Rhubarb stalks look like celery. After purchasing, wrap the stalks tightly and store in the refrigerator. Do not eat the leaves. Rhubarb is tart and needs sweetening. When cooked, it turns into a jam-like sauce.
Peach and Rhubarb Sauce
(Serves 1)1 stalk rhubarb, blemishes removed and roughly chopped
1/2 cup peaches, peel and chopped
4 teaspoon sugar
1/3 cup water
On stove top, cook in saucepan over medium heat, stirring constantly, for 10 minutes.
My favorite way to use the sauce is to mix it with yogurt as a Peach and Rhubarb "Fool":
This 1 cup serving is made with the sauce recipe above, blended with 1/2 cup of yogurt. I also like to layer these with more fruit, freeze and take on picnics!
I also incorporated the sauce into a grits porridge for breakfast:
For this 1 cup serving of porridge, I cooked 1/4 cup of stone ground grits in 1 cup of skim milk and 1 recipe of sauce , simmering over low heat until thick, about 15 minutes. My cereal is garnished with 2 tablespoons yogurt, orange zest, 1/3 cup diced fresh peaches and 2 tablespoons toasted almonds.
Rhubarb adds a tartness to crisps and pies. The crisp I made Monday thickened and was sweeter the next day.
Peach Rhubarb Crisp
(Serves 6)Mix peaches, rhubarb, brown sugar, ginger, peel and juice in a bowl. Spread into the bottom of a small baking dish sprayed with olive oil spray. (My oval baking dish is 8 inch X 6 inch)
3 cups peaches, peeled and diced
3/4 cup rhubarb, blemished removed, and diced
2 tablespoon brown sugar
1/4 teaspoon grated fresh ginger
1/2 teaspoon lemon peel
2 tablespoon orange juice
Mix oats, pecans, sugar and fats together. Sprinkle over fruit in baking dish.
1 cup oats
1/2 cup ground pecans
2 tablespoon sugar
1 tablespoon buttery spread
1 tablespoon olive oil
Sprinkle with fresh grated nutmeg.
Grated fresh nutmeg
Bake at 350 F. for 40 minutes.
Serve 1/4 cup crisp with yogurt or vanilla ice cream. Here's mine, layered with plain yogurt in a parfait:
Here's to a rosy and peachy day!