Friday, April 30, 2010

Food Fight Friday!

I suggest you take cover,
find something to hide behind,
run for the door...
Or just put on your rain gear and take it...

Cause today I'm slinging a rhubarb and custard parfait at you!
I'm also mad as a hornet so things could get Messy!

First - why am I in such a mood?
Could be the full moon,
Could be the state of my house post Hurricane Jax,
But it more than likely is the text message I got from Fhubby last night!

Last I updated you he had finally left Mexico and was headed for Panama.
No problem..they arrived last Friday and have spent the week waiting for the Boss to arrive and their time slot through the Locks. Argggg wait wait wait....
They were booked to go through yesterday...Yay Yay Yay.
Beep Beep ..You've got Mail...
(I will not re post it here as I wouldn't want to offend anyone's delicate sensibilities)
In Brief: The boat was struck by lightning the night before and the entire Nav. system is fried!
At this point I don't even want to speculate how long that will take to fix,
I give up counting...
I concede...
You win Poseidon!

Okay so onto the comfort food...
Whaaaaaaaaaaa I want my mummy!
Sadly, Canada's a bit too far away so I've have to settle for a good ol' childhood favorite.

We had the BIGGEST rhubarb patches in our garden growing up. I couldn't get enough of it. Mum used to make a rhubarb custard pie that I still dream about. But alas my New 'real shaped' Pie Plate is stuck in Panama with the Fhub, and I'm feeling depressed and therefor Lazy.. So here's a quick substitute.

Easy peasy this one,

Just take approx 6 cups rhubarb (cut in small chunks)
(I used frozen cause it's all we can get here)
Place in a Large pot and add 1 cup water
and approx 1 cup sugar (you can adjust to taste, some like it tart, some like it sweet)
Cook on Med heat whilst stirring continually until rhubarb has broken down and resembles a pudding (some chunks are ok)
At this point I add 1 Tbsp of Cornstarch
(mix your cornstarch with about 1/4 cup of cold water before adding)
Continue stirring to incorporate cornstarch and remove from stove.

Spoon into whatever dessert cups suits your fancy
I use my wine glasses, hey I might be depressed but I still like to be decadent!

Now the Custard
I cheat, I admit it.. I use Birds Custard
We grew up on it so therefor it is essential to the whole comfort level.
SO at this point, you can either go off and google some fancy smancy homemade custard recipes... or grab a packet variety and make according to brand.

Once you have your custard made, just spoon over your rhubarb and place in the fridge to cool down awhile!
Slinging a hot parfait at you would just be dangerous...and Rude!
I'm not that mad!

Of course if you're like me you've licked all the bowls clean
and should therefor be satisfied to wait until they cool...
If least wait until the steam settles!

Here's hoping my own steam settles soon...
Happy Weekend!

1 comment:

Cami said...

Hey there! I love your recipes. Where o where did you find frozen rhubarb? I´m so sorry about your hubby´s boat!!! I hope things get better and he gets home soon!

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