Friday, February 15, 2008
Rhubarb, rhubarb, rhubarb
It was Valentine's Day in the supermarket. Over the tannoy, the voice of a tired irritated woman announced,"Today is the day when you have the opportunity to show the one you love just how much you care." There was a pause and a deep sigh."In Aisle 10 there are a range of gifts from as little as 99 pence." So if you really don't care that much, there is the perfect 99 pence gift. I can only imagine that announcing the promise of Valentine's Day twice an hour, had plunged the Voice of the Tannoy into a depression.
For my loved ones, I decided to buy more rhubarb. A shop assistant was straightening the vegetables. As I took a bag of rhubarb, he took the other end. "You will enjoy this won't you?" he said and smiled broadly at me. "Oh yes, of course." "It's just that rhubarb is my favourite."
"I won't let you down." I said. This was a man with a passion for rhubarb, someone who didn't want it to go to an unloving home.
Back at home I made rhubarb and strawberry compote. Many of you have left comments about the joys of a simple compote so I tried this with Freddie. And just so that you know, it isn't always plain sailing with the Great Big Vegetable Challenge. Freddie hated it. "Too sour and too stringy"
Alex loved it so I suppose this is a 50% success rate. But I daren't tell the man in the supermarket. Tonight we need another success and we will be trying out a recipe left by Schmoof, which is a meat and rhubarb mince made my her father. Wish us luck!
Rhubarb and Strawberry Compote
250g rhubarb sticks
75g caster sugar
1 large orange
Wash and cut the rhubarb sticks into 3cm pieces. Wash, stem and cut the strawberries in half. Grate the orange zest and squeeze the juice. Add to a pan with the rhubarb, strawberries and sugar. Gently heat all the ingredients together until juice starts to run from the strawberries. For the next ten minutes, cook on a medium heat, stirring. The rhubarb will become tender. Serve with Greek yoghurt, vanilla ice cream or custard.