Maple, Ginger Rhubarb w/ Coconut Ice Cream

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Rhubarb reminds me of my late Grandmother. She and Pappy grew it in their vegetable patch in the back garden of the house they lived in together for almost 70 years.

Every visit from them would involve containers of Gran’s stewed rhubarb. I love how like music and scent that food has the power to evoke such precious memories of people we have loved and have lost and of the stories they have left with us.

I was living in England when I received a call from home that she had taken ill. I left immediately but was too late to say goodbye. At her funeral I stood before all those whom attended and read out a letter I had written to Grandma on the flight home, when I knew she was dying and it included many memories of her and the food she made.

My rhubarb is much sweeter then Grandma’s was and she didn’t use ginger. I have also used maple syrup instead of cane sugar, but you can adjust the recipe to suit your tastes.

 

You need

500 grams of rhubarb, ends trimmed, cut into 1 inch pieces & washed

1/2 cup of pure maple syrup

fresh grated ginger, to taste

 
You do

Place all the ingredients into a pot and bring to a gentle simmer & cook for 10- 15 minutes, until the rhubarb is tender.

Serve with your favourite coconut, soy or cashew ice cream.

 

Yields: 4 small serves.

Time: 20 minutes

Freeze: Fine to freeze.

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