|With the black flies kept at bay by the cool ocean breezes, we cut some fresh rhubarb over the weekend.|
Part of the experience of belonging to a CSA (Community Sponsored Agriculture) is getting produce whose use is not always immediately apparent. One potential example is rhubarb. Here is a surprisingly easy recipe for an even more surprisingly tasty topping used over vanilla ice cream.
For every 3 cups of cut up rhubarb, add 1/2 cup of sugar and 2 or 3 tablespoons of water. Cook in a saucepan, over a medium heat, until the rhubarb is tender, usually about half an hour (this is not unlike how one would make cranberry sauce).
Then whisk into a sauce. It can be served hot over the ice cream, but many think chilled is even better.