Sweet ‘n sour, lovely Rhubarb!

Rhubarbs are so delicious and here in Northern Sweden you can find them in almost every garden there is. They are 12″ to 40″ and have a red/green/pinkish color with massive green leaves. If you like me usually lives in an apartment you can find Rhubarbs at mostly any well-sorted grocery store. The Rhubarbs stalks are very similar to celery but taste very tangy, sour and sometimes a bit bitter.

Therefore the most common way to cook rhubarb is to add sugar orsome other kind of sweetener. Cooked with sugar, the rhubarb tastes sweet and sour at the same time, delicious. You can also dip it raw into sugar. But the most common way to eat it is in pies or compotes. Serve it with whipped cream, ice cream, sweet yogurt or just as it is. Try to find thin stalks, they taste the best!

Rhubarb Compte  serves 4

3 cups chopped Rhubarb (= around 600g)
1/2-1 1/2 cup Sugar  (depending on sweetness)
1 teaspoon ginger *optional
1 teaspoon orange or lemon zest *optional
1 teaspoon vanilla extract* optional

2 tablespoons of water

Peel the rhubarbs (only roughly), Chop them nto 1/2″ bites and toss them into a thick saucepan. Add sugar, water, vanilla*, ginger* and lemon zest* and cook on a medium heat 15 minutes or until tender.

Serve hot over ice cream, or leave to cool. Goes well for desserts and pie fillings and even to duck and pork meat.

If you only add 1/2 cup of Sugar to the Rhubarbs, they will be quite sour, but not bitter. Add more sugar if you’d like it sweeter.