bitter-less

Friday, May 25, 2012 – Filed under: Uncategorized ::

I came upon a post that moved me & inspired me and wanted to share it.

Something to think about why we shout in anger.

And on the subject of bitter and softening…. a new neighborhood friend (aren’t those wonderful?) shared the ultimate rhubarb recipe.

You see, ever since I was a kid I’ve eaten (boiled) rhubarb sauce, often straight out of the mason jar (shhhh) or rhubarb crisp. This recipe takes rhubard back to basics. All you do is chop and toss with stevia (in my case) or sugar or maple sugar. A little sugar, honestly, a little. Trust me.

Then you bake it in a single layer at 400F for 20 minutes. And you get perfectly caramelized, yet still sort of whole, soft, extremely sweet rhubarb candy-like pieces. With all the bitterness in the world taken out of them in the oven.

Now sometimes I feel like I want to cook myself like the rhubarb pieces, tossed with some Stevia, so I can get all the bitterness out of me in 20 minutes. Wouldn’t that be awesome?

Have a wonderful weekend!

 

Have a great Wednesday.

3 Responses to “bitter-less”

  1. Natalie Says:

    Cute post, I think we all need a little 20 minute softening from time to time! I adore rhubarb, especially rhubarb and custard. We have this seasonal rhubarb yoghurt where I stay that I just can’t get enough of.

    x

  2. Andria Says:

    Yum, that sounds wonderful. I love rhubarb and having some sitting in the kitchen right now………

  3. Anne Says:

    Mmmmm Jen that sounds yummy :)
    Elsie has taken to eating it straight from Nanny’s garden, dirt an all!
    Think I might try it like this too with some yoghurt. Delish!