Okay, so the other day I was at the farmer’s market and saw these gorgeous rhubarb stalks and a big crate of raspberries. I just knew I had to do something with them together. I love that sweet and tart thing they’ve got going on.
My Kitchen Experiment Begins!
First, I washed everything really well. I mean, who knows where that rhubarb’s been? Then I chopped the rhubarb into, like, one-inch pieces. I’m not super precise, it’s all gonna cook down anyway.
I dumped the rhubarb into a big pot. Then I threw in the raspberries. I had about two cups of rhubarb and maybe a cup and a half of raspberries? Something like that. I added some sugar – not too much, maybe half a cup, because I like it a little tart. And a splash of water, just to get things going.
Cookin’ It Up
I put the pot on the stove, medium heat. You don’t want it to burn, just simmer. I stirred it every now and then, watching as the rhubarb started to break down and the raspberries got all juicy.
- Watch it: Keep an eye on the heat. You don’t want it to stick to the bottom.
- Stir it: Helps everything cook evenly.
- Smell it: Oh man, the smell is amazing!
After about, oh, 20 minutes, it was all soft and jammy. I took it off the heat and let it cool down a bit.
Taste Test Time!
Of course, I had to taste it. Seriously, SO good. You get that tangy rhubarb first, then the sweetness of the raspberries. Perfect balance.
I used some of it on top of vanilla ice cream. And then I spread some on toast the next morning. I’m thinking of making a pie with the rest. Or maybe just eating it straight from the jar… It’s that good!
It was very easy to make and I will continue to explore more ways to cooking in the future.
