Foodie fridays: rhubarb syrup
Today’s post came to us while we were running our marathon on Sunday.
We don’t know whether we were hungry or so bored that we felt like we needed to plan out the rest of our Foodie Friday posts for the entire year because pretty much we had covered every topic in mind already. Let’s just say for argument’s sake that we are not a complete crazy person and that the heat made us dream about light, refreshing food.
As we were running through the half way point in this dreary neighborhood, a picture flashed in our head of us diving into a big pile of pound cake drizzled with a light syrup. All the characters from the board game Candyland surrounded us, and we frolicked through the shady woods. .
We swear we didn’t do drugs, it was the heat.
As we were cooling myself mentally in the woods, we got to thinking about gardens and fresh produce. But for some reason fresh produce wasn’t registering and then we immediately thought of frozen. We think our body temperature began to drop as we imagined myself opening the freezer door. Instead of pulling out the usual frozen strawberries or blueberries, we pulled out frozen rhubarb. Don’t ask us why. Our mind wanted to wander and that’s what it happened to pull up.
We have never cooked with rhubarb. But the thought of creating a light syrup out of frozen rhubarb made us 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 simple. 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. .
Rhubarb Syrup
(adapted from Rachel Ray)
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 cup water
1 1/2 cup maple syrup
1 cup rhubarb, coarsely chopped
3/4 teaspoon fresh ginger, grated
pinch of salt
Directions:
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.
