Excuse my absence lately. It seems that every day has some fire to be put out.
Today’s incendium was my car’s ignition failing to work; i.e. my car wouldn’t start. My parents having a hit and run accident occur on their way home, just added to the not so positive events of the day. Thankfully they were not hurt, but I have no words to spew which would suffice in describing my anger at people who leave others to “clean up their mess” and do not pay for the damage they cause, (especially when people are hurt).
Let’s move on to rhubarb, shall we?
You might say I’ve been on a bit of a rhubarb craze lately. Over the course of one week I bought almost 20lbs of it. To say, “I love rhubarb” is an understatement of an enormous degree. I’ve made Rhubarb Fool, froze the rhubarb raw, stewed it and then froze it, made rhubarb muffins, rhubarb syrup, a rhubarb lattice pie and a Strawberry Rhubarb Crumble. Oh, and I also baked it, which is apparently one of the best ways to cook rhubarb as it ends up having one of the highest amounts of antioxidants when baked or stewed slowly. It’s nice to know that what I love is actually really good for me!
Baking rhubarb is incredibly simple; there’s really no recipe needed, but you know me.
pink poppies and aloe.