I bought some slender, ruby stalks of rhubarb the other day and a basket of strawberries. I cut the rhubarb into 3/4" crescents and the strawberries in half and tossed them together with a bit of sugar, a bit of cinnamon and a bit of water.
I squeezed the juice out of one Meyer lemon and tossed the whole mixture together.
Then I threw the combination into a lightly buttered pie plate and topped it with brown sugar, flour, cinnamon and cold butter.
I baked it at 350 degrees and served it warm. We all ate it for a couple of days for snacks, after dinner and even breakfast.
I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.
M.F.K. Fisher
Two things I love:
ReplyDeleteStrawberry rhubarb pie and MFK Fisher.
YUM. It's still a little too early for rhubarb here. We don't get strawberrries til June.
ReplyDeleteI like that quote. Will have to google MFK Fisher...
I do have a patient named MyKing A. Fisher, though. Seriously. I don't know what the A. stands for. When I do his baby check-ups all I can think is water fowl.
you feed my soul.
ReplyDeleteLOVE, love, love strawberries and rhubarb together.
ReplyDeleteThis made my mouth water. Love, love, love strawberries and rhubarb. MFK used to live right near here in Glen Ellen. Wish I'd gotten to meet her.
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I love rhubarb and M.F.K. Fisher. After all, she taught me how to cook a wolf and to eat a juicy bit of tangerine iced on a cold windowsill.
ReplyDeleteBest,
Bonnie
My husband picked rhubarb yesterday to bring to his brother when he visits today. We have a large amount of it and I am a big fan.
ReplyDeleteIn my older years I have become so much more aware of the pleasant emotion nourishing my family brings me.
Mmmmm!
ReplyDeleteYUM.
ReplyDeleteMaking good food is satisfying on so many levels. I always feel good when the kitchen smells good.
ReplyDeleteThanks for sharing this. After an unfortunate rhubarb experience in the Deep South, I've never tried cooking with it. Looks like a good time to move on & give it a try.
Oh yes, that is spring come to light in a dish. Lovely!
ReplyDeleteMust get my husband to make rhubard crisp tonight with the scarlet stalks growing in our garden -- thanks for planting that delicious seed!
is it possible to have rhubarb baggage?
ReplyDeleteI think it's time to grow out of my aversion to an old love.
growing up we always ( in season) had a huge container of it , just boiled down with sugar, in the fridge. It was our only and often served treat. For years. I'm talking only.
You inspire me to give it a whirl.
and that quote..... is unbelievable.
YYYYUUUUUMMMM!
ReplyDeleteI made a strawberry rhubarb cobbler this weekend too .... I just had some with my lunch today :)
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