Monday, May 30, 2016

rhubarb time ...

so ... learned some new stuff today.  always a good day when that happens.

i had a slice of a strawberry rhubarb crumble in a previous witness protection life many years ago in California and i've been drooling for more ever since.

this evening my neighbor, Lauri, came over with a huge handful of rhubarb from her garden and gave me a quick tutorial on freezing and cooking rhubarb.

1st ~ i thought it had to be completely red to be ready to pull, but she said no.  there is a real strawberry rhubarb that gets completely red.  (all this time i thought the crumble i had ages ago was called that because it had strawberries in it! now i realize it probably didn't have strawberries at all!)

2nd ~ to use it, you need to peel it first or it will be stringy (like celery can be and ewwww).

3rd ~ you don't have to blanch it to freeze it.  just cut it into one-inch sections and throw in a freezer bag.

this is the rhubarb in our yard.
we went to her house and i tried some Rhubarb Crisp [recipe below] that she had made this afternoon.  (i think i left her a little bit to have tomorrow.  it was sooooooo good.)

i cut up the rhubarb that she gave me and pulled two stalks from our own yard to make two full bags to freeze.  i think there will  about four cups in each bag after i chop them smaller.

i love the size of the leaves.  huge things that would make incredibly beautiful garden stepping stones if i just had some quik-crete to set them.  (note to self ~ buy some quick setting concrete!)


Rhubarb Crisp
4 cups of diced rhubarb (peeled and diced into small pieces)
3/4 cup flour
2/3 cup old fashioned oatmeal
1&1/2 cup sugar
1/2 cup brown sugar
1 stick of butter (NOT melted)

Place rhubarb in a greased glass casserole dish or pan
Crumble together the remaining ingredients and spread (crumble) over the top of rhubarb.
Sprinkle cinnamon over top of all.
Bake at 350°F [177°C] for 45 minutes
(since the US cups conversion to metric cups is so close, i didn't calculate it)
Let it cool enough before eating so that you don't melt the top of your mouth.
Probably would be really good with ice cream.
Real vanilla bean ice cream.
or butter pecan ice cream.
actually, everything is better with butter pecan ice cream.
even brussel sprouts

1 comment:

  1. Rhubarb is known as 'thumb' in our family after a brother's mishap in preparing it. It didn't put any of us (including the brother with stitches) off though. We love it. Careful around those beautiful leaves though. They are highly toxic.

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