Name that Vegetable...

Hmmm...confused celery?

Nope. That's Rhubarb.

Ah yes, Rhubarb. That delectable, yet frustratingly ephemeral crop. That sour counterpoint to Summer's sweetest gems. That...

Sorry. I got carried away. I really like rhubarb. I'm okay now.

So have you used rhubarb before? Don't be intimidated; give it a try! Here's a recipe for Strawberry Rhubarb Pie (the traditional/common use for rhubarb) to get you going:

STRAWBERRY RHUBARB PIE
You can use fresh or frozen rhubarb for this recipe. The filling will be quite loose and liquidy when it comes out of the oven, but with thicken some as it cools. Enjoy hot, warm or cold with a scoop of vanilla ice cream!

filling:
1 egg
1 C sugar
2 T all-purpose flour
1 t vanilla extract
3/4 lb rhubarb (about 2 - 2 1/2 cups)
1 pint fresh strawberries
1 unbaked pie crust

crumb topping:
3/4 C all-purpose flour
1/2 C packed brown sugar
1/2 C cold butter
1/2 C quick-cooking or old fashioned rolled oats

Preheat oven to 400 degrees Fahrenheit. Cut rhubarb into 1/2 inch pieces, and halve the strawberries. In a large bowl, mix together first four ingredients together. Stir in rhubarb and strawberry pieces until well-coated. our into pie crust. Make topping: Combine dry ingredients and cut in butter with a knife or fork until mixture is crumbly. Distribute over top of filling. Bake for 45 minutes, reducing heat to 350 degrees after 10 minutes. Remove from oven (pie should be golden brown and filling bubbly), cool and enjoy!

Patriotic Swap

Foxgloves, Fabric and Folly is hosting another great swap and I can't help myself - the idea is too good! Her "Very Vintage Fourth Of July Swap" sounds like such a good time! And it puts me in the mood for summer americana and lemonade and cherry pie...Oooh I'm getting tingly. I just love long summer days and I think this will be a really fun way to get in the spirit ahead of time. The swap is set to close on May 15th and then the mailing date is set for June 15th, so everyone will get their packages in time to enjoy them before Independence Day. Make sure you sign up soon to get in on the fun!

Speaking of all the things of summer that I long for during the bleak months of winter, I made a cherry pie yesterday. I am very "frugal" so, when cherries (which I love and can't get enough of when they're fresh) are in season and are at their lowest price for the season at my local farmer's market, I purchase scads of them and spends hours pitting them to freeze for the winter.

(DH constantly asks, "Is this really worth it?" To which I respond, "Pooh...merely a trifle", as I wipe the gathering beads of sweat from my brow when he's not looking. I know he's probably right...but still!)

In theory these frozen goods will be used for delectable pies and mouth-watering cobblers throughout the year, but in practice I inevitably end up making loads of baked goods just in time for the sweet red things to come in season again. Oh well. Whenever we end up eating them, they still taste good, so who's really keeping track? (DH, that's who.) Anyway, here's the pie I made:


It was good but not great. I used suggestions from The Joy of Cooking (ed. circa 1970), which usually hits it out of the park, but I think on pies, they're off. Those little white flecks on the fruit peaking through the vents- that's not sugar. It's undissolved instant tapioca. And, hey, maybe you like your pies gummy and solid like they just came out of the display case at the diner. Some people do. I'm just not one of them.

I like the juice from the fruit to remain juice, just a little thicker. I think next time, instead of tapioca, I'll just stir 1 T sugar (not with fresh fruit - only frozen), 3 T flour, and 2 T lemon juice into the fruit before I put it into the pie shell. And there will definitely be a next time: I still have 8 cups of cherries left in the freezer!!

Perfect Pie Crust

PERFECT PIE CRUST
(makes 2 generous 9-inch crusts)
This is a sweet shortcrust that I use for everything (just omit the sugar, vanilla, and one of the yolks for a plain crust). It really makes a difference using a sweet crust when you use less sweet fillings: the counterpoint to cranberries is wonderful! This crust can be made easily in a food processor (I do it this way exclusively). Just don't process past the crumb-stage; if it balls together, you over-processed.

2 C flour
1/4 C sugar
4 oz cold butter
2 egg yolks
1 t vanilla extract
2-3 T ICE COLD water

In large bowl, mix together flour and sugar. Cut butter into 1/2 inch cubes and add to dry mix, cutting in with a knife until crumbly. In small bowl, lightly mix yolks with extract and add to flour mixture. Add 2 T of water and site together to incorporate. Mix just until dough comes together, adding no more than 2 more tablespoons of ice cold water. Divide dough in two, and roll out with minimal flour to 9 inches. (Or wrap tightly in plastic wrap and place in refrigerator if not using right away. Let rest at room temp 10 minutes before rolling out).