friday. rhubarb.

it's now the middle of april, and what do i have to show for it? rhubarb. that's about it right now, but the raspberries, strawberries, and blackberries are slowly coming back to life as we speak. and the garden will be planted ... soon? we'll see how the next few weeks go. the weather's not cooperating, but i'm getting ancy.

my rhubarb, however, is loving life, the sandy soil, and the endless rain we've been having! while everything else is still trying to hibernate and reluctantly ward off spring, my rhubarb is charging ahead, and by next weekend I should have enough for mini-pies! (mini-pies are way cuter than normal-size pies, and they make me feel better about eating a whole one.)

p.s. these pictures are not mine ... i wish they were, but sadly, they are not. maybe after this week, i'll have my own! click to see where they came from.

and, just this morning a new rhubarb recipe magically landed in my email (thank you, karlene!):

rhubarb custard pie.

ingredients.

use deep pie plate - 9" pie

3 eggs

3 tbsp. milk

2 C sugar

1/4 C flour

3/4 tsp. nutmeg

4 C cut up pink rhubarb

1 tbsp. butter

how to.

1. pre-heat oven to 400.
2. beat eggs slightly; add milk.
   
3. mix sugar, flour, and nutmeg; stir into mixture.
   
4. mix in rhubarb.
   
5. pour in pastry-lined pie pan. Dot with butter.
   
6. cover with lattice top and bake at 400 for 50-60 minutes, until nicely browned.