I picked up our first bag of vegetables of the season, that one I've been dreaming of since the snows. There was lettuce, slender stalks of rhubarb, greenhouse tomatoes, thyme, and a quart of perfect strawberries.
My mama sent me the simplest recipe for my Grandmum's stewed rhubarb. It is simmered with water with sugar to taste, chilled, and then served over ice cream. Preferably that wildly thick and delicious local stuff.
On the other had I realized that I have a tiny little blowtorch for caramelizing sugar. My twelfth anniversary is coming up, and wouldn't he be just blow away by roasted rhubarb creme brulee.
1 comment:
yes he would!
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