OH MY. . .SO Much Rhubarb!!
When I first moved here; that spring, several years ago; I noticed a little mound forming in my back yard. It grew daily. Finally, curiosity won. I cut through the landscaping mesh that had been laid down during reseeding my back yard, to find a TINY patch of rhubarb, trying really hard to make itself known! I had to laugh! These tiny leaves and stalks occupied a whole 8"x10" area, but they were SO determined to break free! I pulled the grass around it and watered it when I remembered.
I had some landscaping done a few years later and my landscape guy insisted transplanting it was a waste of time. Well, au contraire Mr. Landscaper—Rhubarb Expert! I took this photo just now. This is after already harvesting 8 cups between me and my next-door neighbor. Sometimes, things just need time, space and someone to believe in the possibilities. . .
2c diced rhubarb
3 Cutie mandarins - diced with peel
diced strawberries - enough to bring this fruit mix to 4 cups
1T good quality pure vanilla
3/4c light brown sugar
2t pumpkin pie spice
1T corn starch
Combine the fruit ingredient group in a medium glass bowl, then pour it into a greased 9" casserole. Preheat your oven to 375° then assemble the pastry-batter, for the topping.
1-1/4c flour
~ I used 1/2c corn flour
~ and 3/4c all purpose flour
a pinch of salt
1T baking powder
3T pure cane sugar
1/2c sour cream - mixed with. . .
~ 1 beaten egg + 1-2T water
6T very cold -or- frozen butter - grated into the bowl
Drop batter in spoonfuls and spread over the fruit mixture, swirl both layers together a little if you'd like, then sprinkle coarse sugar over the top (I used turbinado and coconut sugars) Bake for 40 minutes.
It's RHUBARB SEASON! 😁
Bake up something special today..😊..Lin
No comments:
Post a Comment