On Tue 03 Jun 2008 01:40:58p, Bertie Doe told us...
>
> "Dave Smith" < wrote in message
>> Bertie Doe wrote:
>>
>>>
>>> Dave I've got about 6 rhubarb crowns, the first flush is just about
>>> finished, but it will produce another crop soon. I'm hopeless at
>>> making pie-crust, so I prefer the rhubarb crumble version.
>>
>> Pie crust is easy. If you know someone who is good at it get them to
>> give
>> >you a lesson. Once you learn how it really is easy, and fresh home
>> >made pie pastry is pretty darned good.
>>
>
> My technique improved when I awapped the lard for butter and it tasted
> better. The problem I have, is the crust end up too thick and heavy. If
> I roll it thinner, it breaks up, when I remove from the tin and the
> contents ooze out.
>
> I guess the crumble version appeals to my lazy nature ; pop into the
> processor, turn it into breadcrumb texture - bish bosh job done -
>
> Here's a couple of picks I took 50 mins ago, in the failing light. I
> don't know what variety it is, but you can see the new growth from the
> crowns, of the 2nd flush. I have to give most of the harvest away, as my
> wife finds it 'too sour', but I think this is the attraction of rhubarb
> to me - the contrast between sweet and sour.
> http://s222.photobucket.com/albums/d...view¤t=1
> d83f3db.pbw
>
> Bertie
Looks good enough to eat! Wish I had some.
--
Wayne Boatwright
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Tuesday, 06(VI)/03(III)/08(MMVIII)
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Take care of the luxuries and the
necessities will take care of themselves.
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