Rhubarb Breakfast

Some weekend mornings are for heaping plates of French Toast or Pancakes with capital letters and accompanied by large mugs of coffee and frothed milk. If you’re us, that’s actually most weekend mornings. Occasionally on a Saturday, one wakes up and does not think, ‘I’d really like to gorge myself on bread products.’ For those Saturdays, one still wishes for alternatives to the weekday oatmeal ritual.

Luckily, last night, I noticed that the rhubarb we bought at the market last week was really losing it… I’m talking final death throes. Gilles was nice enough to prepare the rhubarb last night and begin cooking it, so when I woke this morning wanting not pancakes and not oatmeal, there was some rhubarb on the stove, nearly ready to go. A few more minutes cooking and a dollop of yogurt later, breakfast was served!

Rhubarb Stew

10 stalks of rhubarb
1/3 cup sugar

Clean the rhubarb and cut into 1-inch pieces. Place into a large saucepan and add the sugar. Mix with a wooden spoon to distribute the sugar. Cover with water. Cover the pan with a lid and cook over medium to low fire for 45 min – 1 hour until the rhubarb has fallen apart into a stringy stew and has thickened. There are a few tricks here – if you don’t have enough water in the pan, or if your pan isn’t very heavy-bottomed, there’s a chance the rhubarb will burn or stick while cooking. You can address this in a few ways – 1. either keep the water level pretty high throughout the cooking process, and then boil the excess water off at the end; this will allow you to cook the stew at a higher heat. 2. Keep the flame really low, and cook for a longer time 3. No matter which strategy you choose, be sure to check on the stew occasionally and give it a good stir with a wooden spoon

To serve: plain yogurt


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