The rhubarb is in season, to put it mildly. I put a batch in the freezer today and made a cobbler with rhubarb and a can of pineapple tidbits. It pays to keep a full pantry; I had the pineapple on hand already. Two confessions: I made half the recipe, and I don’t know the source. I had this in a file folder.
4 cups frozen or fresh rhubarb, thawed, drained. 4 cups cubed pineapple (about 2 20 ounce cans). 2 cups sugar, divided. 3 1/2 cups all-purpose flour (or your favorite alternative: mine is whole wheat pastry flour). 1 1/2 cups butter (3 sticks), cubed.
Directions: preheat oven to 375 degrees F. Combine rhubarb, pineapple, and 1/2 cup sugar in a medium saucepan on medium high heat. Let simmer until juices are released and a syrup forms. Pour into buttered, 2 quart casserole dish. Meanwhile, in a medium bowl, combine flour, remaining sugar, and butter, Mix with hands until the butter forms coarse crumbs. Distribute crumbs evenly over rhubarb mixture. Bake for 40 minutes or until bubbling and browned on top. Serve warm. Excellent with ice cream on top!
My family’s review: awesome! They’re not (quite) tired of rhubarb – yet.
When you strained the pineapple, I hope you saved the juice. I plan to make a sweet and sour sauce that incorporates rhubarb concentrate and pineapple juice, among other ingredients. If it works, I’ll share!
I could get used to this. I mean, I will get used to this!
I’m getting used to seeing Chuck in the morning hours. When he worked a late shift and I worked a standard teacher day, we only saw each other awake and alert on weekends. I would leave my hearing aids out (to save a little battery power) until he got up. Now I’m putting in my “ears” much earlier!
Grocery shopping is different. I’m not making a lunch to take to work each day. In fact, I might ceremonially throw away my insulated lunch bag. It’s been useful for many years, and now it’s done. No longer needed. Gone.
I set a goal during my last week at the office: no lunch-making all week. My colleague and I examined the goal and deemed it attainable and measurable. Oh, educators. It may take a while for me to lose the jargon. Monday: Memorial Day. No school! Tuesday: convenience store turkey sandwich (I love their cranberry bread) and an apple. Wednesday: $5 sushi day at the nearby grocery – a California roll. Thursday: nearby fast food (drive through), eaten at our outdoor picnic tables. Now that I’ll be living on my pension instead of my salary, I probably won’t buy lunch very often. I can get used to that.
I’ve been already feeling the stress roll off my shoulders. I compared notes with a good friend who is leaving teaching, and we talked about summer commitments. This will be the first year in ages that we don’t have to plan or sign up for many hours of staff development. I used to plan a lot of our summer curriculum sessions and book studies. Now, someone else can step into that role.
The garden needs my attention. That’s a typical summer day, and now it will extend into the fall months. It’ll be nice to have more time to enjoy the fall canning tasks – applesauce, tomatoes, salsa, tomato sauce, cider, and more.
Now I guess I need to get used to sharing the kitchen with Chuck. We can do it! Retirement, here I come.