Rhubarb is one of the first signs of spring in the garden and I love using it in the kitchen this time of year. The giant rhubarb plant we had established at the previous property sadly did not make it through the winter when we moved last fall. I love it so, and when I saw fresh stalks at the local market I couldn’t resist buying some.
Please check out the video I made of this recipe below. I hope you like the videos, I’m having a lot of fun making them. I’m thinking of doing some short videos of techniques and methods, like cracking a coconut, making a pastry dough, etc. If you want to see something please let me know in the comments!
recipe and video below…
Simple Vanilla Cardamom Stewed Rhubarb
This simple stewed preparation is quick and easy and is oh so good over top of yogurt or labneh, as shown here, or over your morning oats and evening ice cream. Such a versatile dish and vegetable. I have some more stalks in the fridge and think I will make a strawberry rhubarb crisp up next.
- 3 large rhubarb stalks
- 1/2 cup maple syrup
- 1 lemon
- 1 vanilla bean
- 3 cardamom pods
- Chop rhubarb into 3" logs, if very fat cut in half lengthwise, and add to a skillet. Zest lemon. Scrape seeds from vanilla bean. Crack open cardamom pods in a mortar and pestle. Add everything to skillet. Add juice from 1/2 of lemon. Add maple syrup.
- Cook on medium heat until sauce starts to bubble then reduce to a simmer until rhubarb is fork tender. Do not let it overcook or it will fall apart and become jam. Cover with lid if sauce evaporates too quickly. Enjoy!!!
Serving suggestions: toast chopped almonds for 5 minutes at 350˚F. chop fresh strawberries. Serve rhubarb over plain non-dairy yogurt or labneh (homemade method in archives), and top with berries and almonds.
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Handmade wares featured in this post: Serving spoon by Facture Goods.