When I think about rhubarb, I remember myself as a little girl playing in the old garden of my Great-grandmother. There was a huge cherry tree, strawberry plants lined up neatly, oldfashioned shrubs and a few rhubarb plants with their red stems and dark green leaves standing near the fence. I used to take water from the standpipe and fill it into sand moulds together with mud, grass and ripped off leaves. So I "cooked" for the wild rabbits. Sometimes I took one of the big rhubarb leaves as tray to offer some appetizing flowers as well. And, to my surprise, every morning the rabbits had eaten their meal without leaving any leftovers...
Unfortunately I never appreciated the very special acidity of rhubarb. Even now, when I only think of it I feel like shrinking inside ... The only way I always loved rhubarb was when it has been transformed into mere taste in the form of syrup.
Delicious to flavour fresh strawberries, icecream and even cocktails.
Recently I stumbled upon a very simple recipe in one of my favourite Blogs eatmakeread.
Combine 1 cup sugar with 1 cup water over low heat. Once the sugar has dissolved, add 1 cup chopped rhubarb and simmer for 30 minutes. Strain out rhubarb and you've got yourself rhubarb syrup.