it’s a drizzly day today
the sun is trying hard to break through
birds are hopping around delighted by all the worms coming out of the ground
my cats are sleeping
radio is playing
it’s a lovely Sunday morning
we’ve been invited my husband and I to a boat ride later today
If you’re thinking fancy styling boat think again
my friend who is man of all trade has inherited this old pontoon party boat
every time he invites us for a ride it is somewhat of an adventure
the tide is too low
we just about run out of gas
you never know
being a mechanic you feel safe enough that if something breaks he can repair it
plus we’re going down a river
we all can swim
the river’s edge is never too far
one thing that is always a given is that there will be plenty of delicious food
my friends love to eat and so do we
to add to the picnic today I will bring a fresh baked rhubarb pie
I have a huge patch of rhubarb in my garden and I just ignore the fact that rhubarb has a season and that the season may be over
as long as I see rhubarb there is potential for pies
Here is my recipe for 3 double crust pies
For the crust:
5 1/2 cups of flour
1 tsp salt
1 tsp baking powder
1 pound of shortening
about 1 cup of cold water with 1 tsp apple cider vinegar (sometimes I mix an egg in my water)
Mix all dry ingredients well. Cut in the shortening until the shortening bits look like bits of oats. Add the liquid. Mix as little as you can to make it hold.
Put aside in the fridge until ready to roll.
You will need about 6 cups of cut rhubarb per pie and the sugar ratio is 1 cup of sugar for 4 cups of rhubarb. It’s neither too sweet or too tart.
18 cups of cubed rhubarb
4 1/2 cups of sugar
3/4 cups of flour (or tapioca)
The flour or tapioca acts as a thickening agent. Cooked rhubarb is really runny and no matter what, the juice from my pies always bubbles over and makes a mess in my oven.
If smoke is coming out of my kitchen chances are I’m cooking rhubarb pie.
Alright, I better smoke my kitchen