Robin Anish | The Table is Set: Just a little ditty extolling rhubarb pie

Posted

There's a song stuck in my head!

Rhubarb Pie

Rhubarb Pie

It might rain tomorrow

Better get some before I die

Rhubarb Pie

Rhubarb Pie

It might rain tomorrow

Better get some before I die

Save your lemons

Get 'em up in the tree

Save your peaches

They really don't get to me

Talk about somethin' sure gonna

make me shout

Go on get some rhubarb pie

That's what it's all about!

— (Excerpt from "Rhubarb Pie" by Creedence-Clearwater-Revival)

It's a snappy little tune that gets the toes tapping and the taste buds hankering for some rhubarb pie, and I know just the place to satisfy that craving in a big way!

The 6th Annual Lenox Rhubarb Festival is happening in downtown Lenox on Saturday, June 8. The festival celebrates everything rhubarb, starting with a rhubarb pancake breakfast and continuing throughout the day with offerings of sweets and savories that spotlight local restaurant chefs, bakers and vendors of all things rhubarb — and it's where to go to satisfy that craving for rhubarb pie. Yes, there will be pie, lots and lots of pie!

Find all you need to know about the Lenox Rhubarb Festival at lenoxrhubarbfestival.com.

I'm a big fan of rhubarb. I love it.

As a gardener, I love how it grows. I love how the knobby red sprouts peak out of the soil early in the spring. I love watching its leaves unfurl as the thick, red stalks grow and I love that I can count on my clump of rhubarb coming back every year, bigger and better, with no effort on my part!

Article Continues After These Ads

As a cook, I love anything I can make with rhubarb: pies, cakes, muffins and jams.

I also love rhubarb for its nutritional value. It's packed with all kinds of healthful components such as vitamins C, K and B along with calcium, potassium, magnesium, protein and fiber.

Given all that is good and healthy about rhubarb, it's a perfect addition to this terrific baked oatmeal recipe.

RHUBARB BAKED OATMEAL

INGREDIENTS:

2 cups old-fashioned rolled oats (not instant)

3/4 cup light brown sugar

1/2 cup chopped walnuts or pecans (optional)

1 teaspoon baking powder

1 teaspoons cinnamon

1/2 teaspoon salt

2 large eggs

2 cups milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, melted, plus more for greasing the dish

2 1/2 cups 1/2" diced rhubarb

DIRECTIONS:

Preheat the oven to 325 F. Grease an 8- or 9-inch baking dish with butter.

In a medium bowl, stir together the oats, brown sugar, nuts, baking powder, cinnamon and salt.

In another bowl, whisk eggs, milk and vanilla until well blended.

Add the milk mixture to the oat mixture, along with the melted butter, then fold in rhubarb.

Pour mixture into baking dish and bake for 40 to 45 minutes, until the top is golden and the oats are just set. Serve warm.

For fun, check out YouTube to hear John Fogerty and Creedence Clearwater Revival performing "Rhubarb Pie."


TALK TO US

If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.



Powered by Creative Circle Media Solutions