It was a rhubarb spring for me. Looking at the photos I took during an early season trip to Provincetown, a big smile crossed my face as I recalled taking these pictures early one morning in our Chandler House kitchen, before enjoying a perfect breakfast.
That little, lovely jar, shining in the morning sun, was full of rhubarb preserves from PB Boulangerie in Wellfleet.
We always stop there on our way into P-Town to supply ourself with their crusty baguettes, buttery croissants, and bike trail cookies.
These oh-so-satisfying, sweet/tart preserves (made by the owner's mother when she visits from France) inspired me to seek out rhubarb in other forms all spring.
I bought fresh rhubarb at the Copley Square Farmers' Market and, following my Grandpa's lessons, turned it into a rhubarb compote. He didn't actually use recipes. He just cut the rhubarb in his back yard, removed the leaves, washed it, chopped it, and then cooked it down with a bit of cinnamon, nutmeg, and a touch of water.
Here is a basic recipe. But, read the comments. There are great ideas there that I'm going to try.
I've spotted strawberry rhubarb pies at the markets. Barbara Hamiltion of Hamilton Orchards said she's planning to make some rhubarb preserves and may even make some with low sugar or honey for those who like a touch of sour.
On my tasting list are Fee Brothers Rhubarb Cocktail Bitters
What's on your rhubarb shopping list? Remember to click over to Amazon
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Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino
