Sunday, May 2, 2010

Rhubarb and M.F. K. Fisher

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

14 comments:

  1. Two things I love:
    Strawberry rhubarb pie and MFK Fisher.

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  2. YUM. It's still a little too early for rhubarb here. We don't get strawberrries til June.

    I 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.

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  3. LOVE, love, love strawberries and rhubarb together.

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  4. This 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.
    x0 N2

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  5. 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.

    Best,
    Bonnie

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  6. 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.

    In my older years I have become so much more aware of the pleasant emotion nourishing my family brings me.

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  7. Making good food is satisfying on so many levels. I always feel good when the kitchen smells good.

    Thanks 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.

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  8. Oh yes, that is spring come to light in a dish. Lovely!

    Must get my husband to make rhubard crisp tonight with the scarlet stalks growing in our garden -- thanks for planting that delicious seed!

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  9. is it possible to have rhubarb baggage?

    I 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.

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  10. I made a strawberry rhubarb cobbler this weekend too .... I just had some with my lunch today :)

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