My rhubarb is ready! This morning I went to the garden and found huge seed stalks that looked almost like cauliflower. I cut them out, and harvested a few stalks this evening. Left the leaves in the garden to mulch the awful creeping charlie.
Strawberries here won't be ready for another month or so -- but I still have a few strawberries in the freezer from last year. If you don't, there HAVE been some good sales on California strawberries lately -- local are always better, but the California ones are awfully cheap!
1 cup rhubarb, chopped into 1/2 inch pieces
1 1/2 cups strawberries, hulled and chopped into fourths
1 cup Splenda
3/4 cup half & half
2 eggs
1/2 tsp nutmeg
Bake in custard dish at 350 degrees until the wonderful smell permeates the house! About 40 minutes.
I didn't want to fuss with a pie, but I didn't want to miss the first rhubarb of the season, either!
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