Every time I was out in the Big garden, I’d see this rhubarb and think, “I must make stuff with that.” But when I’d finished work, I was far too tired. But on Tuesday, I had to quit early due to the heat, so I decided to use some of it.
My mother’s favorite cookbook when we were growing up was Haydn Pearson’s Country Flavor. There was a rhubarb pudding in it I was going to make.
I also had a lot of old strawberries in the freezer I wanted to use up, so I was going to add them into the recipe.
I had to do some exchanges and changes to the recipe. I don’t use wheat flour, using millet flour instead. I’ve stopped tolerating raw milk, but still can do raw cream, so I mixed the cream with water to make the 1 cup. I also cut the sugar down to 1 cup total, half in the batter, half in the sauce.
I got the frozen strawberries and the rhubarb, with the sugar and knob of butter, cooking first then mixed up the batter.
Once it was cooked down, I poured it into the baking dish and spread the batter on top.
I left it in until the top was golden brown.
It was really good with cream on top!
I had a lot of rhubarb left over, so I made a batch of just rhubarb, frozen strawberries, and a knob of butter. I will sweeten it when I use it.
There’s still a lot of rhubarb and strawberries left, so I may make more on Wednesday and freeze it for the next year.