Mahjong with Rhubarb on the side

My friend Denise is known for her chocolate chip cookies, lemon cake and fruit crumbles. Last week she invited me to join her and some friends for dessert and a game of Mahjong.

When I walked into her home for my very first game of Mahjong, she had moved the old-fashioned table closer to the fireplace to get away from the spring chill. I admired her beautiful Mahjong vintage tiles, which are made from bone and have intricate symbols of dragons, flowers and winds. The tiles felt smooth and cool between my fingers. We spread them upside down and shuffled them running our hands over the tiles, and they made a soft clicking noise as they touched each other.

The rules of Mahjong were easy enough, similar to Rummy, and I sipped crisp champagne while I happily giggled my way through the game.

All along, we could smell the rhubarb crumble, the heavenly combination of fruit, butter, sugar and cinnamon. When Denise served it to us, still warm, on little white plates, we inhaled the whole thing. It was such a perfect combination of sweet and tart, that we quickly forgot all about Mahjong and enjoyed every last sugary morsel. Her three dogs lingered nearby, hoping we would drop some crumbs or let them lick the plates.

At home, I found another equally gratifying recipe for rhubarb in an old cookbook that once belonged to my German nanny. It made a very simple compote, transforming the rhubarb into a silky jumble, smelling faintly like raspberries, and I was happily surprised how easily it came together and how pretty it was in its pinkness.

Rhubarb Compote

The compote has the distinct tartness of the rhubarb which is so unique, but it also tastes sweet and refreshing with hints of vanilla and orange. It’s especially good served with angel food cake, ice cream or ricotta cheese. I strain the left-over liquid through a fine sieve and mix it with sparkling water for a luscious rhubarb soda.

Adapted from “Das neue grosse Kochbuch”, Berteslmann Publishing ca. 1963

Makes about 5 cups

1 scant lb rhubarb

2 cups water (500 ml)

7/8 cup freshly squeezed orange juice (200 ml)

5.25 oz sugar (150 g)

2 packages vanilla sugar (available in German grocery stores), can be substituted with 1 vanilla bean or 2 tsp high quality vanilla extract or more to taste

Use skinny rosy stalks of rhubarb and remove any stringy bits from the ends. Cut the stalks in 2.5 inch long pieces and cut these lengthwise into thin slices. Bring the water with the orange juice and vanilla sugar, bean or extract to a simmer and add the rhubarb pieces. Cook for a couple of minutes or until the rhubarb softens and take it off the stove. Let cool completely and refrigerate. Serve chilled.