With such a drawn out winter and slow spring we are just getting going with local produce. My wife was thrilled last weekend to be able to harvest some rhubarb from the yard. I like to see the locals enjoying it too! (is that an albino snail?)
Honey Stewed Rhubarb
- 4 cups – rhubarb, chopped (preferably pink spring rhubarb)
- 1/2 cup – honey, Clover or Orange Blossom honey recommended
- 1/4 cup – water
- 1 Tablespoon – freshly grated ginger, or orange zest (optional, but recommended)
Combine the fruit, honey, water and ginger or zest in a medium sauce pan over medium-low heat, and simmer gently, stirring occasionally, until tender, 15 to 25 minutes depending on size and tenderness of rhubarb.
Cool completely before enjoying over yogourt, custard, shortcake, with strawberries, on ice cream, or on its own.