This time one month ago, we were waiting for snow. It came, and of course didn't last. Since that time, we have experienced some very hot and humid temperatures, and nights that reminded me of late October. Not nearly enough rain though. I would definately give up what I call "great clothesline weather" for more rain. Definately different extremes at times here in Ontario.
I did manage to steal hubbys' junk spot, and put in 5 rhubarb crowns. They seem to be doing well, and no doubt, 3 huge bags of manure well dug in has been helpful.
Support the ARC United Methodist Church in North Sioux City South Dakota, if you live in those parts.
The people there are making rhubarb pies to raise funds for their church, and all supplies are donated.
The rhubarb, the pie tins, everything!
This started out as a Methodist Womens' project but has steadily grown. Apparently the men, and young people take part as well, and everyone has fun doing it.
Check with them soon, as I am not sure if this was a spring fundraiser only.
These pies sell for 8.00 apiece. Buy a pie!
I read on a blog recently where a reader was asking about freezing rhubarb pies, and wouldn't they be terribly
watery, and could unbaked rhubarb pies be frozen?
Well, of course they can. Think of the unbaked frozen fruit pies you see in the grocery stores.
Remember to make a small vent in the crust before you pop it into the freezer, and later bake your pie from the frozen state.
Don't thaw it first.
Did you know that Knolfarms, near Oxford Nova Scota, is a leading producer of rhubarb in the Eastern Canada Maritimes?
Their farm started in the 1950's, and rhubarb production began in the mid 1990's.
They have about thirty acres of rhubarb now, and purchase it for processing as well from other growers in the area. They currently process over one million pounds per season.
That's alot of rhubarb!
Thank you very much to "Marlene", a good friend to my Mom and a former classmate with my Mother as they trained to be Registered Nurses.
Marlene took the time to submit these recipes, and I'd like to share them with you. Thank you again Marlene. Keep them coming if you have more.
Rhubarb Custard Supreme Pie
Preheat oven to 350 F
1 unbaked pie shell
Fill with fresh rhubarb cut in 1/4 " pieces
In another bowl beat well:
1 cup white sugar
1/8 tsp. salt
1/2 tsp. vanilla
1/4 cup milk or cream
Beat above 5 ingredients well and pour over rhubarb trying to touch all pieces with the sauce.
Sprinkle a little nutmeg over top or cinnamon if you prefer it.
Bake on lower 1/3 of oven until golden and centre is set, approximately 45-50 minutes.
If pie is getting too brown and centre still too soupy looking, place a piece of tin-foil over top and check frequently, until the centre appears set when jiggling the pie plate.
Hope you like this. This recipe works well with fresh peaches; just vary the amount of sugar according to tartness of fruit.
Rhubarb is good just stewed, then chilled.
Cut up 4-5 cups of rhubarb in saucepan
Add 1 -1 1/2 cups sugar.
Add water just until you can see it.(About 3/4 way up on rhubarb)
Pinch of salt
Bring to a boil, then simmer for 30 minutes stirring frequently. Cool,then refrigerate.
Serve with cookies,cake,ice cream, whatever. You can always vary the sugar content to your taste.
Stewed rhubarb was referred to as a "fine spring fruit" in the early cookbooks.
Rhubarb Upside-Down Delight
Cook 4 cups of cut up fresh rhubarb with:
1 cup white sugar
1 1/2 cups water.
Cool slightly and stir in 1 small pkg. of strawberry jello until dissolved. Keep warm.
Preheat oven 350F
Butter a 9"x13" pan
Cover bottom of pan with miniature marshmallows.
Mix a white cake mix according to instructions and pour over the marshmallows.
Spoon rhubarb mixture all over cake and place in middle of oven.
Bake 45 min. Serve warm with whipped cream or ice-cream.
Serve warm with whipped cream or ice-cream. Delicious!
Are you well into the barbecuing season? Here's another sauce to try for your chicken.
2 cups chopped rhubarb
1 cup red wine
2 cups sugar
1/2 cup dijon mustard
Simmer in a saucepan until soft, and then puree in a blender.
Spread on chicken towards end of cooking time, for at least 5 minutes for a nice glaze.
Serve with remaining sauce.
"To me, a stalk of rhubarb and an oyster have something in common. At some point, a brave soul decided they might taste good, and then sampled them."
Georgeanne Davis, FreePressOnline
And, aren't we glad they did?
Until next time,