The sunshine finally made an appearance today, and boy was it a welcome sight. Since bringing home our honeybees 2 days ago, the only time we've seen them is when we've lifted the lid and caught them snuggling.
They don't like the cold weather either.
But today, they were out in full force, flying over the hive, circling the fruit trees, resting on the fences and doing what they do best.
I'll be darned if I know what that is.
My Mister has decided that he was born to be a beekeeper and has taken it upon himself to learn everything he can about the bees.
I've decided that it's my job to learn everything I can about rhubarb.
We complete each other.
Today, on my way down to check on the bees, I had to pass the garden. The garden is a sore subject right now because the rains came back before we were done planting. Now there's a nice green tinge over the whole area. The good news...the potatoes are up, the celery has new growth, and the broccoli and brussel sprouts are stretching upward. I also discovered that the first stalks of rhubarb were ready to be harvested.
This recipe is a mix between a crisp and a pie. There are no oats in it, nor is there a typical pie crust. It is not gluten free (it could be), and it is not a low calorie dessert. Just ooey-gooey goodness from one of the first harvests of the season.
Now, that's what I'm talking about.
Rhubarb Crispy Pie
1-1/2 cups flour
1 t. sea salt
1 Tb. sugar
1/2 t. oil (I used safflower)
2 Tb. milk
Mix flour, salt, and sugar. Pour oil and milk. Mix with fork and spread into a 9-inch deep dish pie pan or a 10-inch regular pie dish. Smoosh it up the sides too.
6 cups rhubarb, diced
2 cups sugar
6 Tb. flour
1 Tb. unsalted butter, cut up
Combine rhubarb, sugar, and flour. Dot with butter.
1/4 cup unsalted butter, cut into pieces
1/2 cup flour
2 Tb. walnuts, chopped
Mix butter, sugar, and flour with a pastry cutter. Stir in walnuts. Sprinkle over filling.