Tuesday, May 13, 2008
I recently got my hands on some rhubarb for the very first time. And not just any rhubarb. This stuff is gorgeous. Seriously. I couldn't stop admiring its beauty. Red metallic? Intense.
The Strawberry Rhubarb Cobbler recipe I used is from the always wonderful Kitchen Parade. (Alanna's recipes are always good!) Strawberries and rhubarb are a classic combination, in season at the same time, and their colors!
And with this long grey spring in Portland, these vibrant colors are so welcome.
Such an easy recipe, with no pie crust to roll out, and a whole lot less butter. I had never made a cobbler with cornmeal, but it gives the crust a wonderful crunch.
Did I write about how good my kitchen smelled? But then there was what it tasted like....pure deliciousness. The tart tang of the rhubarb joins with the sweet strawberries, sugar and cinnamon and it's the weirdest thing. I could swear it was carbonated. It bubbled in my mouth like carbonation. Or it felt that way.
Now THAT'S an introduction to rhubarb. Taste-a-liciousness!