Part two of my series on the catechesis of babies/toddlers/preschoolers is now up. Thanks again to Calah for being such a great host. (She’s got a great eye for pairing pictures with text, don’t you think?)
Part two of my series on the catechesis of babies/toddlers/preschoolers is now up. Thanks again to Calah for being such a great host. (She’s got a great eye for pairing pictures with text, don’t you think?)
How fun! I just watched Alton Brown mix a little rhubarb with peaches and strawberries I think in a lovely cobbler the other night.
Charlotte,
Oh if I had peaches and strawberries… but it’s a bit early for them yet here. We got maybe a dozen strawberries in our share. Too few to do much with. Too precious not to just eat them.
Kathryn,
Sounds yummy. Do you have a recipe?
Re the mint, it might be an idea to transplant it to a largish tub. That way it won’t take over the garden.
Sharon, at this point it’s going to be a major project to dig it all out of the bed. It’s really gone wild. I’ve been planning to do it for a while but haven’t been able to get to it. I’ve transplanted a few bits of it into the beds that line the back of the house and plan to replant more in the back corner where I don’t mind it running wild.
I’d cook the rhubarb into a nice sauce to have on pancakes.
I’m really one of those no recipe, toss stuff together until it looks right kind of cooks, but here’s my best approximation for the amount of rhubarb you have.
Dice it and simmer it in a sauce pan with 1/4 cup of water, and about 1/8 – 1/4 cup of sugar(or some honey, whatever suits you) until it turns to mush. If you have some berries around that are getting overripe you can always chop them up and add them in as well.
I second Kathryn’s suggestion. It would taste really great over some ice cream!
Also, after reading this post, I flipped back over to my facebook where the farm we pick up our CSA shares from posted this jam recipe. I thought, between rhubarb season and the beginnings of strawberry season, coupled with Dom’s diabetes, maybe this low-sugar jam recipe will inspire something delicious?
http://blogs.denverpost.com/preserved/2011/06/02/low-sugar-strawberry-jam/1523/
Good luck with whatever you create!
Thanks, Kathryn and Alicia. Between here and Facebook I’m collecting a great set of rhubarb recipes. I’m hoping we get some more next week and the week after so I can try them all.
I’ve never cooked rhubarb before. And to my knowledge never eaten it before either.
Let the great CSA culinary adventure begin….
The “flower in the woods” is phlox! Often with certain of the hybrids, if you don’t snip the flowers before they go to seed they’ll revert to their usual color in the wild – purply!
Strawberry-rhubarb quick bread. The King Arthur Flour cookbook has a recipe, otherwise take a zucchini bread recipe and add more sugar. And small amounts of rhubarb cook instantly (well, 90 sec.) in a microwave.
I made some rhubarb bars with grocery store stuff a couple weeks ago – used a recipe off the internet with a shortbread crust and the rhubarb topping made with eggs and lots of sugar, kind of like a kuchen. Probably not good for diabetics, but easy and delicious!
The peonies make me feel homesick! Wild phlox is also called Sweet William, a nice name, don’t you think?
Phlox! I should have known. I’ve looked it up before. Emily, I didn’t know that pholx=Sweet William. I’ve heard the latter name but didn’t know what flower it referred to. A very nice name indeed.
Our neighbors across the street have the most gorgeous peonies. Makes me want to grow some myself.