Hey there, sugar!
I so wanted to make something this week. I had planned on it, even. I was going to make chocolate gelatin. Isn’t that a wacky idea? Peach, blueberry, strawberry… those are my favorites. My favorite breakfast is a nice hot biscuit smeared with jelly.
But as it happens, we don’t always get to follow through with our plans. One of my favorite sayings is ‘Man plans, God laughs’. I think it’s a yiddish saying. It fits perfectly with my week though. I had planned to buy the ingredients and get to making, and… things went awry. Not in an especially interesting way, if you don’t count a hot water heater making the basement flood as uninteresting. I got to clean up the mess while Fred dealt with the plumber. Next time I’ll deal with the plumber and Fred can clean up. It was his pile of fishing gear that got swamped!
Anyway, I did find a recipe to talk about. Rhubarb dumplings. The fun part to me is that it’s
missing part of it.
Roll the pastry out one-quarter inch thick and then cut into four-inch squares. Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.
So… what pastry for rhubarb dumplings? I don’t have pastry recipes just sitting around. For that matter, I don’t know what pastry to use for rhubarb dumplings. I have a recipe for chicken and dumplings, but does that apply here? I don’t htink so…
I mean, I could buy pastry, they sell it in the freezer, I just don’t know what kind to buy. It does look like a good recipe, if I knew what pastry to make for rhubarb and what a slow oven is… and for that matter, what an egg-wash is.
Until next time, toodles! Here’s hoping the new hot water heater behaves and next week I can make that gelatin.