Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘rhubarb recipes’
Posted: July 24th, 2013
The Daily Meal reached into my heart and pulled this out. I didn't even know it was in there.

The Daily Meal reached into my heart and pulled this out. I didn’t even know it was in there.

In case you missed the Erie Times-News story this morning about the huge berry harvest we’re enjoying this year, check it out.
While last year we were all griping about the late freeze that killed fruit blossoms, and hot, dry weather that was hard on everything, 2013 berry yields are among the best in recent memory.
I’m tempted to go home and make a cobbler tonight, but Rhubarb Blueberry Baked Oatmeal looks a lot less guilt-ridden.
It could serve as a hearty, healthy dessert after dinner as well as a hearty, healthy breakfast that, providing you make it the night before, takes no weekday morning time at all. Just scoop, warm if you like, and eat.
By the way, if you don’t have oat flour, just grind up the same amount of oats in a blender or food processor until it looks like flour.

Posted in: Uncategorized
Posted: May 7th, 2013

Martha Stewart's Rhubarb Pie forced its way to the top of my recipe list. I simply could not resist.

Martha Stewart’s Rhubarb Pie forced its way to the top of my recipe list. I simply could not resist.


I have been unable to muster much patience in waiting for rhubarb this year. To be sure, I’ll be planting some of my own so in 2014, I don’t have to keep checking stores’ produce sections in frustration.
I’ll admit I like rhubarb because it goes so well with sugar. It’s pretty tart and physically impossible to eat without it. It also goes really well with strawberries, in case you want to use half rhubarb, half strawberries in this dish.
Rhubarb Pie is pretty simple, as far as ingredients and technique, especially if you use a prepared crust. But don’t miss Martha Stewart’s advice that you should make this the day before you want to serve it, and it requires some special attention: First you have to bake and cool the crust and then bake the pie itself for 1 1/2 hours, and then let it cool all down again.
None of this bothers me. I’ve waited almost a year for rhubarb. What’s another few hours? (She said, drumming her fingers.)

Posted in: Uncategorized