Victoria Day Weekend

Yay! It’s Victoria Day Weekend here in Canada, in honour of the beloved, second-longest ruling Queen Victoria’s birthday – it’s also the unofficial early start of summer and cottage season (who said we have four seasons in Canada?). We went to our lovely beach town of Kincardine yesterday and somehow enjoyed the full parking lots and the hustle and bustle of people stocking up on groceries, BBQ supplies, garden tools and potted plants. Homeowners along the roads and streets dragged their “clutter” outside to set up for their garage sales. It felt like “Cottage Country” came alive.

I guess we mostly enjoyed the crowd simply because normally we are spending this weekend in the fields for sure, but we are still recovering from the last rain and chilly temperatures of the past weekend and the soil is not quite ready for planting soybeans. And so we took time off – from planting and worrying, from painting and writing. It was great! We also bought a new BBQ – in a box! – and in old IKEA style tried to assemble that thing for the rest of the day… Haha. That’s no true. But it sure felt that way.

Later, Dr. Watson and I took a good look into our organic garden and found to our delight a “bumper crop” of Rhubarb.

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Theoretically, Rhubarb is a vegetable and not a fruit, but we made nevertheless a pie from it. (Did you ever try it with meat???) Well, we also make carrot cake, right?

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In honour of Queen Victoria I gift you today with one of my most treasured and delicious rhubarb cake recipe from the Black Forest that will entice even the finest gourmet who says, “Rhubarb pie? – No thank you, not for me.”

You need a little bit of time. Also:

1 generous (I mean it!) pound of rhubarb.

Peel rhubarb and cut in half inch sizes. Let sit in 2 tablespoons of sugar for 1 hour. In the meantime combine:

1 cup flour

half cup butter

2 tablespoons sugar

tiny bit of salt

1 egg

Combine ingredients for the pie dough and cover a greased round “German pie form” or cake dish with the rolled out dough. Put up a rim.

4 eggs

1 cup sugar

half cup ground almonds or hazelnuts

vanilla extract

Divide egg yolk from egg white. Beat egg white until stiff. Put aside.

Mix egg yolk with sugar and vanilla until its creamy. Add almonds, then fold in egg white and drained off rhubarb. Fill  the mixture into the pie form and bake at 325 F for 1 hour.

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Bon appetite!

Of course I use whenever possible organic ingredients. It’s healthier for you and the environment and tastes much better! – When you set your table don’t forget to cut some lilacs to add a sweet smelling bouquet to your weekend. Oh, and not to worry, you’ll work off the calories in no time while planting your garden.

What are your plans for the long weekend? – Whatever your do, I wish you much joy!

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