One of the things I miss most about being together is cooking together! Growing up in a big family, the kitchen was such a hub of activity. There was always something happening there. Around mealtimes we were all recruited for various tasks–put the food in serving bowls, make sure the table was set, make sure the salt, pepper and strawberry jam were on the table for Dad, pour the water, and put out all the napkin rings.
My kitchen is much quieter in comparison. First of all, there’s only three people in my family, instead of seven! Secondly, there’s barely any counter space, so it’s hard to have more than one person prepping food at a time. Thirdly, my husband does most of the cooking, and prefers to do it alone, with a podcast or audio book on.
Sometimes I like the quiet, though. Two nights ago, after Miriam was in bed, I made this simple strawberry rhubarb tart. The crust had been chilling in the fridge for a few days so the tart came together quickly.
I should have taken a picture of a slice of this when it was served, on a plate with ice cream. We took it to a potluck with friends last night, and it was thoroughly enjoyed. The sour tang of the rhubarb came through nicely. The crust was buttery and flakey. It tasted like early summer.
My quiet kitchen is pretty nice, but I look forward to being in the kitchen with you all again. It’s such pleasant, familiar chaos. We make good food together.
Rustic Strawberry Rhubarb Tart (my own recipe)
1 pie/tart crust–I use the basic flakey pie crust from Joy of Cooking, with all butter
3-4 stalks rhubarb, chopped
16 oz strawberries (I used organic), washed, hulled and sliced
1/2 cup sugar
1/4 cup flour
Pinch of salt
Preheat the oven to 400 degrees. Mix the rhubarb, strawberries, sugar, flour and salt in a bowl. Let it sit for a few minutes to draw out the juices from the fruit while you roll out the crust.
Roll out the crust on a well-floured surface. Transfer the crust to a baking sheet (you can line the sheet with parchment paper). Pile the fruit mixture in the middle, then fold the sides of the crust over the fruit. Brush the top with water and sprinkle with coarse sugar. Slide the baking sheet in the oven and bake for 30-40 minutes, or until the juices are bubbling and the crust is well browned. Allow to cool, and serve with ice cream.