Chopped rhubarb+lemon zest and juice+cloves+honey (from our local arboretum, a birthday gift from my friend, Mala)=STEWED RHUBARB. I wish you could be here in my kitchen to smell it! And tomorrow morning I will have a bowl of plain yogurt, a bit of granola (tomorrow's post) with a generous dollop of stewed rhubarb on top. BLISS!Check out Deborah Madison's Vegetarian Cooking for Everyone for specifics.
Rhubarb, along with other early spring edibles are full of antioxidants that can clear winter sluggishness out your system. I remember my GrammieLowry digging tender dandelion greens from her lawn. She would steam them, sprinkle with a bit of apple cider vinegar, salt and pepper and eat them up. I just splurged on a handful of fiddlehead ferns, to steam up tonight...
How do you celebrate spring in your kitchen?
Thanks for posting the stewed rhubarb recipe...we will have to try that for we always have an abundance of rhubarb and never know what to do with it!
ReplyDeleteI have to tell you, Karen, I celebrate spring in my kitchen by making a new tablecloth and curtains! Your recipes look wonderful, but a cook I am not!!
ReplyDeleteBut I do enjoy reading about your culinary adventures!
Mmm, that is the most delicious sounding conction! You have so very many lovely talents!
ReplyDelete~Emily xx
Thank you all, for your kind comments.
ReplyDeleteAnd Judy, I think that making a new tablecloth and curtains is definitely a celebration of spring!