Sunday, April 4, 2010

How to Feed a Spring Cold

Actually, I think I picked up a nice case of the flu on my spring break. My head was fuzzy my sense of taste blunted for days. Nothing sounded good until I remembered the bag of Meyer lemons I'd brought back from California. I know it's not exactly sickbed food but I couldn't think of anything a appealing as Meyer lemon sorbet. I think I greedily gobbled down an entire quart in one otherwise miserable evening.

Fast forward a week. I've made Meyer lemon sorbet, Moroccan preserved lemons, and I marinated our Passover chicken in lemon juice before drizzling with honey and roasting to perfection. Even after sharing a few of my precious stash I have a few more lovelies in the bowl.

I don't know why but in the middle of our return to winter (dark, rainy skies and chilly air) I needed another batch of that sorbet. But this time I topped it with some rhubarb that had been stewed with a bit of sugar and a vanilla bean and then chilled overnight. This was nothing sort of heaven! Meyer lemon and rhubarb are made for each other, a perfectly puckery pair!

I used the sorbet recipe from Simply Recipes (doubled!) and then made stewed rhubarb in the usual way. What? You haven't made stewed rhubarb? OK--fine, then. Take a couple of pounds of rhubarb stalks, wash them, and cut into 1" chunks. Throw your chunks in a pot with some water and and sugar, maybe half a cup of each. A slit vanilla bean is a nice addition, too. Simmer gently until the rhubarb breaks down and then taste. Adjust for sweetness. Cool before serving over Meyer lemon sorbet (but serve warm over waffles and pancakes).


Randi said...

Hi Melisa,
This is a fabulous and simple recipe. My tree is overloaded with Meyer lemons so I am happy that I will be able to make this again and again.

Magpie Ima said...

Randi==what I wouldn't give for an overloaded Meyer lemon tree! I'm glad the sorbet was a hit.