Absolutely Warranted

      What began as a hint in the late morning turned into waves by Spain's siesta and was then full blown shakes and shivers by early evening. I haven't been so sick since I was a little girl, which probably explains why I kept hugging myself and whispering "Mommy, Mommy..." over and over again (to maintain some cool integrity: I was also swearing).

      Illness can so often reveal the goodness in others: Amy was a sweet heroine with her care and the  ladies of Vega de Valcarce in Galacia were kind with their lemon water, mint tea and white rice. This stomach flu served as encouragement to reserve the woe-is-absolutely-everything-about-me mentality until warranted. It has also been a most excellent (seasonally sound) recipe reminder from long ago as I am, spoonful of Activia by spoonful, getting back to where I began.

      (I should note, happily and with awe, that we have walked 764km and are three days away from Santiago. I've only cried four times and haven't had to crawl once.)

Rhubarb and Champagne Yogurt

      This is such a delightful manner by which to utilize the bounty of your rhubarb patches or early market stands and can be used as a sauce for a fancy ice cream sundae or thickened for a pie filling. If lactose-troubled or disinterested in yogurt, enjoy the sauce on its own (just brush your teeth after). 

Ingredients

4 c (about 6 stalks) fresh rhubarb, trimmed and chopped into 2 inch pieces

1 c dry champagne

3/4 c cane sugar (or more, depending on your preference) *

Strained (Greek) yogurt 

Process

      Over a medium flame in a saucepan, heat the champagne and sugar to a simmer. Let simmer for three minutes to rid the champagne of its alcohol and reduce the heat to medium-low. Add the rhubarb. Simmer until quite softened but not stewed, about 5 minutes. Remove from heat and let cool completely.

      Gently fold 1/2 c rhubarb mixture into 1 c very cold strained yogurt (place in the freezer thirty minutes before serving, if you have the foresight and desire). Sprinkle more sugar on top if too tart.

Refrigerate the rhubarb sauce in a lidded jar until consumed (which won't take long).

* Maple or brown rice syrup do not make appropriate substitutions as they will interfere with the sauce's already thin consistency and straightforward taste.

Yields: 3 c rhubarb sauce

Prep time: 10 minutes

Cook time: 10 minutes

Photography by Amy Pennington