I'm gluten-free of necessity, so the usual rhubarb treatments are out. Here's what I came up with for the 2 stalks we just harvested, the first of the season. We're eating it now and it's just GREAT!
2 stalks of rhubarb, trimmed of green parts and chopped into 1-inch chunks
2 T sugar, or more to taste
1 large banana, peeled and chopped into 1-inch chunks
1/2 cup heavy whipping cream
Cook the rhubarb in about 1/3 cup of water for about 7-10 minutes or until just barely soft. Stir in the sugar and taste the rhubarb. It should be tart but not too tart. Leave it in the covered pot until it cools.
Stir in the banana and refrigerate until you serve the dessert.
Whip the cream till very stiff, and serve on the rhubarb-banana mix, or stir the cream into the rhubarb mix before serving. Serves 2.
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