I honestly don’t know if I’m going to do any canning this summer. This might just be crazy talk because I’m in an absolute shite mood right now but I can’t seem to get the motivation to get the canning pot out, dig of the tools all while thinking ahead to the move to the new house in August.
I would like to make some jam but we hardly eat any bread in this house any more; my husband never does and just uses jam in yogurt these days. I still love to indulge in some nice, well-buttered toast with homemade jam now and then. I will try to do one batch of each of my favourite jams if time allows. Other than that I will stick with fruit compotes which are nicer in yogurt anyway.
I started this post several days ago and, unfortunately, my black mood continues. It might be because I have been job-hunting quite a bit lately and anyone who has had to do this knows that it is utter torment. Searching through job postings and seeing hardly anything I’m qualified for is bad enough, but it is when I find something that I want to apply for, that’s when the real soul-destroying fun starts.
The thought of tailoring my resume and cover letter yet again to apply for a job fills me dread. I will do it though. Then there is the chance that I’ll get an interview which will lead to days of severe stress coupled with strong feelings of inadequacy. I will dutifully prepare for the interview and hope will build. I may even give a fantastic interview and then I will wait. So far what I wait for are some of my favourite lines, “We’ve decided to pursue other candidates,” or, “You were a strong candidate and we hope you will keep applying to our organization but we chose someone with more experience.” The last one is my favourite, especially after I go through three interviews for the position and it is down to two of us. That one brought me to my knees feeling completely defeated.
If you feel like making something that is like jam but way easier, then you have to try this. The scent of the lemon grass with the rhubarb is better than perfume and the result is definitely self-esteem boosting. Trust me. It is really nice to get into the kitchen and pull off a win when sometimes they feel like they are hard to come by.
%http://buffyandgeorge.com/wp-content/uploads/2013/06/Rhubarb-Lemon-Grass-Compotenw-150x150.jpg A simple rhubarb compote with fragrant lemon grass. It is perfect on Greek yogurt or served with a simple pound cake and whipped cream.
5 minPrep Time
30 minCook Time
35 minTotal Time
- 4 cups chopped rhubarb
- 2 stalks of lemon grass
- 2/3 cup sugar
- 1/3 cup honey
- 1/3 cup water
- 1 vanilla bean, split
- Cut about 1 inch off the bottom of the lemon grass (hard root end) and about 5 inches or more off the top of each piece of lemon grass. Cut each piece of lemon grass in half. If you like you can slice the thicker half lengthwise in half to expose more of the fragrant part of the lemon grass. Keep in mind that as it boils, it will come apart if you do this and it makes it a little harder to pick the lemon grass out.
- Put all the ingredients in a large heavy bottomed pot over a medium heat. Stir and let it come to a gentle boil.
- Let it boil, stirring often, until you get the desired thickness. For a thickness close to jam (but won't set), simmer the compote for about 30 minutes.
- Take out the pieces of lemon grass and the vanilla bean and transfer the compote to a heat-proof container store in the fridge for up to a week. Makes approx. 1 1/2 cups of compote.
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