Why the picture of the printer in a post titled rhubarb? The dad got me a new printer/scanner/copier for my birthday, promted, I am sure, after a frustrating, teary hour (mine not his) trying to print the text for these shower invitations for my neighbor's cousin.
Based on ones I saw on Anna Maria Horner's blog a few months ago. So I have a new printer, but I haven't figured out the photo software, so I can't show you pictures of the rhubarb crisp the little one and I made. The best Rhubarb Crisp Recipe EVER, titled Sarah's Rhubarb Crisp in my recipe book, which may have come from a college friend and roommate who recently discovered my blog. Sarah, is this yours? And the Rhubarb Chutney from a really old Bon Appetit.
Rhubarb Chutney
- 3/4 cup sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon ground garlic
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon dried crushed red pepper
- 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
- 1/2 cup (generous) chopped red onion
- 1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Heat first eight ingredients in a dutch oven until sugar dissolves. Add onions, rhubarb and cherries and simmer 5 minutes. Let cool.
I love rhubarb and it is precious around here. We planted rhubarb last year and it has grown huge, but gardening lore tells me that we can't harvest it until next year. Our CSA box started last week too, but so far only, lettuce, herbs, and six stalks of asparagus. Six.
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