As soon as I see rhubarb, my spirits become lighter and brighter, a bounce in my step cannot be stopped as it is officially confirmed: Spring is actually coming.
With this understanding of goodwill rhubarb brings engrained in my mind, as I have shared before, when I saw my home for the first time, it was the mature rhubarb plant that all but sealed the deal. I know, a plant, but it was an indication of the thoughtful design and yard customization the owners had given the space that would eventually become my sanctuary.
Fast forward nine months and the rhubarb plant has produced its first bounty of tart, luscious flavor for the spring season. Below you can see its growth over the past couple of weeks, and once the soil warmed up and the sun gave its full warmth, it grew what looked to be at least two inches each night (I exaggerate only slightly, if at all!).
Thankfully rhubarb is a perennial that keeps producing through the spring and early summer if you care for it well. One way to do this is to not cut or chop the stalks that you want to cook with, but rather go right to where the stalk emerges from the soil and twist with your hand. And even if it is producing well through July and August, Monty Don reminded on his program a couple of years ago, stop harvesting it so that it can prepare itself well for winter and have a strong next spring.
Now, to enjoying it! I pulled just one stalk, steamed the chopped rhubarb with orange juice and zest, sugar and a drop or two of water, brought to a boil and then immediately reduced to simmer for about seven minutes. That was it. I grabbed my favorite yogurt and officially tasted something I want more of in the days to come.
My tastebuds were dancing as they savored the sweet, yet still slightly tart flavor of the dessert. Mix it with granola and oh, my, goodness, would it be scrumptious. Pair with your hot cup of tea or coffee in the morning and you will feel as though you are spoiled for simple luxuries. I do hope you enjoy as much as I did. Bonne journée!
Steamed Rhubarb w/Orange & Yogurt
- 1 stalk rhubarb remember to twist the rhubarb stalk out of the soil, do not cut or chop.
- 1/2 medium orange juice and zest
- 1/8-1/4 cups sugar caster sugar
- 1 tablespoon water
- 4 ounces whole milk plain yogurt
- Chop the stalk of the rhubarb into 1 inch pieces.
- Zest the orange. Then slice the orange in half and zest the half you will be using.
- Using a sauce pan, place the rhubarb, zest, orange juice, water and sugar into the pan and bring to a boil. As soon as it boils, reduce to simmer, and let simmer for about 7 minutes. You want the stalks to be tender, but still hold their shape (not mushy).
- Scoop the amount of yogurt you want into a bowl, pour the juice and rhubarb on top of your yogurt and enjoy warm. Perfect for breakfast or dessert or a snack. So basically enjoy any time you would like. 🙂