Tuesday, August 28, 2007

An oh my goodness rhubarb moment

I caught a glimpse of The Cook and the Chef a few weeks ago and picked up a great new (for me) way of cooking rhubarb. It didn’t have a chance of lasting long enough to become their rhubarb charlotte - oh no, this was dashed out of the pan and into the mouth with undue haste.

Heavenly fried rhubarb

chopped cleaned rhubarb
ginger root
(Refer to the link for more precise measurements)

Melt a generous knob of butter in a fry pan over low heat. Toss in the chunks of rhubarb, some grated ginger and a sprinkling of cinnamon. Stir. Throw in a handful of sugar and stir some more. Adjust for sweetness when the rhubarb has softened.

The flavour is intense and delicious. For those who want to do more of the dairy thing, it goes well with a dollop of whipped cream/yoghurt/ice cream/custard. For those who don’t, it stands up well on its own.


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Blogger Ampersand Duck said...

I presume you mean butter in that first sentence? I spent a few seconds pondering the idea of rhubarb having knobs.

Sounds divine, amyway. I can see why the only way out of the frying pan was straight into your mouth.

11:36 am  
Blogger Ampersand Duck said...



11:36 am  
Blogger Another Outspoken Female said...

thanks &duck - good spotting :)

4:39 pm  

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