Rhubarb was a staple in HG’s youthful diet. HG’s late Mom pronounced it “roobock” and labeled it “good for you.” Mom often cooked prunes with it to heighten the laxative effect. It was like a nuclear bomb in the colon. BSK likes rhubarb and, since strawberries are in season, today cooked a tart and tangy rhubarb and strawberry compote. HG’s Mom would have approved. HG’s favorite use of rhubarb is in Blueberry-Rhubarb and Strawberry-Rhubarb Jam produced by Prince Edward Island’s Sunshine Farm using all natural ingredients. HG likes these jams as accompaniments to Stilton, Bleu or Gorgonzola cheese. Perfect with the last glasses of red wine at dinner. Nice topping Club crackers smeared with cream cheese or peanut butter. This year, rhubarb has made an appearance on the menus of Paris bistros. It’s an ingredient in both sweet and savory dishes. Since rhubarb is very inexpensive, its inclusion is probably a response to the rising costs of French produce.
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