rhubarb

not as scary as it seems....


i've always been afraid of rhubarb. oh, i love it in pie and would delight in jam that others had made for me, and often would i ponder the possibility of making it myself... but lo, when i would find it in the grocery store all i could think was "this goes into pie? how?? why??" and so i stayed away for many years. until today. as it turns out, rhubarb requires no special processing to be put in a pie. it's true! the boiling, harvesting, blending and straining you imagined? a myth, cultivated by those who know this strange plants secrets! i am here to reveal them now. to put rhubarb into pie or jam just follow these simple instructions:

1) cut it. like celery.
2) marinate it with your fruit of choice, and sugar and flour, for half an hour.
3) that's it. no joke.


the recipe for this wonderful pie can be found here. also, it seems that rhubarb (in season now) is a very hearty plant which can easily be frozen, thawed, and used next winter in this same recipe. how amazing is that? so now repeat after me: rhubarb is our sour friend, to be used in many dishes and no longer feared. got it? class dismissed.