The fruit share this week was a pint of strawberries and a pound of rhubarb. I realized that I had never actually had rhubarb, much less cooked with it, and C doesn’t really like sweets, so I was on my own.
Cue the Lazywebs!
I asked my friends on facebook what a gluten/grainfree person could do with strawberries and rhubarb that was not pie.
I got a bunch of suggestions for compotes, shakes, crisps, etc.
One friend posted the following recipe, which I took as a basis for winging it: http://www.foodnetwork.com/recipes/curtis-aikens/strawberry-rhubarb-sauce-recipe/index.html
I didn’t have any regular sugar in the house, but I did have brown sugar, so I used the smaller amount of sugar, a little extra water, and started boiling my rhubarb.
I followed the recipe to the end, when I decided that I wanted these to be a little more solid than sauce. So I threw in a packet of knox gelatine, poured them off into cupcake cups, and threw them into the fridge.
They are incredibly bright-tasting, very good, and came out in a slightly more solid than pudding texture. I froze about half of them to use later, and had one for desert last night. I think I will take them as part of my school lunch for the next week.