Rhubarb is one of my favourite things ever. We used to have plants in our backyard when I was little, but ever since we moved to the city we just haven’t had any. And this year I took matters into my own hands and FOUND SOME 😀 (after a little hate session with Red Swiss Chard, which looks a little like rhubarb, the darn stuff).
So, I cleaning out Michael Angelo’s stock, and ended up with 8 cups of rhubarb. Perfect to make two batches of rhubarb slush (picture 1) and one rhubarb-strawberry pie (picture 2). The rhubarb slush is currently in the freezing stage … once it is frozen, you scoop a little out and pour 7-up on it. And it’s delicious. the pie, clearly, is done and cooling. I think I will have some for breakfast.
Best part? Rhubarb season has just begun! I CAN MAKE MOAR THINGS AND EAT IT FOR LONGER. I’m quite pleased.