My husband has said on several occasions has expressed, out loud, that he would give very vital, very specific body parts to partake in the consumption of a very specific torte (say it with me, 'TORT'). It is a family recipe, again from my mother-in-law (who you will remember, is a very good cook, and the reason I married my husband =) ). Rhubarb Torte. This torte has no nuts, it is made with flour and there are really only 2 layers, a crust and a topping. But who am I to argue what truly constitues a 'torte'. And if I were to argue that it is not technically a torte, then my husband bursts in to 'tor-tay' (spelled, t-o-r-t-e, of couse) must be different.
So anyway, this torte requires rhubarb, obviously, which I vaguely remember hearing about back in Michigan, but I don't think it ever graced my lips. A friend of mine grows it, she grows LOTS of it. So she was nice enough to share about 15# of her bumper crop with my mother-in-law last weekend, and then some more with me yesterday. She sent me a picture of her patch, because if I saw rhubarb growing in the wild, or in someone else's garden, I would never know what it was. I didn't know what a thistle was before I moved out here, for crying out loud!!!
This is the rhubarb patch AFTER it was thinned out |
This is how big the leaves are...HUGE leaves, green and red/hot pink stalk. You don't want to eat the leaves... |
These two clowns and a whole gaggle are comin' to town to hang out for the weekend, so we shall see. These two are the definition of City Girl-although they did get their hair washed at 'the Walmarts' once when they were camping...
Beware Central Iowa! |
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