Wednesday, May 29, 2013

The Waiting Game & Rhubarb Two Ways

I don't know about the rest of you but I have to have "a little talk" with myself at this time of year. And each year - knowing more, planting more, having learned a tiny bit more - the talk gets more serious. You see, at the end of actual planting, mulching, screening and thinning,  I fall into the trap of wanting to do more.  More than just the daily watering, weeding, pinching back - you know, the normal things required of any garden and especially an edible one. I am anxious. Everything is so tiny. Gee,now that I've pulled the last of the radishes, shall I move something? I wonder if I should get a few more (fill in the blanks here) plants at the garden center and plant them in that spot next to the squash? And so on and on goes my inner conversation. 

And, I know it's time for my "little talk". I remind myself that gardening is one of the major teachers in my life. Gardening has taught me patience.  Gardening has taught me to step aside, let go, wait and see. All of which are totally contrary to a good chunk of my make up! 

There's a great heading to a section of The Vegetable Gardener's Bible by Edward C. Smith entitled, "Don't Just Do Something! Stand There!"  I'm trying.  I really am trying!

Recipe:  Rhubarb Syrup and "Jam"

One of the easiest and one of the best things I've done with rhubarb in a long time. It could not be easier and you use pretty much all of the rhubarb too, which is nice.

Put one cup of chopped rhubarb into two cups of water 
Stir in one cup of sugar
Bring to a boil
Lower heat and simmer until mixture thickens (about 20 minutes)
Stir occasionally 
Put a very fine strainer over a Bowl and strain the syrup from the pulp

What you have is rhubarb syrup and an amazingly delicious pulp that we've taken to calling jam.  Jar the pulp/jam and keep in the 'fridge. It's great with cream cheese, peanut butter, or eaten like apple sauce with a spoon.  You won't have to worry about it going bad, believe me!

The syrup is sweet and delicious. It makes a real thirst quencher mixed with seltzer; it's a nice iced tea blend - don't sweeten your tea and just add a bit of syrup to taste; and lastly from my experimentation, it's delicious with vodka as a Rhubarb Martini. Eight ounces vodka, four ounces rhubarb syrup, and a few shakes of orange bitters if you have them, but that's optional. Shake over ice and pour into two chilled martini glasses with a strawberry garni in each. Delicious and pretty.


  1. This comment has been removed by a blog administrator.

  2. This comment has been removed by a blog administrator.