Not Snot. Really. Not.

We went to the Corydon Farmers Market last Tuesday — yeah, cheating on our regular Saturday Harrison County Farmers Market — and I got some rhubarb. We used to grow rhubarb, but this and that and it died. Dammit.

In case you don’t know, the stems are edible, but the leaves are toxic. Yes, Pete, I’m bearing that in mind for a Steffie story. πŸ˜‰

ANYWAY, I bought some rhubarb. Our rhubarb tasted extremely tart, so I always cooked it down with an equal amount of sugar. Being low on sugar this time, I cut up the rhubarb stems, then only used half as much sugar. To make up for it, I added a small splash of vanilla, because vanilla makes things taste sweeter. I also added a short splash of lemon juice for brightness.

I added a tiny bit of water, just to get things started, and cooked it all over low medium heat, stirring frequently, until it cooked down to this unlovely mush.

It was extremely fortunate that I was low on sugar, because this rhubarb was apparently much milder than ours was. The resultant preserve is very, very sweet. Charlie says he really likes it, and he’s not one to lie about what he likes and doesn’t like, so I’m happy. We’ve had it over pound cake and over ice cream (So Delicious vanilla dairy-free ice “cream”), but my favorite is spread on toast.

I wish my grandpa were still around: he loved this stuff.

A WRITING PROMPT FOR YOU: A character makes something that looks offensive or unappealing but actually works well. It doesn’t have to be food.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Not Snot. Really. Not.

  1. Dan Antion

    June 21, 2017 at 8:11am

    Not a fan, but maybe I only ever had the tart kind, cooked without enough sugar. Are there pictures today? I don’t see any (or the like button) I think WordPress is trying to push me away from your site πŸ™ I’ll check back from a different device later.

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  2. joey

    June 21, 2017 at 12:02pm

    I’m not into rhubarb, but I am glad for you πŸ™‚

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  3. Deborah Zajac

    June 21, 2017 at 3:43pm

    My mom makes the best rhubarb pie. Oh I miss it! I suspect I would like it spread on toast and with pound cake too. Miam!

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    • Author

      Marian Allen

      June 21, 2017 at 4:23pm

      I make a pretty good rhubarb pie, but I have a friend who makes the best I ever tasted. She puts sugar on the crust, so it’s all crunchy and sweet. Miam!

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  4. Dan

    June 21, 2017 at 3:55pm

    Ok. I can see photos from my phone

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