Thursday, May 23, 2013

Rhubarb & Strawberries... an Excellent Combination!


This is year #2 with my rhubarb. On your second year, you can pluck some stalks! I did my first plucking this past weekend!
It's amazing seeing how large the stalks can become, and truthfully... if I had known better, I probably should have picked earlier! The stalks were so large I had to cut them in half as well as chop them up. Live and learn, right? :)



A week ago, Shannon's grandpa stopped by the homestead and was bragging on the rhubarb. He said, "You want some good eatin?"
"Sure!" we replied
He then said, "Cut you a few of these stalks up with some strawberries and make a pie! Mamaw's got a recipe."

I didn't get the recipe, but I will... This is just how I did it and it was a great hit with the family!

I chopped my rhubarb, which equalled about 2 cups, then I sliced up some of our strawberries that are now ripening. Yay!
I poured a little organic cane juice crystals (you can use sugar if you like) and a bit of vanilla over the mixture and let it set til it got nice and juicy.


I used slightly less sugar for this crust than I do for my normal cobblers. It worked well!




Here's the recipe in entirety...

2 cups rhubarb, chopped
2 cups strawberries, sliced
1/2-1 cup of sugar/cane juice crystals/maple syrup/etc.
2 tsp vanilla

crust:
2 cups flour, *can be white, wheat, soft white, or a mixture*
2 cups milk
2 cups sugar, *like I said, I cut this one down and got away with 1 cup*
2 tbsp baking powder
1 tsp salt

Melt 1 stick butter in casserole dish.

Once butter is melted, pour in crust mixture. Pour fruit in over crust.
Bake at 350* until crust rises and browns.

This was absolutely delicious! Give it a try and let me know what you think!





2 comments :

  1. Have NEVER cooked rhubarb but your recipe sure does look yummy!! Enjoyed reading through your blog...

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    Replies
    1. Hi Kathryn!
      Tanks so much for your visit and your swee comment. Please do give rhubarb a try. I wasn't sure of it to begin with because it reminded me of celery. I don't care for celery. But this recipe is great and totally yummy!

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