Oh Rhubarb, are you enjoying your day in the sun?
Everyone is out on the weekend dancing to the banjo man at the farmers markets, celebrating Spring. You’re not the one we’ve been holding out for, but you put up a good fight, so gallant and lanky amidst the new and delicate green, never apologizing for your tartness or your withered nobs. Your arrival in the stalls and tents signals that winter has finally gone to rest and that there are so many good, new things to come.
I’ve taken some notes from you this season, notes on owning it. Not being bossy. Not being prideful. You just show up as you are. Like, hey, I’m not strawberries, but that’s cool that’s not what I want to be. Folks are like WTF sometimes when you gawk about too close to the beets and fennel but you shake it off, you already know that the ones who see your potential are who you want to take you home anyway. Those special folks gussy you up, simmer you down, muddle you with booze, coat you in sugar and butter. You end up really getting the royal treatment when it’s all said and done.
You won’t be around much longer, Rhubarb. Basil and summer squash will burst onto the scene and most will forget you. I won’t. I’m going to think of you all summer. Owning it. Loving it. Not trying to fight any of it. Showing up and being real. I will try my best to just come as I am, what do you think? That’s all one can really hope to do in this life, right?
Actual vanilla bean is clutch for this recipe. Extract won’t suffice. Treat yourself.
Vanilla Bean Rhubarb Oatmeal
- 1 lb rhubarb
- 1 large orange, juice and zest
- 1 vanilla bean
- 4 tbsp water
- 1/4 cup raw sugar
- 1-2 cups old-fashioned (thick cut) oats
- 1/2 cup chopped almonds