Rhubarb Butterscotch Shmear (100th post!)
June 21, 2009 § Leave a Comment
I have always loved Wednesdays. When I was in elementary school, I think I loved Wednesdays because they were the day before Thursdays and Thursdays were Mac and Cheese days in the cafeteria. But lately, I look forward to Wednesdays because I wake up extra early, sit on my favorite bench under the roaring Manhattan Bridge, and read a copy of the New York Times. I splurge and buy a hard copy; I save the “Dining Section” for last. When I get to the D Section, I rip open the page to get to the recipes. But two weeks ago my eyes scanned the page and my excitement evaporated. Really? Rhubarb Recipes?
I typically avoid the gigantic piles of long, red, celery-like stalks of rhubarb that I see at every early Spring market and shuttle over to the vastly-more-exciting boxes of spring strawberries. But as I read the carols of rhubarb in last Wednesday’s Times and sipped my cold, sweating iced-coffee, I decided to try out a few rhubarb recipes and see how I liked them.
With a little heat, rhubarb breaks down into stringier pieces, completely losing its original stalky shape. For this recipe, I cut the rhubarb into small, third-of-an-inch chunks, heated them on the stove with a little brown sugar and butter, and then, when I saw the mixture getting a little congealed and thick, I loosened it up with a bit of water. I should note that this recipe will be a bit tart, which is my preference. But if you prefer sweeter shmears, use a packed quarter cup of sugar and a couple tablespoons of honey. I split this recipe into two parts and ate the first part warm, on top of cold yogurt; the next day I ate it cold in cold yogurt. Both were delicious. I’m hooked.
Ingredients (for two):
5-6 stalks rhubarb
1 tablespoon butter
1/4 cup brown sugar, loosely packed
Cut rhubarb into small pieces (less than half an inch long) and place in the bottom of a pot with brown sugar and butter. Heat on medium-low, stirring occassionally. Cook approximately 15-20 minutes, adding water to loosen as needed.
Diet Notes: Gluten-free, nut-free