I revisited the 1894 Rhubarb Pie Experiments, with great results. Because of the length of cooking time and the meringue top, I am sticking with the foil pie shields but I may have to invent some reusable ones for these tins.  BTW I find that once seasoned, I don’t have to add any more grease more »

Still have a bit of rhubarb left, so time to put some in jars. I started with a rhubarb chutney recipe I found but it seemed rather lackluster. So I added cranberries, currants and some apricot I had leftover. Also in there is cinnamon, ginger, cider vinegar and brown sugar. Next time I may only more »

The garden isn’t at its height quite yet, but it’s looking good this year. It was quiet this morning I figured I record a little tour so you can see where most of the greens come from. If you have any questions please put it in the comments and I will answer you. Perennial Herbs more »

This pie project came about by accident as all good ideas do. When I picked rhubarb yesterday, I just realized I no longer had any metal pie plates. I had divested of so much stuff when I moved it’s hard to keep track sometimes. I bought this 5¢ deposit Table Talk tinned steel pie plate more »

This was a must requested recipe. I am kinda indifferent, I love rhubarb and don’t think it needs to be companioned with Rhubarb.. try something else Rhubarb loves everything. Strawberry Rhubarb 1 1/4 cup flour 1 1/2 tsp baking powder 1/2 tsp salt 1/3 cup sugar 4 tbls butter 1/3 cup strawberries diced, thawed and more »

1 1/4 cup flour 1 1/2 tsp baking powder 1/2 tsp salt 1/3 cup sugar 4 tbls butter 1 tsp vanilla 1/4 tsp cinnamon 1/2 cup rhubarb peeled and diced 1/3 cup milk DIRECTIONS Heat oven to 400°F Combine flour, baking powder, sugar, salt, cinnamon and vanilla and in bowl and stir. Cut in butter, more »