Bon Weekend: Rhubarb Edition

We inherited a monster rhubarb plant with our house last year.  Being a Southerner, I didn't know what it was until a friend pointed it out to me (I assumed it was a weed, but one too big to cut back or dig up at the time--thank goodness I didn't). 

Rhubarb likes a colder climate than most of the South, and since my mother's culinary roots are in Georgia, we never ate the stuff growing up.  I waxed poetic about rhubarb to her while I was home a few weeks ago and her expression said something like "Oh no, they've gotten her. She's traded Georgia peaches for Yankee fruit!"  Anyway, I still love peaches, but have come a big fan of rhubarb too. 

I've only made strawberry rhubarb pie thus far, but this recipe from Bon Appetit has served me well on several occaisions:  Deep Dish Strawberry Rhubarb Pie with Crumb Topping.  The filling and crumb topping sections of the recipe make enough to fill two modest 9-inch pie crusts if you do the store-bought variety like me.  I actually prefer the crust/filling/crumb ratio of a shallower pie myself, so it's perfect. 

After two friends and I cut some last week, the plant is sending up new stalks, so tomorrow morning for breakfast, I'll be making Rhubarb Streusel Muffins from Smitten Kitchen.

Bon Weekend!

1 comment:

Anonymous said...

Agriberry actually had a lot of rhubarb last week at the Wm. Byrd Farmer's Market. It was selling like hotcakes too...

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