rarely roused by rhubarb

I am rarely roused by rhubarb. I do feel a strange interest every spring, since they are the first fruit (?) of the season. It's like the spring need to revitalize always spurs me to give it another chance. Then I pick some, make something or other, usually pie, compote or muffins and then am bored immediately again. I once read that adding 1/2 banana to a pie, takes away some the stringency. I don't know about that, it helped a bit but.....

We once had rescued a pot belly pig (he was an adorable pet) and often fed him our dinner scraps. He got rhubarb pie one day and the poor fella gobbled it all up, as pigs are known to do, and was gagging intermittently while doing so. Have you ever seen a pig gag. Quite the site. It cracked us up then and still gets brought up every spring, sadly when the rhubarb shows up on the table. By the way, who throws out pie??? A crime in my sweet toothed world but well that sums up the status of rhubarb around here.

That is, until now.

I have found the most delightful recipe for rhubarb and spinach , which if you are a "good" gardener (and on top of things) is ready at the same time.

Rhubarb dressing. It is pink, creamy, delicate and delicious. I am not much for sweet dressings but this one has just changed my view. A perfect accompaniment to spinach.

Enjoy

Rhubarb Dressing

1/4 cup extra virgin olive oil (although I think just olive oil is fine too but cut back the sesame oil then)

2 tablespoons sesame oil

4 tablespoons red wine vinegar ( or to taste, i tend to add more)

1/4 cup stewed and pureed rhubarb.....the red kind will give the pink colour

salt and white pepper to taste

Just whir this all up with a hand held blender and serve. It even stays emulsified.

lilacs are lovely

I can't imagine that there is a single person that does not like lilacs. Their powerful fragrance might push someone too much, but where too? I only sense heavenly splendor when the fragrance approaches me.
SO, how the heck did I miss the fact that they are edible. Well better late than never and this timing was perfect. I was preparing for a wedding event and the bride finally confirmed the dessert as cupcakes. She introduced me to parchment tulip holders and I discovered lilacs.
My first experiment with lilacs was to soak the blossoms in spring water, like making a sun tea. The suggested hour was not sufficient and after an afternoon the blossoms were still vibrant and the water was divine. Imagine a punch bowl with the blossoms floating around. I found three different shades so the artists palette was inspired.While sharing this with others, I had a report back on using that lilac water in the evening bath. !! A super treatment for this worn out woman.
I  then decided that lilac would make a great edible decoration on the wedding cupcakes and cake. I used some of the lilac water with the icing but alas that did not come through in the taste. I tried out some cupcakes and decorated with the lilacs and was delighted that the parchment tulip holders even held the fragrance in, so that when one went for the cupcake they would be given a little aromatherapy beforehand. The lilacs themselves are very delicate in taste. The weather was my friend and the wedding day approached with my local lilacs in full bloom.

lilac cupcakes

Don't miss this easy treat next year.