>> Thursday, June 12, 2008
Rhubarb is one of those things I do not have much experience with. I never really had it growing up and honestly I never really wanted too. But as of late I have been reading a lot about this seasonal vegetable and I became intrigued. And yes, I did confirm that rhubarb is indeed a vegetable, though many people commonly mistake it for a fruit. Good to know! It kind of goes along with that whole avocado thing. I had no idea it was actually a fruit!
Anyway, back to rhubarb. I picked up a bunch at my favorite local farmers market (I'm so excited it is time for farmers markets again!) and brought it home and let it sit on my counter for a few days until I turned it into luscious rhubarb jam. Its slightly tart flavor was an unexpected delight. I can see why it is commonly paired with strawberries, each bringing its own distinctiveness to the other for a lovely balance.
So when I saw this recipe in Martha Stewart I knew rhubarb would be a welcome flavor squished between two buttery layers of soft cookie dough. Their sugared cookie tops add a nice contrasting crunch to the soft tart centers that lay just below.
adapted from Baking with Julia by Dorie Greenspan
This jam could not be any easier to make and the color alone will leave you wanting to make more.
1 lb. rhubarb, cut into small pieces
1/2 cup sugar
1/2 cup water
1 vanilla bean, split and scraped
Put rhubarb, sugar, water and scraped vanilla bean (along with scraped seeds) into a medium sized sauce pan. Simmer over low heat until rhubarb softens and melts. remove vanilla bean and cool to room temp. Can be stored in refrigerator for up to a week.
Do yourself a favor and go pick up some rhurarb while you still can!
Now Tishy, dont you think its time for another post???