Last Saturday, Andy and I took our second CLASS- ballroom dancing hoping to get some moves before the big day. It was a total blast and then we wandered around downtown enthusiasm looking for a brunch place to sip Bloody Marys and review our choreography (just kidding, but not really.) On the way, I spotted the farmer's market at random and was dizzy when I saw rows and rows of farm fresh strawberries. I waited for a chance to buy a pint or two and now seemed like the day! So I took a quarter of the most perfect berries I could find and we went on our way.
After brunch we decided to do some shopping last minute, (including me get a new camera lens that I'm obsessed,) try to get last-minute tickets a show on B'way and Andy finally buy a wedding dress, (success!) Anyway, after 4 hours of shlepping around
city, my poor windows had seen better days. When I finally got home, they were pretty bruised and sad looking.
Thus, with many of my hobs to crush them, I decided that I may as well cut them and cook them in more agitation something, understand and shattering can not hurt. Plus- I remembered that there were some green market rhubarb stalks waiting in my fridge, and I knew it was the perfect recipe to make.
In fact, I ended up using this amazing stewed in some small cakes that I will share on Friday, but I thought it was so stewed fresh, easy and delicious it deserves a post of its own . I loved with fluffy pancakes, but the uses for it are endless. It would be excellent swirled in some plain yogurt on toast, or even as a topping for ice cream! Mmmm.
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- 2 cups sliced fresh strawberries
- 2 cups diced fresh rhubarb- into small pieces
- juice 1 tablespoon lemon
- ½ cup sugar
- 2 tablespoons cornstarch
- Combine the rhubarb, strawberries and lemon juice in 2-quart saucepan
- Cover. cook over medium heat, stirring occasionally, until the fruit is
- tender (8-12 minutes). (Test a piece of rhubarb to make sure it is soft.)
- Mix ½ cup sugar and cornstarch in a small bowl. Incorporate fruits
- mixture. Continue cooking, stirring constantly, until mixture comes to
- boiling (about 1 minute). Continue boiling until thick (1 minute).
- Once the mixture cooled, place it in the bowl of a food processor and blend until the lumps are broken, but not quite there pureé.
- Use immediately or store in an airtight container in the refrigerator up to a week.