Mornings are slow, quiet times in our house most days. I sip my coffee in slow minuscule amounts at first, drinking a little more quickly as it cools. Still, I rarely find myself finishing an entire cup before it’s gone tepid and I must either reheat it in the microwave (which never yields satisfying results), drink it quickly so I can refill my mug with hot coffee from the machine (an approach requires mentally turning off my tastebuds for a moment), or simply drain out the cool remnants and start fresh (which is my preferred, yet slightly wasteful, method).
For most of my adult life I’ve treated breakfast as optional, but coffee has always been a necessity: something warm and bitter to savor as I ease into the day. Until I became a parent, brunch was reserved for a rare weekend, making it somewhat of a special occasion. These days, though, with a child, breakfast is a daily event, whether I take part in it or not. So with that in mind, I’m trying to find new ways to elevate the meal into something enjoyable and delicious, something that feels almost a little decadent while remaining nutritious and balanced. One way is by spreading a hearty slice of toasted organic whole-grain or rye bread with a special preserve or jam, perhaps one brought back from a trip or something homemade.
With my seasonal fascination with rhubarb, I got to work one recent day, chopping the stalks into pieces an inch or so long, then placing them in a saucepan with some strawberries, sugar, and a whole vanilla bean. The recipe–adapted from The Nordic Diet–was about as easy as could be, requiring only a little bit of patience as I stirred the fruit over medium heat. The fruit quickly began to release its juices, helping to dissolve the sugar. As it cooked, the fruit filled my kitchen with a warm, strawberry-rhubarb scent, as though I were baking a pie.
The fruit broke down as it cooked, and in 15 minutes or so I had a luscious, warm sauce that was equally appropriate to treat as a jam for toast or a compote to spoon over rich, creamy, plain yogurt.
I’ll keep sharing more of my breakfast treats here in the future. In the meantime, what do you enjoy eating as you start the day?
Rhubarb and Strawberry Jam
Adapted just barely from The Nordic Diet by Trina Hahnemann, this recipe is good just the way it is. However, next time I will use only an inch-long piece of vanilla bean, splitting it open before adding it to the fruit. The original recipe calls for an entire bean, left whole, which lends just the slightest hint of flavor to the jam and seems extravant for such a precious ingredient.
11 ounces rhubarb, cut into inch-long pieces
2 cups strawberries, halved or quartered
1 vanilla bean
1/2 cup raw organic sugar
Place rhubarb, strawberries, and vanilla bean in a 3 quart saucepan and toss with the sugar. Cook over medium heat, stirring frequently as you bring the fruit to a boil. The fruit will release its juices as it cooks, so you shouldn’t have any problems with it drying out; however, Hahnemann says adding a little water would be fine if that should happen. Boil for 15 minutes, stirring frequently, then cool. Store in the fridge.
Yields about 1.5 to 2 cups.