Look to Nature… May 20 2010, 0 Comments
The garden always produces an abundance of rhubarb. I like the strawberry rhubarb the best.
The pink stalks are nice contrast to the dark green leaves.
When choosing colours, look to nature for your inspiration!
Try these colours…
Minister Green (Farrow and Ball) # 224 - A great woodsy-green, nice as a backdrop for a collection of black and white photography.
Rhubarb (Benjamin Moore) # 2007-30 - A Pinky Red, great for a guest bathroom, makes an exciting statement!
A great way to use up the Rhubarb is to Make Rhubarb Crisp!
It is quick and easy to make, great by itself and of course extra delicious with ice cream. This recipe makes 8 servings; you can divide into 8 individual ramekins or make one big dish.
5 Cups chopped ( ¼ inch pieces ) rhubarb
2/3 cup flour
1 cup granulated sugar
½ cup packed light-brown sugar
1 teaspoon of cinnamon
Zest of one large orange
10 tablespoons of cold unsalted butter, cut into pieces
1 cup old fashioned oats
Preheat oven to 350 degrees F.
Combine flour, sugars, cinnamon, and orange zest in a large bowl.
Cut in butter using a pastry blender or your fingers until mixture resembles coarse meal.
Toss in oats and crumble topping over rhubarb.
Bake until topping is browned and filling is bubbling - 40 to 50 minutes.
Serve warm and enjoy!
Deb Stagg uses the Rhubarb Leaf for her Garden Art.
She has workshops in leaf making visit her at www.debstagg.com/leafrelief.htm