Jens ♥May 23, 2019

Made a metric fekkton worth of baked rhubarbs.
About a kilo of fresh rhubarbs (without leaves), about half a kilo (you can probably be a bit stingy with that though, was a bit too much), some mint leaves, some almond liqueur (a hip shot splash of it) - mix it all around and into a oven safe thing, put tin foil on top as a seal and then go nuts on around 200 degrees (celsius) and 30ish minutes until their soft but retain their shape.

Put/pour everything in a jar and eat it with icecream/cake

Show threadJens ♥May 23, 2019

Remember NO LEAVES (the leaves arent good for you) and just get them soft and the sugar dissolved so check it every now and then - you can swap around ingredients, skip the booze and take like pickled ginger or something.

Tasty AF on its own too. With mint the whole place smells like a pool drink.

Show threadJens ♥May 23, 2019
I can't be clear enough that the time is very vague. Take it out every now and then wave around and poke to see if they are soft but not just mush
Show threadGarpuMay 23, 2019

@ohyran Dream Rhubarb Dessert
2 C. flour
10Tbsp margarine
Mix like a pie crust and pat in 13 x 9" pan. Bake 10 minutes at 350.
(Be sure not to bake longer.)
Filling is : 3 C. sugar, 1/2 C. flour, 1 1/2 tsp salt. Mix together.
4 C. Rhubarb + 5 eggs unbeaten: Mix well.
Add to flour mixture and put over crust. Bake 35 minutes at 350.

Filling: mix dry, then mix wet, then mix together. 350 F, not C. :)

Show threadJens ♥May 23, 2019
@garpu that sounds delicious! Tomorrow im going out to pick elderflowers to cook elderflower errrr "lemonade". Just gotta find a patch away from large roads.
Should we tag our recipes with like #MastoCooking or something?
Show threadGarpu
@ohyran Hehehehe. :) There was a gigantic blackberry entity on the way to the music building near UW-Seattle. (It's across from the Newman Center.) Really tasty berries, although I shudder to think of how many hard metals I ingested.
May 23, 2019 at 10:08pmWeb