I set out a couple of days ago to make a yummy strawberry-rhubarb bread budding. To find out why this post is titled” Rhubarb Rubble” you’ve got to read all the way to the end…(“yikes” is all I can say!)
I found the recipe in a little recipe book I downloaded online. The book is titled Classical Seasonal Desserts and was complied by Eating Well. I checked out the “Spring” section and found the perfect recipe…combining the two foods I bought at the farmers market: strawberries and rhubarb! The recipe was simple enough, starting with cubes of whole wheat bread. I had the ingredients to make a loaf in my bread machine, so I started by making that.
I then made a custard, combining eggs, egg whites, skim milk, sugar, vanilla extract, and orange zest.
Afterwards, I mixed the bread (crust removed and cubed) with crushed gingersnaps…
…quartered strawberries, sliced rhubarb, and toasted walnuts…Yummy fresh strawberries:
And the rhubarb…
I really think this is the first time I’ve eaten rhubarb. But it’s definitely the first time I’ve cooked with it. I expected it to look and taste a lot like celery but it didn’t at all! It was hard to cut, but was juicy and bright green in the inside. And it is TART! No wonder you have to add sugar 🙂
It all got mixed together and put into a greased casserole dish.
Kinda looks Christmasy doesn’t it?!
It baked for a while covered in foil and then uncovered and topped with a few more walnuts…
Here’s the final product…
Looks pretty and tasty, right?!! Well…I don’t really know. Nope, don’t know. Because this happened…
AHHHH!!! I was walking to up to my grandmother’s house and it slipped out my hands 😦
I didn’t cry but I did sigh…ahhh!!
Sad, huh? I tried to save some but there were shards everywhere. I didn’t want to tear up my stomach 🙂 So…I had a taste on a fork and trashed the rest.
But I still had some strawberries and rhubarb left…more recipes to come…Life goes on 🙂