Rhubarb, fool.

This is not a recipe for rhubarb fool, though I have made that. I found it too sweet and annoying to make cream with my own sweat and tears. The following method of making rhubarb is much simpler and, in my opinion, better all around. Rhubarb is an ideal vegatable. It grows like mad, and is pretty easy to get. My mom has a wicked recipe for rhubarb cake, but that requires turning on the oven in the summer, which is just not okay. So here's what I've been doing with it:



Take 3-4 stalks of rhubarb and chop it into bite-size chunks, to make about 3 cups.
Combine 3 cups chopped rhubarb in a medium saucepan with 1/4 c. sugar. Let sit for 15 minutes, until the rhubarb has released a good amount of juice.

Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, until it starts to thicken a little and gets soft. Let cool for two hours (or less if you're anxious and don't care.) You can store it for 2-3 days in the fridge.

Best ways to use it:
-as topping for vanilla ice cream. seriously. tart + sweet = a delcious soupy snack.

-as a base for a crazy fruit salad (I just added mandarin oranges and chomped away. It would be good with blueberries and strawberries, too.)

-as topping on some sort of shortcake or pound cake. or any pastry.