Rhubarb Torte

Discussion in 'Camp Cooking' started by NeilMacleod, May 10, 2019.

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  1. May 10, 2019 #1

    NeilMacleod

    NeilMacleod

    NeilMacleod

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    First harvest of the season.
    Rhubarb with raisins and strawberries sweetened with honey. Fife flour dough.

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  2. May 10, 2019 #2

    azmntman

    azmntman

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    MMMMMMMMMMM:):rolleyes:
     
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  3. May 11, 2019 #3

    Brokennock

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    Oh does that look good.
     
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  4. May 12, 2019 #4

    Kansas Jake

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    Yum yum.
     
  5. May 13, 2019 #5

    BullRunBear

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    Oh man, that looks good. Hope the local farmers market has some rhubarb this week. Thanks for giving us the idea.
    Jeff
     
  6. May 13, 2019 #6

    Nyckname

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    Was there a fight over the last slice? What one might even call a...?
     
  7. May 14, 2019 #7

    NeilMacleod

    NeilMacleod

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    Didnt last to share with anyone :D
     
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  8. May 15, 2019 #8

    Zonie

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    OK. Now that you've dazzled us all with pictures of your Rhubarb Torte, can you give us the recipe for it?

    After all, this is the Camp Cooking area of the forum so some of us would like to know what to do to make it. :)
     
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  9. May 16, 2019 #9

    wcubed

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    I don't know where you are, but it is much too early where I am for that kind of harvest. Looks delicious!

    The only harvest I have enjoyed so far is a serving of fiddlehead ferns.
     
  10. May 16, 2019 #10

    old ugly

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    looks real good.

    rhubarb originated in china but am not certain as that is what I learned in school and I don't trust teachers.

    1790-1800

    Appearance in America. Early records of rhubarb in America identify an unnamed Maine gardener as having obtained seed or root stock from Europe in the period between 1790-1800. He introduced it to growers in Massachusetts where its popularity spread and by 1822 it was sold in produce markets.
     
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  11. May 16, 2019 #11

    dhaverstick

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    I'd eat the heck out of that!

    Darren
     
  12. May 16, 2019 #12

    donk56

    donk56

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  13. May 16, 2019 #13

    Shot deer

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    Hummmm, ya wanta make us up another batch?
     
  14. May 16, 2019 #14

    Vladislav Krovopuskov

    Vladislav Krovopuskov

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    Yummy yummy !!!
     
  15. May 16, 2019 #15

    Kansas Jake

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    The leaves are toxic, but you would have to eat a bunch to get really sick. Many years ago one of my daughters as a toddler ate some leaves on a dare from here older sisters. My wife called the poison control center an advised that she probably couldn't eat enough to get much more than a stomach ache.
     
  16. May 17, 2019 #16

    NeilMacleod

    NeilMacleod

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    Im in Southern Alberta. Temperatures all over the place, tomorrow supposed to be -1c.

    Dough is Fife flour that I ground with cloves,(this one) poppy seeds and cinnamon and added buttermilk with yeast to make the dough, %75 hydration.
    New one I made yesterday I put the raisins underneath to absorb the excess liquid and peaches on top, Cheddar added after.
    Baked 400 at 30min.

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    Last edited: May 17, 2019
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