Early Spring Rhubarb breaking Through
hailstone rhubarb crumble, compote, syrup
21.07.2023 - 22:32 / awaytogarden.com
WHEN LIFE DEALS YOU LEMONS—well, maybe not lemons, but battered, shredded rhubarb, thanks to hail—make rhubarb compote, crumble and syrup, perhaps with an eye to using less sugar than usually called for in the process. That was the attitude here one recent spring, and we did. My 2013 rhubarb story: before, after, and deliciously ready-to-eat.Usually at rhubarb time of year I forbid that even a single stalk be picked, because I cultivate lowly, old-fashioned garden rhubarb as a focal point in the garden (above), a favorite of Open Day tour visitors who often think it’s something rare and exotic since it’s in a prominent spot and a showoff. I’m a lover of big-leaved plants (not the best combination with hail).But in 2013 my bold, beautiful and blooming rhubarb was savaged. Not just the leaves, but the stalks, too, were shredded to my surprise (above)—so my trusty helper Susan and I harvested what we could from the mess, and did a rhubarb experiment. (It’s way too early at rhubarb time locally for there to be strawberries, so they didn’t figure into our cookoff.)The aims:
to figure out what sweetener was tastiest—yet not too sweet. Typically recipes call for 1 or 1½ cups of white sugar for 6ish or 7 cups of cut-up raw rhubarb, equal to about 2 pounds of fruit, but that seems like too much; to taste-test different spices in the mix (cardamon, cinnamon or ginger are often suggested, as is orange zest); to make use of any excess liquid that results from cooking the rhubarb, but in some batches makes for a too-swampy compote.With three batches of 6 cups of one-inch rhubarb pieces, we tried these additions, all of which were sweet enough for our taste:
½ cup brown sugar and ½ cup fresh orange juice, plus the zest of an orange;
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