I am laughing at the idea of fish soup. I am glad you tried it before me!!!
But I love rhubarb. We live in Edmonton and actually had snow last week. All gone now. Our lawn is full of dandelions!!! So I dug some out of the flowerbeds and my husband and I mowed the lawn to catch them before they seed.
As I was mowing I noticed our rhubarb just starting to shake off the winter blues and start sprouting. I think in next week it will be high enough to harvest.
I love rhubarb in a nice square recipe my best friend gave me. I also make it into muffins with a nice cinnamon sugar strusel.
Yes, it is a bit sour if you eat it plain...but like lemons...there are a million wonderful recipes where a nice tang is desired.
Happy baking...and yes....you have a great knife.
Here is a recipe for muffins
https://www.finecooking.com/recipe/cinnamon-rhubarb-muffins
And here is the recipe for my friend's rhubarb squares...one of the nicest ways to eat rhubarb.
Rhubarb Squares with Strawberries and cream cheese
Sharon Hart, (June, 2016)
Bottom:
2 cups flour
1/2 cup chilled butter
1/4 tsp salt
1/2 cup sugar
1 tsp baking powder slightly heaping
1 large egg, lightly beaten
Mix flour, sugar, salt and baking powder together. (I usually sift mine together) Add butter, and cut into flour mixture just like for pie crust. Remove 1 to 1¼ cups of flour mixture and set aside for the topping. Add in beaten egg to the remaining flour mixture and mix with a fork until mixture is moistened. Pat into the bottom of a lightly greased 9X13 pan.
Cheese layer:
Bring 1, 4 oz. block of cream cheese to room temp. I use about 5 - 6 oz. Cut cheese into thin strips and layer across the base. Using a tablespoon that has been dipped in very hot water spread the cheese out evenly across the base (you will need to heat it several times). You can also try softening the cheese in the microwave for a few seconds to soften to make it easily spreadable but the spoon in hot water works best for me.
Filling:
4 cups rhubarb chopped fairly small. I also add enough strawberries cut small to make 5 cups of fruit. I use my 4 cup Pyrex measuring cup and fill it to the top
1 1/2 c sugar from which you remove 1 good Tbsp sugar to use on topping. I use a bit less sugar in the fruit.
1/2 cup melted butter
1/2 cup flour
2 eggs, lightly beaten
1 tsp vanilla
Mix together the flour and sugar. Add to it the beaten egg, butter and vanilla. Mix well. Add in fruit and mix till coated. Spread over cheese base.
Topping,
1/2 -3/4 tsp cinnamon to add as topping which you mix together with the reserved sugar.
Spread the remaining flour mixture (that has no egg in it) over the fruit and then sprinkle the cinnamon /sugar mixture generously over the topping.
Bake in a 350 deg. oven for 50 – 60 min. (depending on your oven) Chill before serving.
