Strawberry Rhubarb Compote
×
[PR]上記の広告は3ヶ月以上新規記事投稿のないブログに表示されています。新しい記事を書く事で広告が消えます。
Strawberry Rhubarb Compote
Can we all agree to stop apologizing for rhubarb? No one apologizes for
recipes that call for things like squid, marshmallow-flavored vodka, and
green peppers. In fact, some times those things are actually celebrated
rather than reviled. So I don’t know why rhubarb, the humble plant that
springs to life after a long winter, is the recipient of occasional
derision. But it’s time to stop.
I was wandering through a neglected garden in the countryside a few weeks
ago, where not much was growing in the spring drizzle, except a few dewy
tulips poking through. But right in the thick of things was a resplendent
rhubarb plant, which saved the day. In the grand tradition of French
“gleaning”, I yanked the stalks out of the ground, brought them home,
and made a compote out of them. Free food? What’s not to like about
that?
PR