A mother’s hug lasts long after she lets go.
My mom has always been into astrology, ever since I can remember. Even to this day, visits home mean naps on the old family couch (lots of naps) – which sits nestled under my favourite old window in between coffee tables adorned with stacks of her dog-eared astrology volumes – each holding its own unique version of the stars with their ancient and mysterious wisdom.
Through my adult years, this has been a major point of connection between my mom and I, as every so often when I feel ‘the pull’ of something stronger than myself – winds of change, some type of friction, or just an unsettled feeling – I’ll reach out to her to have her read my chart. I try to time these requests well, as I don’t want to overdo it, but as moms tend to be, she’s always there for me with her excerpts taken directly from my transits: words to help me weather the storm. I don’t see my parents often, as though they are somewhat close geographically, we are hours apart in the form of ferry rides. But when I want a hug from her, I can wrap myself in her soft pink scarf that hangs on me like a blanket, or I can holler for a little love and assurance from the galaxy. It’s not the real thing but it’s close – and in the spring when neighbours come knocking with arms full of fresh rhubarb? I don’t even need to think of what to do with it. I just make it like my mom does.
This recipe is so easy it’s not really a recipe. But if you want to enjoy the best fruit of the season, this is the best way to celebrate it with zero fuss. My mom and dad grow rhubarb every year in the island garden – big, beautiful rhubarb with even bigger beautiful leaves. This is the rhubarb we ate as hippie kids: simple, cheap and delicious. It’s versatile as a breakfast (as shown here with cooked grain, yoghurt, and nuts or granola) or enjoyed as a dessert warmed with vanilla ice cream. I thought of my mom while I made this, and I’ll think of her every time I eat stewed rhubarb until the very end of my days. In celebration of Mother’s Day that just passed, I hope you’ll get to enjoy this heavenly celebration of spring too 🙂
Hippie-Dip 10 Minute Stewed Rhubarb:
8-10 Rhubarb stalks, cleaned and roughly chopped
1/2 cup sugar or honey (or more to taste)
1/3-1/2 cup water
Optional: 1 tsp each of either lemon zest, fresh ginger, or vanilla extract
First of all, this is really more of a method than a recipe. This stewing method is one I use frequently to ‘treat’ fruit that cannot be eaten fresh – great for apples and pears in the fall especially. The amount of sweetness you prefer is entirely up to you – and there are optional additions you can add, like a tsp of freshly grated ginger or lemon zest.
The method is simple: combine the cut rhubarb, sugar, and water in a medium saucepan and bring to a boil with the lid on. Once cooking, turn the heat to a medium boil and cook until the rhubarb is dissolved and thickening, about 10 minutes – being sure to stir here and there to break up the pieces. Once cooked and sweetened to your preference, store in a sealed jar in the fridge for up to two weeks.
Stewed rhubarb can easily be gently reheated for a warm dessert with ice cream, or it can be served with cooked quinoa, yoghurt and fruit of your choice for a lovely breakfast. Any way you serve it, it will be amazing. Perfect for uncomplicated enjoyment, just the way I like it 🙂