via the PARIS REVIEW
Rhubarb with Apple, Raspberry, and Allspice
4 humble servings
3 long thin ribs rhubarb roughly chopped into 1 1/2" pieces
1 peeled, seeded, and cored apple (I used a Gala) roughly chopped into 1" pieces
½ cup frozen raspberries
juice and zest of 1 small lemon
¼ cup sugar
¼ cup vanilla sugar*
½ teaspoon ground allspice
*I made my vanilla sugar by simply placing a ¼ vanilla bean in a tin with a ½ cup sugar. for a few days
Pre-heat oven to 325°
Enjoy.Pour measured sugars and allspice into a small bowl and stir to mix.Place rhubarb, apple, raspberries, zest and juice of lemon, and sugar allspice mixture in a medium casserole dish or oven-safe pot with lid.
Gently toss ingredients.
Cover and bake for 15 minutes. Stir. Bake an additional 15 minutes. Stir.
Let sit with, covered, for at least 10-15 minutes. Fruit will continue to soften during this time. Or cool uncovered for more firm fruit.
And...that is it. You are done. Bravo!
Serving options: Warm with vanilla ice cream on top. You could also top bowls of Greek yogurt, cottage cheese, or ricotta cheese with chilled rhubarb. I'm sure it would be delicious atop a simple cake such as pound cake with unsweetened or lightly sweetened whipped cream. Yesterday I ladled some warm rhubarb into a bowl and ate it plain. It was great. This morning I am enjoying my rhubarb cool and spooned over Greek yogurt. It tastes equally great.
-Because she, not her sister, answered the door,
-She looked beautiful, and looked her age, too.
-In the other world the girls were named Eleanor and Filina,
gas burners on my stove
room for a kitchen table and two chairs in front of my kitchen window
large bay window in living area
vintage built-in bath cabinet & mirror
large walk-in closet w/ shelves
view of coit tower, bay, and alcatraz when walking out our front door
proximity to good food: okoze, za, swensen's are favorites
2 bus lines stop outside our front door and the cable car is one block away
tile kitchen countertops
little telephone cubby in front hallway
ample kitchen storage space
instant hot water
great water pressure
attentive building management
Pretty Red Soup
Find a medium pot for soup and gather your ingredients.
- good olive oil
- 1 big red bell pepper, chopped
- 1 small leek, chopped
- grey sea salt
- 4 whole plum tomatoes (canned w/ some juice)
- 14 ½ ounces of low sodium chicken broth
- 2 large garlic cloves, chopped
- 2 cups roasted (w/ olive oil, s&p) beets & carrots, chopped
- 1 tablespoon cream
Warm a tablespoon or so of olive oil in pot set over medium heat.
Add red bell pepper and leek and sprinkle with a little grey sea salt.
Allow pepper and leek to soften, about 7 minutes.
Crush (I do so with my hands) and add tomatoes and garlic to pot and simmer 5 minutes.
Add carrots and beets and simmer 10 more minutes.
Turn off heat.
Puree contents of pot with immersion blender.
Stir in cream.