Sunday, February 14, 2010

sweetie pie

hubster loves rhubarb
and while digging through the freezer 
i came across some of last year's bounty
vacuumed sealed and ready to rumble
so i cooked it up with 
juice of a small lemon
some sugar 
(probably 3/4 cup for 1 1/2 cups of rhubarb)
a dash of vanilla
until it was simmering and soft
then i added
1 tsp cornstarch dissolved in cold water
and cooked until it thickened
it cooled
and i spooned it onto a round of puff pastry
which i also had in the freezer
(folded the sides up a bit)
sprinkled on some sugar
and baked at 400 until golden
i will serve it up
with a scoop of vanilla ice cream
and a smile
Happy Valentine's Day!


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