Rhubarb is a favorite spring baking item for me (it is still spring in Minnesota, isn't it). It is the perfect combination of sweet and sour. It is also a favorite spring color of mine-the perfect combination of pink and red.
I've always enjoyed pink. I picked up this funky lamp last summer at a garage sale, found this pretty pink glass vase last month, and even have a pink ceiling in my living room.
But somehow adding a little red to the pink...just makes the perfect rhubarb color. I picked up these thumbprint goblets on the crazy 3 in 1 sale day, and just couldn't sell them (it doesn't happen often-promise). Instead of just using a gorgeous set of glasses to drink out of, try using them as vases!
I knew peony season was dawning, and could just picture the beautiful, fragrant blossoms dancing across my kitchen windowsill in these leggy glasses! I had fun capturing the beauty one morning (instead of cleaning).
I also picked up a bedspread that describes the rhubarb color category. I tried to pop it onto my queen size bed, but it was too big (sounds like a Goldilocks story), so it will be at the July occasional!
I've been picking my rhubarb and freezing some too, in order to add it to some strawberry freezer jam. Here's one of my current favorite rhubarb desserts. I found it in my old church cookbook. I love church cookbooks, and they're even more fun when you know the authors of the recipes.
After attending a church, and going to a few potlucks, you get to know who the really good cooks are. Then, when you're paging through the cookbook, you know you can't go wrong with that person's recipes! This particular one was from a former neighbor, who catered for awhile. Any recipe of hers was awesome, though not lo-cal by any means! If your rhubarb's done already, tuck this away for next year! I just love the sugar cookie crust!
Rhubarb Crunch
Crust:
2 Cups Flour
2/3 Cup powdered sugar
1 Cup Softened butter
Mix together and pat in a 9x13 pan. Bake 25 minutes at 350 degrees or until golden brown.
Filling:
4 eggs
3- cups sugar
1/2 Cup flour
1 1/2 teaspoon baking powder
4 Cups rhubarb, cut up
Beat eggs until fluffy. Mix sugar, flour and baking powder. Add to the beaten eggs. Then add cut up rhubarb. Pour over the baked crust and bake for 35-40 minutes at 350 degrees.
I served it with a big dollop of real whipped cream, in a bowl because it was pretty juicy.
As the waitresses say...Enjoy!
