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Rhubarb pie, why are you so delicious? I think we’ll eat lots of you this month as vegetarians.
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I’m so thrilled to hear about you two trying the vegetarian thing. I look forward to your posts updating us on the process. :)
(And Jane Flanagan – I will be checking out your vegetarian recipes on your blog. Yippee!)
rhubarb upside-down cake. yum
I’ve never had this kind of pie…you’re making me want to give it a try! Boysenberry is my
1st favorite.
Heather
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homemade strawberry/rhubarb jam – goes w any bread, ice cream, pie, etc. my French host gave me a jar to bring home and someone filched 70% while i wasn’t looking!! sobs.
ooo, how about strawberry, rhubarb sorbet? I just found a great recipe for my ‘daily dish’ today. I’ve never actually tried rhubarb either, but it sounds amazing.
– Jessie –
When I make rhubarb jam or “compote”, I always throw in some strawberries, they go really well together.
Father’s Day surprise dessert!! I am going to make a few pies for this Sunday’s tribute to Dad!
rhubarb is so hard to find in italy, where i come from, but since i moved to berlin i kept on stumbling upon it, till i made some rhubarb jam… i wrote a post about that. delicious!
YUM. I made strawberry rhubarb crisp yesterday and it came out really good and raised my self-esteem.
mmm, now I’m drooling just thinking of a particular really good rhubarb tart that I wish I could eat EVERY DAY.
YUM.
Back home, my mom used to make rhubarb pie all the time.
i’ve never tried rhubarb but now i might have to!
I have a vegetarian dinner! I make it all the time (not always vegetarian, but it works that way). You need a 10-inch non-stick pan with an oven-proof handle. (I am sure alex has this)
ALBARELLA FRITTATA
(makes enough for two cute vegetarians)
Crack four eggs into a bowl and beat together.
take whatever veggies you have in the fridge (onions, peppers, spinach, tomatoes, scallions, corn, carrots, whatever) dice up a handful of each and add them to the beaten eggs.
Also add shredded or cubed cheese of your choice. I like to add a few spoonfuls of grated parmesan. you can also add chopped veggie sausage patties–yum!
The veggies and cheese should really fill up the egg mixture so keep adding until it’s a dense mixture!
put your pan on low heat and add a few tablspoons of olive oil (I use a paper towel to spread the Olive oil around the bottom of the pan and soak up any extra.)
pour the whole mixture into the pan and let sit for about 6 minutes (until the bottom of the fritatta is cooked but the top is still wet). towards the end of the six mins, shake the pan a bit to make sure the fritatta isn’t sticking. while you’re waiting, turn on the broiler.
put the whole pan under the broiler for about 2 minutes.
Remove pan. the fritatta should be cooked on top. slide a plastic spatula underneath the fritatta to make sure it’s not sticking anywhere, then slide the whole thing onto a plate.
serve with side salad and crusty bread.
dessert: rhubarb pie.
my mom’s strawberry rhubarb pie always starts off the summer the right foot. i’ll be sure to remind her of this when i go home in june.
ooh, benson, they’re delicious — they taste kind of tart and sweet, sort of like peach mixed with apple mixed with lemon…really hard to describe! you will have to try one :)
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