[The Canada 150 Blog Challenge is hosted by the Culinary Historians of Canada and invites bloggers to participate throughout Canada’s sesquicentennial year by publishing posts related to each month’s unique theme.]
Growing up, my mother always had a garden and in that garden, invariably, there would be rhubarb. Sometimes we had pies or crisps, but the most common way she would prepare rhubarb was simply stewed, with a bit of cream. I loved eating it fresh and warm from the pot and today rhubarb remains one of my favorite flavours. Unlike most other produce these days, rhubarb is usually a seasonal specialty, and for me is always a signal of warmer weather approaching.
I toyed with the idea of perhaps making a pie or pudding, but ultimately felt like the simplicity of stewed rhubarb would really highlight this spring produce. I followed a recipe from The Wimodausis Club Cook Book. The Wimodausis (wives, mothers, daughters, sisters) Club was a volunteer group formed in Toronto in 1906. They published three editions of cookbooks, and this recipe comes from the 1922 second edition.
April 2017: First Fresh Foods of Spring
This month, our theme is a seasonal one: the first fresh foods of spring. What are some of those traditional meals and foods that signal the end of winter for you, like dandelion greens, rhubarb, wild leeks, strawberries or nettles? This topic could also include foods associated with spring feasts and festivals like Easter; the topic is wide open, as long as it has something to do with Canadian food history.
Simple, but delicious! My rhubarb turned out beautifully soft, but still retained its shape well. Letting it cool in the pan was a great tip.
I was a bit nervous about adding nutmeg to rhubarb, because I’d never heard of that combination before, but they worked quite well together!
- I used the recommended 1 cup sugar to 1/2 cup water, but it was too much for my 8 or so small stalks.
- I added a bit of ground nutmeg to the syrup.
- I simmered the rhubarb for about 8 minutes – I didn’t need the full 10.