Monday Moo-sings: In which we share random farm happenings, snapshots & recipes
I must say I’m a teeny bit disappointed. Disappointed because not a single one of you asked about my rhubarb beet tart from St. Patrick’s Day.
Now I really, really need to know; did you not ask because you didn’t notice, or because it didn’t sound like anything you’d want to make?
In case your head has been under a rock, guess what? It’s spring. Ready or not here it comes it seems. Grass is growing, trees are blooming, and new rhubarb is pushing its way up. I’m still not sure what to make of it, but I’m not being ungrateful or anything.
Obviously I’d better get a move on and empty the freezer of the remains of last summer’s stash so I’ll be ready for the new stuff soon to come. Some of my stash?
One pound of rhubarb nicely chopped & ready to go. My plan was to make my favorite rhubarb tarts, but I find I’m 8 ounces short of rhubarb. Conveniently, I have exactly 8 ounces of grated beets. Coincidence? I think not.
While the pies bake, the strained liquid is reduced to a thickened sauce
I followed the rhubarb tart recipe exactly except for the substitution of 8 ounces of beets for 8 ounces of rhubarb. Then, instead of the vanilla, I used the zest from one orange. The cinnamon I could go either way on – I added it this time, next time I think I’ll pass. But the orange was perfect.
the open crust allows the thickened sauce to be easily spooned in & i like the rustic look
It was a unique and serendipitous hit if I do say so myself; I highly recommend pie as a way to clean out that freezer. I have high hopes about this years’ garden… and the squash and pumpkin still waiting in the freezer. With a little luck that freezer will be emptied & restocked in no time…
Are you getting excited for summer food projects?
This post is part of Simple Lives Thursday. What’s that you ask? It’s an ambitious and enlightening collection of posts from bloggers all over about issues near and dear to my heart: real food and natural living. Check it out!