Tomorrow morning I'm gonna make Dutch Babies with Poach Rhubarb.

Seriously, No Rhubarb?? I haven't had it this season, but it is really yummy! Strawberry / Rhubarb

pie is the best!! And I say that not because it has my name in it....

Best,
Barb

 
You're not alone Mar. Notice I said earlier in this string that I had

never had it before either and I am now a fan! It is tart but a perfect match with the sweeteners. Give it a try. I'm really going after my bucket list and this was one of them. Well, two...the Dutch Baby. Yum!

 
After I watched that video up above I put two very dried beans

in a little rum. I look forward to seeing how it goes. And I like the idea of grounding them after when they have dried to sprinkle where ever.

 
THen you missed all the painful faces we made as kids chomping gingerly into a stalk ripped off its

plant. There is no experience like that.

To get you started, just wash the rhubarb and chop the good parts about 1". Into a nonreactive pot with about 1 T. sugar per c. of rhubarb with no water. Cook gently until quite tender but not mush. Eat it cold.

And don't eat the poisonous leaves.

Then go get some Dulce de Leche.

mmmmmmmmmmmmm ♥

 
like celery. cut off bottom part that was in/near ground and cut off leaves, chop stalk

if it's very stringy, you can string it like you might celery. but this often takes away some of the red color, so I try not to do this. it will all soften when cooked, and you do have to cook it with some sugar or it's too tart. but as Marg mentioned, we took raw rhubarb and dipped it in sugar and ate it that way as kids. I would no longer do this to myself.

 
Chopped celery leaves are great in salads. I tried them years ago in a tuna/white bean salad, and

then started using them in other salads and soups.

 
Yesterday, Ina Garten made a celery salad with just celery as the main ingredient

topped off with walnuts, and a cheese (I've forgotten what kind) plus whole parsley leaves. It was beautiful.

Celery is always in my fridge, love it, use the leaves too. Bigger stalks go into soups or braises and hearts always go into salads. Sometimes, we stuff it with those Kraft? cheese foods in the jars, pimento, olive, pineapple options.

Here are some cool facts about celery that I never knew...

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=14

 
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