Oh!
I like rhubarb!
I removed the outer skin on the stalks, chopped them into 1″ pieces, sprinkled them liberally with sugar, and nuked them for 10 minutes. They made their own juice and the whole thing tastes like a happy marriage of apples and raspberries. Tart, but not too much, sweet, but just enough. Over good, thick vanilla yogurt it is absolutely divine.
Thankfully, I have two huge bowlfuls and plenty of yogurt!
The other day I noticed a note by the phone at work that look suspiciously like a Whitehorse shopping list. As an experiment, I penciled in ‘pineapple’ at the bottom of the list. When I came in to work last night, there was a pineapple waiting for me by the computer. Aw, they love me. 😀 (Pineapples are currently $7 in Dawson and nowhere near as pretty as the one I got from Whitehorse!)
Today, some customers offered me rhubarb. I accepted, imagining that they’d hand me a couple of stalks. Instead, I was the recipient of a ginormous pile of the stuff that I’m told was twice that size before other people helped themselves to it! I don’t have much experience in cooking up rhubarb other than as a filler in pie or muffins, so I think I’ll just stew up the whole lot with some apple and make a compote to serve over yoghurt or granola. I’m sure it’ll freeze well. Rhubarb is one of those things that I don’t think about until it’s in front of me. I don’t even know if I like it or just tolerate it or what. I’ll have an answer to that in about an hour, once I’m done peeling and chopping the suckers!