I'm afraid my posts will be a little erratic the next couple of weeks. My head is spinning from all I have to do. I'm in the garden part of the day, in the kitchen some of the day, running errands, starting projects that I shouldn't be starting, and right now Pipi is giving me a dirty look because I mentioned a "walk" about thirty minutes ago. We haven't done that yet. I did, however, get some muffins made and I also have my first rhubarb tart of the season in the oven right at this moment! My rhubarb is finally at an acceptable size. If things go as planned, I'll have a great Italian salad to show you tomorrow. Keep your fingers crossed!
2 Comments
Yes, yes, I know. After July 4th you should not cut rhubarb and let the plants regenerate. But really....
I've done the rhubarb compotes, the rhubarb pies, the rhubarb upside-down cakes, so when my friend Kathy stopped by last week for dinner and told me about the rhubarb slush she drank at a wedding, I thought... this is it! I'm going into rhubarb slush production! I searched the web looking for recipes, and there were hundreds; the majority of which included strawberry jello. I chose to leave that ingredient out of my slush. What we drank out on the patio last night was very, very good; just what I hoped for, and even tho' we enjoyed a beautifully cool evening, this is a refreshing drink that is perfect for a hot summer day. If you are inundated with rhubarb, I suggest you go into slush production as well. Sit outdoors with family and friends and enjoy! This spring I have a bumper crop of rhubarb. In fact, throughout this week I hope to use rhubarb in both my sweet and savory dishes. In previous years I've only made the rhubarb-custard tarts that I love so much and rhubarb compote, but two summers ago I moved my plants to a much sunnier location which has resulted in such an over-abundance of rhubarb that I have had the luxury of trying many recipes I've never made before. This rhubarb upside-down cake is from Emily Luchetti's book Four-Star Desserts. I did bake a tart for my neighbors last week (when I was trying to avoid painting my bedroom). I wasn't planning on making my first rhubarb tart of the season until mid-May, but I happened to have rhubarb in my freezer that I cut from my eight rhubarb plants last summer, and I also had some organic strawberries. Back in the 1950's my aunt made the rhubarb custard pies for the Ox Yoke Inn, a family-style restaurant in the Amana Colonies of Iowa. I've changed her recipe slightly by adding strawberries and cutting back on the sugar. You may not be able to add all of the custard to the tart pan, but after baking for 10 minutes, take a ladle and try pouring on the remaining custard little by little. This tart is one of my favorites and an excellent way to celebrate spring. |
Categories
All
|