spring windows II, 2012
Today's post is light and easy. I'm taking a break from deep thought this morning.
Shari has pleasantly distracted me with her spring windows series. I've joined in. You should too.
Rhubarb is back in my life and I'm so happy. Ah, the simple things.
Here's my latest experiment.
Rhubarb with Apple, Raspberry, and Allspice
4 humble servings
3 long thin ribs rhubarb roughly chopped into 1 1/2" pieces
1 peeled, seeded, and cored apple (I used a Gala) roughly chopped into 1" pieces
½ cup frozen raspberries
juice and zest of 1 small lemon
¼ cup sugar
¼ cup vanilla sugar*
½ teaspoon ground allspice
*I made my vanilla sugar by simply placing a ¼ vanilla bean in a tin with a ½ cup sugar. for a few days
Pre-heat oven to 325°
Enjoy.Pour measured sugars and allspice into a small bowl and stir to mix.Place rhubarb, apple, raspberries, zest and juice of lemon, and sugar allspice mixture in a medium casserole dish or oven-safe pot with lid.
Gently toss ingredients.
Cover and bake for 15 minutes. Stir. Bake an additional 15 minutes. Stir.
Let sit with, covered, for at least 10-15 minutes. Fruit will continue to soften during this time. Or cool uncovered for more firm fruit.
And...that is it. You are done. Bravo!
Serving options: Warm with vanilla ice cream on top. You could also top bowls of Greek yogurt, cottage cheese, or ricotta cheese with chilled rhubarb. I'm sure it would be delicious atop a simple cake such as pound cake with unsweetened or lightly sweetened whipped cream. Yesterday I ladled some warm rhubarb into a bowl and ate it plain. It was great. This morning I am enjoying my rhubarb cool and spooned over Greek yogurt. It tastes equally great.