STEWED RHUBARB + CUSTARD

STEWED RHUBARB METHOD

Stewed rhubarb is more of a method than a recipe. It is quick, dead easy and tasty enough to serve to guests. Really.

• Rhubarb : 2 large stalks, about 2 cups
• Raw Sugar, Honey or natural sweetener of your choice 2 tbs to 1/3 cup
• 1 tsp vanilla
• 1/4 tsp cinnamon (optional)
• Feel free to experiment with seasoning (cardamom, anise, nutmeg) anything earthy pairs well with rhubarb

1. Remove the leaves from the stalks. Rhubarb leaves are VERY POISONOUS. Wash and roughly chop the stalks.
2. In a medium-sized, heavy bottom pot, pour a small amount of water and the chopped rhubarb. Bring to a boil and then turn to a simmer. Let it blip away, stirring occasionally until the rhubarb has broken down and it is nice and thick and soupy. This is easily done while you're cooking supper. It shouldn't take much more than 10 minutes or so.
3. Stir in sweetener, vanilla and spice, if using. Taste for sweetness. Rhubarb is very, very tart, so take that into account when adding sweetener. 

If you are feeling really fancy and want to reduce the sugar, you can add other types of fruit to stew with the rhubarb: strawberries and apples are both lovely. This also lends itself to batch-cooking. It keeps well in the fridge and is lovely over yogurt or oatmeal in the morning, or even ice cream!

HOMEMADE CUSTARD SAUCE

• 3 tablespoons sugar
• 1 3/4 cup half-and-half cream
• 1 egg yolk
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla

1. In a heavy saucepan, combine all ingredients except vanilla. Cook over medium heat, stirring, until mixture coats back of a spoon, about 15 minutes.
2. Remove from heat; stir in vanilla.
3. Chill or serve immediately, warm over rhubarb.