Yesterday was E’s 30th birthday. Old man. (Give me a month, I’ll catch up.) For his birthday he asked for one thing: the best nachos in town. He always does this, folks. Asks for the moon and then expects me to deliver. I mean, who is he to ask for nachos in Minnesota. That’s like asking for cheese in Wisconsin or seafood on the coast. Oh, Wait.
So I found lots of places with the “Best Nachos in Town.” But after a lot of Yelp reviews and some foodie reviews online I found the golden ticket: Salsa A La Salsa. Ooo, yum. The chips were made fresh and they topped them with refried beans, guac, sour cream, taco meat, cheese, lettuce, and pico de gallo. I know, it sounds pretty standard, but I’m confident it was the fresh chips that made them so delectable.
After a lunch of junk food and an afternoon of sweets (courtesy of his many awesome co-workers), E was craving a salad and feeling a bit like Elaine in this episode:
So I scrapped my plans for cake and instead made E something with rhubarb. You really can’t go wrong, in E’s eyes, when you cook with rhubarb. We had this rhubarb compote (I’m calling it Rhubarb Butter at my house though) on bread, but it would be amazing with some creamy cheese or on a cracker. Or even over ice cream!
This was so incredibly easy to make, I felt ashamed telling E. Hey, honey, here’s how much effort I put into your birthday dessert: 10 minutes. It tastes pretty good too. If you don’t like rhubarb, obviously this won’t be for you, but the ginger and cinnamon take the edge off the sour rhubarb. (Recipe here.)
Ease to Prepare:
Truly one of the easiest recipes I’ve ever made. Going out to the garden to cut some rhubarb took the majority of the time. Other than that you just pile it and the sugar, honey, ginger, butter, and cinnamon in a bowl and microwave. That’s the whole story.
No photos and I wasn’t sure if I was supposed to stir the rhubarb beforehand or smash it a bit after. Probably didn’t say so, so you don’t need to. But here’s what I did and it seemed to work well: Pile all your ingredients in a bowl and stir it all up. Microwave and let it sit a minute or two to really let the rhubarb break down. Then take a fork and stir some more and smash up any larger rhubarb pieces. It’ll be chunky – and that’s ok! – but if you want it to be finer, feel free to mash it up some more or even throw it in a food processor.
It was sweet, but still tart. I liked that there isn’t boatloads of sugar in the mix and it’s a nice fresh and seasonal spread for us to use on toast or in desserts.
Since I just used a fork and a bowl, this was a breeze. Not like other jam or fruit-butter recipes I’ve seen before, that’s for sure!
Since I grow my own rhubarb, this wasn’t expensive at all. The honey was the most expensive ingredient, but a little goes a long way.
Tell me one thing:
- How do you feel about rhubarb? Love it or hate it?
- Where do you go for the best nachos in your town?