Today's Pickings

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in a little water and sugar, it's a vegetable and lightly boiled cuts the fat of lamb, but the real treat is rhubarb cheesecake, which I seem to have invented a few years back.
Make the cheesecake as usual, simmering down the 1.5" lengths of rhubarb/sugar/water mix so that, when cold, the rhubarb still has some texture and the syrup is nice and thick, & it makes a great topping.

I had noticed that all my favourite cheesecake toppings, blackcurrant/lemon/orange etc, all had a nice balance of sweetness & acidity, so I thought rhubarb might work.
Imv. it certainly does.
 

zigs

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Most of the spuds survived the snow in the ground :)
DSC04124.JPG


DSC04123.JPG
 
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zigs

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zigs

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Good. I was worried they were writing instruments as I have not seen fresh rhubarb in so long I have forgotten what it looks like.

You can use them for semaphore:LOL: Tetters wants to know why you don't grow rhubarb, is it too hot in Birmingham?
 
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You can use them for semaphore:LOL: Tetters wants to know why you don't grow rhubarb, is it too hot in Birmingham?
Yes I think so. I recall wild rhubarb around fairbanks in the moist cool mountainous understory. They were simply huge. Here even our shade exceeds 90f sometimes. It would be more work than owning a citroen.
 

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Yes I think so. I recall wild rhubarb around fairbanks in the moist cool mountainous understory. They were simply huge. Here even our shade exceeds 90f sometimes. It would be more work than owning a citroen.

:LOL::LOL::LOL: Rhubarb comes from Siberia region originally so wouldn't like the heat.

The Birmingham here is so cold only mushy peas grow :D
 
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:LOL::LOL::LOL: Rhubarb comes from Siberia region originally so wouldn't like the heat.

The Birmingham here is so cold only mushy peas grow :D
Not only a growth detail, but without the arid nature of the air no concentration of flavor inside the dermal layers would be the same. Cool Whip only goes so far.
 

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