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Rhubarb Flower


( 7 comments — Leave a comment )
May. 21st, 2013 09:41 am (UTC)
May. 21st, 2013 09:42 am (UTC)
Fond of rhubarb, are we?
May. 21st, 2013 09:43 am (UTC)
I'd never had it until a few years ago (It's not big in the desert southwest for some reason), but I do really enjoy the tartness. Rhubarb-Oatmeal Breakfast Bars are awesome ;o)
May. 21st, 2013 10:13 am (UTC)
Yeah, they tend not to grow well in heat. North of here, they're practically weeds.

It's taken me some time to work out what to do with it. I've always got a lot frozen, but when I have strawberries, I'd rather have them raw than make a pie. They're good in a pear crumble, though. The only use I've found for it that I can really get behind is as a local ingredient to replace tamarind in Indian recipes, but that's kind of esoteric.
May. 21st, 2013 11:13 am (UTC)
You can also make a straight rhubarb pie--i.e., no need to put the strawberries in. Or I've done it like a crumble, again, without pears, just by itself.

May. 22nd, 2013 10:47 am (UTC)
I've tried that, but it needed SOMETHING. One thing that worked that I didn't expect was gooseberries. Sour-on-sour, really.
May. 21st, 2013 11:12 am (UTC)
Is *that* what they are! I thought they were very tiny lilac flowers.

I am fond of rhubarb.

I also have time today if you want to send your story.
( 7 comments — Leave a comment )