bostonzest

Romancing the Rhubarb

Written by

Ed

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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.

PMC_1114 - Version 22012-04-14PB Boulangerie-rhubarb-rhubarbe-preserves-wellfleet-massachusetts-cape cod-© 2011 Penny Cherubino

That little, lovely jar, shining in the morning sun, was full of rhubarb preserves from PB Boulangerie in Wellfleet.

DSC_3661 - Version 22012-04-15PB Boulangerie-crossiant-rhubarb-rhubarbe-preserves-wellfleet-massachusetts-cape cod-© 2011 Penny Cherubino

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.

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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, Rhubarb soda, and– when she makes them– Vianne Chocolat's Raspberry Rhubarb Truffles!

What's on your rhubarb shopping list? Remember to click over to Amazon from here to support this site!

     

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino  

Comments

  1. Mary Kay Avatar
    Mary Kay

    That buttery croissant looks as good as any that I see in Paris, Penny! One of these days I’m going to have to make trip to Provincetown and try PB Boulangerie.
    Whenever I eat rhubarb (or read about it!), it brings back good memories of making rhubarb compote with my grandparents. My grandfather had some growing in his garden in Minnesota and we always prepared it outside. I guess that it’s because it was in the days before air conditioning. Are you sure that we aren’t related?

    Reply
  2. Penny Avatar
    Penny

    We are related by choice. Sister bloggers! I think we share a common grandparent experience for many people. Waste not , want not means that our families used up things like rhubarb and preserved what they couldn’t use.
    If you are ever in Boston when we are returning from Provincetown, I’ll bring back some PB Croissant for you to sample and compare!

    Reply
  3. twitter.com/robmarais Avatar
    twitter.com/robmarais

    Something that should also be on your tasting list is Zucca rababaro, an amaro made from rhubarb. I was introduced to it at Erbaluce and it’s outstanding! You can find it at Cirace in the North End (where you can find most amari known to humankind too).

    Reply
  4. Penny Avatar
    Penny

    Thanks Rob, I’ll put it on my North End list. Is it more to the bitter than the sweet side?

    Reply

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