I found this outrageous! Who could be so effin' cruel as to ignore celery's red headed cousin?
"Why," I thought, "I've cooked rhubarb hundreds, well, dozens of...huh. Actually, never." Which is weird because I went through an En Vogue listening, cinched jeans wearing, pie making phase in the 90's. Surely some rhubarb must have made it into the mix. Nope. Never. Not a once. I think I was a little intimidated by it. Well, intimidation be damned!
The next day I bounced over to the Union Square green market and scored a bunch. In the radio story, the farmer says he makes a sauce with rhubarb and maple syrup then pours it on ice cream. So that's what I did. I paired it with strawberry ice cream so it would mimic the perennial favorite, strawberry rhubarb pie. Alas, something was missing.
The syrup gave the rhubarb sauce a woodsy, earthiness while the strawberries 'n cream were 100% sun-on-your-cheeks summer. It needed to come together. It needed....
A ginger snap! Et voila, harmonie!
Strawberry Rhubarb Snap
1 c chopped rhubarb
1/4 c maple syrup (or more to taste)
1/4 c water
Place all ingredients in a saucepan and cook down until the rhubarb melts. Sauce will be slightly thick and pulpy and good. Serve with strawberry ice cream and a ginger snap.