Comments on: Yid.Dish: Rhubarb Crisp

By: Leah Koenig

Leah Koenig — Fri, 30 May 2008 18:19:26 +0000

Horsefly spray, huh? We live very different lives Rabbi Shmuel! :)

It’s true Hannah – I feel like I always *want* spring foods to be ready when Passover comes, but it doesn’t always work that way.

Thanks Debra – and thanks for the link!

Your pie was delicious Avigail – thanks for sharing a bite with me.

Thanks Wine Blog and Ilana-Davita :)

I’m so glad to hear this recipe made a fan out of your rhubarb-reluctant husband, Amy! The fresh grated ginger is a great idea.

By: Amy Buondonno

Amy Buondonno — Thu, 29 May 2008 08:59:42 +0000

My younger son helped me make this lastnight, and over dinner we played 20 questions with the older boy as he desperately tried to figure out what the “surprise mystery dessert” was. This can be quite the trick for a guy who’s never had rhubarb before. The finished product was well-received by all – even Hubby, who professed to “not be a fan of rhubarb.”

I made one small doctoring up, I’ll confess. I added about a teaspoon of fresh-grated ginger to the simmering pot. I had forgotten how much liquid rhubarb gives off, and almost juiced the orange to get the simmering started – good thing I didn’t!

By: Ilana-Davita

Ilana-Davita — Sun, 25 May 2008 17:28:25 +0000

That does look good! Thanks for sharing.

By: Wine Blog

Wine Blog — Sat, 24 May 2008 09:21:04 +0000

Great scriptual reference and a great looking dessert as well!

By: Avigail

Avigail — Fri, 23 May 2008 21:01:02 +0000

Here I was getting all excited about the rhubarb pie I was about to make this weekend without even realizing you’d posted about it! Yum.

By: Debra

Debra — Fri, 23 May 2008 16:47:13 +0000

Great post Leah, I also love this week’s parsha. I actually discuss the same sentence (Leviticus 26:5) in relation to a different parsha. However, instead of talking about seasonal foods, I discuss HOW we should eat. This verse is full of foodie inspiration!

See here:

http://jewess.canonist.com/?p=512

By: Hannah Lee

Hannah Lee — Fri, 23 May 2008 15:32:04 +0000

I usually make a rhubarb compote for Pesach along with my first purchase of asparagus, but with the double months of Adar this spring, I’d missed both this year. Being seasonal doesn’t always jive with the Jewish calendar, as can be contested by our fellow Jews farther north who shiver outdoors during their meals on Sukkot.

By: Rabbi Shmuel

Rabbi Shmuel — Fri, 23 May 2008 14:50:47 +0000

Aaah rhubarb crisp – the yin and yang of late spring – we inherited a rhubarb patch and it seemed the only thing to do was make rhubarb crisp – until I learned that the leaves (which are mildly toxic) make a wonderful natural horse fly spray when boiled

ya can’t make this stuff up!

gut shabbos