Jeff gave me some fresh rhubarb from his garden. Not having ever seen rhubarb growing in a garden OR in a grocery store, I had absolutely no idea what to do with it. I tasted it right there where it was picked and quickly learned it tastes awful. It is tart enough to draw your cheeks and since it is from the celery family is stringy enough to upset your flossing regimen. But, being the cheap woman that I am, I took it happily. Free food! I just had to figure out what to do with it.
After almost throwing my computer out the screened window in a fit of slow connection rage, I finally was able to obtain a few recipes. The only problem was that everything I found required anywhere between 8-12 other ingredients that I did not have in the pantry. Some might say that a trip to the grocery story was the obvious answer. Not me. You see, I was dealing with free food. If I went out and bought 8-12 ingredients to add to the free food only to bake some dessert that I could have easily lived without, then that rhubarb was no longer free. More mind numbing internet research, led me to a blog called "Annie's Food" at http://annesfood.blogspot.com/2005/06/oh-yummy-rhubarb.html. That's where I found a recipe that consisted of sugar, flour, and butter. That’s the kind of recipe I like. Quickly I learned, the blogger is from Stockholm, Sweden and doesn't measure with terms like ¼ cup. My connection was too terrible to find a conversion chart so after wasting too many minutes of my life, I decided I’d just guess at it. Amazingly enough, it turned out pretty darn good.
After almost throwing my computer out the screened window in a fit of slow connection rage, I finally was able to obtain a few recipes. The only problem was that everything I found required anywhere between 8-12 other ingredients that I did not have in the pantry. Some might say that a trip to the grocery story was the obvious answer. Not me. You see, I was dealing with free food. If I went out and bought 8-12 ingredients to add to the free food only to bake some dessert that I could have easily lived without, then that rhubarb was no longer free. More mind numbing internet research, led me to a blog called "Annie's Food" at http://annesfood.blogspot.com/2005/06/oh-yummy-rhubarb.html. That's where I found a recipe that consisted of sugar, flour, and butter. That’s the kind of recipe I like. Quickly I learned, the blogger is from Stockholm, Sweden and doesn't measure with terms like ¼ cup. My connection was too terrible to find a conversion chart so after wasting too many minutes of my life, I decided I’d just guess at it. Amazingly enough, it turned out pretty darn good.
Just about to go into the oven.
Ok, so I burned it a little.
The ice cream balances the tartness of the rhubarb.
Chuck had a chance to go back to Donnelly Lake and brought Jeff with him this time. Together, they hauled the canoe a 1/2 a mile and caught and kept 9 rainbow trout. They were a little too small for filleting so Chuck kept them mostly intact and cooked them up in the skillet. They turned out really good.
8 Comments
I've been eating rhubarb for over 70 years and have never heard of anyone peeling it. Just chop off the leaves, wash it, cut out any bad spots,cut it up and use in whatever recipe you like. One of my favorite ways is to make it into a sauce. All it takes is rhubarb and sugar. You'll need to taste it to get the right amount of sugar. Don't be too surprised if your ears get turned around like question marks when you first taste it. Just add more sugar until you get it right.
ReplyDeleteThe "All Recipes" and "Recipezaar" sites on the internet can give you any recipe you want. May I suggest getting a recipe for Pineapple Rhubarb Jam. I made some a short time ago. Delicious!
Lowell
Really?? You don't peel it? Well that is good to know. Thanks. I am on my way to check out the "All Recipes" and "Recipezaar" sites now. I am also wondering what you use the sauce on. Do you just chop the rhubarb for the sauce or do you have to use a blender?
ReplyDeleteYour pie looks GREAT! It does not look burnt to me:-) Just looks like you meant for it to be that way...
ReplyDeleteSo glad you like it! :) I generally do peel especially large stalks - just remove the outer, stringy bits. If you have nice young rhubarb, there's no need. It also depends on the variety - some are really bitter and much of that is in the "skin".
ReplyDeleteNever had rhubarb. Pie looks good.
ReplyDeleteI cannot believe you've never eaten rhubarb?!?! LOL. Anyway, I also can't believe you eat that nasty trout! As you can tell, I'm not a trout fan. :) But good for you! Trying new things is always a good thing!
ReplyDeleteI am impressed to see a meal like this from my old roomy of 5 years! It really looks gourmet!
ReplyDeleteI have had rhubarb pie when I visited some family in Minnesota.Super Yummy!
I know Celeste! This is huge! Of course, I had nothing to do with the fish. Soooo it really wasn't a meal at alllll...ho hum
ReplyDelete