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. 😉
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.