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Quiet Mondays and Rhubarb Ginger Sauce

I love Mondays. I think they may be my favorite day of the week. After the fun and rest and project-accomplishing of the weekend, it’s my day to hunker down, cozy in and plan my week.

I especially love Mondays on the farm. The animals seem to know I need some downtime and they oblige by snoozing contentedly in the morning sunshine. I turn off everything – music, TV, noisy kettle – and bask in the silence.

Since I’ve been learning to live slowly, I’ve embraced these quiet Monday mornings as time to reflect and write, think and dream. I let the laundry and dishes wait until after lunch. I move back my writing deadlines until mid-afternoon. And I quiet my restless heart and whirring thoughts.

On such mornings I like to have something special for breakfast. Something a little beyond eggs and toast or a bowl of cereal.

Currently my favorite comforting breakfast is wholemeal pancakes topped with Greek yogurt and Rhubarb Ginger Sauce.

The sauce idea came to me as I examined (with chagrin!) a couple of scrawny rhubarb stalks that had prematurely wilted in the searing heat. With the ends dried out only the middle was worth anything. There wasn’t enough for jam or crisp or pie, but I thought a sauce of some sort would be perfect.

I thought a bit more and somehow ginger seemed like the right addition. So I chopped rhubarb and fresh ginger, covered them with water and simmered them until the rhubarb disintegrated into feathery little wisps. Then I added raw sugar and honey (use whatever sweetener you like), tasting to make sure it was just right. I simmered it until the sugar dissolved then set everything aside to cool. Once cooled I whizzed it up in the blender until it was smooth and pink with no ginger chunks to make your lips pucker when you bite into one.

I poured it over the aforementioned pancakes and Greek yogurt and both Bear and I were so smitten that we nearly ate the entire jar in one day. Mmm. πŸ™‚ Since then I’ve been making it weekly, buying up bunches of rhubarb at the market and cheering on my one little rhubarb plant that survived the animal raids. πŸ™‚

What is your favorite thing to put on pancakes?

PS – the winner of the Brave Girls Club Giveaway is Bethany Miller from the blog Good Global Citizen. Congratulations, Bethany!! πŸ™‚

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Lauryl Lane - That sounds heavenly.

Krista - Ooo, sounds lovely, @facebook-567220509:disqus πŸ™‚ I fancy peanut butter on mine too. πŸ™‚

Krista - Oh @BethanyBassett:disqus , now I’M craving Aunt Jemima!!! Sigh…that thick, syrupy naughtiness. πŸ™‚

Kat DeVaney - Mmmm. Peanut butter and raspberry jam

Bethany Bassett - That looks marvelous! I’m always on the lookout for new pancake toppers since we can’t get my favorite artificially-flavored pancake syrup here (yes, I know, I’m a disgrace to good food… but there’s just something about Aunt Jemima). Now if I could only get my hands on some rhubarb!

Krista - I’m so glad you like it too, Zita!! πŸ™‚ xo

Krista - Oh my Jackie, I think I need to come to your house for breakfast one of these days!! Orange Confit sounds amazing. πŸ™‚

Krista - How wonderful to have such a treasured thing to share among the people you love, @google-01bbdd9fc7f53cd54265810538a0c5c5:disqus πŸ™‚

Krista - Rhubarb fool sounds delicious, Paradis! πŸ™‚ Mmm, could tuck into that right now. πŸ™‚

Krista - It was scrumptious, @wanderingsheila:disqus πŸ™‚ This morning we had it with granola and yogurt and fresh mango. Yum!!

Krista - Syrup and butter make my heart happy too, @facebook-500212569:disqus πŸ™‚

Andi Perullo de Ledesma - OMG yuuuuuuuuuum!!!!!!!!!! I’m a syrup and butter girl.

mlleparadis - looks delicious! (and what gorgeous dishes and coffee pot you have!) we love something a little similar to this at our house – rhubarb fool so the compote w/ yogurt and whipped cream. so quick to make, and as you describe, disappears just as quickly. i like your idea about mondays.

Cathy - Goodness that looks like such a tasty breakfast Krista.

Ken Powell - We love our rhubarb, passed down from father-in-law nearly 30 years ago. It’s offspring have been passed to friends, neighbours and even overseas! Never tried it with ginger, though.

Jackie - Hmmm, I love pancakes with just lemon & icing sugar, BUT, for a special treat, I like to serve my Orange Confit on top, Thinly sliced Navel Oranges, slowly cooked in a light sugar syrup with a dash of Cointreau, definitely a weekend brekky. Your Rhubarb & Ginger Syrup sounds just devine Krista.

Zita - I love rhubarb compote. I made something similar before and I also love it on pancakes. Have a great week, Krista!

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