rhubarb

I am craving rhubarb. "Rhubarb," such a funny word. I decided to read about it. Details about rhubarb have been recorded since ancient China (2700 B.C.). In ancient times it was used medicinally for its purgative effects as well as aiding in digestion and improving appetite. By the 18th century, it was grown for culinary purposes in Europe and the U.S.

Rhubarb is a perennial with large fleshy rhyzomes. It has large leaves with long thick stalks called petioles. It is rich in vitamin c and dietary fiber.

This is all good and interesting, but for me rhubarb tastes like summertime. Hot? Thirsty? Tear off a huge stalk of rhubarb and you are instantly rewarded with a tart, juicy snack. Sure you can make it into pie, jam, jelly or even a cocktail but the best part is straight off the bush.

There is a great recipe for rhubarb pie in Jannette Haase's book "From Seed to Table":

Fresh Rhubarb Pie
Servings: 6-8

2 9” pie crusts
6-8 cups chopped fresh rhubarb
1 ½ cups sugar
½ cup flour
1 tsp grated orange rind
2 eggs

Preheat oven to 425 F (220 C). In a large bowl, mix together rhubarb, flour, sugar, orange rind and eggs. Place in one pie shell and cover with the other. Seal the edges and brush with butter if you wish. Bake for 10 minutes and then reduce heat to 350 F (175 C) and bake for another 20-25 minutes or until pastry is golden. The moisture content of rhubarb depends upon the amount of rain it’s had, sometimes the pie can be quite runny but the juices are delicious so I never worry about it.


My craving came out in a quick chat to Jake Rothchild of Jake's Ice Cream. He said "would you be open to a combo of strawberry/rhubarb?" Sounds good. I said "do you think it will need something for texture? Graham cracker crumbs, perhaps?" He said "are you thinking what I'm thinking? StrawberryRhubarb Piescream?" And then he made it. I will be heading down to Jake's at Irwin Street Market to try some summertime. I am hoping it will taste like my youth which is what I fear I am craving more than rhubarb. I scream, you scream, we all scream for piescream!

Irwin Street Market

A brilliant concept from innovator, Jake Rothchild is in town. I have yet to check out The Irwin Street Market, but I will this weekend. I love the concept of being an incubator of sorts and allowing start up creations to blossom. This is a gift to our city. Someone's passion or hobby can turn into a full-time job or business with the help of the market and it's community kitchen. I just listened to his interview on gravity free radio. I loved how excited he got about losing one of the popular vendors because they "graduated" and made it to the big leagues. Jake is lovely.

I remember how a few years ago he created a special ice cream for my son's birthday party at Jake's. "Funky Monkey" was a delicious treat but also a very special gift for my boy.

Had to throw in a photo of the monkey cake I made. His "hair" was made of individually placed chocolate jimmies. The chocolates were monkeys-in-a-barrel that linked together. I only had one mold so I was making monkeys for days.