My main memories of rhubarb involve Ireland, specifically my grandmother and the rhubarb tarts she used to make. I remember the taste of it...not very sweet, but still so delicious and dessert-y, served with custard she made from Bird's Custard Powder. My mother still uses this to make her custard that she pours over her trifle - so creamy and perfect on top of any fruit based dessert, but especially fitting on rhubarb. I also remember the giant rhubarb leaves with pink stalks that grew in my uncle's garden. It was always confusing to me how those big, bulky leaves somehow ended up in that sweet little tart.
Fast forward to this summer. A few weeks ago, we also started receiving strawberries in our CSA from Christensens Farm, and it's all been
well-jammed over the years. From Mom's marmalade to Anna's grape to Sara's blueberry-lime and Jess's strawberry rhubarb (could I even compare?!), I've really been treated well in the jam department. Who doesn't love jam (see: every jam moment with Joey from Friends)??
I started with a cup or so of each fruit, and a whole bunch of sugar.
Renee's Strawberry-Rhubarb Pie
Old Fashioned Strawberry-Rhubarb Crisp
Easy Strawberry-Rhubarb Jam
This week's favorite reading: Eleanor and Park and Fried Green Tomatoes (for the 100th time)
This week's favorite listening: Soundtrack to "Call the Midwife"
This week's favorite outfit: Bathing suit early in the week for water aerobics, and hoodies and socks yesterday and today, because it's cold out, dudes.