|Easter dinner in our Maine home many years ago... forsythia whips in blossom|
|Mark snapped this photo of the immense forsythia bushes in our Kittery, Maine, garden|
1 pound rhubarb, ends trimmed and washed
1/2 cup sugar, plus extra if desired
small pinch salt
1 teaspoon vanilla
1 tablespoon chopped fresh rosemary (optional)
3 tablespoons water
Cut rhubarb into 1/2-inch pieces and place in a large saucepan. Add sugar, salt, rosemary (if using), and water, and cook over medium heat for 15-20 minutes, or until rhubarb is soft and begins to break down, and sauce has a syrupy consistency. Taste for sweetness and add more sugar, if desired.
Serve a spoonful over vanilla ice cream or pudding, or add some chopped rosemary while cooking and serve alongside grilled poultry.
Makes 2-3 cups. Leftovers can be frozen.