhelms me with a sense of celebration. This spring I have been challenged to try something new with the announcement by Kim and Ricki that this month’s SOS Kitchen Challenge will focus on recipes for RHUBARB.
I have tasted rhubarb before but I’ve never used it in my own kitchen. I had thoughts of this unique vegetable swirling in my mind as I stumbled (it was early) into the St. Lawrence Market on Saturday. Look what I found waiting for me:
I chatted with the farmer and found a bunch of slender stalks (I hear they are sweeter). Since I was playing with rhubarb for the first time I didn’t want to get too adventurous in my combinations. I thought I would stick with the popular interplay of rhubarb’s tart taste and strawberries sweetness. St. Lawrence market was a wash of red as the local berries took over the tables. After tasting a sample I didn’t even question the cost. There is no comparing berries picked from an hour away and those trucked in from the fields down south.
When I started asking my friends about how to use rhubarb, it was obvious that most people stew it in a sweet syrup. I wanted to adapt that idea for a quick, raw sauce that could be used in a myriad of ways, and that would allow the rhubarb flavour to shine without overpowering it with sugar.
Combine all of the ingredients in your food processor and blend until you achieve a thick puree. Taste and adjust for sweetness.
Let the sauce sit for an hour in the fridge or overnight to thicken and let the flavours meld.
Then get creative.
Kim and Ricki will be posting a round-up of rhubarb recipes at the end of the month. If you’d like to contribute check out the details here.
You can also check out my previous SOS Kitchen Challenge entries:
In my last post I shared my summer to-do list. Thank you to everyone who commented about their fantastic summer plans. You have all been entered to win a copy of Becoming Raw. If you haven’t entered yet, what are you waiting for? It is one of the most amazing nutritional resources for anyone trying to eat well and feel fantastic. I will be drawing one lucky winner on June 21st.
Are you a rhubarb fan?
Have you ever enjoyed it raw?
By the way, my swimming lesson was phenomenal! I am really excited about my new found love for the water. I hope you’re all enjoying the weekend, getting active and spending time with people you love.