The mint in our garden is pernicious. It pops up next to the bok choi, insinuates itself into the kiwi beds, and goes absolutely nuts in its own special metal bin, until you might think you can hear it banging its tiny, minty fists against the sides in breezy-fresh refusal to be contained. And so, the mint-eating season begins. We took this fast and easy, sweet and tangy dessert to our friend Sara’s house for Mother’s Day, where it proved popular with the young and old alike.
In a large, heavy saucepan, combine 3 cups (about 1 pound) of rhubarb, cut into 1/2-inch wide pieces; a little less than 3/4 cup sugar; and 1/4 cup water. Bring it to a simmer, stirring until the sugar dissolves – about 3 minutes. Then simmer until the rhubarb is tender, but not quite falling apart – about 7 minutes. Take off the heat.
Stir in 1 pint of fresh strawberries, halved and hulled. Put the whole mixture in a bowl and stir in 2 tablespoons chopped fresh mint. Chill until cold – about an hour.
Enjoy on angel food cake, ice cream, a spoon, or anything else you imagine might be lovely. Garnish with more mint.
- 3 cups rhubarb, cut into 1/2″ pieces (about 1 pound)
- 3/4 cup sugar
- 1/4 cup water
- 1 pint fresh strawberries, halved and hulled
- 2 T chopped fresh mint, and more for garnish
- angel food cake, ice cream, or whatever else you’d like to enjoy this with
- Angel Food Pudding Cake (themidwestmaven.wordpress.com)
- May 8, 2013 – Strawberry Rhubarb Cobbler (unefox.com)
- Honey-Rhubarb & Greek Yogurt Parfait with Dark Chocolate (sundiegoeats.com)