Since rhubarb has long been hailed as a spring tonic, I decided it might be okay to use it as a pepper-upper in January.
I've always heard (and it may only be an old wive's tale) you should stop taking any stalks from your rhubarb plant(s) by mid-summer so if I want rhubarb in my freezer for use over winter, I harvest it before the 4th of July.
I still have two or three bags of ready-to-go rhubarb pie filling so I pulled one of them out this morning. They're so easy to have on hand. In summer time just fill your quart measuring cup with about 4 cups of cut up rhubarb.
I confess if I have a stalk or two more than the four cups, I'll cut them up and fill the measurer nearly to the top. (Won't hurt a thing. But you should have at least four cups, for sure.)
Dump the rhubarb into a bowl and mix well with one cup of sugar, 1/3 (slightly rounded) cup of flour and a dash of salt. Put it all into a gallon freezer bag. I like to lay mine out flat to freeze so several bags stack easily together.
One thing and another kept happening all day today and I didn't get the pie baked as early as I had wanted. Here it is cooling on the back porch after the sun had gone down. I was going to put a lattice crust on the pie, but because I wanted to get it into the oven asap, I just cut rounds out of the rolled out pastry crust and plopped them on to form sort of a top crust. Yeah, I know, I probably shouldn't have done that. (It kinda looks like a cobbler with biscuits on top, doesn't it?) Not as attractive as a lattice crust would have been, but I'm betting the pie will get eaten anyway.
In addition to having the spring-tonic-in-January rhubarb to eat, I put lots (Papa Pea said, "The back of my throat kinda burns . . . ") of fresh, chopped garlic on our pizza tonight. We all know garlic is good for anything that ails ya, so by tomorrow we should be in great shape! (Might not be a bad idea to suck on a mint or two if we come into contact with anyone from the outside world, though, since I apparently got a little over zealous with the garlic.)
the quotidian (3.19.18)
11 hours ago