Walking to the grocery store the other week, I spotted something bright red among the stalls at the open market in the Patio Juban. One of the vendors was selling to my surprise and delight, rhubarb! The stalks were thin and some were completely green, but some stalks had red hues graduating to green. I bought a bunch and made a pie again and with the rest I made a jam. The rhubarb came with a recipe for jam which couldn't have sounded easier. Just cut up the rhubarb, add half the weight of rhubarb of sugar and simmer until soft and thick. So I did and it turned out tangy and sweet and delicious.
It's good on toast of course, but it can be used as a topping for yogurt or as a condiment for pork. I made some crepes as a trial run for my kid's cooking class next month at Dream Kids and dolloped some rhubarb jam on top of creme fraiche as a filling for the crepes. That would work!
1 kg fresh rhubarb
400-500g granulated sugar (ratio of sugar is basically half the weight of rhubarb)
Juice of half a lemon
Wash rhubarb stalks and cut up into 2 cm pieces. Place rhubarb, sugar and lemon juice in a large pot and mix together thoroughly. Simmer over low heat until rhubarb is soft and thick, stirring occasionally, about 45 minutes.
Adpated from a recipe by Martha Holmberg
Makes about 15 crepes
1 1/2 cups milk, preferably whole milk
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
85g butter, melted
I first mixed all ingredients together in a large bowl with a whisk as it would be more hands-on for the kids in the cooking class. But the mixture was a bit lumpy with small dots of flour floating around. So I poured it all into a blender and mixed it for 30 seconds or so and the mixture transformed into an ultra silky smooth batter. I transferred the luscious batter into a smaller container, covered it and refrigerated it overnight, but 1-2 hours would be sufficient. Heat a frying pan on medium low and pour about a teaspoon of oil into the pan and wipe it out with a paper towel. Using a ladle or measuring cup, pour the batter into the center of the pan and swirl the pan to thin out the crepe as much as you can. For my class, I'll be using a griddle so I tried pouring the batter with the ladle then thinning it out with the underside of the ladle by swirling it in concentric circles and it worked fine. Flip the crepe when the underside is golden brown using a spatula and brown the other side for about a minute. Repeat with remaining batter.
Serve with powdered sugar sieved through a tea strainer dusted over crepes.