By Emory Ann Kurysh
I first tried Rhubarb Mush when I was living overseas in Switzerland. Growing up, rhubarb had always been one of my favorite treats, whether it was in pie, cake, or muffins. It was a treat that my mum or Baba would only make for us during the summertime, and I thought of it as a rare and delicious luxury.
A few years ago I moved just outside of Zurich, Switzerland where I was a nanny for four small children. Although it was only for a short period of time, one of the things that I valued most from that experience was the introduction to many different kinds of foods. The children’s grandmother learned of my love for rhubarb, and so she made me this rhubarb dish in hopes of curing my homesickness. I call it Rhubarb Mush, which may not be the most appealing name. Rhubarb Sauce would be more appropriate, but the process of turning the stocks into mush has always stuck with me.
Regardless of the name, this is one of my favourite treats! This recipe is only for 2 cups of rhubarb. I generally try to make around 6-8 cups, which is the perfect amount to be shared by many people. For larger batches, just alter the measurements accordingly!
2 cups rhubarb
1/4 cup water
1/3 cup brown sugar
1. Gather your rhubarb together. Remove the leaves and wash the stocks.
2. Chop into small pieces.
3. Combine rhubarb with water into a pot.
4. Boil over medium heat until the rhubarb turns soft, about 10 minutes.
5. Every few minutes, mash the mixture until it turns into ‘mush.’
6. Turn down the heat, then add sugar. cook for a few more minutes on low.
7. Remove from heat and let cool.
8. Eat the Rhubarb Mush by itself, on top of pie or ice cream, or whatever your heart desires!