I found a recipe for baked/stewed rhubarb over on Orangette a few months ago and the other night I made it.
It's delicious. And refreshing. And addicting.
It's also pretty simple to make, which is a really nice feature right now!
2 lb. rhubarb, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split (I used about 1/2 tsp of liquid vanilla that I added about 5 minutes before it was done)
Set a rack in the lower third of the oven, and preheat the oven to 350°F.
Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix. Bake (uncovered) for about 30 minutes, or until very tender, giving the pot a gentle stir about midway through to ensure that the rhubarb cooks evenly.
(where I record my projects, including those for the shop)
(where you can find updates on what we are up to )
Two roads diverged in a yellow wood,
And sorry I could not take them bothAnd be one traveler, long I stoodAnd looked down one as far as I could
To where it bent in the undergrowth;//Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing thereHad worn them really about the same,//
And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,I doubted if I should ever come back.//I shall be telling this with a sigh
Somewhere ages and ages hence:Two roads diverged in a wood, and I -
I took the one less traveled by,
And that has made the difference.
"These little moments ... matter, for they are where we live every day."
- Paul David Tripp