When I was a kid, rhubarb season was usually a couple of months long. You didn't have to buy it at the market because half of your neighbors grew it in their yards.
I remember going to my great aunt's house where those crimson stalks stood at attention along the side of her house. I'd rip one right of the ground and bite into it like it was a carrot. I'd do it till my eyes watered, my lips went numb, and my belly turned sour. Ah, those were good days.
Since my belly isn't as steely as it used to be, I forego raw rhubarb for stewed, sweetened dishes like crumbles, crisps, and compotes. I have made many rhubarb compotes, but this one is special. The rhubarb is tempered by sugar and enhanced by freshly squeezed orange juice, aromatic ginger, and sweet blueberries.
February and March make me dream of summer. I want “summer” to sweep over me, leaving behind a vibe incomparable to other seasonal mind-sets. I have so many happy memories of summers past, and when these recollections come over me, I feel almost giddy with anticipation of good times ahead.
All summer long I love to make ice creams and sorbets. I use all types of fruit to create the most fantastic flavors. For ice creams, too, I enjoy creating unique flavors with herbs and spices. These frozen treats are sweet and dessert-like, but they also work to cleanse the palate after a meal. So before the warm weather ends this September, I'm using my ice cream maker one last time.
Our local market recently had raspberries on sale -- 77 cents per half pint. I bought 8.