There are two ways to use rhubarb at least. The first way is to eat it but also when you want to give a useful bouquet.
We were going to visit out dear friend and I had nothing to bring her. I knew she would be pleased to receive something that she could use so I decided to go for this unique bouquet. A kale and rhubarb bouquet straight from our garden.
Underneath are the supplies I used to create this oh so very simple bouquet. Not much as you can see.
To make the kraft paper have more age to it, which I myself prefer, is to crumble it into a ball and open it up. This way you get that nice texture to the paper.
Then just open up the kraft paper and wrap it around the rhubarb and kale and add some string.
I also attached a rhubarb pie recipe to the string. At least according to me I think it is the best rhubarb pie I’ve eaten and therefore I thought it was a fun little thing to add to the bouquet and share.
This is from the summer when I first made this rhubarb pie and fell in love with it. You can use the same pie ingredients with other e.g. berry.
The best rhubarb recipe
28 cm large dish
2 dl sugar
1 dl milk
1 dl cream
1 1/2 dl baking powder
3 1/2 dl flour
1/2 liters peeled and chopped rhubarb
50g soft butter
1 dl sugar
1 dl flour
Preheat the oven to 200 celcius. Grease the round dish. Mix the eggs and sugar well. Add the milk, cream and melted butter. Mix the flour with the baking flour and add the mixture to the egg and sugar mixture. Mix so that the dough is smooth.
Pour the mixture into the dish. Spread the chopped rhubarb pieces onto the mixture. Pick the butter, sugar and flour into a crumble like mixture and sprinkle on top of the rhubarbs. Bake in the oven for 25-30 minutes.
You can serve the pie with ice cream, whipped cream or vanilla sauce.
Enjoy as I always say.
Pingback: Blueberries – Saturday mornings and afternoons | Alina