Text 4496, 86 rader
Skriven 2006-08-18 08:21:56 av Glen Jamieson
     Kommentar till en text av Ruth Haffly
Ärende: DARTS?  60818
=====================
 -=> Quoting Ruth Haffly to Dave Drum <=-

 DD> RH>I'll be able to get some rhubarb next spring......finally!  It's
 DD> been RH>5 long years without it.
 
 DD> Are you sure rhubarb will thrive where you are headed???
 
 DD> Rhubarb loves cool places, even Siberia and Alaska! To winter-weary
 DD> gardeners, rhubarb is especially appreciated because it's one of the
 DD> first edibles to appear in the spring garden.

 RH> Probably have to buy it like we did in NC--but at least I could get
 RH> it. I've not seen even a single stalk since we got here.
 
 DD> least two
 DD> months of cold--not just cool--weather. So if you live in warmer
 DD> regions, you might have to settle for buying rhubarb in the store or
 DD> visiting friends and relatives that grow it. All in all, rhubarb is a

You should be able to grow rhubarb just about anywhere.  It doesn't
need frosty cold.  I had a clump of it in my back yard for several
years, until I was away over a hot summer and no one watered it.  It
withstood temperature extremes of 5C to 43C without effort, producing
for most of the year.  What it does need is feeding and plenty of
water, so if you fertilise it well, you will get results.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RHUBARB AND APPLE PIE
 Categories: Australian, Pies, Desserts
      Yield: 8 Servings
 
           PASTRY
  1 1/2 c  Plain flour
    3/4 c  Self-raising flour
    1/3 c  Cornflour
    1/2 c  Custard powder
      1 pn Salt
    185 g  Butter
      1 T  Sugar
      1    Egg yolk
      3 T  Water
      1    Egg white for glazing
           Extra sugar
           FILLING
      1 kg Rhubarb (approx 10 sticks)
      3    Cooking apples
    1/2 c  Water
    3/4 c  Sugar
    1/2 t  Ground ginger
      3 T  Arrowroot
      3 T  Water (extra)
      3    Passionfruit
 
  PASTRY:
  Sift flours, custard powder and salt into basin.  Rub in butter until
  mixture resembles fine breadcrumbs, add sugar, mix well.  Make hollow
  in centre of dry ingredients, add egg yolk and water (a little more
  water may be necessary), mix to a firm dough.  Turn on  to lightly
  floured surface, knead lightly, roll in greaseproof paper,
  refrigerate 1 hour.  Roll out just over half the pastry, line 23cm
  (9in) pie plate.  Fill with cooled filling.  Roll out remaining
  pastry, brush edges of pie with milk, cover with pastry.  Press edges
  together firmly, trim and decorate.  Brush top with lightly beaten
  egg white, sprinkle with extra sugar.  Bake in moderstely hot oven 15
  minutes, reduce heat to moderate for 20 to 25 minutes.
  
  FILLING:
  Wash and trim rhubarb, cut into 2.5cm (1in) pieces.  Put into saucepan
  with peeled, cored and finely sliced apples, water, sugar and ginger.
  Bring slowly to boil, reduce heat, simmer 5 minutes or until rhubarb
  is cooked.  Blend arrowroot with extra water, add to saucepan, stir
  until mixture boils.  Remove from heat, add passionfruit pulp.  Allow
  to cool.
  
  :       Recipe from Australian Women's Weekly, "Best Ever Recipes"
  
  :       Tested by Leonore Scott, typed by Glen, 5/03
 
MMMMM
 

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