May Loves Rhubarb

FEATURE FARE
 
Rhubarb — here you are! But I'm not sure if I like you. Do you want salt or sugar? Strawberries or something savory? I learned of a peculiar fascination today — to eat Rhubarb pan seared with salt. A May PB&J — I think rye or pumpernickel would be appropriate. I baked Rhubarb in the oven this morning — a honey and strawberry adventure.
Blown away to learn at first bite that I definitely would have preferred maple syrup. Now, in order to make it [Vermont] and seasonal. . . I actually cannot yet use the strawberry. I must possibly dig further toward its vegetable roots and pair it with something different. Do not eat the leaves. Whatever you do! They are poisonous and will close up your throat. Luckily — rhubarb's red silky stalk has not a trace of this culinary impediment. So, rosemary it is, and maple syrup to boot. Créme Brûlée to the rescue!


Rhubarb and Rosemary Créme Brûlée 
[Clair Fitts / Edible Green Mountains / Spring 2012 Issue No.1]


INGREDIENTS
2 cups diced rhubarb
1/4 cup maple syrup
1 teaspoon finely diced fresh rosemary
1 cup cream
1/4 teaspoon vanilla
2 large rosemary sprigs
1 large egg
1 large egg yolk
3 tablespoons maple syrup
4 teaspoons maple sugar
4 4-ounces ramekins

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