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Like Childhood in a Bowl

by Kimberley on May 25, 2010 · 2 comments

Mmmmm Rhubarb

You know those things that really take you back to being a kid that you want to share with your kids?

When I was at the market the other day I saw a big pile of bright pink rhubarb and I had to buy some because stewed rhubarb on vanilla ice cream was a big part of my childhood and I really wanted to make it for my 3YO son.

Tonight, I finally got around to making it. Actually, it was not that I did not have a chance to make it because, really and truly, stewed rhubarb may be the easiest thing in the world to make. The problem was I had a hard time finding real vanilla ice cream for a reasonable price. That frozen dessert crap just can’t cut it and real vanilla ice cream can often cost a small fortune (thank gosh for Costco).

My 3YO was excited to try this rhubarb I had been telling him about. Once it had cooled a bit, I scooped some up on my finger and let him have a taste. He wasn’t really impressed; he made a “this stuff is very sour mommy” face at me and shook his head no. I was a little deflated but then I convinced him that he really had to try it on ice cream to get the full affect. Luckily he is a reasonable child and actually believed me.

He took a bite of the rhubarb and ice cream and was instantly impressed and announced that he really liked it and proceeded to wolf down his whole bowl and ask for more. It made me feel all warm and fuzzy inside because my mom used to make me the exact same thing; I love that I can share that memory with him.

Not sure how others make stewed rhubarb but this is how we have it in our house. If you haven’t tried it, I suggest you do very soon.

Stewed Rhubarb

4-5 stalks of rhubarb cut into 1 inch thick pieces

1/2-3/4 cup white sugar (depends on how sweet you like it. Start with less and add more if you like)

1/4 cup butter

Throw the cut up rhubarb, butter and sugar into a large pot on medium heat. Allow the sugar and butter to melt down and stir often. When it is bubbling turn down to medium/low heat and let bubble, stirring it often, until the rhubarb is a smooth sauce like texture. Serve warm over REAL vanilla ice cream.

{ 2 comments… read them below or add one }

KellyP June 1, 2010 at 12:08 pm

We’ll have to make this soon… Our rhubarb plant in the backyard might have survived another year of weed invasion.

Kimberley June 1, 2010 at 2:31 pm

It really is amazing if you add the butter. Fattening of course but amazing.

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