27 June 2010
Rhubarb has always fascinated me. It looks like pink celery, and it tastes so good in pie. It's amazing. If you have ever had rhurbarb, its was probably in strawberry rhubarb pie. When I was in high school, I really wanted to grow rhubarb in our yard because I had heard that it grows really well in cold places like Siberia and Wyoming. My dad never really got on board with that idea, maybe because he only knew of one thing to do with it. But I have always been sure that there is so much more to do with it, I just need a lot to experiment with.
3/4 c. brown sugar
4 Tbsp. butter, melted
2 eggs, lightly beaten
1/2 c. milk
1 1/2 c. flour
2 tsp. baking powder
1 c. sugar
*Add 2 or more teaspoons (to taste) minced fresh ginger root to the rhubarb/sugar mixture, prepare and devour as usual.
*Add orange zest and up to 1/4 c. orange juice to rhubarb/sugar mixture (decrease amount of sugar if you are adding juice), prepare and devour as usual.
*I kind of think that the amount of sugar in the rhubarb part can be reduced a little, as you like it. It is important to have some sugar, because it helps make it liquidy, which seems important for cobbler, and rhubarb is very very tart on its own. But you may want to reduce the sugar if it sounds like too much for you.