The Kitchen E F HOME & CO |
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Hangin' on the Line ..... |
| Nothing is quite as tasty this time of year than sweet tart taste of rhubarb fresh out of the garden. It is such an old-fashioned pleasure. Here is a very simple recipe that you can prepare for guests that is always well received. Rhubarb Custard Tarts 3 cups rhubarb diced fine 3 cups milk 3 eggs 1/3 cup sugar 1/2 teaspoon salt 3 teaspoons flour 1/4 teaspoon nutmeg Combine sugar, flour, and rhubarb. Add beaten eggs Bring the milk to the boiling point and let set for a couple minutes while you stir other ingredients together well. Add the milk slowly to the mix while stirring ingredients. Again, stir well. Line muffin pan cups with pastry shell like you would for a pie.* Spoon in filling to the muffin cups making them evenly filled Bake at 400 degrees for about 20-25 minutes or until browned. This should make about 6-8 servings depending on the muffin size used. You can also use quiche cups or a similar bake safe container. Serve these to friends and family with a little ice cream on top or serve them alone. Make a nice pot of tea or big pitcher of ice tea, set a table under a shady tree or by a sunny window, call family and friends to join and make a moment of it. These are where real memories are made. I still remember sitting on the steps of my grandmother's porch eating fresh baked (still warm) ginger cookies topped with a little fresh made rhubarb preserves and a glass of cold goats milk. It was a simple moment, but after over 40 years it still speaks to me. * Hint: You can use a bowl or something similar that is roughly twice the size of the width of you muffin cup top to cut your crusts. This makes them uniform and can save on waste. Use whatever may be left to make small cookie cut-outs to top your tarts. Brush these with a little egg white and sprinkle with sugar a few minutes before baking is finished. Remember to add back the time it takes to do this. |
| What one feeds those they love speaks more of love than all the volumes ever written. Unknown |
Support your local food growers. It is the best way to know where your food is coming from and what has gone into it if you do not grow or raise it yourself. Your helping to support your local economy ( perhaps your neighbors and friends). In addition there is a very great and systematic push to take these choices away from you. But, hey if at all possible raise something of your own.......it's good for you in more ways then one. |
Watch For Great Ideas and Goodies To Come ! |