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).