“John Fogarty: (singing) Rhubarb pie, rhubarb pie, it might rain tomorrow, better get some before I die…”
When I was kid, I didn’t know what to think of Rhubarb. It was one of those things you either liked or hated; like Brussels Sprouts or Sweet Yams covered in Marshmallows or even the horrendous, Frog Eye Salad.
My keiki likes rhubarb. But even more interesting, I think she likes it because her dad likes it. Everytime we are at the market and it’s available she will ask to get it so she can make him some.
In her Kid Chef cookbook, she won at last year’s Poudre District Elementary Cooking Competition, is a recipe for Strawberry Rhubarb Mini Tarts and she has been asking to make them for about as long as she’s had the book. Why the hesitation? Making your own pie dough. Folks make it sound really difficult, time consuming and safer to just go with a premade dough. But here’s the thing: 1. We like food challenges, 2. We have plenty of time, 3. In slow living is also the joy of working on something and accepting that it might not work out. It’s the experience that matters.
These worked out so well. I was nervous about taking the flavor in a different direction with the Cherries, but I actually think cherries and rhubarb belong together more than strawberries and rhubarb, just sayin’. They were just what was needed after a long hot day and my cupkeiki beamed with pride. And bonus, I got to spend a few hours with my girl doing something new, something that we both like and watch her take the reigns and call the shots on things with confidence.