(a light topping for pancakes, yogurt, toast... or stick a spoonful in the center of your unbaked muffins, for a surprise!)
Wash one thick, ruby stalk of rhubarb, making sure all leaves are removed. Chop into various sizes (think nickel, penny, quarter) until you have one cup of fruit.
Rinse two kumquats and quarter them lengthwise; poke out the seeds with a paring knife. Chop coarsely.
Toss rhubarb and kumquat with 1/2 cup sugar and a 1/4 teaspoon salt in a small saucepan. Stir in 1/3 cup water, bring to gentle boil and simmer for 10 minutes. Add a teaspoon of rum. Stir, taste, adjust, serve.
1 cup rhubarb
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon rum
I've never been a mixer of strawberries and rhubarb. I like the latter by itself and the former raw. You? xox
Pacific Star Gardens...