A Saturday off and a Market day. Oh bliss, oh joy!
Of course we went to the market. We brought home kale raab, the first asparagus of the season, clams from the coast (oysters too), and young garlic to make bucatini with clams and garlic.
And rhubarb. And last season's frozen Hood Strawberries. Which made me want to cook.
I love working but it feels so good to be in the kitchen at home, cooking for an evening of good food, wine. Maybe a fire in the fireplace*?
Time to make Syrup**!
Rhubarb, strawberry & ginger syrup
2 pounds rhubarb, trimmed (cut off the leafy bits) cut into 1/2 inch pieces (see photo)
6-8 oz strawberries
1-1/2 cups sugar (use raw or turbinado please)
2 'thumbs' of peeled ginger, rough chopped
1/2 cup water
Combine all ingredients and cook until soft.
Run through a Foley Food Mill and return to a clean pot.
Decision time. Do you want to can it, freeze it or refrigerate it? I'm canning this batch into little, 8 oz, jars to give away. In the cooler, it will last two weeks. Frozen, mebbe a year?!?
Live large and love big!
* Happy Anniversary Sweetie (a day early)!
** A few words about the hed (title). I use syrups the same way I use a shrub -- but for so much more. Syrups make a great drink -- gin and strawberry with club soda.....Add syrup to sparking wine for a Rhubarb Mimosa (RuMosa). Top pancakes with it. Try doing that with a shrub!