Freggie* Challenge #1: Rhubarb

[Freggie n. 1. Not a vegetable, but not quite a fruit.  2. Traditionally a vegetable, but ruled to be a fruit by a New York state court in 1947 3. The red-headed step child of the fruit family]

Rhubarb and I have a past.  Apparently my great grandmother, Mum-Mum, used to make the best rhubarb custard pie this side of the Mississippi.  That is all fine and great, but you can imagine how disguising 'sunburnt celery' in a desert didn't go over so well with a bunch of kids.  I want cookie dough ice cream and chocolate cake, not some sugared celery pie.  (No offense mom, I am sure your rhubarb custard pie was amazing.) That being said, this was my first time ever cooking with rhubarb so I decided to start it off right with a taste test.

The verdict?  There is a reason that rhubarb is always served sweet and doused in sugar.  Originally I was going to try to do rhubarb two ways - savory and sweet.  I ruled out the whole savory thing about 0.3647583 seconds after tasting it. Decided that the only thing that was coming out of this were Rhubarb-Raspberry Turnovers.

Basically I combined the rhubarb with raspberries and about a half cup of sugar.  Let it all sit and juicify and then spooned that into the puff pastry.  Pretty straightforward.  I then let the turnovers chill in my freezer.



I don't know about you, but few things put me in a good place like kicking back with some ice cream (Breyer's Lactose Free, obvi) and the fixins for a great Mojito in the heat of summer.  So I just let those two get acquainted for a bit.

Tossed these bad boys in the oven and 25 minutes later we are in business.

Boy ate one for dessert the night I made them and again for breakfast the next morning.  I mean I tried to stop him, but when there is such amazing, gourmet food just laying around can you blame him?

Looking for more guinea pigs to help eat delicious food.  Please inquire within.