Much more exciting things have been happening, but I only have a little time this evening so I’ll post about the simple things– like seasonal desserts! Rhubarb season coincides with strawberry season; thus, the strawberry-rhubarb phenomenon. Although we’ve gotten used to having strawberries year-round at the supermarket, rhubarb is still generally considered a seasonal crop.
I’m not a fancy chef, so I cooked up the student DIY-version using a cupcake tin and some old pastry dough that a friend had wrapped up and given me to save in the freezer.
I’m not gonna lie– even homemade pastries use a heap of sugar.
In the Filling:
- sliced rhubarb stalks
- sliced strawberries (half the amount of rhubarb)
- About a cup to 1.5 cups sugar
- 3 tablespoons cornstarch
Let the mixture sit in the bowl until it gets, um, “sludgy”
Then, put them in a preheated oven (375 degrees) and check on them every five minutes until they turn golden.