Thanks to everyone who came out to the Grand Army greenmarket this past Saturday.  To those of you I chatted with for the first time, please feel free to check out the older posts on this blog.  It will give you some indication of my mise en place approach to cooking for oneself and one’s family.  The blog has been up for months now, but only just launched in official web format.  Rhubarb lemonade recipe, below:

Greenmarket Rhubarb Lemonade

3 cups thinly sliced rhubarb, about 10 to 12 stalks, depending on thickness
1/2 cup plus 2 tablespoons sugar
7 pods cardamom, split open (or 2 large pinches ground)

In medium, heavy-bottomed pot, combine rhubarb, sugar, and cardamom pods. Cover and cook on low heat, stirring occasionally to prevent any sugar from burning, until rhubarb melts unto itself and into a jammy pulp, maybe 20 minutes. The thinner the slices of rhubarb, the quicker the cooking, but the faster the compote cooks, the weaker the taste of cardamom. Your choice on the best approach.

Once rhubarb is completely cooked down, pass it through a fine food mill or strain out the cardamom and puree in a blender. Set it aside in large pitcher while making lemon syrup:

1 cup fresh lemon juice, and any accompanying zest
1/2 cup sugar

Combine 1/2 of the lemon juice with zest and sugar in a small saucepan. Cook over medium heat just until sugar is completely dissolved. Off heat, add remaining lemon juice and stir well. Add lemon syrup to rhubarb puree. Lastly, add:

7 cups cold water. Stir well and chill.

The consistency of this rhubarb lemonade will be more of nectar than typical “drink.” The viscosity is something I like, actually. It allows you to pour in tall glasses with generous ice, but without too much dilution.

Yield: about 12 servings.