I have tons of it in my garden. Here’s the recipe: 5-6 cups chopped rhubarb, 1-1/4 cup sugar, a squeeze of lemon, 1/4 cup instant tapioca, a shake of cinnamon. Put in an unbaked pie shell, bakeat 450 for 15 minutes, then lower the temperature to 350 and bake for another 40 minutes or so. Pie for dummies.
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0 Responses
Oh my!!!
Oh my!!!
Excellent! and I bet it tastes better than my old Weight Watcher’s recipe from the 70’s – whic was to cut up the rhubarb and boil it in a can (or 2) of Fresca soda. Oye! Just thinking of it makes me cringe.
Good lord, that is stranger than fiction. aaack! Thanks for the laff.
Excellent! and I bet it tastes better than my old Weight Watcher’s recipe from the 70’s – whic was to cut up the rhubarb and boil it in a can (or 2) of Fresca soda. Oye! Just thinking of it makes me cringe.
Good lord, that is stranger than fiction. aaack! Thanks for the laff.