I made this maple syrup sweetened rhubarb sauce recently and I've been using it in many different ways...it's great over yogurt or on breads when used like a jam, but it's particularly delicious with these simple baked vanilla custards, inspired by an herbal custard recipe in From the Cook's Garden by Ellen Ogden. Depending on the size of your custard cups, this recipe will serve 4-6 people. —WinnieAb
Maple Rhubarb Sauce
trimmed chopped rhubarb
dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand)
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.