Challenge: Recipe (Food) III (Basic Editing)
Collection: Challenge Entries (most)
Camera: Nikon D200
Lens: Tamron SP AF 17-50mm f/2.8 Di II LD Aspherical (IF) for Nikon
Date: Jul 15, 2008
Date Uploaded: Jul 15, 2008
|Rhubarb and strawberries. Rhubarb looks like red celery, but it's very sour.
Amounts? Errr. Two handfuls of 12-inch stalks of rhubarb and maybe 6 big strawberries, but vary according to taste.
Cut the rhubarb into short pieces and heat in a pan over medium heat with just enough water to keep it from scorching. Seriously, NOT a lot of water. Maybe 1/4 inch. It'll put out a lot of water itself as it heats up.
As it cooks, it more or less melts into red, stringy goop with a few larger chunks. This is a good thing.
When it's in that state, drop in the cut-up strawberries. They'll disintegrate pretty quickly.
Now boil while stirring until it's less soupy and more mushy. How's that for technical terminology? Don't let it sit without stirring; it's so thick, the bottom will scorch. This is where you'll pay the price if you put in too much water to start with, because it'll take longer.
Add sugar to taste. Start with maybe 1/4 cup and go from there. More sugar means less sour, but I like it a little tart.
Serve as is, put it over ice cream, or mix it into yogurt - it's all good!
Whatever you do, though, don't put it in an ice cream dish, center the dish in a large serving bowl, and take a picture of it from dead center with a blueberry on top!
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