Because rhubarb goes in and out of season quickly during the Summer (at least here in TX), I'll spend a little of that time chopping, Ziplock'ing and freezing rhubarb for future use, mostly the holidays. I haven't even seen chopped/frozen rhubarb in any grocery in years. So I'll get it while the getting is good and the freezer is already well-stocked for 2013-early 2014. I mostly bake it with strawberries, but tell people ANY of the red berries works - raspberry, cranberry, cherry. Either way, it balances out rhubarb's bitter/sour with sweet from the strawberries or whatever you prefer.
I've driven the Tom Thumb produce guy nuts about getting rhubarb in stock when the time comes, but THIS lady here is just ridiculous in her quest for the kinda-rare vegetable (most people think rhubarb is a fruit, and some groceries lists its' PLU as such).
I've driven the Tom Thumb produce guy nuts about getting rhubarb in stock when the time comes, but THIS lady here is just ridiculous in her quest for the kinda-rare vegetable (most people think rhubarb is a fruit, and some groceries lists its' PLU as such).
"WUT ARRR YA, A FUCKIN' LEZZIE?!?!?"
LMAO!!!!
The resident Swedish Chef at work.......
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