Let’s face it, I love pie! Unfortunately, my waist does not. It’s a love hate relationship.
The other day, while walking home after work, I noticed one of the grocers had rhubarb for sale. Strike that, I wouldn’t call it a sale (Dios Mio that is not a sale price for something we treated as a weed growing up). It cost me $6.99 per pound!!
Well, it didn’t deter me because as soon as I saw it the thought of my aunt Linga’s Rhubarb and Strawberry pie started filling my head. I could almost taste it. Oh she can cook! Writing this, I am thrown back to a couple of my favourite dishes she would make. A rice dish was one of them amongst many (maybe she will upload it to the site for you all to be able to make it) and her Cherry Cheesecake. To die for!
**My waist just said, type faster I’m not burning enough calories thinking about those dishes!**
While walking home I got thinking, I would love this as an oatmeal but how am I going to get the rhubarb the right texture for oatmeal as it takes some time in the oven to cook? Answer – let’s make stewed rhubarb. That’s what we call it back home. Some may call it a Rhubarb Chutney. I call it, “heaven in a bowl!”
So that evening after taking a nibble of it, “oh la la that stuff is sour”, Into a pot it went with some spices and then of course no I couldn’t wait. I actually had oatmeal for dinner.