Spring Thaw

In the past, I never really noticed when local spring produce starts to appear. This year, it was May 24. Rhubarb and Fiddleheads. Though I have been eating frozen rhubarb all winter….it was nice to see fresh.

It just smells better.

Every week, for the past 5 months, I have made a batch of either stewed rhubarb (using frozen) and/or applesauce. I make enough to last the week. There is nothing like a bowl of warm stewed rhubarb and applesauce, topped with yogurt. It is one of my favorite things to eat. Total ambrosia.

Having such a sweet tooth…I thought I would miss my cakes, ice cream, cookies etc. Or at least the non-Canadian ingredients. But I haven’t. I have actually cut down on my chocolate. My sweet cravings are very satisfied with my stewed fruit and yogurt.

So..what did I do with the fresh rhubarb? Well, I stewed it of course, and made a rhubarb cake. Did I notice a difference? Yes….besides the smell…it did have a tad more flavor.

Stewing fruit is so easy with a slow cooker. You just throw in the diced fruit, add a small amount of organic sugar, a dash of spice and turn the cooker on high. About 2 – 3 hours later….it is done.

With local fresh produce starting to appear on the shelves, it makes me realize how easy this lifestyle choice has been….except for fish. That one still bites.