With the first day of summer officially starting today, this Canadian heart skips a little. 17 hours of daylight paired with a bowl of rose-tinted liquid sunshine – what better way to celebrate?
Often passed over in favour of its flashier neighbours, rhubarb is the unsung hero of spring and early summer. Don’t let this humble-looking plant fool you. It’s tart with a lot of spunk and packs quite the punch especially when eaten raw. Dull or disappointing are not words that I would use to describe this hardy vegetable. Served warm or chilled, my favourite rhubarb fix comes in the form of a simple compote. Nothing says summer like a generous spoonful (or spoonfuls!) over yogourt, oatmeal, your morning smoothie or a little midnight ice cream. You can even sneak it in as a dressing in a mixed green salad (yes, it even tames the bitterest of greens!). So with this salute to one of my favourite plants, I give you my recipe for a summer solstice rhubarb compote:
- 4 rhubarb stalks (leaves removed)
- 1 cup water
- 1/2 cup sugar
- 6 sprigs lemon thyme
- zest of 1/2 lemon
- squeeze of lemon (about 1 tablespoon)
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
Trim the ends of the rhubarb and cut into 1 1/4-inch rounds. Pour the water in a wide frying pan and bring to a simmer over medium heat. Add the rhubarb to the pan, sprinkle in the sugar, add the lemon thyme, lemon zest, and give the lemon a quick squeeze over the rhubarb. Stir to combine and heat the mixture for 10 minutes on medium-high heat or until almost all of the liquid has evaporated and the rhubarb is tender. Allow the mixture to cool slightly before stirring in the vanilla bean paste (or vanilla extract). Enjoy immediately or leave in the refrigerator to chill. Serves 4 or yields a healthy portion for one!