It all started when I went to take a photo of the huge rhubarb and found the flowerbuds on it. When I pulled them off, some stalks came. So I pulled enough to make rhubarb sauce.
By the time I got them in the house I’d decided to use up frozen strawberries and make strawberry-rhubarb sauce.
When I started cutting them up in 1” pieces, I decided to make rhubarb pudding. So I got Hayden Pearson’s Country Flavor cookbook out and set about making his recipe.
Once the rhubarb and strawberries were cooking on the stovetop, I started the batter. I don’t do wheat so I used millet flour. I don’t do milk, but do use raw cream so I made a mix of cream and coconut milk. I used our own homemade butter.
Once the sauce was done, I put it in a casserole.
Then I put the batter around the top. I put it in the oven and realized two things: 1. I’d forgotten to put sugar in the sauce. 2. I’d forgotten to put the cinnamon and allspice on top.
So I pulled it out, sprinkled about ½ cup of sugar around the edges of the batter, and put the cinnamon and allspice on the batter. Back in it went for about 40 minutes.
It turned out beautifully.
Here’s the recipe. I don’t use as much sugar as he calls for in his recipes. He also didn’t call for allspice but I like it so I sprinkled about ⅛ teaspoon on. I used about ⅔ of a quart of frozen whole strawberries in the sauce.
I like it hot with cream. Yum!