One of the great lessons I learned from my parents is that you can do a lot with very little. When I grew up rhubarb grew in the back alleys and many people considered it a weed. My mother and my grandmother knew better. If you know which part of the plant to eat it is a wonderful, sour treat that isn't quite like anything else.
BT's Rhubarb Pudding
Ingredients:
4 cups cleaned and chopped rhubarb
2 cups (256 grams) sugar
2 teaspoons salt
1/4 teaspoon powdered cloves
2 tablespoons Framboise
3 grinds black
1 1/2 cups (180 grams) flour
1/4 pound (113 grams) butter or vegetable shortening
Directions:
Add salt to flour
Work fat into flour until it is the size of small pebbles
Set aside
Preheat oven to 400 F. (200 C.)
Put rhubarb, sugar and cloves into a pot
Cook on medium heat until the fruit just begin to break down
Remove from heat
Add Framboise and pepper
Place 1/3 of flour in mixture in bottom of casserole dish
Add 1/2 of rhubarb
Add 1/3 of flour mix
Add rest of rhubarb
Put remainder of flour mix on top
Place in the oven covered with a lid (or a tin pie plate my mother used)
Bake for 50-60 minutes until fruit bubbles but crumbs are pale yellow
Remove lid and bake another ten minutes
Heaven
Enjoy! !בתיאבון
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