I’m just going to breeze past the whole Thanksgiving feast yesterday and jump straight to one of the yummiest desserts I have ever tried: stewed rhubarb with (full-fat) yogurt.
Many times I have passed the rhubarb section on a lone shelf in Whole Foods. To me, they looked like red celery stalks and seemed unappealing next to the heads of broccoli and ears of corn. But I came across a recipe for stewed rhubarb by my current favorite foodie writer and chef, Melissa Clark, and had a hankering to make some tonight. It seemed way too simple to pass up and Melissa Clark’s recipes (so far, all nine I have tried) have been delightful.
- 1 pound rhubarb, trimmed and sliced 1/2-inch thick (about 4 cups)
- 1/2 cup dark brown sugar
- 2 tablespoons unsalted butter
- Pinch kosher salt.
In a medium saucepan over low heat, combine ingredients. Cover and cook, stirring occasionally, until rhubarb breaks down, 15 to 20 minutes.
Yield: 2 cups, to serve 6 to 8.
Serve over ice cream, pound cake, anything sweet or savory. The rhubarb comes out tart with a slight hint of sweetness. I dolloped some on top of full fat FAGE yogurt. Mmmmm…..