Stewed Rhubarb over Almond 'Grits'
A beautifully fragrant, lightly stewed rhubarb and strawberries over a fresh take on grits: almonds with a touch of cardamom and sweetened with coconut palm sugar
Ingredients
- 2 medium stalks of rhubarb cut into 2 inch pieces
- 3-4 strawberries slicely thickly
- 1/3-1/2 cup sugar per your tastes
- 1/2 cup water
- 1/2 tsp vanilla
- 1/4 tsp rosewater you can replace this with cinnamon if so desired
- 4-5 dashes rhubarb bitters
- 1/2 tsp lemon juice
- 1 1/2 cups almond milk
- 1 1/3- 1 1/2 cups almond meal depending on how thick you would like your 'grits'
- 1/2 tsp salt
- 2 tsp coconut palm sugar to taste
- 1/2 tsp cardamom
- 1/2 tsp anise seeds
Instructions
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Rhubarb Stew:
Bring the water and sugar to a boil. Stir and cook until the sugar is completely dissolved. Remove from the burner.
Add the vanilla and bitters and return to the burner. Cook for one more minute.
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Add the rhubarb and strawberry slices. Stir to cover well. Remove from the heat and cover. Let it sit for about 3 minutes.
Add the lemon juice and rosewater. Let sit out for 15 minutes, or until cool enough to store in the fridge till needed.
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When ready to use, remove from the fridge and let return to room temperature. Spoon over your desired base: polenta, ice cream, yogurt, grits, etc. If the space is not thick enough for your liking, you can reheat at medium high heat and cook to reduce the liquid slightly.
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For the Grits:
Bring the almond milk, salt, sugar and cardamom to a boil in a medium pot.
When boiling, add the almond meal in a stream, whisking all the while to avoid lumps.
Reduce the heat to a simmer and continue to stir until it begins to thicken, about 10-15 minutes.
Remove from the heat. As it cools, it will continue to absorb more liquid.
When ready to serve, divide the grits between two bowls, and spoon the rhubarb and syrup over the grits. Sprinkle with anise seeds for both a crunchy and light liquorice scented garnish.