On Rhubarb

We were wandering around the opening day of our local farmers' market last week when I noticed a booth with a few scraggly pieces of organic rhubarb poking out of a basket.  So, naturally, we practically mowed the little old lady in front of us over to get to it, before she got wise and tried to get it herself.  We bought  nine sticks in all, but only after trying to convince Emilia that it wasn't quite the dubious proposition she was envisioning it to be.  And this was no easy feat as I had never actually had rhubarb before -- and had always viewed it as having a rather suspicious (not to mention celeriac) nature.  In fact, every time I think of it to this day, I envision walking home from school as a kid and trampling all over the wild rhubarb that grew over parts of the sidewalk.  (Apparently it is quite a hardy plant...)   

And so, that very night, wanting to make haste with our freshly harvested rhubarb, and not having even a little bit of energy or desire to make a pie, I settled on Rhubarb Fool.  Also, never having had any sort of fool before, I thought it looked divine and easy to make.  So there you go.  After dinner that night, kids in bed, Michael and I plopped down on the cold couch in the living room and had ourselves some rhubarb fool.  I very nearly hurled.  It was awful, and atrocious, and really really really not good. 

Basically a fool is loads of whipped cream with some sort of saucy simmered fruit swirled into it.  I always think of gooseberry fool, but that may be because of my penchant for British cookbooks.  I have never in my life seen gooseberries for sale, so I don't think it is an American thing -- in the least.  (Also on the list are borage and nettles.  No one sells these things, but would be handy as I've got some recipes I'd really like to try.  Although, admittedly I did see a handsome farmer at another booth displaying a gorgeous basketful of borage.  But that was a first.  And since I had just blown my wad on rhubarb, I was forced to refrain.  Maybe next week...)

Despite the fact that the rhubarb fool was repugnant in every which way, including the awful smell when it was simmering away on the stove, I didn't want to give up entirely.  I actually like the idea of rhubarb, and what's more, it sounds like something I would like.  Besides, I had heard it is amazing when paired with strawberries.

Then, while on my way home from running a few days ago, I noticed an ENORMOUS rhubarb plant growing by the side of our house.  I've known it was there for years but, er, well, I guess I forgot.  Technically the plant is not ours, so if you must nitpick over such things, then know it actually belongs to Bill & Darleen, our lovely neighbors.  However, the thing is pretty squashed up to our house and I've never in my life seen them use it, so...

On the rainiest day imaginable, I put raincoats and wellies on the three of us (that would be Emilia, Leo, and myself), strode through the backyard with a pair of scissors in hand, surrepticiously cut down three or four stalks, and walked back in the house.  Then we made a tart -- a strawberry and rhubarb tart, to be precise.  Pies intimidate the daylights out of me, so I opted for a tart pan instead of a pie dish.  This was probably not the wisest decision I've ever made as it was oozing all over the place, but it was still quite good, nonetheless, and the crust held up beautifully.  I still don't know if I'd go so far as to say I actually like rhubarb. But I do like strawberries.  And I do like tarts.  And I do like vanilla ice cream.  So, there's your silver lining.

Anyway, the basis for the recipe I used came from Peyton & Byrnes cookbook -- my absolute favorite these days.  But since I changed it a bit -- added strawberries, put a crust on top, and who knows what else, I'll not give a recipe.  Just suffice it to know that it was quite good, we were all happy, though Emilia would only eat the filling -- which means she is now a convert to rhubarb, I suppose.  I am still on the fence with it a bit, but that is alright.  I will keep trying.  Besides, our neighbor's plant is quite big, and I've just found a recipe for some sort of rhubarb and almond streusel muffins.  Sounds rather promising, truth be told.