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
- 3 large rhubarb stalks
- ½ 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 ½ 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!!!
Handmade wares featured in this post: Serving spoon by Facture Goods.