The Year of Moving Forward

The Year of Moving Forward
At our 4 person wedding reception in DC

Wednesday, April 21, 2010

What I learned from Martha

Martha Stewart, that is.

Rhubarb. It's not red celery.

It's a perennial. The leaves contain a toxic substance, oxalic acid.

But the stalks (the petioles of the leaves) are edible, and can be made in to cakes, pies, custards and chutney.

I made a Rhubarb Upside-Down Cake.

Here it is right side up, I guess, as it came out of the oven.

And here it is upside down. I had this for breakfast with fresh hot coffee and it was good, in spite of the appearance.

So, I'm thinking of adding some rhubarb to the garden. Do any of Bessemer Opinion's readers have experience growing Rhubarb? Or favorite recipes to share?

You can catch me at Eclipse Coffee in Montevallo tonight signing copies of my book, and there you will get to see the premiere of the video I created to promote Those Others.

Here is V.V.Brown singing "Shark in the Water" on the Ellen show earlier this month. Forward to the 1:15 mark in the video to skip the ad and such.


Jo Peterson said...

My grandmother in California used to make a strawberry-rhubarb pie that is one of my favorite childhood memories! A recipe is probably on the web. Yummy!

Christine McIntosh said...

I have rhubarb in my garden - and a huge fight to keep the slugs from eating it! I like it stewed with sugar and a pinch of bicarb (makes it less tooth-eroding!) with a dollop of creme fraiche or plain yogurt; my mum used to make rhubarb fool which I loved as a child. Here, it grows like a weed in some gardens - and one year a big root washed up on the beach and grew there, so we went and pulled off bits when we needed a pudding!

Oh - and if you put a black bucket or bag over the shoots when they first sprout, early in the season, you get forced rhubarb, which is pale pink and totally delicious, in a tart sort of way...