foodie fridays: rhubarb syrup
Today’s post came to me while I was running my marathon on Sunday.
I don’t know whether I was hungry or so bored that I felt like I needed to plan out the rest of my Foodie Friday posts for the entire year because pretty much I had covered every topic in mind already. Let’s just say for argument’s sake that I am not a complete crazy person and that the heat made me dream about light, refreshing food.
As I was running through the half way point in this dreary neighborhood, a picture flashed in my head of me diving into a big pile of pound cake drizzled with a light syrup. All the characters from the board game Candyland surrounded me, and we frolicked through the shady woods. .
I swear I didn’t do drugs, it was the heat.
As I was cooling myself mentally in the woods, I got to thinking about gardens and fresh produce. But for some reason fresh produce wasn’t registering and then I immediately thought of frozen. I think my body temperature began to drop as I imagined myself opening the freezer door. Instead of pulling out the usual frozen strawberries or blueberries, I pulled out frozen rhubarb. Don’t ask me why. My mind wanted to wander and that’s what it happened to pull up.
I have never cooked with rhubarb. But the thought of creating a light syrup out of frozen rhubarb made me happy. And rhubarb syrup as born.
Rhubarb in the non-frozen form resembles red celery stalks. It is primarily grown in hothouses, which is why you see the red, tender, sweeter side when grown in the United States. Fun factoid: rhubarb is ready to eat right after it’s harvested. Talk about fast food.
The syrup is a combination of water, maple syrup, ginger and frozen rhubarb.
You place everything in a saucepan, bring it to a boil and then simmer for 30 minutes until the sauce thickens. Pretty easy. The syrup is a great over pound cake, pancakes, French toast, and well, anything your heart desires.
Aunt Jemima ain’t got nothing on this syrup. Trust me.
(adapted from Rachel Ray)
Prep Time: 10 minutes
Cook Time: 30 minutes
1 cup water
1 1/2 cup maple syrup
1 cup rhubarb, coarsely chopped
3/4 teaspoon fresh ginger, grated
pinch of salt
Combing all ingredients in saucepan. Bring to a boil. Then simmer for 30 minutes or until the sauce thickens. Pour over pound cake and serve.