today's forage

rhubarb rhubarb

I was once told that “rhubarb” is what extras in a crowd scene on a movie set are asked to repeat. It seems the word has all the right sounds, when said over and over, unsynchronized, and by several people at once in various tones, etc., to give the impression of authentic background conversation.

A handy hint in case you’re filming a movie… with a crowd scene.

If not, make ice lollies for breakfast.

Here’s how:

Take this…

IMG_1914

… chop, stew til soft, cool, puree with plain yoghurt (I use an organic goat milk one out of Quebec), some stevia to sweeten and plop into popsicle forms.

IMG_1930

To remove when frozen… run a little hot water over the outside otherwise you’ll just snap the top off your stick. (No need to thank me for sacrificing one of mine to illustrate; I hadn’t worked out the hot water angle yet.)

Rhubarb rhubarb rhubarb rhubarb rhubarb…

[Sounds like a crowd, right?]

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This entry was published on June 23, 2013 at 1:06 pm. It’s filed under fruit, le petit dejeuner and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “rhubarb rhubarb

  1. I love rhubarb but have tried stevia and found it horrible. Do you actually like it, or just tolerate it? The only problem with rhubarb is how much sugar or honey it needs, at least for my tastes, so I would love to find another way to sweeten it.

    • Ah, well, I love the tartness of rhubarb. When I eat it as a compote I don’t sweeten it at all. As for stevia, I like it quite a bit. Because I don’t enjoy things too sweet, it works well for me. Sometimes honey in tea, for instance, is just too overpowering. [Yet I very happily slather it on bread.]

      I wonder if maple syrup might work on rhubarb?

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